By Fleet Corporate Executive Chef Franck Garanger
In the words of culinary legend Paul Bocuse, “Qu’il est difficile de faire simple.” That it is difficult to make simple. With cooking, the most difficult task is always to prepare something simple exquisitely. Simplicity requires great ingredients and great talent. Since you must always start with the ingredients for excellent results, on board our ships we continuously focus on sourcing high-quality artisanal ingredients.
There’s something magical about the turquoise waters of the South Pacific and the local tropical ingredients that inspire flavorful fare. This classic recipe uses the standard breading technique of flour, egg, and bread crumbs, but with a twist – chickpea flour. I love the nutty taste of the chickpea flour as a substitute for traditional white flour. A proper breading technique creates a coating that steams the fish inside, so be sure to avoid overcooking it.
Oceania Cruises guest Brad B. from San Diego recently returned from a beautiful voyage aboard Marina that called on Mediterranean favorites such as Florence, Monte Carlo and Barcelona before ending in Lisbon. The journey featured all of the signature Oceania Cruises experiences – convivial gatherings with fellow travelers, warm personal service from world-class staff and of course, The Finest Cuisine at Sea™ at every meal. Below he shares his humorous re-adjustment to “real life” back in California.
By Senior Executive Chef Alban Gjoka
From the moment you step off the Ramblas in Barcelona, you hear the market stalls buzzing with people, you smell the fragrant fruits and freshly caught seafood, and you can almost taste the freshly pressed orange, pineapple, mango and coconut juice stacked on the shelves. No matter how many times I arrive in Barcelona, I never get tired of coming to La Boqueria market just off of La Ramblas. It happens to be one of my favorite markets in Europe, and in one of the European cities I love most.
Continuing our special series spotlighting our passionate and innovative Executive Chefs, we recently sat down with Senior Executive Chef Laurent Trias to discover his own unique culinary story. Below he reveals family influences, his “can’t live without” dishes, a few of his recent exciting culinary discoveries and much more.