International
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Over 95,000 euros. That's the price of a copy of the Titanic's menu from April 11, 1912, sold at auction last year. Three days before the tragic sinking, first-class passengers were still feasting: oysters, Renaissance consommé, cream of asparagus, salmon with hollandaise sauce, tournedos of beef, roast chicken, lamb with mint, peas, parsnip puréthe most luxurious ocean liner of its time spared nothing, least of all the plates. Even the third class had its own restaurant. Of course, other transatlantic liners also went the extra mile. The aim, in those days, was to dispel travelers' boredom and, possibly, their fear of the long crossing. A century later, cruise ships are once again turning their attention to gastronomy. Countless chefs are taking to the water: Stéphanie Le Quellec with Rivages du Monde, Marco Pierre White with P&O Cruises, Michel Roux with Cunard, Hélène Darroze, Bruno Barbieri and Ángel León with Costa, Denny Imbroisi with Ponant, Thierry Marx with Explora Journeys... or the restaurants Umi Uma by Nobuyuki Matsuhisa (better known as "Nobu") on Crystal Cruises, Seta su Ilma by chef Fabio Trabocchi on Ritz-Carlton Yacht Collection or Le Voyage by Daniel Boulud on Celebrity Cruises...
This article is taken from Gault&Millau, le magazine #7. Find the latest issue on newsstands or in our online store.
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