Author: Christine Roberti

Oceania unveils revamped fine dining menus on Allura

30 January 2025

Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025.

The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.

The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience.

New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes.

Its dinner menu showcases reimagined much-loved classics, such as beef wellington served with a Shiraz red wine sauce, sautéed spinach, and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.

“We are renowned for The Finest Cuisine at Sea and this is not just a tagline; it is a philosophy which guides everything we do. Dining is the cornerstone of the Oceania Cruises experience, and the new menus for The Grand Dining Room are a shining example of the culinary artistry of our talented team, led by chefs Alexis Quaretti and Eric Barale, our executive culinary directors and resident master chefs of France,” said Frank A. Del Rio, president of Oceania Cruises. “Every dish reflects craftsmanship, passion, and unparalleled quality perfectly aligning with the warmth and elegance of the onboard experience and service that our guests cherish.”

About Allura

Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched to great global acclaim in May 2023.

  • One chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences
  • A selection of always-included specialty dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen
  • Attentive, intuitive service: 1,200 guests served by 800 crew members means two crew members for every three guests
  • The most spacious standard staterooms at sea, at 291 square feet
  • Hundreds of immersive small group shore excursions and tours to choose from on each sailing
  • Onboard enrichment, including art classes at Oceania Cruises’ much-loved Artist Loft and numerous guest speakers
  • An expansive hands-on Culinary Center and accompanying Chef’s Studio, where epicurean secrets will be shared by the talented onboard Chef Instructors
  • Food and wine pairing experiences, including demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Classic Wine Pairing Luncheons
  • A luxurious new library, featuring walls of floor-to-ceiling glass, oversized chairs, and plush residential furnishings

For more information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.

Sonoma County Tourism unveils “Wine County for All of Us” initiative

28 January 2025

Sonoma County Tourism (SCT) has announced its new initiative, “Wine Country for All of Us,” a thoughtful and deliberate commitment to fostering belonging among visitors and residents.

Grounded in Sonoma County’s long-standing dedication to inclusivity, the initiative celebrates the region’s diverse history and invites everyone to experience Wine Country through their own lens.

Through the decades, the area has become a haven for visitors and local residents seeking connected communities and genuine acceptance. From the LGBTQ+ pioneers who found refuge in Guerneville’s redwoods to the multi-generational immigrant families who shaped the wine and agriculture industries to a collective of women’s history activists who began efforts that became Women’s History Month, Sonoma County’s culture reflects a deep-rooted tradition of advocating for, welcoming and celebrating individuals from all walks of life.

“Merriam-Webster selected ‘polarization’ as its word of the year for 2024 for good reason,” says Claudia Vecchio, president/CEO of Sonoma County Tourism. “In these times marked by polarization, Sonoma County remains unwavering in its commitment to inclusion. “Wine Country for All of Us’ celebrates our region as a place of acceptance and connection, where visitors and residents alike can find joy, community, and shared purpose.”

“Sonoma County’s journey reflects the strength and resilience of the LGBTQ+ community,” said Cleve Jones, renowned human rights activist, author, co-founder of the San Francisco AIDS Foundation and the NAMES Project AIDS Memorial Quilt, and proud resident of Guerneville. “While our presence here once faced resistance, the county has become a beacon of inclusion, a place where people from all walks of life can find belonging. The redwoods, coastline, vineyards, and towns aren’t just scenic; they are woven into a culture of acceptance and connection that continues to inspire and uplift.”

SCT is further reaffirming its commitment to inclusivity by pursuing a new partnership with Wheel the World, a global leader in accessibility travel experiences, to enhance accessibility and create more inclusive travel experiences. The region is in the beginning stages of seeking “Destination Verified” status, which will provide visitors with access to necessary information regarding accessibility options, ensuring their needs are fulfilled before, during, and after their trip. Additional affiliations with the Global Sustainable Tourism Council (GSTC), Kind Traveler, and Leave No Trace help solidify the region’s philosophy of stewarding the environment and encouraging visitors to respect and care for the county’s natural splendor and habitat. Training classes and resources provided by SCT’s Accredited Hospitality Professionals (AHP) program will also continue to equip local businesses with tools to further foster inclusivity and create environments where everyone feels valued and appreciated.

