Imagine enjoying a seven-course meal in 1950’s Paris – the tastes, complexity and nuances of a classic by-gone era. Master chef Jacques Pépin has recreated this epicurean sensation especially for Oceania Cruises.
Pépin is Executive Culinary Director for Oceania Cruises and has called his elegant seven-course affair, La Cuisine Bourgeoise. The cuisine is shaped by his French heritage. “It is a cuisine to savour rather than admire or evaluate, it is simply happiness on a plate, and I am thrilled to share this with our guests”, he said. “It’s cooking from the heart.”
Jacques Pépin has created a menu that exemplifies the flavours of mid-last Century. Each course will draw on the culinary traditions of the era. Highlights will include Maine Lobster and Cheese Soufflé which Pépin says was very famous in Paris at the time, and Baked Alaska with Williams Pears and Chestnut Ice Cream.
La Cuisine Bourgeoise dining experience on Oceania Cruises will have all the drama a flair of 1950s grand dining too, with each course served table side from gleaming silver trays. “It is [served] on a large dish that everyone will partake of and share together”, explained Pépin. La Cuisine Bourgeoise is served in the exclusive La Reserve dining room for a limited number of guests per sitting.
Oceania have gone to great lengths to ensure the authenticity of La Cuisine Bourgeoise dining experience and to that end they’ve sourced wines that reflect the taste and style of those from the period. The goal was to find wines that could give a hint of what the wines would have been like in the 1900’s. It wasn’t an easy task. “Pairing the wines required extensive research”, said Bob Binder, President & CEO of Oceania Cruises.
La Cuisine Bourgeoise dining menu
Champagne with Crème de Cassis
Poultry Cream with Vegetable Julienne and Pistachio Diamonds
Château Carbonnieux Grand Cru Classé, Pessac-Leognan, Bordeaux, France
Soufflé De Homard Plaza Athénée
Maine Lobster and Cheese Soufflé
Louis Latour Meursault Chardonnay, Côte de Beaune, Burgundy, France
Filet De Sole Brillat-Savarin
Dover Sole Fillet with Crustacean Mousse and French Black Truffles
Louis Latour Morey-Saint-Denis Pinot Noir, Côtes de Nuits, Burgundy, France
Filet De Boeuf Rôti Richelieu
Roasted Beef Tenderloin with Stuffed Mushrooms, Tomatoes, Braised Lettuce, Château Potatoes and Madeira Sauce
Château Lynch-Moussas 5ème Cru Classé Pauillac, Bordeaux, France
Brie De Meaux Aux Noix Et Laitue
Nut-Crusted Brie de Meaux with Boston Lettuce Hearts
Baked Alaska with Williams Pears and Chestnut Ice Cream
Château Laffitte-Teston Pacherenc Du Vic-Bihl, South-West, France
Chouquette Aux Pralines Roses
Parisian-Style Pink Praline Cream Puffs
At this stage La Cuisine Bourgeoise dining experience is only available on Marina and Riviera. Visit the Oceania Cruises website for more information.