Author: Christine Roberti

St. Kitts & Nevis Restaurant Week returns with celebrity line up

10 July 2025 No Comments
The St. Kitts Tourism Authority has announced the return of acclaimed chef, entrepreneur, television personality, and restaurateur, Nyesha Arrington, to the island for the annual St. Kitts & Nevis Restaurant Week.
 
Chef Nyesha will join Chef Stephen Marsham of national descent, who has cooked in some of the most sought-after restaurants in New York City, and a stellar line up of local chefs. The St. Kitts and Nevis Restaurant Week is scheduled for 17-27 July, and includes several signature events featuring culinary masterpieces from chefs across the twin Federation.
 
A familiar face in St. Kitts, Chef Nyesha Arrington previously served as Executive Chef at Spice Mill restaurant in 2010. Her culinary excellence has earned her several accolades including Eater LA’s Chef of the Year, and a spot on Zagat’s ‘30 Under 30’ list. Additionally, she has made television appearances across multiple networks, including Bravo’s Top Chef, Food Network’s Tournament of Champions, and currently FOX’s Next Level Chef. Most recently, Chef Nyesha hosted the James Beard Foundation Awards, was a featured chef at Chefs at Sea, and participated in Vivid Sydney, the largest public festival in the southern hemisphere.
 
“It is an honour to return to the vibrant island of St. Kitts for Restaurant Week,” said Arrington. “This island holds a special place in my heart and marks a full circle moment in my career to return and be part of this cultural culinary celebration. Food has a special way of connecting people, and I’m grateful for the opportunity to create meaningful culinary experiences with this community.”
 
Chef Stephen Marsham returns to his home nation from New York City, where he has established his culinary prowess at iconic establishments like Pastis, Tatiana by Kwame Onwuachi and Wayan. Chef Stephen also recently  represented St. Kitts at the South Beach Food and Wine Festival earlier this year.

About Restaurant Week

Restaurant Week, one of the highly anticipated activations of Summer Unscripted, highlights Chefs from across the island. In addition to irresistible dining menus, the week will feature signature events. 
 
Grill Fest, scheduled for July 26, is one of the most anticipated events of Restaurant Week, brings together local grillers from across the island in a friendly BBQ competition. Additional features of the competition include an amateur mixology competition, cultural performances, local artisan showcases and more.
 
Ending the week is the elevated and interactive dining experience, Taste at Twilight on July 27. Visiting Chefs Nyesha and Stephen will collaborate with local Kittitian chefs to present a three-course seated dinner. Guests will enjoy a cocktail reception, a guided farm tour, and an immersive dining experience.
 
This year’s featured local ingredient is tamarind, which will be highlighted across special menus at participating restaurants. From casual, local spots to fine dining establishments, each menu is thoughtfully crafted to celebrate St. Kitts’ agricultural and culinary roots.

The full calendar of special events of the St. Kitts & Nevis Restaurant Week includes:

  • St. Kitts Tasting Showcase
  • R&B Tamarind Brunch
  • Karaoke
  • A Tropical Twist Dinner
  • Children’sHome Charity Dinner
  • Date Night
  • Cook, Sip, & Glamp
  • Tamarind Flavours
  • Grill Fest
  • Taste at Twilight
     

“Restaurant Week celebrates more than just food—it’s a tribute to Kittitian heritage and promotes community,” said Kelly Fontenelle, CEO of St. Kitts Tourism Authority. “Chef Nyesha’s strong connection to the island and her global culinary acclaim, alongside Chef Stephen’s local roots and exceptional talent, promise a memorable and exciting Restaurant Week experience for locals and travellers from around the world. We’re thrilled to welcome both visiting chefs back to the island.”

Visitors can learn more about Restaurant Week at https://restaurantweek.kn/.

Destination updates and information can be found on the St. Kitts Tourism Authority website, www.visitstkitts.com

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Oceania Cruises adds 12 Nikkei dishes to Red Ginger menu

8 July 2025 No Comments

Oceania Cruises has added 12 new, flavourful, and creative Nikkei dishes to its signature Pan-Asian restaurant, Red Ginger. 

