There are many reasons why a long voyage with Oceania Cruises is an unforgettable experience, and one of those reasons is certainly the opportunity to enjoy Tea Dansant. Of course, High Tea is a longstanding tradition with Oceania Cruises and is served every afternoon on all of our ships. But our longer voyages allow our pastry chefs extra time to flex their creative muscles and indulge their many talents, the result of which is a spectacular (and delicious) display of their artistry. Above is pictured the gorgeous croquenbouche, a delectable tower of profiteroles graced with the chefs’ fine artistic touches. Below Pastry Chef Jose D Silva ensures all is in perfect order before the arrival of the guests.
Tea Dansant is actually a “tea dance,” and this extravagant tea time also features the orchestra, whose melodies invite guests to the dance floor. Of course, many guests are so distracted by the numerous culinary delights that they don’t quite find the time for dancing.
An ice sculpture of the Oceania Cruises logo is created especially for the occasion.
More towers of exquisite pastries.
The pastry chefs made each egg by hand from caramelized sugar.
In addition to the confections, there were also numerous tea sandwiches, each one designed as beautifully as the pastries.
No Tea Dansant would be complete without scones with jam and clotted cream.
And of course, we must have the most essential ingredient – tea!
The teapot is equally important.
As are the teacups — fine china befitting such an illustrious occasion.
Tea Dansant is such an extraordinary event, many guests choose to complement their tea with a glass of champagne.
As a special treat, Pastry Chef Jose D Silva showcases his talents.
He begins with slabs of caramelized sugar under the light of a heat lamp.
Guests are able to closely observe his technique.
The sugar must be at the exact proper temperature in order for Chef to sculpt it. Sometimes he has to place the slabs in the oven behind him for a bit to warm them up, or let them rest on the table to cool them down.
Stretching the sugar is a very delicate process.
At this stage one can’t imagine what the finished work will look like.
Chef trims the proper amount for his next piece.
He continues to work the sugar.
He will need several colors to create his masterpiece.
He will even blend these colors together.
More focused and intense heat is required to create the detail of each tiny piece.
Now the sculpture is beginning to take shape.
The finished piece is truly a work of art.
Considering the time required to create one of these lovely roses adorning the croquenbouche, you will not be surprised to learn that the Tea Dansant took over 250 man hours prepare.
Everyone was thrilled with the results of the chefs’ efforts. Restaurant Manager Vladimir Cavic and Food & Beverage Manager Balazs Fekete agree – the Tea Dansant was a brilliant success. If you have the pleasure of traveling on a longer voyage with Oceania Cruises that features a Tea Dansant, you can see it is experience not to be missed!