Tonight, we were due to meet the chef and maître d’ and 8 other passengers for hors d’oeuvres in the galley (kitchen) at 7 to begin an indulgent dining experience at the Chef’s Table. We had reserved a place first thing on arriving on board and I was very glad we did. It was a spectacular occasion, although the portions were American sized and more than we could manage, The lavish menu was beautifully presented and carefully thought through, with wines chosen to enhance each course. I photographed the menu to help us remember the details of all the courses. This was truly a banquet never to be forgotten. The Executive chef, Antonio Constantino, hails from Valledalomo, Sicily and is completely passionate about his work. It was a real pleasure and a privilege to share the results of his enthusiasm and his view of cooking as a way of enjoying and celebrating life.