One of the most profound joys of river cruising is the realization that the view changes as often as the courses. As a food and wine reviewer, I find the true success of Avalon Waterway’s program lies in its balance of the modern traveler’s desire for healthful dishes as well as the culinary traditions of the European heartland. I downloaded the menus from my trip along the Rhine River and tried to put together some thoughts about the meals.
Dining is undergoing a shift toward wellness, and Avalon has anticipated this with its “Avalon Fresh” initiative. Identified on the menu by a distinctive bird-and-leaf icon, these dishes are designed for the traveler who seeks flavourful food without the weight of traditional cruise fare.
“With the philosophy of procuring the freshest ingredients to create inspired yet wholesome dishes, Avalon Fresh brings the passing landscape to your plate for a fulfilling and healthful dining experience.”
The localism of the menu is found in the dishes marked with the thumbtack icon: the Local Specialties. These selections allow passengers to navigate the geography of Europe through their plates. As the ship glides past the border of France and Germany, the Soupe de chou croûte d’Alsace (Sauerkraut soup) appears, capturing the tangy, fermented terroir of the Alsace region.
In the Swiss stretches, one might encounter the Zurcher Geschnetzeltes, tender sliced veal loin bathed in a mushroom sauce and served with the essential, golden crunch of Rösti potatoes. The journey through Germany was depicted with heartier fare like Rheinischer Sauerbraten, where the beef is marinated in red wine vinegar, balanced by the sweetness of red cabbage and potato dumplings. From the savory Zwiebelkuchen (onion tart) to the herb-filled pasta pillows known as Maultaschen, each dish is a sensory map of the riverbank.
Beyond the regional highlights, the menu maintains a sophisticated internationalism. The kitchen shows its skills with French-inspired “Main Courses” such as Coq au vin, a red wine-braised chicken accented by the saltiness of bacon and the earthiness of mushrooms, and the Bouillabaisse, a saffron-infused seafood stew that brings the Mediterranean to the river.
Inclusivity is handled with equal rigor. Vegetarian options (marked by the leaf icon) are also available. The Gnocchi Tricolore, featuring spinach, red beet, and sweet potato, is delightful, while the Ratatouille casserole offers a rustic, celebration of sun-ripened vegetables.
The final act of an Avalon dinner is a blend of international decadent staples and regional gems. The Swiss chocolate lava cake with its molten center and Grand Marnier sauce is always a favourite. The Rüeblitorte (carrot cake) with caramel sauce and the Flemish cheesecake, featuring a distinct sugar crust and raspberry sauce, provide a sugary finish. For a savory conclusion, the Cheese Board features a rotating selection of local cheeses like Appenzeller, Tête de Moine, and Old Amsterdam, served with fig mustard and walnuts.
I did not mention breakfasts yet. They were buffet-style and featured typical North American options, like scrambled eggs, bacon, fresh fruit, and toast, but also European options, such as muesli, sliced cured meats and cheeses. An easy way to start your mornings.
To Conclude
Dining with Avalon Waterways is a meticulously choreographed journey that honours the “fresh” without ever abandoning the “traditional.” It turns a simple dinner into a lasting memory of a region’s history.
I scanned most of the menus from my Avalon Waterways cruise and have the PDF here for download:
Click to access avalon%20menus.pdf
Enjoy.
