Oceania Cruises is embarking on an exciting culinary overhaul across its fleet, beginning with the debut of the Allura in July 2023. This ambitious initiative will see the Grand Dining Room’s menu transformed with the introduction of 270 innovative recipes that promise to elevate the dining experience for guests. By the close of the first quarter of 2026, all eight ships in the Oceania fleet will have incorporated this fresh approach, marking a significant evolution in the cruise line’s culinary offerings.
The reimagined menus will roll out features that cater to diverse palates while also honoring classic culinary traditions. Breakfast will see the introduction of a dedicated eggs Benedict section, showcasing various interpretations of this beloved dish. A mouthwatering Florentine option crowned with delicate creamed spinach and crispy bacon, as well as a luxurious version topped with smoked salmon, are just a few highlights from the morning offerings.
In addition to these staples, the breakfast menu will include an array of rotating specials, showcasing dishes like zucchini waffles paired with smoked salmon and yogurt sauce, breakfast sliders on brioche loaded with scrambled eggs, ham, and crispy bacon, and a spicy Mexican burrito filled with scrambled eggs, sausage, and guacamole.
Lunch on the ship will transform the dining atmosphere into a French bistro-themed experience dubbed La Brasserie. This innovative concept will feature not just classic French fare, such as blanquette de veau à l’ancienne—a creamy veal stew with a delightful serve of pilaf rice—but will also maintain classic American favorites like Oceania’s signature cheeseburger, ensuring that even the most traditional cruisers feel at home.
As the sun sets and dining transitions into evening service, the Grand Dining Room’s menu will unfold further, showcasing approximately 200 brand-new dishes that blend bold flavors and artistic presentations. Starters will include a remarkable scallop panna cotta adorned with caviar, alongside a unique pâté en croûte Arlequin that pairs well with a mango chutney mousseline—a dish that reflects a sophisticated taste profile.
The entrée selections promise to mesmerize with their creativity, represented by dishes such as slow-cooked Korean barbecued beef short ribs served with bok choy and pickled vegetables, and a sumptuous seafood vol-au-vent featuring a medley of scallops, shrimp, salmon, and black mussels baked in a flaky puff pastry. This blend of global culinary traditions signals Oceania’s commitment to providing guests with an enriched gastronomical journey.
At the helm of this culinary revolution are Oceania’s executive culinary directors, Alexis Quaretti and Eric Barale, who draw upon their rich experiences to fine-tune the new offerings. They are joined by Jacques Pépin, a legendary figure in the culinary world and former executive culinary director of Oceania, who serves as a mentor and advisory figure. Quaretti emphasizes the roots of his inspiration, crediting his culinary tradition and personal upbringing, weaving vibrant stories from his grandmother’s recipes into the new creations. For instance, the Mousse au Chocolat de Marnie Huguette pays homage to his family, capturing the essence of home-cooked love and expertise.
Oceania Cruises is making strides toward an enriched dining experience that celebrates global flavors while staying true to classic techniques. With a carefully curated selection of dishes that invite exploration and indulgence, their culinary overhaul offers a range of choices that cater to every taste. Guests aboard the Oceania fleet can now look forward to a gastronomic journey that embraces creativity, heritage, and innovation. This exciting evolution in the Grand Dining Room not only highlights the cruise line’s commitment to culinary excellence but also invites voyagers to participate in a delectable culinary adventure while cruising the open seas.
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