This menu expansion brings a vibrant fusion of Peruvian flavors and refined Japanese culinary techniques and tastes to sea.

Nikkei cuisine traces its origins to the late 19th century, when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native Peruvian ingredients, resulting in a distinctive taste marked by fresh seafood, bright citrus, soy-based sauces, and spicy peppers. 

Unlike many long-established culinary traditions, Nikkei cuisine is refreshingly flexible as it honors customs and simultaneously embraces experimentation, an ethos that aligns perfectly with Oceania Cruises. The cruise line is deepening its guests’ understanding of Nikkei food through this new menu rollout, an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this dynamic cuisine.

The innovative menu items recently debuted aboard Oceania Vista® and will be available on the line’s newest ship, Oceania Allura™, launching next month. The new Nikkei dishes will be added to the rest of the fleet by early 2026. 

“The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. Our industry-leading culinary team is constantly seeking to introduce our well-traveled guests to new experiences and flavors, while honoring our commitment to culinary excellence,” said Jason Montague, Chief Luxury Officer of Oceania Cruises. 

“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” added Chef Alexis Quaretti, Oceania Cruises’ Executive Culinary Director. “Our passion for culinary innovation is fueled by constantly listening to our guests, noting their ever-expanding palates and deep curiosity to try new dishes and taste profiles. The introduction of these new Nikkei dishes is a result of our guests’ appetite for bold new flavors, and this is just the beginning of even more exciting developments on the horizon.”

Red Ginger Nikkei menu highlights:

  • Ceviche Nikkei – Marinated tuna delicately dressed in leche de tigre, accented with cilantro, sesame oil, and a hint of red chili for a refined take on the Peruvian classic.

  • Peruvian-Style Beef Short Rib – A rich, tender short rib served with savory lomo saltado sauce and a silky miso sweet potato mousseline, blending bold and umami-rich notes.

  • Cazuela de Arroz Nikkei – Miso-glazed scallops atop perfectly cooked bomba rice, finished with vibrant chalaquita for a balanced bite of citrus and heat.

  • Soft Shell Crab Tempura Bao Buns – Lightly fried soft-shell crab tucked in pillowy bao buns, topped with a punchy Nikkei-style zarza.

  • Chicken Anticuchos – A sophisticated spin on Peruvian street food, with juicy chicken skewers paired with creamy, spicy huancaína sauce.

  • Tres Leches Cube – A modern presentation of the beloved Latin American dessert, with sponge cake soaked in three milks for melt-in-your-mouth indulgence.

  • Yuzu Cheesecake – Tart yuzu paired with mango and passion fruit coulis, garnished with fresh basil for a refreshing and aromatic finish.

The Finest Cuisine at Sea highlights include:  

  • Oceania Cruises is the only cruise line built by foodies, run by foodies, for foodies. 

  • Oceania Cruises is the only cruise line to boast two Master Chefs of France. Its two Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, have both been inducted into the prestigious echelons of Les Maîtres Cuisiniers de France, a global association established in 1951 to support and promote French culinary arts around the world.

  • Oceania Cruises selects only the best ingredients and the most talented chefs from around the globe. From Castilla-La Mancha saffron to French flour custom-milled to its chefs’ specifications, the artisanal ingredients echo the dedication poured into every dish. 

  • Superb gourmet restaurants on board serve delectable dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian, to classic steakhouse fare. Every restaurant on board is complimentary and features open seating.

  • Oceania Cruises boasts one chef for every 10 guests.

  • Oceania Cruises designs its ships around the expansive, well-equipped galleys on board, which rival any leading land-based restaurant. They form the beating heart of the ship, as a kitchen does in a home.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

The art of the tart: six delicious French tarts to make at home

7 July 2025 No Comments

When exploring Northern France, eye-catching pastries—most of which look too pretty to eat—are the norm. Here are seven must-try tarts with ties to Normandy and Lyon, complete with recipes so you can get your fix at home.

