We had dinner in the Grand Dining Room while cruising the Chilean Fjords. We both started with salads with Pat having a Sicilian salad with baby greens, onion, tomato, black Italian olives and capers and Jim having a Boston lettuce with sweet spiced walnuts, Stilton cheese and fig vinegar dressing. For our main course Pat had Jacques Pépin signature dish Gambas Sautées Provencale: Jumbo Shrimp sautéed on olive oil from Nice with garlic, parsley and fresh tomatoes and Jim had Guest Chef Olivier Desaintmartin signature dish: Boursin stuffed Cornish hen breast piperade. Both entrees were excellent. We ended our meal with ice cream, lemon tart and raspberry. For the first time ever we each drank from our own bottle of red wine that we liked but it took 15 minutes for the wine steward to find Pats bottle.