Seabourn is sharing the very first recipes developed by American Chef Thomas Keller on board Seabourn’s ultra-luxury, award-winning fleet. Featuring an assortment of culinary delights, in various dining locations aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest.
[pullquote align=”full” cite=”” link=”” color=”” class=”” size=””]”We are so pleased to share Chef Keller’s first menus aboard our beautiful fleet,” said Richard Meadows, president of Seabourn. “His menus confirm that the partnership is going to elevate our already award-winning cuisine, and we are thrilled that Seabourn guests are now able to experience the masterful culinary styles of Chef Keller.”[/pullquote]
Chef Keller will bring a dining experience never seen at sea, working together with his veteran staff and Seabourn’s executive culinary team to cultivate the menu. Seabourn have made all efforts to guarantee the arrangement is consistent, obtaining the white porcelain dinnerware by Raynaudused in Chef Keller’s fine dining restaurants.
Among the many culinary highlights are special theme nights in the Colonnade that pay homage to Chef Keller’s childhood, featuring classic comfort dishes such as BBQ Ribs served family-style on platters to complement a convivial shared dining experience. At the poolside Patio Grill are classic favorites including his signature Napa Burger and artisanal “Yountwurst.” Chef Keller’s formal French-American style of cuisine is featured on select evenings in The Restaurant, spanning a variety of menu items that could include:u
Paying reverence to Keller’s childhood, their will be special theme nights in the Colonnade, showcasing characteristic comfort dishes such as BBQ Ribs served family-style on platters to complement a welcoming shared dining experience. At the poolside Patio Grill are classic favourites as well as his signature Napa Burger and artisanal “Yountwurst.” Chef Keller’s official French-American style of cuisine is featured on select evenings in The Restaurant, covering a diversity of menu items that could include:
First Course:
- Terrine of Moularde Duck Foie Gras
- Truffle Pain de Genes, Compressed Asian Pear and Sicilian Pistachio
Main Course:
- Buckwheat “Gnocchi”
- Tamari Glazed Shiitake Mushrooms, Golden Beets, Savoy Cabbage and Yuzu
- Sonoma Duck Breast “Poêle”
- Crispy “Rillettes,” Glazed Harukei Turnips, Pickled Blueberries and Red Cabbage Puree
Desserts:
- Ginger and Yoghurt Semifreddo
- Whipped Green Tea and Lemon Meringue
- Champagne and Granny Smith Apple Trifle
- Crème Chantilly, Vanilla Custard, and Champagne Jelly
A new signature restaurant will be announced this May on Seabourn Quest, and will be launched across the entire fleet over the coming year, together with the line’s two new ships, Seabourn Encore launching in late 2016 and Seabourn Ovation launching in early spring 2018.