Tarte tatin

While tarte tatin didn’t originate in Normandy, it’s grown in popularity to be one of the most sought-after tarts in the region. Tarte tatin features fruit (typically apples) caramelized in butter and sugar. After baking, the tart is inverted onto a plate, with the caramelized apples facing upwards. The dessert has an interesting history, as it was reportedly created by accident in the late 19th century by the Tatin sisters in their hotel in Lamotte-Beuvron, France.

Ingredients

  • 1 sheet puff pastry, thawed
  • 1.5 kg Granny Smith apples, peeled and quartered
  • 3 tbsp. water
  • ½ cup sugar 
  • 3 tbsp. unsalted butter

Heat oven to 375°F. Using a 9-inch cake pan as a guide, cut a circle of puff pastry, using a fork to make small holes for ventilation, and set aside. In a large saucepan over medium heat, combine water and sugar and cook until golden (5 to 7 minutes). Add the butter and stir constantly. Add the apples and coat them in a layer of thick caramel. Continue cooking for 15-20 minutes and ensure apples are thoroughly coated in caramel sauce. Remove from heat and tightly arrange the apples in circles at the bottom of the cake pan. Pour remaining caramel over top, lay the puff pastry on top, and firmly press down the sides of the pan. Bake for 45-50 minutes until the pastry is golden brown. Cool for one hour, turn upside down, and serve!

Tarte aux poires

Tarte aux poires is a French pear tart that features a buttery pastry crust filled with sliced pears, often accompanied by a custard or almond cream filling. The pears are typically arranged in a design on top, and the tart is sometimes glazed for a shiny finish. In Normandy, most pears—including the Williams pears used widely for this dessert— are harvested from July through late October, making this a delicious treat from summer through early autumn.

Ingredients

  • 1 shortcrust pastry
  • 3 tbsp. unsalted butter, softened
  • ¾ cup almond meal
  • 1 egg
  • ⅓ cup sugar
  • 4 pears, peeled, sliced lengthwise
  • 1 drizzle honey
  • 1 handful sliced almonds

Preheat oven to 400°F/200°C. Roll out the shortbread dough and place in a 9-inch cake pan, using a fork to poke holes to increase ventilation. In a large bowl, make almond cream by mixing the butter and almond, add egg and sugar and mix well until smooth. Spread the cream over the pastry and add the pears, arranging tightly. Drizzle honey and sprinkle with slivered almonds. Bake for 30-40 minutes, until the crust is flaky.

Quiche Normande

Like its name suggests, quiche Normande is a tribute to this part of France. A savoury tart often eaten for lunch or dinner, this egg-based filling also incorporates heavy cream and often pieces of ham or cheese. One of the defining characteristics of quiche Normande is the addition of apples or apple cider, which gives it a unique flavor that reflects the region’s apple-growing heritage. Feel free to add a splash to your own filling for added acidity.

For the dough

  • 2 cups all purpose flour
  • 100 g butter
  • 1 cup of water
  • 1 tsp. salt

Heat water, salt and butter in a saucepan. Once butter is melted, remove from heat and pour in the flour, mixing until a dough is formed. Line a 9-inch cake pan, pricking the bottom with a fork. Sprinkle grated ham onto the pastry base.

For the filling

  • 3 eggs
  • 200 ml cream
  • 500 ml milk (2%)
  • 150 g smoked ham, grated
  • 1 Camembert cheese
  • Salt and pepper to taste

Preheat oven to 350°F. Whisk together eggs, cream and milk and pour onto pastry base. Bake for approximately 30 minutes. Remove from oven and let cool. Slice the Camembert cheese into thin slices and arrange on top of the tart. Bake for another 15 minutes, or until golden brown. Serve warm.

Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour. The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

  • 160 g flour
  • 50 ml water
  • 80 g cold butter, cubed
  • 1 tsp. sugar
  • ½ tsp. salt

Preheat oven to 350°F.  Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

  • 200 g crème fraîche
  • 100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Tarte aux poireaux

Perfect for spring or summer, tarte aux poireaux is a leek tart that was created in northern France, where leeks are a staple ingredient in cooking. It’s made by filling a buttery, flaky pastry crust with a mixture of sautéed leeks, eggs, cream, and sometimes cheese, creating a custard-like filling. Other ingredients, like ham or bacon, can also be added.

Ingredients

  • 1 shortcrust pastry roll
  • 3 eggs
  • 1 egg yolk
  • 500 ml cream
  • 6 leeks, sliced
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • Salt and pepper to taste

Preheat oven to 400°F. Grease a 9-inch baking pan with butter and line with pastry, using a fork to prick holes for ventilation. Trim off excess pastry. In a pan, sauté the leeks in oil for approximately 20 minutes, or until brown. Season with salt and pepper. In a separate bowl beat cream and eggs. Add leeks and continue to mix well. Pour into the bottom of the tart and bake for 35-40 minutes, or until golden. 

Tarte au Camembert

A tribute to one of France’s most loved cheeses, tarte au Camembert originates from the Normandy region, where the cheese is produced. The tart is typically made by filling a buttery, flaky pastry crust with a mixture of Camembert cheese, eggs, cream, and often herbs or garlic for added depth. The cheese melts beautifully during baking, resulting in a smooth, velvety filling that contrasts with the crispness of the pastry.

Ingredients

  • 1 shortcrust pastry roll
  • 200 ml cream
  • 3 eggs
  • 1 Camembert cheese, sliced

Preheat oven to 350°F. Spread the pastry into a 9-inch baking pan. Mix cream and eggs and pour into the dish. Place strips of Camembert cheese on top. Bake for 30-35 minutes, or until golden, and serve warm. 



Hong Kong Tourism Board launches series of collaborative dining experiences

3 July 2025 No Comments

This summer, the Hong Kong Tourism Board (HKTB) is spotlighting the powerful connections between Hong Kong and Canadian culinary talent through a series of collaborative dining experiences that fuse cultures, mentorship, and Michelin-starred excellence.

These special events serve to build anticipation for the 2025 Hong Kong Wine & Dine Festival this October, while showcasing Hong Kong as one of the world’s leading food destinations.

“Food is one of the most powerful ways to connect cultures—and this summer, we’re proud to showcase the culinary creativity that links Hong Kong and Canada,” says Jorge Lee, Senior Manager for Marketing & Public Relations, Hong Kong Tourism Board of Canada. “These chef collaborations highlight the shared talent and deep ties between our two regions and invite Canadians to discover the world-class dining experiences waiting for them in Hong Kong.”

“Hong Kong Night” at Summerlicious with Chef Alvin Leung – July 20, 2025

As part of Summerlicious 2025, HKTB presents a one-night-only culinary collaboration between three powerhouse chefs: Michelin-starred Chef Alvin Leung (Bo Innovation, Café Bau, Hong Kong), chef Kasey Chan (Café Bau, Hong Kong) and Chef Nick Liu (DaiLo, Toronto). Reuniting after their successful partnership at Hong Kong’s 2024 Taste Around Town, the master chefs will deliver an inventive East-meets-West menu that channels Hong Kong’s fearless culinary spirit while celebrating Canadian innovation. Tickets will go on sale at www.dailoto.com.

Summerlicious Travel Giveaway – July 4 to 20, 2025

As a sponsor of Summerlicious 2025, HKTB is also giving Torontonians a chance to experience Hong Kong firsthand. Diners at participating Summerlicious restaurants will receive QR code cards to enter for a chance to win a trip for two to the 2025 Hong Kong Wine & Dine Festival (October 23–26). The grand prize includes:

  • Two Premium Economy round-trip tickets with Cathay Pacific
  • Four nights at a four-star hotel
  • Two 3-day all-access Hong Kong attraction passes
  • VIP tickets to the Hong Kong Wine & Dine Festival, October 23-26, 2025

For more media images, please click HERE.

