Oceania Cruises introduces La Cuisine Bourgeoise




Oceania Cruises has unveiled its latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin.

An elegant seven-course affair, La Cuisine Bourgeoise is rooted in seasonal ingredients, time-honoured flavours and celebrates the rituals of the table and sharing a meal with friends and family. The dining experience features many classic dishes that Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, has enjoyed over the years.

“Cuisine bourgeoise is rooted in tradition and is one that shaped my childhood. It is a cuisine to savour rather than admire or evaluate, it is simply happiness on a plate, and I am thrilled to share this with our guests,” stated Pépin.

The meal is paired from start to finish with wines that complement and echo the history of the dishes, while providing diners with a hint of the flavours, complexity and nuances that were experienced during the mid-20th century.

“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.

The menu itself exemplifies the full flavours and textures of the period, and each course not only brings joy to the palate, but delight to the eyes as well, with each course served in dramatic flair from gleaming silver trays in the best traditions of the century.

“Oceania Cruises is all about feeling and emotion, so I am especially pleased with what Jacques has created with La Cuisine Bourgeoise. Imagine being transported back to the halcyon days of the Hôtel Plaza Athénée in Paris, enjoying a celebratory meal with great friends. This is an experience you can’t have anywhere else and one that will create memories for a lifetime. It is the epitome of special,” added Binder.

La Cuisine Bourgeoise is now available aboard Marina and Riviera. This exclusive experience is limited to only 24 guests and reservations are required. Guests are encouraged to make reservations via the Dining Reservations desk located on Deck 5.


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


CHOUQUETTE AUX PRALINES ROSES: Parisian-Style Pink Praline Cream Puffs




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