Uniworld Boutique River Cruise Collection will launch its newest Super Ship next spring, the S.S. Bon Voyage. After a winter transformation, the former River Royale will resume service on the Dordogne and Garonne rivers as Uniworld’s sixth Super Ship on April 14, 2019.
Highlights of the ship’s re-imagination are the introduction of two new onboard dining venues. The former Blue Fox Café becomes a casual dining venue that opens up onto the new pool and serves lighter fare with a local spin, such as ham and cheese baguettes, Niçoise salads and pizzas directly from a dedicated oven. In the evening, this space will become an alternate bar location and will also be used for immersive culinary experiences, including intimate French cooking classes with the chef.
Meanwhile, a bistro inspired by Bouillon Pigalle in Paris will be added at the bow of the ship, offering guests shared plates at dinner, reflective of the local cuisine onshore – from beef Bourguignon to rich pâtés and escargot.
Other enhancements include a new buffet in the ship’s main dining room with chef demonstration area and an enhanced Claret’s, the ship’s private dining and wine tasting room adjacent to the main restaurant, which will host special events such as Captain’s Table dining or VIP wine tastings.
Bon Voyage will add four new luxury suites, and increase its already high staff to guest ratio when the ship goes from 128 passengers to 124 and adds more staff. Other improvements include upgrading all bathrooms from tile to marble; reconfiguration of the gym and spa facilities; and a reimagined top deck with a new outdoor swimming pool and banquette seating all along the edges with lighting designed to enhance the space in the evening.
Bon Voyage is the second ship in the line to be upgraded to a Super Ship, following the S.S. Beatrice, which debuted in 2018 after the transformation.
Food and beverage is a consistently high priority for the line, and the culinary opportunities onboard will reflect the quality of food in the regions the ship sails, says Ellen Bettridge, president and CEO of Uniworld. Interest in everything from the original art on the walls to the delicious local wines poured, means going beyond satisfying traditional service, she adds.
“Our guests want to know where their food is sourced, about the local producers and to understand how a dish is prepared, and with this river, we have one of the best inspirations in the world.”