Visa Infinite Dining Series at Langdon Hall with Chef Vicky Cheng – July 25, 2025

HKTB continues its celebration of Hong Kong-Canada culinary ties at Langdon Hall in Cambridge, where acclaimed Chef Vicky Cheng (Wing and VEA, Hong Kong) reunites with his Canadian mentor, Chef Jason Bangerter. Their story comes full circle in this exclusive Visa Infinite Dining Series event. Cheng, who trained under Bangerter in Toronto, now leads two of Hong Kong’s most prestigious restaurants and returns to cook alongside his former teacher for one unforgettable evening. It’s a masterclass in mentorship, technique, and international collaboration. Tickets go on sale on July 3 and can be found at VisaInfinite.ca.

New exhibition spotlights stories and traditions from Canadian kitchens

30 June 2025 No Comments

Canada’s Museums of Science and Innovation is excited to welcome visitors to Memories are Made in the Kitchen, a brand new exhibition at the Canada Agriculture and Food Museum. This heartwarming, multisensory exhibition celebrates the stories, technologies, and cherished objects found in kitchens from across Canada.

Through stories, photographs, artifacts, and kitchen objects, Memories are Made in the Kitchen highlights how the preparation and sharing of food can hold powerful memories and help shape new ones.

About the exhibit

Visitors are invited to explore a series of photographs and meaningful stories from over 100 people participated in making the exhibition from across Canada. They can experience a collection of familiar kitchen artifacts and objects that evoke memories and inspire new culinary discoveries.

The exhibition offers a multisensory experience including videos, audio stories, soundscapes, and even taste in the museum’s adjoining Demonstration Kitchen. Visitors can get creative, explore new ideas, and connect with food and culture through hands-on fun in the accessible Lil’ Chefs Play Kitchen.

Memories Are Made in the Kitchen explores how cooking has been a way for families to sustain culture and pass down traditions to future generations. With a focus on the sense of connection people feel when they cook, the exhibition invites visitors to step into a welcoming, home-like space filled with evocative sights, and sounds.

The exhibition offers a series of deeply personal glimpses into the ways cooking helps to sustain culture, adapt culinary traditions, and forge new memories through food.

Chicago just launched a pizza pass that includes more than 25 pizza parlours

26 June 2025 No Comments

Choose Chicago, in partnership with more than 25 local pizza spots, announced the launch of the Chicago Pizza Pass, a new digital experience produced by Choose Chicago that invites locals and visitors alike to taste their way through one of the most iconic pizza destinations in the world.

This new program will encourage exploration of Chicago’s pizza scene by giving pass holders access to exclusive discounts and deals at participating restaurants as well as the opportunity to win special prizes. For US $15, pizza fans can sign up at chipizzapass.com and get access to deals until the end of the year – no apps or downloads required. 

Chicago’s pizza legacy spans more than a century—from the birth of deep-dish in the 1940s, to the crisp, square-cut tavern-style pies served in neighbourhood joints across the South and West Sides, to the new wave of Neapolitan, Detroit-style, and artisan slices that reflect the city’s ever-evolving food scene. The Chicago Pizza Pass produced by Choose Chicago celebrates this delicious history—and the proud, passionate pizza makers behind it—with exclusive discounts, special offers, and prizes for those hungry to explore the city one slice at a time.

 

Access to hot deals

Chicago Pizza Pass holders will have access to deals and discounts that encourage them to explore the participating restaurants, which are located across 16 Chicago neighbourhoods. Deals vary by restaurant and range from free slices to discounted pies to buy-one-get-one free deals. The full list of participating restaurants, which includes 27 different locations representing 19 unique eateries, can be found on the Choose Chicago website.

In addition to exclusive deals, Chicago Pizza Pass holders can also be entered to win exciting prizes:

  • Diners who visit five or more participating restaurants by the end of September 2025 will be entered to win a pizza party for 20 friends at a Chicago Pizza Pass restaurant.

