The wonderful food aboard Oceania Cruises has always been exceptional part of one of their cruises. And indulging in some truly lovely and indulgent desserts is always a treat when on vacation. To tempt us even more Oceania recently announced that they have partnered with world-renowned Master Pastry Chef Christophe Menard to add new pastries to their dessert offerings . Here are descriptions of some Chef Menard’s creations:
- Caramelized Banana Tart – a wonderfully sinful chocolate concoction topped with dozens of thin spiraling slices of succulent caramel-coated bananas, sprinkled with a pinch of powdered sugar.
- Tanzanian Chocolate Cake with Molten Caramel — a delightfully rich cake drenched in flowing caramel, and accompanied by a perfect quenelle of vanilla ice cream. It features Tanzanian chocolate (75% cacao), a dark couverture that perfectly balances acidity and intense cocoa bitterness, lifted by floral notes.
- Raspberry Tartlet with Lemongrass Cream – a ramekin-sized, perfectly-baked raspberry-filled tart, capped with a dream dollop of exotic, lemony cream surrounded by perfectly plump fresh raspberries.
Chef Menard is also creating a new dessert that will only be available at Oceania’s Tuscan Steak specialty restaurant aboard their new ship, Sirena. The Chocolate Cake with Molten Pistachio and Griotte Cherries is sure to be a delicious way to finish a meal aboard their new ship.
We have just returned from cruise on The Riviera ship and my husband absolutely adored the seven layer chocolate cake. I would love the recipe please.
We had the most wonderful holiday. Everyone was outstanding and every restaurant amazing.