Brian Marchi, Chair of Sonoma County Tourism’s Board of Directors, remarked, “Sonoma County has always been a place where creativity and inclusivity thrive. ‘Wine Country for All of Us’ builds on that legacy, ensuring every visitor feels seen and celebrated while enriching the community. This initiative is a testament to our shared values and a meaningful step toward a more connected, welcoming future.”

The initiative will be supported by a dynamic and upcoming integrated marketing campaign, “This is Wine Country”, which will expand perceptions of the region and invite travelers to discover Sonoma County’s unexpected treasures. The campaign underscores SCT’s authentic, purpose-driven travel ethos, showcasing unique wine country experiences, including redwood hikes, coastal adventures, encounters with local artisans, culinary innovation, and more.

As Sonoma County Tourism looks ahead, “Wine Country for All of Us” serves as a guiding principle, reinforcing the region’s commitment to the belief that travel can inspire deeper understanding and connection. With a history steeped in inclusivity and a future focused on equity and accessibility, Sonoma County Tourism is leading the way in creating a destination where Life Opens Up — for all.

Visit Portugal just launched a new gastronomy-focused campaign

23 January 2025

Inspired by Portugal’s natural, cultural, and gastronomic riches, Visit Portugal unveils its latest campaign,  “Portugal, an unwritten recipe”, focused on gastronomy as a reflection of Portuguese history, tradition and culture, the campaign celebrates the unique blend of ingredients of Portugal as a tourism destination.

This campaign invites you to taste and explore Portugal through a recipe that combines ingredients such as the freshness, authenticity, creativity, sustainability, and generosity of the Portuguese people.

Comprising a concept film and five videos dedicated to each of these themes, the campaign showcases destination imagery interspersed with visuals of ingredients and dishes, taking viewers on a journey through the flavors of the regions, the culture, and the community life. “Portugal, an unwritten recipe” highlights a gastronomy that blends tradition with modernity, creating unique and memorable experiences.

Creativity is evident in how Portuguese chefs combine tradition and innovation, transforming ancestral recipes into modern and memorable experiences. This approach is complemented by a commitment to sustainability, demonstrated through practices that minimize waste and respect natural cycles. From local markets to vineyards and award-winning restaurants, Portugal offers experiences that celebrate the connection between the land, the sea, and its people, providing a unique and enriching visit.

“Portugal, an unwritten recipe” is part of a broader plan to internationalize Portuguese gastronomy as a distinctive and decisive asset for promoting the destination, making it a key reason to visit Portugal. The campaign thus aims to enhance the recognition of Portuguese gastronomy as a unique and attractive factor for the destination. Gastronomy holds immense potential to stimulate the local economy, promote sustainability, inclusion, and territorial cohesion, and as such, it represents a fundamental pillar in the strategy to promote Destination Portugal.

 

Oceania Cruises brings signature French restaurant aboard new ship, Allura

21 January 2025

Oceania Cruises is bringing its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.

Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever Executive Culinary Director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.

In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.

Frank A. Del Rio, President of Oceania Cruises, said: “Jacques is our culinary patriarch, having been a member of the culinary team since day one. 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, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. 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.”

Chef Quaretti added: “It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant. When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food as well as honoring the classic French bistro experience.”

Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.

Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience.

“Our beautiful new ship, Allura, represents Oceania Cruises’ dazzling future but also honours our history,” Del Rio said. “The addition of Jacques to her and her sister, Vista, is a wonderful tangible example of this – celebrating our heritage, our heartfelt passion for food, while always looking ahead to what’s on the horizon.”

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.

Swan Hellenic is leading a springtime exploration of Atlantic Europe’s wine & gastronomic heritage

16 January 2025
Swan Hellenic recently announced an exciting new development in high-end exploration, its first-ever cultural expedition cruise offering a connoisseur focus on Wine & Gastronomy @Sea. 
 
