The More the Merroir in Dining on Seabourn

Seabourn is expanding its gourmet range with the launch of Earth & Ocean, a culinary philosophy to shape menus on each of its ships.

What started with a series of rotating menus in one restaurant based on fresh local ingredients, will shape Seabourn’s future menus, programming and shipboard and shore experiences.

Earth & Ocean is evolving to connect guests to destinations through what is sourced, served and shared, says Michael Stendebach, Seabourn’s senior vice-president of guest experience and product development. 

“Our Earth & Ocean philosophy was shaped by guest feedback about the experiences they value most: exceptional food, personalized service, locally inspired cuisine and meaningful connections to the destinations they visit. We saw how strongly our guests embraced our Earth & Ocean restaurant and built on that feedback by expanding the concept into a fleetwide culinary philosophy that brings together local flavors, global gourmet ingredients, destination-inspired experiences and the art of dining with Seabourn.”

Menus will feature regional specialties, seasonal produce and culinary traditions.

In The Restaurant, menus will feature Chef’s Market Finds highlighting local ingredients from the regions in which each ship is sailing. Examples of regional dishes include Fresh Lingcod with Buttered Spinach, Arugula & Green Apple in Alaska, Pink Snapper with Truffled Spaghetti Squash in Australia and New Zealand, and Fresh Arctic Char with Fingerling Potatoes & Lemon-Butter Caper Sauce in Northern Europe. Together, these create dining experiences that reflect both the character of a destination and Seabourn’s culinary standards.

Earth & Ocean explores two important principles that help explain the connection between place and flavor: terroir and merroir, representing the unique characteristics of food from land and sea.

In Alaska, mineral-rich glacial waters help shape the character of wild salmon and king crab. Across the Mediterranean, olive groves, coastlines and generations of culinary tradition influence everything from seafood preparations to regional oils and wines. These connections between place and flavor help tell the story of each destination through food.

Additional menus, programming and destination-focused experiences will be introduced across the fleet and ashore, with further details to be announced.

Story by Wallace Immen, The Cruisington Times

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