Oceania Cruises launch new culinary experience

Seven course dining experience from Master Chef Jacques Pépin

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Oceania Cruises launch new culinary experience

Oceania Cruises have released details of their new epicurean experience, "La Cuisine Bourgeoise", by Jacques Pépin to debut on board Riviera and Marina

The meal consists of seven courses, using seasonal vegetables and is based on the concept of sharing a meal with family or friends. Each course is paired with wines that complement the dish, drawing on the history and flavours that one might have experienced during the mid-20th century.

The menu represents the textures and flavours of the period, and each course brings not only incredible flavours but is a visual feast as well, with dishes served from silver trays in the best traditions of the century.

The dining experience features dished enjoyed by Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, and is limited to only 24 guests and reservations are required.

“Pairing the wines took particular care and required extensive research to ensure that the wines featured with each course reflected the bright, approachable and celebratory nature of this dining experience”, stated Bob Binder, President & CEO of Oceania Cruises.

La Cuisine Bourgeoise Menu

  • KIR ROYAL Champagne with Crème de Cassis
  • VELOUTÉ REINE-MARGOT Poultry Cream with Vegetable Julienne and Pistachio Diamonds Château Carbonnieux Grand Cru Classé, Pessac-Leognan, Bordeaux, France
  • SOUFFLÉ DE HOMARD PLAZA ATHÉNÉE Maine Lobster and Cheese Soufflé Louis Latour Meursault Chardonnay, Côte de Beaune, Burgundy, France
  • FILET DE SOLE BRILLAT-SAVARIN Dover Sole Fillet with Crustacean Mousse and French Black Truffles Louis Latour Morey-Saint-Denis Pinot Noir, Côtes de Nuits, Burgundy, France
  • FILET DE BOEUF RÔTI RICHELIEU Roasted Beef Tenderloin with Stuffed Mushrooms, Tomatoes, Braised Lettuce, Château Potatoes and Madeira Sauce Château Lynch-Moussas 5ème Cru Classé Pauillac, Bordeaux, France
  • BRIE DE MEAUX AUX NOIX ET LAITUE Nut-Crusted Brie de Meaux with Boston Lettuce Hearts
  • OMELETTE SIBERIENNE Baked Alaska with Williams Pears and Chestnut Ice Cream Château Laffitte-Teston Pacherenc Du Vic-Bihl, South-West, France
  • PETITS FOURS
  • CHOUQUETTE AUX PRALINES ROSES Parisian-Style Pink Praline Cream Puffs

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