  • Diners who visit 10 or more participating restaurants by December 31, 2025 will be entered to win the grand prize: a weekend getaway in Chicago that includes a restaurant gift card, a hotel stay, and more.

Pass holders can also vote for their favourite pizza spots along the way.

The full list of participating restaurants includes the following. To view specific participating locations, for more information, and to purchase the Pizza Pass, visit chipizzapass.com.

  • Bartoli’s Pizzeria
  • Candlelite Chicago Lincoln Park
  • Chicago’s Pizza
  • Connie’s Pizza
  • Frasca Pizzeria + Wine Bar
  • Gino’s East
  • Giordano’s Pizza
  • Home Run Inn
  • Labriola Ristorante
  • Lou Malnati’s Pizzeria
  • Nancy’s Pizzeria
  • Pizano’s Pizza and Pasta
  • Pizza Matta
  • Pizzeria Ora
  • Prince St. Pizza
  • Professor Pizza
  • Robert’s Pizza and Dough Company
  • Roots
  • Williams Inn Pizza & Sports Bar

The World’s 50 Best Restaurants officially named in Italy

23 June 2025 No Comments

The world of gastronomy came together in the city of Turin, Region of Piedmont, Italy on June 19 to celebrate and recognize The World’s 50 Best Restaurants 2025, with Lima’s Maido named The World’s Best Restaurant.

The awards ceremony, hosted at Lingotto Fiere, honours the very best global gastronomic talent from 22 territories across five continents.

Maido, the Lima restaurant run by chef-owner Mitsuharu ‘Micha’ Tsumura, is named The World’s Best Restaurant 2025, succeeding the 2024 winner, Disfrutar in Barcelona, which now enjoys an elevated position in the Best of the Best hall of fame.

Ranked at No.5 in the 2024 list, Maido is a masterclass in Nikkei cuisine, blending meticulous Japanese techniques with vibrant Peruvian ingredients to create a dining experience that is both culturally rich and modern. Maido is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain and Quintonil (No.3) in Mexico City. 

Maxime Frédéric is named The World’s Best Pastry Chef 2025, sponsored by Sosa. Pastry Chef at Cheval Blanc Paris and Plénitude in Paris (No.14), Frédéric has set a new standard in luxury patisserie with his intricate pastry artistry and dedication to craftsmanship. Ten restaurants make their debut on the 1-50 list this year, including Potong (No.13) and Nusara (No.35) in Bangkok; Atelier Moessmer Norbert Niederkofler (No.20) in Brunico, Italy; Mérito (No.26) in Lima; Lasai (No.28) in Rio de Janeiro; Enigma (No.34) in Barcelona; Kadeau (No.41) in Copenhagen; Vyn (No.47) in Skillinge, Sweden; Celele (No.48) in Cartagena and Restaurant Jan (No.50) in Munich, demonstrating the ranking’s growing global reach in celebrating the world’s finest dining destinations. A further four restaurants re-entered the 1-50 ranking in the form of Narisawa (No.21) in Tokyo; Le Calandre (No.31) in Rubano, Italy; Orfali Bros (No.37) in Dubai and La Cime (No.44) in Osaka.

To view the full list of winners, click here. 

Air France’s signature pop-up restaurant returns for summer

19 June 2025 No Comments

Following the success of its first pop-up restaurant at the Palais de Tokyo last summer during the Paris 2024 Olympics and Paralympics, Air France is installing its new restaurant on The Rooftop at Galeries Lafayette Paris Haussmann, on the eighth floor of the iconic Parisian department store.

This year, the restaurant is fitted out in an elegant, tailor-made decor in the airline’s signature colours, with navy blue, white to add light and contrast, and touches of red. With twenty covers and two lunch services, it resembles the private, cozy atmosphere of the airline’s airport lounges, ideal for enjoying a gourmet break in a unique setting, away from the hustle and bustle of the city. An outdoor lounge and sunbeds complete the setting, so you can take full advantage of the panoramic views of Paris, from the Eiffel Tower to Montmartre, not forgetting the beauty of the city’s rooftops.