Departing from Lisbon on May 12, 2025, and calling at Leixoes (Oporto), Ferrol, Santander, Bilbao, Lorient, Roscoff, Saint-Malo and Honfleur on its way to Portsmouth, this “Legacy of Wine” cruise will explore prominent historical and cultural sites in depth at each port of call in the Swan Hellenic tradition. But it will also transform the experience with visits to prestigious vineyards and the producers of local delicacies, combined with unique daily opportunities to savour the finest culinary and oenological specialties, showcasing the unique terroir and rich winemaking traditions of each region.
 
Master of Wine Keith Isaac, general manager of Castelnau Wine Agencies, will guide the wine tastings and accompany guests throughout their voyage, offering illuminating insights that benefit from his 36 years’ expertise. The tastings will range from premium port and champagnes to Rioja, Ribera del Duero and award-winning ciders and calvados.
 
The privileged guests will likewise rub shoulders with multi award-winning Chef Heribert Dietrich, a member of JRE and the worthy recipient of 16 Gault & Millau points, plus a Michelin star, in his illustrious career.
 
Each evening aboard, Heribert and Keith will join forces to create an intimate celebration of fine wine and haute cuisine in an elegant ocean-view setting, bringing guests skillfully curated pairings with which every course tells a story. This crescendo of signature dishes, each displaying the exceptional creativity for which Chef Heribert is renowned, will then culminate in a spectacular Gala Dinner towards the end of the voyage.
 
“We are very proud of this significant enhancement to our cultural expedition cruising,” says Swan Hellenic CEO Andrea Zito. “Every aspect has been expertly conceived to immerse our guests in transformative gastronomic experiences that enrich their voyage with new skills and insight.”

Three Michelin-Starred Chef Nacho Manzano to run Porto Gaia Hotel’s culinary program

14 January 2025

Tivoli Hotels & Resort’s Tivoli Kopke Porto Gaia Hotel has announced an exclusive partnership with three-Michelin-starred Spanish chef, Nacho Manzano, who will oversee the luxury hotel’s dining establishments—1638 Restaurant & Wine Bar and Boa Vista Terrace. Chef Manzano brings his tried-and-true family traditions, revered legacy and rich culinary heritage of Northern Spain’s Asturias region to the hotel, which is scheduled to open next month in Portugal’s Douro Valley wine country.

Born in La Salgar, a small village in Asturias, Nacho Manzano began working in his family’s restaurant where he formed a deep connection with the flavors and traditions of his homeland while cooking his grandmother’s passed-down recipes. Years later, he transformed Casa Marcial, a simple local restaurant and family home, into one of the most acclaimed restaurants in Spain, which was awarded its third Michelin star in 2024.

Chef Manzano brings his unique culinary acumen to Tivoli Kopke Porto Gaia’s 1638 Restaurant & Wine Bar by Nacho Manzano, where his tasting menu will showcase haute cuisine paired with award-winning Kopke wines. He will also oversee Boa Vista Terrace by Nacho Manzano, a casual sharing concept with panoramic views over the Douro River and the city of Porto, as well as banqueting menus for special occasions, weddings and corporate events.

1638 Restaurant & Wine Bar by Nacho Manzano

Offering a timeless atmosphere with stunning views of Porto, 1638 Restaurant & Wine Bar by Nacho Manzano will take guests on an incredible culinary adventure showcasing the purity of each ingredient, and a philosophy of minimal intervention and techniques, like steaming and low-temperature cooking, that honor and enhance the ingredients’ finest qualities. The signature tasting menu will change every two months and will be paired with exquisite wines from the Douro region, including renowned Kopke Port wines and Douro DOC still wines from Quinta de São Luiz and Quinta da Boavista. The restaurant proudly features the widest range of Kopke Ports, including some very rare and unique selections, such as the Kopke Harvest 1934. 

