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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.

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Oceania Cruises Announces Inaugural Voyages to Cuba

Miami, Florida, Thursday, December 8, 2016 – Oceania Cruises revealed today its first three inaugural voyages from Miami to Cuba. On December 7th, the company announced that it has received official government approval from the Republic of Cuba to operate cruises to the island beginning March 2017.  The line announced it will inaugurate its calls in Cuba with one 14-day and two 10-day Caribbean cruises from Miami aboard Marina. Each of these voyages will call on the storied city of Havana with two of the voyages staying overnight and offering guests two full days in this legendary destination.

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Oceania Club Reunion Cruise : Milestones and Memories

Executive Vice President James Rodriguez shares stories from the Oceania Club Reunion Cruise, sailing from Rome to Lisbon on board Marina.

The Oceania Club Reunion Cruise is one of my favorite events of the year because it gives me the chance to see past guests with whom I’ve sailed before, and so many have become dear friends. I also enjoy meeting new Oceania Club members for the first time, hearing all the stories of their cruise, and having the opportunity to thank them for their loyalty. Our guests have always been my favorite part of cruising, and the Oceania Club Reunion Cruise is all about celebrating our guests.

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GALA TEA TIME ONBOARD MARINA

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Afternoon tea in Horizons lounge is a time-honored tradition onboard Oceania Cruises’ ships. Each day at four o’clock, guests gather for this festive occasion to enjoy various treats and, of course, a nice cup of tea. Lengthier voyages, such as Marina‘s recent transatlantic cruise, give the onboard pastry chefs a chance to really flex their creative muscles during “Gala Tea Time.” For this grand affair the chefs go above and beyond their already impressive display of goodies and elevate the traditional tea time to an expression of artistic inspiration.

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The centerpiece of the Gala Tea Time is the croquembouche, a regal tower of caramelized puff pastries with delectable fillings.

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But the croquembouche is only the beginning of an array of elegant edibles. There are eclairs, tarts, scones, and even truffles prettily arranged in the shape of the Oceania Cruises logo.

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Not all of the choices are sweet treats. Finger sandwiches, such as smoked salmon with lemon cream cheese on navette or roast beef and gherkins on poulichette, are an essential part of any tea time.

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Some of the creations are simply too beautiful to eat. Ornate sculptures created from spun sugar adorn the sumptuous spreads.

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Over 500 guests enjoyed the Gala Tea Time onboard Marina this week, affirming that afternoon tea is not just for the English anymore!