THE ULTIMATE FOODIE MENU

ENJOY DECADENCE OVER DINNER WITH OCEANIA CRUISES’ PALATE-PIQUING LA CUISINE BOURGEOISE MENU

Dining from an extravagant menu accentuated with wine pairings onboard designer-inspired, small luxurious ships: that’s decadent. The food you’ll find on the La Cuisine Bourgeoise menu curated by celebrated chef Jacques Pépin: that’s love, pure and simple. An unforgettable experience from La Reserve by Wine Spectator, this spectacular menu celebrates cuisine bourgeoise, which originated in the middle of the 19th century in France. Over seven courses, each with masterful wine pairings, you’ll experience what Executive Culinary Director Jacques Pépin calls “a cuisine which honours the ritual of the table … a cuisine to savour rather than admire or evaluate.”

Savour the Veloute Reine-Margot paired with a blanc from Loire Valley, before enjoying the Filet de Sole Billat-Savarin served with black truffle and pinot noir from Burgundy. Or, perhaps the Filet de Boeuf Rôti Richelieu – one of many recipes Jacques has enjoyed since his childhood – alongside a cabernet sauvignon from Bordeaux.

For Oceania Cruises’ Senior Executive Chef Laurent Trias, whose love of cooking began as a young boy in his cousin’s pastry shop, the highlight of the menu is the Chouquette aux Pralines Roses – delicate pink Parisian-style cream puffs.

Of the menu, which celebrates the food that shaped his childhood and family traditions, Jacques notes that “techniques combined with talent create great food. However, to bring forth extraordinary dishes, love is needed.”

The La Cuisine Bourgeoise menu is, quite simply, “a cuisine to be shared, with fresh food, excellent wines and good company,” says Laurent.