Le Bistro Aboard Norwegian Star

This specialty restaurant aboard Norwegian Star serves up the pride of classical French cuisine. An amuse bouche of Salmon Mousse & Toast Points was a very fine beginning. Then on one of three different occasions I enjoyed a very good bowl of robust Cream of Four Mushrooms Soup, followed by a substantial amount of Steamed Mussels in Cream Sauce. On two other visits I opted instead for the best ever Escargot Bourguignonne with Garlic Herb Butter followed by Onion Soup Gratinee with well-​melted Gruyère & Brandy. Salade Gourmande was a light mix of Frisee, Endive, Smoked Duck and walnuts graced by a light Champagne Vinaigrette.
Cote de Boeuf was very good but contained overly fatty meat with good Château Potatoes added, and was served along with cooked asparagus, carrots, and broccoli. Chef-​prepared Bearnaise Sauce was drinkable, and a sweet Bordelaise Sauce was outstanding. Burgundy Coq Au Vin consisted of savory Burgundy Chicken, moist mushrooms, and Pearl Onions & Bacon served with ultra-​crusty bread. And, Homard Lobster Tail Thermidor style was nice and saucy.
For dessert, Classic Warm Apple Tatin with Caramelized Walnut Cream was very satisfying, while a Chocolate Napoleon was creamy and made memorable with Flourless Chocolate Cake, Hazelnut Crunch, and Gianduja Cream. Decaf made in a French Press was simply excellent.
Service was very good on the whole, but on one occasion no listed pine nuts were plated on Diane’s app of Grilled Scallops; another time a finished amuse bouche plate remained on the table long after it was emptied; and once we were initially handed dessert menus in Russian!
Everything considered, overall we experienced five-​star dining here, even though narrowly so.