NEW SHIP REVIEW
Master Jacques
Jacques Pépin was personal chef to three French heads of state, including Charles de Gaulle. French Governments have bestowed the highest honours on Chef Pépin, including Chevalier de L’Ordre des Arts et des Lettres; Chevalier de L’Ordre du Mérite Agricole and Légion d’honneur. It is appropriate the first restaurant to bear his name is on Marina. JACQUES – the eponymous
restaurant of the Master Chef – draws inspiration from fabled bistros of Lyon and Paris; the aura is at the same time minimal and cosseting. As the affable bon-viveur points out: “The cornerstone of any great dining experience is freshly prepared, simple dishes that are as visually pleasing on the plate as they are on the palate.” Guests are greeted by the aroma of freshly roasted chicken, duck and lamb from the grand rotisserie. Custom-made signature china, antique flatware and Lalique glassware adorn the tables, while chandeliers fashioned from crystal decanters add a whimsical luminescence.
Menu highlights include an appetiser of homemade Pumpkin Soup
á l’Anglais served in a pumpkin shell; fresh Mussels Marinière; rotisserie Free Range Chicken, Duck, Lamb and other speciality cuts. In addition, specialités de la maison are presented each day, having been selected from local markets in the ports Marina visits. To cap off the evening, a choice of nine classic French desserts and a cheese presentation with 12 AOC French cheeses, round out an unforgettable dining experience.
Grand Dining Indulgence on Marina isn’t reserved for accommo- dations. Executive Culinary Director is celebrated Master Chef Jacques Pépin, who has been instru- mental in the decision to enlist twice as many chefs as other deluxe vessels carrying similar numbers of passengers, thus ensuring every meal is prepared á la minute. Little wonder it is the only cruise line to have been inducted into the esteemed L’Association des Maîtres Cuisiniers de France. Under the supervision of Executive Chef Frank
Garanger, another esprit de style of Oceania’s din- ing experience is the regional cuisine offered on board. This is much more than homage to destina- tions visited by the ships.
L
ocated aft on Deck 6, the largest of the six dining venues on board is the stunning Grand Dining Room. Here guests realise what a
rare triumph it is when décor, service, atmosphere, fresh ingredients, and the imaginative deployment thereof, all come together in perfect balance. With its 17ft ceiling, colour scheme of cocoa, cream and gold, with splashes of apricot and cran- berry, and not forgetting a chandelier centrepiece crafted in stunning Murano glass, the open-seating restaurant effuses a glamorous rendition of deca- dence. The timeless Polo Grill, atop the ship on Deck 14, spans the almanac of indulgent design. With its burgundy leather chairs, curtains in hues of crimson, claret, gold and sage green, not to men- tion dark-wood furnishings upholstered in richly textured fabrics, this classic American steakhouse is as sophisticated as it is snug. Evoking tranquil scenes of lush Tuscan coun- tryside and with expansive views out to sea from Deck 14, the sleek, cool Toscana Restaurant is the
36 WORLD OF CRUISING I Summer 2011
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