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 …
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Excursions to markets where sea chefs shop The outdoor food market of Nice, France, is not far from the cruise ship docks. Still, it’s easier to find and more fun to navigate if you are following a ship’s chef while he searches for produce for your dinner. Earlier this year, our small tour group came off the newly refurbished 212-passenger Star Breeze, led by Michael Sabourin, Windstar Cruises’ corporate chef. He had been this way many times …
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Crystal Cruises has set four new Wine & Food-themed luxury cruises for 2014. New to the program next year will be new guest chef-prepared Vintage Room dinners on each of the four sailings — in Asia, the South Pacific, Trans-Atlantic, and the U.S./Caribbean – as well as a new microbrew theme on the last of the voyages. All of Crystal’s culinary Experiences of Discovery voyages includes complimentary hands-on cooking classes, cooking demonstrations, wine tastings, mixology lessons, and …
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Each day began with a breakfast that was a visual feast,with fresh croissants, pain au chocolat and a still warm baguette that Markwould have fetched fresh from the bakery earlier. There was always quality jams, fresh butter,yoghurt ( a rhubarb one that I particularly liked) and good café au lait, aswell as fresh fruit, like figs, apricots or peaches, and muesli. Lunchtime was casual, and the time we ate varied dependingon the excursions we were engaged in. …
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Food, nutrition and cooking are a big deal in my house. We spend what may amount to an inordinate amount of time pouring over cookbooks, fussing in the garden, and puttering around in the kitchen, searching for just the right combination of ingredients to create everyone’s favorite new dish. Oftentimes, there’s a bit of a “mad scientist” vibe going on. Sometimes, we’re quite successful; other times… maybe not so much. One thing we can agree on as …
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