Oceania Creates "The Perfect Table"

Oceania Cruises, which has always placed strong brand focus on its dining at sea, is rolling out a new, multimillion-dollar "The Perfect Table" program. Enhancements debuted on Nautica on May 21, and will be aboard Regatta on June 6, and Insignia on June 14. The line's guests will now dine at tables set with new Versace china, Christofle silver and Riedel crystal. Master Chef Jacques Pépin has refined the line's menus with new choices that include creative infusion dishes as well as classic favorites. Guests may now savor a Maine lobster or a grilled veal chop every night in Polo Grill or Toscana. In the Grand Dining Room, classic dishes like veal Oscar, steak au poivre and lobster thermidor are returning. Executive Corporate Chef Franck Garanger is also a baker and he has introduced Viron flour and special ovens onboard so each day all ships will offer fresh baguettes and poulichette, Normandy bread, brioche rolls, raisin rolls, bacon bread, crispy Swedish rolls, chestnut rolls and olive bread.


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