This New River Cruise Line Launches Next Month in Europe — With Fantastic Food and Extra-spacious Suites
“Caviar is my favorite food group,” one of my dining companions mused. It was piled atop a lightly seared piece of flaky halibut, surrounded by a mouthwatering beurre blanc.
We followed the fish with seared foie gras, an herb-crusted beef filet, a blue cheese profiterole, and for dessert (my favorite food group), a hazelnut sphere and petit fours. Each course was expertly paired with wines that all had a story, whether it was the Champagne that once graced the table of King Louis XIV or the white from South Tyrol, a region in Italy that’s been growing wine since the Iron Age.
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