A frequent Oceania Cruises guest, Lisa F., shares one of her favorite onboard experiences: an unforgettable evening in Privée.
Anyone who has sailed with Oceania Cruises knows that the cuisine is second to none. With the astounding variety of choices, the superb quality of the locally sourced ingredients and the amazing talent of the culinary team, I can honestly say that the onboard restaurants of Oceania Cruises are some of my favorite places to dine in the world. Beyond the impeccable cuisine, the striking decor and welcoming ambiance of the restaurants makes your evening even more than a delicious meal – it’s truly a dining experience. And nowhere is this experience more impressive than in the exclusive private dining venue of Privée.
I still remember the taste of the braised short rib with the Silver Trident Cabernet Sauvignon – amazingly tender combined with layers of fruit and spice in the wine, an all-star pairing in my book. It was only the second night of my cruise with my wife, Jodi, and my daughter, Cara, and we were enjoying a celebratory night at La Reserve by Wine Spectator aboard Riviera. Our longtime friends, the Tellones and Tarquins, were dining with us and celebrating milestone anniversaries. It seemed like the perfect way to kick off our cruise together since so much of what we enjoy together is good food and good wine.
Two of my favorite vegetables are Brussels sprouts and butternut squash. This is one of my top choices for a Thanksgiving side dish, so I usually make a large bowl of this for the big feast – and not surprisingly – it’s often the first empty dish. When you roast vegetables, something magical happens… and never more than in this recipe. Plus, since I’m Irish, the colors of green and orange are on full display here!
Roasted chicken is a hallmark of French cuisine – and perfect on chilly autumn days. Ask any chef, and you will get a different secret for making the ultimate roasted chicken. This recipe is adapted for roasting in the oven and uses a seasoning developed for Oceania Cruises by Executive Culinary Director Jacques Pépin for his rotisserie chicken in the Grand Dining Room and in Jacques on board Marina and Riviera, where you can watch the herb-crusted chicken roast to perfection on the gleaming display rotisserie.
In honor of the Jacques Pépin Signature Sailing that departs Venice today, enjoy this delicious recipe and stay tuned for photos and more from this special voyage!
The French influence on many Caribbean islands is unmistakable – especially in the cuisine. Martinique, St. Barts and Guadeloupe are all a Francophile’s tropical dream. This sweet and delicious bread recipe, pain perdu, is a classic French dish that translates to “lost bread.” The warming twist from the West Indian spiced caramel syrup also makes it the perfect recipe for chilly autumn days.