 

Boa Vista Terrace by Nacho Manzano

The relaxed Boa Vista Terrace combines all-day dining with attractive interior design and warm ambience, making it an ideal spot for a quick bite, a business lunch or dinner, or a casual meal with friends and family. The international menu draws its roots from the Atlantic and is destined to become one of the best places to dine in Porto.

Set to open in February, Tivoli Kopke Porto Gaia will set a new standard for luxury hospitality in the northern region of Portugal, combining Tivoli Hotels & Resorts’ heritage of timeless travel with the storied history and legacy of Kopke, the oldest Port Wine House in the world, established in 1638. Older than Douro’s demarcated region and a leader in the production of tawny and white port, the Kopke Port wine cellar, adjoining the hotel, will be one of the most exclusive attractions where guests will enjoy an immersive experience in the world of the most recognized fortified wine. In addition to its restaurants, the hotel will also feature a pool bar and the Sky Bar Kopke, a rooftop that specializes in signature Port cocktails and captivating views of Porto. 

Holland America Line welcomes chefs Ethan Stowell & Jacques Torres on 2025 Grand Voyages

9 January 2025

Holland America Line is bringing an extraordinary culinary experience to its 2025 Grand Voyages by welcoming chef Ethan Stowell and chocolatier Jacques Torres on board.

These renowned culinary artists will join a segment of the Grand World Voyage and Grand Voyage: Pole-to-Pole, respectively, offering guests a series of exclusive events and interactive culinary sessions.

“Including Chefs Ethan Stowell and Jacques Torres on our Grand Voyages builds on our commitment to delivering unique and exclusive travel experiences on these longer cruises,” said Michael Smith, Holland America Line’s senior vice president for guest experience and product development. “These two extraordinary chefs will enable our guests to enjoy world-class culinary events that complement the breathtaking destinations and memorable moments of these itineraries.”

Meet the chefs

Ethan Stowell, celebrated for his innovative approach to Pacific Northwest cuisine, will join the 124-day Grand World Voyage from April 19-25 aboard Zuiderdam. Stowell will participate in live cooking demonstrations, exclusive dinner experiences featuring destination-specific menus and attend a special pizza event as the ship sails out of Naples, Italy.

Additionally, Stowell will host a “Coffee Chat” for guests where they will have the opportunity to ask questions and learn from a world-renowned chef on their culinary approach.

Jacques Torres, the acclaimed chocolatier and pastry chef, will join the 133-day Grand Voyage: Pole-to-Pole aboard Volendam, departing Jan. 25, 2025, from Fort Lauderdale, Florida. Torres will join the voyage from April 29 to May 4 to delight guests with his expertise in chocolate and pastry through live demonstrations and exclusive dessert tastings. Guests can look forward to interactive sessions where Torres will share his culinary journey and insights into the world of chocolate.

During his time on board, he will also lead the Chocolate Surprise parade — a beloved late-evening procession of Torres’ chocolate confections that happens once a cruise on every ship.

Additionally, Torres will host an exclusive dinner in Pinnacle Grill featuring his delectable desserts.

About the 2025 Grand Voyages

The 2025 Grand Voyages offer an unparalleled travel experience, with Zuiderdam visiting 49 ports in 30 countries across six continents and Volendam exploring 68 ports across five continents and 26 countries.

Both voyages feature overnight calls and memorable moments, including scenic cruising in Antarctica, the Amazon River, the Great Barrier Reef and more.

Segments offer a taste of a Grand Voyage

Guests can still book the full Pole-to-Pole cruise or join segments on either Grand Voyage. The Grand Voyage: Pole-to-Pole aboard Volendam features seven segments, ranging from 33 to 100 days. On Zuiderdam’s Grand World Voyage, guests can choose from among six segments, ranging from 20 to 55 days.

The segments allow guests to choose from a diverse selection of shorter itineraries, tailoring the Grand Voyage experience to their own taste and timeline.

