With acclaimed French chef Jacques Pépin – who worked with the legendary Julia Child – at the helm, Oceania claims to offer the finest cuisine at sea. Ingredients are sourced from around the globe, like lobster from Maine and beef from America’s mid-west, and all ships feature the glamorous Grand Dining Room, the centre piece of their fine-dining, with Christofle silver cutlery, Riedel glass and Versace china. Guests can also experience the state-of-the-art culinary studio, where they can learn from the masters.
On the two newest ships, Marina and Riviera, there are La Reserve wine tasting centres where you can enjoy wine-pairing gourmet menus. Plus, Privée – an exclusive private dining room where you can select dishes from Polo Grill or Toscana – can be reserved for up to 10 guests. Both ships include the Jacques speciality restaurant, where Monsieur Pépin has created a menu of classic French dishes, including Dover sole sautéed with crispy bread croutons, and encrusted lamb loin with pistachio stuffing and cabernet sauvignon sauce. Plus, if Asian fusion is your thing, you can enjoy a glass of sake in Red Ginger (Winner of Best Onboard Restaurant at the Cruise International Awards 2013), coupled with the Sushi Chef Selection, miso glazed seabass or sesame wakame seaweed salad.