Oceania Cruises has introduced that its signature French restaurant, Jacques, shall be aboard its latest ship launching in July, Allura.
Named after famend chef Jacques Pépin, Oceania’s first-ever Executive Culinary Director, the delicate venue is already a crowd favourite with visitors crusing on Marina and Riviera.
In addition, Jacques will make its debut aboard Allura‘s sister ship Vista in October 2025. The line’s eating places additionally embrace Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger — all discovered aboard all 4 of the road’s 1,200+ visitor ships.
“Jacques is our culinary patriarch, having been a member of the culinary team since day one,” stated Frank A. Del Rio, president of Oceania Cruises. “His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.”
Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, shall be working with Chef Pépin to deliver new flavors to the menu, in addition to honing the well-loved dishes which were on the menu since Jacques was first launched to the fleet when Marina was launched.
Chef Eric Barale (left) and Chef Alexis Quaretti (proper) (Photo courtesy of Oceania Cruises)
Oceania Cruises’ most-loved dishes from Jacques aboard Marina and Riviera will stay on the menu, alongside a number of new choices. These embrace duck with a Grand Marnier-infused orange sauce and a veal medallion with a morel sauce, along with new vegetarian dishes. For these with a candy tooth, traditional French desserts Crêpes Suzette and profiteroles will be a part of different scrumptious selections on the dessert trolley.
Guests can stay up for extra experiential eating in Jacques by way of the introduction of tableside service for a variety of latest dishes, together with beef tartare. This, plus new crockery, glassware, and silverware will reinforce the significance of “l’art de la table,” augmenting the genuine Parisian bistro expertise.
“I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale,” stated Chef Pépin. “This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”
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