CHEF THOMAS KELLER’S CUI­SINE DE­BUTS ON SE­ABOURN’S FLEET

MICHE­LIN-STARRED CHEF’S CRE­ATIONS HIGH­LIGHT MENUS IN THE RESTAU­RANT, COLON­NADE AND PA­TIO GRILL

Seabourn Club Herald - - ON THE HORIZON -

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.

The Restau­rant

Cham­pagne and Granny Smith Ap­ple Tri­fle

Sonoma Duck Breast “Poêle”

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