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Jacques Pépin to Open French Bistro on Oceania's New Marina

July 22, 2009 By: Ruthanne Terrero

We’re just back from meeting up with Chef Jacques Pépin at a Manhattan press event. Turns out Pépin is opening a bistro on Oceania’s new ship, Marina, which will launch late next year.


Oceania Chairman & CEO Frank Del Rio, Chef Jacques Pepin and Bob Binder (speaking, president of Oceania

Jacques will be a “classic French brasserie,” Monsieur Pépin told us. “It will have all the food I love, French onion soup, oysters, Croque Monsieur, leg of lamb and great salads…my type of food,” he said. "It will have great ambiance but it will be casual."


Jacques Pepin commenting on his new bistro on Oceania's Marina ship

Pépin has actually been a consultant to Oceania ever since the line launched six years ago, said Bob Binder, the cruise line’s president. And while the cruise line has always put a strong emphasis on cuisine, “Marina is being built with epicureans in mind,” he noted. Aside from the 10 dining venues, which will include six restaurants with open seating, the 1,258-passenger ship will have a culinary center as well, he said.

Pépin, an artist in his own right, is currently working on a painting for the bistro.

Here, in Oceania’s words, is a lineup of what Jacques will offer:
“Upon arrival at the table, guests are greeted with a bread basket of ‘Les Trois Baguettes’ with three different freshly baked French baguettes along with Country Petit Pâté with gherkins and traditional Rillettes of salmon and foie de volaille.

Highlights of the menu include an appetizer of homemade Pumpkin Soup á l’Anglaise served in a pumpkin shell, fresh Mussels Marinière, freshly roasted free range chicken, duck, lamb and other specialty cuts of fine meat.

In addition, the chef’s “specialités de la maison” are presented each day, having been hand-selected from local markets in the ports that Marina visits.

To cap off the evening, a choice of nine classic French desserts and a cheese tray with 12 AOC French cheeses that locally procured in the regions they are produced serve as a fitting finale to an unforgettable dining experience.”

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