Oceania Cruises unveiled an elegant seven-course affair, La Cuisine Bourgeoise, by Jacques Ppin. This new epicurean experience features many classic dishes that the master chef has enjoyed over the years. <\/p>\n
'Cuisine bourgeoise is rooted in tradition and is one that shaped my childhood. It is a cuisine to savor rather than admire or evaluate. It is simply happiness on a plate, and I am thrilled to share this with our guests,' said Ppin, executive culinary director for Oceania Cruises. <\/p>\n
The meal is expertly paired from start to finish with wines that complement and echo the history of the dishes, while providing diners with a hint of the flavors, complexity and nuances that one might have experienced during the mid-20th century. <\/p>\n
'Pairing the wines took particular care and required extensive research to ensure that the wines featured with each course reflected the bright, approachable and celebratory nature of this dining experience,' said Bob Binder, president and ceo, Oceania Cruises. <\/p>\n
Each course is served with dramatic flair from gleaming silver trays in the best traditions of the century. <\/p>\n
'Imagine being transported back to the halcyon days of the Htel Plaza Athenee in Paris, enjoying a celebratory meal with great friends. This is an experience you cant have anywhere else and one that will create memories for a lifetime. It is the epitome of special,' Binder said. <\/p>\n
The experience starts with Kir Royal. The first course, a poultry cream soup, is paired with Chteau Carbonnieux Grand Cru Class, Pessac-Leognan, Bordeaux. <\/p>\n
Next comes lobster and cheese souffle paired with Louis Latour Meursault Chardonnay, Cte de Beaune, Burgundy; Dover sole with crustacean mousse and French black truffles paired with Louis Latour Morey-Saint-Denis Pinot Noir, Ctes de Nuits, Burgundy; and roasted beef tenderloin with stuffed mushrooms, accompanied by Chteau Lynch-Moussas 5me Cru Class Pauillac, Bordeaux. <\/p>\n
Nut-crusted brie, baked Alaska, petits fours and Parisian-style pink praline cream puffs crown the meal. <\/p>\n
La Cuisine Bourgeoise is now available aboard Marina and Riviera. This exclusive experience is limited to 24 diners and reservations are required and can be made on board. <\/p>\n
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Oceania introduces La Cuisine Bourgeoise by Jacques Ppin - Seatrade Cruise News<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Oceania Cruises unveiled an elegant seven-course affair, La Cuisine Bourgeoise, by Jacques Ppin. This new epicurean experience features many classic dishes that the master chef has enjoyed over the years. 'Cuisine bourgeoise is rooted in tradition and is one that shaped my childhood Continue reading