  • 20-Day Athens, Greece to Fort Lauderdale, April 19 — May 9, 2025: Guests looking to sail with Ethan Stowell can embark in Athens for a Mediterranean adventure, calling at ports in Italy, Spain, Portugal and Morocco — including a special overnight celebration in Barcelona, Spain — before heading across the Atlantic Ocean, visiting San Juan, Puerto Rico, for a perfect day in paradise before disembarking at Fort Lauderdale.
  • 44-Day Barcelona to Fort Lauderdale, April 24 – June 7, 2025:  Guests eager for time aboard with Jacques Torres can embark in Barcelona and experience the dramatic landscapes of Spain through northern Europe, calling at ports in Portugal, France, Iceland, Norway, Netherlands, Belgium, Scotland, Iceland, Greenland and Canada.

Grand meetup in Barcelona

On April 24, 2025, Volendam and Zuiderdam will meet in Barcelona for a joint overnight call, bringing the two Grand Voyages together for a celebration. Special festivities involving both ships will mark the occasion of the perfectly planned dual visit.

The Grand Meetup dinner will feature a show-stopping chocolate globe, an exquisite creation by Chef Torres, representing the world-spanning journey of the two ships.

A Grand onboard experience

On each Grand Voyage, Holland America Line ships provide gracious service, superior amenities and unexpected experiences. Guests can relax during leisurely days at sea, taking advantage of the extra time to participate in shipboard activities.

Shipboard entertainment shines in the evening with local cultural performers and special guest headliners. Festive gala balls and dressy nights create memorable moments, along with a Captain’s Grand Voyage Dinner.

Dining is elevated to a new level on each Grand Voyage with menus that change daily and are seldom repeated, featuring local ingredients and regional cuisine.

A foodie’s guide to exploring Fort de France, Martinique’s tasty capital

7 January 2025

Fort-de-France, Martinique’s stunning capital, is a true culinary treasure that houses some of the country’s tastiest troves; beautifully blending the island’s French influence and Caribbean flair. 

This guide invites you to embark on an unforgettable gastronomic adventure through the city’s bustling markets, charming bistros, and authentic street food stalls. From savoury dishes to mouthwatering desserts, Fort-de-France promises an unmatched feast for the senses. Hop in, and explore the rich culinary landscape of this subtropical paradise.  

Market magic

Fort-de-France is home to a thriving market scene that embodies the spirit and bold flavours of Martinique.

At the heart of the city lies the Grand Marché de Fort-de-France, a bustling hub where colourfully adorned stalls overflow with fresh local produce, aromatic spices, and masterfully handcrafted goods. Here, visitors can immerse themselves in the island’s lively atmosphere, sampling regional delicacies and discovering the unique artisanal crafts that characterize this corner of the Caribbean.

Just a short distance away, the Diamond Market is ideally situated along the seafront, providing a picturesque backdrop of the shimmering Caribbean Sea. As you stroll through the market, you will find an array of eye-catching kiosks brimming with fresh fish, succulent fruits and homegrown vegetables sourced by nearby farms. Whether you’re looking to fill your basket or simply bask in the vivacious atmosphere, Fort-de-France’s food markets are a must-see on your culinary journey. 

Discover local delights

In this city, local food shacks and cozy restaurants reign, offering humble eats and affordable delights that showcase the island’s best recipes. One must-visit spot is Le Truck Qui Fume, a beloved food truck famous for its barbecue and rotisserie-style dishes. From creole-inspired, tajin-spiced chicken sausage to hot, juicy ham hocks and spiced chicken wings, this bustling eatery is a favourite among locals and visitors alike.

For those seeking a friendly sit-down experience, Djol Dou serves up traditional yet scrumptious West Indian cuisine. Cooking comforts with a smile since 1999, at Djol Dou, you can look forward to indulging in sizzling stuffed crab, freshly smoked fish, fiery lambéed banana, sweet coconut flan and so much more. Another gem is Kay Ali, housed in a magnificent colonial mansion on the outskirts of the city. The chef masterfully crafts refined everyday cuisine using fresh, locally sourced ingredients that blend tradition with a modern flair.

Open on weekends as well for brunches with friends and family, Kay Ali’s cozy setting and inventive menu offer a perfect opportunity to enjoy Martinique’s culinary riches without breaking the bank. 