Culinary highlights

The menu at this unique concept restaurant includes a French-style meal prepared with the expertise of Servair, the leading airline catering company, and served “just like on board”. With an appetizer, starter, main course, a selection of cheeses and dessert, each dish is served in tableware specially created for Air France by designer Jean-Marie Massaud, in a setting similar to that on board the plane, incorporating the airline’s Business meal tray.

The restaurant’s customers will be able to enjoy dishes created by triple Michelin-starred chef Régis Marcon for Air France’s long-haul Business cabin. With meat, poultry, fish and vegetarian dishes, the à la carte menu will be identical to those available on board. With a Camargue rice trio with lemon, carrot and orange sauce, butternut and red beans or Chicken with morel mushroom sauce, rice pilaf and green asparagus, these culinary creations tell the story of the chef’s cuisine, inspired by nature and his home region of Auvergne-Rhône-Alpes.

When it comes to desserts, everyone can enjoy the pastries available on board created by Nina Métayer, awarded the title of World’s Best Pastry Chef in 2023. With a crunchy hazelnut and caramel delight and a Tatin-style crunchy delight, the chef’s gourmet yet light pastries are a feast for the senses. And to ensure the perfect wine to go with each dish, the French wine and champagne list has been created by Air France’s head sommelier Xavier Thuizat, who is also Head Sommelier at the Hôtel de Crillon, A Rosewood Hotel and was crowned Best Sommelier in France in 2022. A wide choice of non-alcoholic drinks will also be available.

The Air France restaurant, on the eighth floor of Galeries Lafayette, Coupole Store, 40 boulevard Haussmann, 75009 Paris. Open from 25 June to 20 August 2025 daily (except Tuesday) from 11.30am to 3.30pm, reservation required. Lunch menu at 93 euros including drinks.

Oceania Cruises appoints Food & Wine Best Chefs as godparents to Allura

16 June 2025 No Comments

Oceania Cruises will team up with a selection of Food & Wine Best New Chefs alumni who will serve as Godparents of its newest ship, Oceania Allura, debuting in July 2025. 

Oceania Allura will be christened not by one godmother, but by a group of Food &  Wine Best New Chefs alumni. The announcement was unveiled on June 21, 2025, at the Food &  Wine Classic in Aspen, one of the industry’s most prestigious culinary festivals, a fitting backdrop for celebrating the chefs shaping the future of dining. 

“The soul of Oceania Cruises has always been deeply rooted in extraordinary cuisine,” said  Jason Montague, Chief Luxury Officer of Oceania Cruises. “By naming Food & Wine Best New  Chefs alumni as the godparents of Oceania Allura, we’re paying homage to the future of food and the creative forces driving it forward. It’s a celebration of passion, talent, and the global  language of gastronomy.” 

Since 1988, Food & Wine Best New Chefs program has honoured more than 400 rising culinary stars who are redefining how we cook, eat, and connect through food. The alumni include some of the most influential figures in modern cuisine. Now, in a first for the cruise industry, a group of these culinary innovators will serve as the ceremonial godparents of Oceania Allura,  marking the first time this prestigious title has been awarded to a group of chefs.  

“Food & Wine Best New Chefs have helped shape the future of dining through their creativity, innovation, and bold ideas for more than three decades,” said Hunter Lewis, Editor in Chief of  Food & Wine.  “Oceania Cruises shares that same spirit of discovery, creativity, and excellence, making this a meaningful opportunity to honor the lasting impact these chefs have had on the culinary world. We’re thrilled to team up with Oceania Cruises in this unprecedented tribute to  the visionaries behind today’s most exciting cuisine.” 

Oceania Allura, Oceania Cruises’ newest 1,200-guest ship, promises an elevated onboard experience defined by exceptional personalized service, an elegantly relaxed ambience, and The  Finest Cuisine at Sea®.  

