CHEF THOMAS KELLER’S CUISINE DEBUTS ON SEABOURN’S FLEET
MICHELIN-STARRED CHEF’S CREATIONS HIGHLIGHT MENUS IN THE RESTAURANT, COLONNADE AND PATIO GRILL
After months of careful planning and preparation, a selection of culinary creations by worldrenowned chef/ restaurateur Thomas Keller is finally delighting guests on board Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest. The groundbreaking collaboration between Chef Keller and Seabourn is aimed at further elevating the line’s already award-winning cuisine, and offering guests an unrivaled dining experience unlike any other at sea.
Toward that goal, the Seabourn and Thomas Keller Group teams collaborated on the menu development and training.
Seabourn executives immersed themselves in the cultural and operational details at Chef Keller’s Michelin-starred restaurants Per Se, The French Laundry and Bouchon, and an extensive training regime was implemented on each ship. Seabourn has established relationships with Chef Keller’s purveyors worldwide to provide top-quality ingredients, and even acquired the Chef Keller-designed “Homage” French porcelain dinnerware by Raynaud, in the same “Checks” pattern used in his restaurants, to ensure a consistent, authentic presentation.
“We are so pleased to share Chef Keller's first menus aboard our beautiful fleet,” said Richard Meadows, president of Seabourn. “His menus confirm that the partnership is going to elevate our already award-winning cuisine, and we are thrilled that Seabourn guests are now able to experience the masterful culinary styles of Chef Keller.”
Special theme nights in the Colonnade feature dishes paying homage to Chef Keller’s childhood, such as BBQ Ribs, served family-style on platters to complement a convivial shared dining experience. Classics served at the poolside Patio Grill include a signature Napa Burger and an artisanal “Yountwurst.”
Menus in The Restaurant feature Chef Keller’s formal French-American style of cuisine, which requires meticulous attention to detail and produces a meal of truly exceptional quality. First courses include Terrine of Moularde Duck Foie Gras with Truffle Pain de Genes, Compressed Asian Pear and Sicilian Pistachio. For a main course, try Buckwheat “Gnocchi” with Tamari Glazed Shiitake Mushrooms, Golden Beets, Napa Cabbage and Yuzu, or Sonoma Duck Breast “Poêle” Crispy “Rillettes,” Glazed Harukei Turnips, Pickled Blueberries and Red Cabbage Puree. Desserts include Ginger and Yoghurt Semifreddo topped with Whipped Green Tea and Lemon Meringue, as well as Champagne and Granny Smith Apple Trifle with Crème Chantilly, Vanilla Custard, and Champagne Jelly.
Seabourn’s new signature fine-dining restaurant, The Grill by Thomas Keller, will debut in May 2016 aboard Seabourn Quest, and will be rolled out to the entire fleet including Seabourn Encore in December 2016 and Seabourn Ovation in spring 2018.
MENUS IN THE RESTAURANT FEATURE CHEF KELLER’S FORMAL FRENCH-AMERICAN STYLE OF CUISINE, WHICH REQUIRES METICULOUS ATTENTION TO DETAIL.
Seabourn President Richard Meadows; Chef Devin Knell, Thomas Keller Restaurant Group’s Chef de Cuisine; Thomas Keller, Chef/Proprietor Thomas Keller Restaurant Group, and Tony Egger, Seabourn Executive Chef.
Champagne and Granny Smith Apple Trifle
Sonoma Duck Breast “Poêle”