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Roux’s Le Gavroche at Sea to return to Cunard in 2026

It will be the third season for the gastronomic collaboration

Last Updated

July 14, 2025

Le Gavroche at Sea with Michel Roux will return for a third season in 2026, Cunard has confirmed.

The iconic restaurateur and two Michelin-starred chef will host four exclusive dining experiences on Queen Anne in 2026. Three of the residencies will take place on seven-night Norwegian Fjords voyages in May, August and November, with a further Le Gavroche at Sea scheduled for an Iceland and British Isles sailing in July.

Since launching in 2024, Michel Roux’s Le Gavroche at Sea residencies have proven “hugely popular” with guests, with the 2025 season already sold out.

Le Gavroche at Sea has quickly become one of the highlights of our voyages, and we’re thrilled to welcome Michel back to Queen Anne for a third season,” Cunard President Katie McAlister said.

“His passion for creating memorable dining experiences is a perfect match for Cunard’s commitment to excellence. Our guests often tell us how special these evenings are – and we expect 2026 to be even more unforgettable.”

Le Gavroche at Sea

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Each residency features a five-course tasting menu served in Sir Samuels, crafted with the finest ingredients and infused with the flavours of the sea. Guest numbers are limited to just 50 diners per evening.

Bringing Le Gavroche to sea with Cunard has been an absolute joy. The warmth of the guests, the elegance of the ships, and the shared love of fine dining make it something truly unique,” Roux said.

“I’m delighted to return next year and to once again share the spirit of Le Gavroche in such a spectacular setting. Each residency is a chance to connect, to create, and to celebrate food in a way that’s both refined and relaxed.”

Beyond the dining room, guests can enjoy an enhanced seafood offering at Carinthia Lounge, where Oysters at Carinthia will serve Norwegian seafood every evening during the Le Gavroche voyages.

Roux will also take to the Royal Court Theatre for a live cooking demonstration, sharing insights into his culinary philosophy and techniques. He will also appear as an Insight Speaker, offering guests a more personal opportunity to connect, and participate in book signing sessions.