With more than 270 brand-new recipes, an expansive hands-on Culinary Center and accompanying Chef’s Studio, the return of Oceania Cruises’ signature French restaurant Jacques and new inventive Nikkei dishes recently announced as additions to the menu in its popular pan-Asian venue, Red Ginger, Oceania Allura embodies the cruise line’s culinary excellence while pushing the boundaries of innovation. Her glistening christening and naming ceremony will take place on November 13, 2025, in Miami, Florida.  

With this announcement, Oceania Cruises not only redefines the traditional role of a ship’s  godparent, it reaffirms its status as the cruise line created by foodies for foodies. Beyond Oceania  Allura, guests can share an incredible Alaskan journey with 2023 Food & Wine Best New Chef  Aisha Ibrahim aboard Oceania Cruises’ first-ever Best New Chefs Cruise on August 18 – 28,  2025.  

On this 10-day sailing from Seattle to Seattle on Oceania Riviera™, food lovers will experience special menus, cooking demonstrations, and fabulous pairings among the many epicurean discoveries at sea and on land aboard the only true foodie ship sailing in the region. Two  additional Best New Chefs Cruises will debut on Oceania Allura in 2026, with more details to be  announced later this year. 

A full overview of Oceania Allura’s 2025 and 2026 itineraries can be found at OceaniaCruises.com. 

Seabourn adds new menus, concepts, and immersive dining experiences

12 June 2025 No Comments

Seabourn is expanding its culinary program to deepen guests’ connection to the destinations they explore. From elevated menus inspired by global flavours to expanded chef-led shore excursions and reimagined onboard dining concepts, these enhancements reflect Seabourn’s commitment to creating authentic and immersive dining experiences at sea.

At the heart of the enhancements is a renewed focus on regional authenticity and fresh, locally sourced ingredients. Executive chefs across Seabourn’s fleet dedicate time ashore forging relationships with small purveyors and markets to secure the best regional ingredients, which are reflected in the onboard offerings and experiences. The result is a destination-inspired dining experience where the dishes tell a story of the people, places and cultures behind them.

“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” said Mark Tamis, president of Seabourn. “After traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come.”

 

Local Sourcing Elevates Onboard Dining

With a deep commitment to source the freshest local ingredients and to elevate onboard dining experiences to the highest levels, Seabourn is increasing and elevating its regional cuisine offerings to continue to celebrate the authentic flavours of the world.

Seabourn’s regional menus feature even more destination-specific dishes, such as locally and sustainably sourced wild Alaskan salmon. Guests might sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm. Signature moments include a fresh seafood tasting following a wildlife tour in Wrangell, Alaska.

More fresh seafood, more often

Fresh-caught seafood will be featured prominently across all dining venues, with rotating Chef’s Specials at The Restaurant, and grill events at The Patio. In addition, culinary shore excursions will also be offered, including:

Live cooking demo and hands-on seafood preparation with a local chef to experience Alaska’s flavors, such as fresh crab and salmon in Alaska, oyster shucking at a farm in Prince Edward Island, Canada, and fresh lobster tastings in Bar Harbor, Maine

New dinner menus for The Restaurant

Seabourn will introduce new dinner menus for The Restaurant, with 24 new appetizers and main courses inspired by local cuisines and featuring fresh seafood. Stepping Out with Seabourn Chefs

Seabourn is also expanding its signature complimentary “Shopping with the Chef” program, offering more opportunities for guests to join the ship’s executive chef on visits to local markets at various ports of call. Guests can discover regional ingredients and culinary traditions alongside the experts who bring them to life on board. Examples of new ports where the experience will be offered include:

  • Ho Chi Minh City, Vietnam
    Penang, Malaysia
  • Nagasaki, Japan
  • Quebec City, Canada
  • Late-night night market tours in Bangkok, Thailand, and Kanazawa, Japan, and more.

For more details about Seabourn, visit www.seabourn.com.