0 comments on “Vegan Cuisine Options on Oceania Cruises”

Vegan Cuisine Options on Oceania Cruises

The Finest Cuisine at Sea™ now includes an array of delicious plant-based options at The Grand Dining Room. We recently debuted the most expansive vegan menu offerings and the only cold-pressed raw juice and vegan smoothie bars at sea. Try dishes from the vegan menus on any of our six ships, and stop by the juice and smoothie bars on board Marina and Riviera.

2 comments on “La Cuisine Bourgeoise: New Elegant Food & Wine Pairing Experience”

La Cuisine Bourgeoise: New Elegant Food & Wine Pairing Experience

A creamy Soufflé de Homard Plaza Athénée with lobster and cheese served from atop a gleaming silver tray – that’s happiness on a plate that harkens back to the halcyon days of the Hôtel Plaza Athenee in Paris. Pair it with an exquisite Louis Latour Meursault Chardonnay and you have just one of seven perfectly delectable courses in our latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin at La Reserve by Wine Spectator.

0 comments on “Sommelier’s Recommended Australia & New Zealand Wines”

Sommelier’s Recommended Australia & New Zealand Wines

What better way to acquaint yourself with the volcanic landscape and lush forests of New Zealand and the multicultural verve and wild outback of Australia than with some wine? Whether you are dreaming of exploring the vineyards of Auckland and sipping wine harbor-side in Sydney — or are simply in the mood for some wine from Down Under, we have some delicious choices for you. Read on for our sommelier’s top three selections!

1 comment on “A Night at the Grand Dining Room”

A Night at the Grand Dining Room

By Oceania Cruises Guest Carol B.

Whenever I enter the Grand Dining Room, a sense of serenity overcomes me. My husband and I love the specialty restaurants, but there’s something timeless and classic about the Grand Dining Room that we always look forward to. We feel at home there. The staff welcomes us, knows us by name and so the night begins, under the sparkling chandelier. 

1 comment on “The Holy Grail of French Ingredients: C’est Divine”

The Holy Grail of French Ingredients: C’est Divine

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.