Oceania Cruises is expanding its long-time relationship with celebrity French chef Jacques Pepin with new menus and the addition of signature Jacques restaurants to its newest ships.
Pepin was the line’s first executive culinary director, partnering with Oceania in 2003. And he has had a long career as a chef, restaurateur, author, PBS television personality and culinary educator. His Jacques restaurants aboard the Marina and Riviera will be added to the newest ship Allura, which launches in July, and will debut on Vista in October, 2025.
The specialty restaurants joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200- guest ships.
Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.
Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.
“Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family,” said Frank A. Del Rio, president of Oceania Cruises.s.
Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”
Chef Quaretti added that the new menus will introduce recipes from personal childhood memories and honor the classic French bistro experience.
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