Seabourn has launched a new era in culinary excellence by sharing the first recipes developed by American Chef Thomas Keller on board its ultra-luxury, award-winning fleet.
Seabourn now features an array of dishes, ranging from first courses to main courses and desserts, in multiple dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest. Seabourn President Richard Meadows said the cruise line was pleased to share Chef Keller’s first menus aboard the fleet.
“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,” Mr Meadows said.
To introduce an unparalleled dining experience unlike any other at sea, Chef Keller, his veteran staff and Seabourn’s executive culinary team have collaborated in menu development and training. In an effort to ensure a consistent presentation, Seabourn even acquired Homage by Thomas Keller in Checks pattern, the white porcelain dinnerware by Raynaud used 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, there are classic favourites 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:
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
In addition, as part of the collaborative process, Chef Keller introduced Seabourn to his long time purveyors from the United States. Seabourn is pleased to be featuring the finest ingredients from Elysian Fields Farms, Rancho Gordo, Hobbs Applewood smoked Meats, Marshall Farms Honey, Snake River Farms, Newport Meats, True Foods, Sonoma Poultry, Gourmet Attitude, Le Sanctuaire; and Cowgirl Creamery/Tomales Bay Foods.
Expanding upon the vision of Seabourn and Chef Keller, a new signature restaurant will be introduced this May on Seabourn Quest. The restaurant will eventually be launched across the entire fleet, including the line’s two new ships, Seabourn Encore, which will visit Australia in January 2017 following its launch, and Seabourn Ovation launching in 2018.
Chef Keller is globally renowned for his culinary achievements and exceptionally high standards, and is the only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honour, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s ‘Chef of the Year’ award and the James Beard Foundation’s ‘Outstanding Chef’ and ‘Outstanding Restaurateur’ awards.