Savour sophistication

For those seeking an elevated dining experience in Fort-de-France, Martinique offers several options to satisfy every palate.

 Miza Restaurant leads the way with its refined interpretation of classic regional dishes. Chef Sébastien Jean-Joseph has curated an immersive gastronomic journey, introducing exotic, yet straightforward flavours with a world-class artistic presentation. Each lip-smacking meal from start to finish, highlights the natural essence of the carefully selected ingredients.

Miza is the perfect destination for food lovers eager to relish the elegance of the island in a sleek, modern setting. For a vibrant yet sophisticated seafood experience, head to Galanga Fish Bar, where Chef Yadji Zami celebrates the island’s organic side. Nestled amongst lush greenery, this eatery serves up creative dishes that explore every variation of fish, from zesty ceviche and tender tataki to carpaccio and fish meatballs. Each plate is a delightful melange of fresh local produce, seafood and herbs, sure to tantalize your tastebuds and transport you into the heart of Martinique’s food culture. 

Discover the vibrant gastronomic scene of Fort-de-France, where every meal celebrates the flavours of beautiful Martinique. From humble local shacks to elegant eateries, the capital city is a true haven for all foodies.

For more information on the top places to eat in Fort-de-France, visit https://www.martinique.org/en/bars-restaurants/restaurants?locality=Fort-De-France. 

Air France has added Michelin-starred menus in its La Première cabins

3 January 2025

Air France is renewing its partnership with Emmanuel Renaut, triple Michelin-starred chef and Meilleur Ouvrier de France.

This will be his first time creating all the starters and main dishes on the new menu. The chef continues to work with carefully selected seasonal produce, vegetarian products, red and white meat of French origin and fish sourced from sustainable fisheries. As a lover of Savoyard cuisine, he is keen for others to savour his mountain-inspired cuisine combining local produce with French culinary heritage.  

“Nature is a source of inspiration as infinite as it is fragile. My cuisine tells a story, one of simplicity, gourmet indulgence and comfort. This is what I wanted to share with Air France’s La Première customers”, he said.  

With a selection comprising Beaufort PDO soufflé, cream of mushroom with truffles, and foie gras with salsify, blueberry and onion chutney, the chef has created five inventive, gourmet starters. Eight new dishes celebrating French cuisine, especially Savoyard cuisine, also feature on this seasonal menu that will be renewed over the coming months. Polenta with wild mushrooms, spinach and mountain cheese – simple products with a distinct Alpine identity – or Scallops quenelle, tangy cream sauce and root vegetables are among the new gourmet delicacies available on board.  

As for desserts, this is the first time that Air France is entrusting its dessert menu to Claire Heitzler, Gault & Millau’s elected pastry chef of the year 2013, who places special emphasis on French, seasonal products to offer La Première guests a genuine gourmet interlude.  

“For Air France, I created a selection of pastries combining gourmet delicacies, flavours and products from our French regions. A gourmet interlude for the company’s passengers to enjoy”, said the chef.  

Seven of her signature desserts will be gradually unveiled on the La Première menu. The chef has notably created a triple chocolate cloud, a dessert of crunchy chocolate shortbread and creamy dark chocolate, and the Castanéa, a dessert with Ardèche chestnuts and Corsican clementines.  

This winter, the La Première cabin is available on flights from Paris-Charls de Gaulle to Abidjan (Côte d’Ivoire), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC (USA), Sao Paulo (Brazil), Singapore and Tokyo-Haneda (Japan).  

Unico 20°87° has picked its next celebrity chef for its in-house restaurant residency

1 January 2025

UNICO 20°87° Hotel Riviera Maya, a five-star, all-inclusive beachfront resort in the heart of the Yucatan peninsula, today announced illustrious Chef Gerardo Vázquez Lugo as its next celebrity chef-in-residence to helm the hotel’s flagship restaurant, Cueva Siete.

Since opening, Cueva Siete has become a vibrant hub of rotating celebrity chefs who interpret the region’s cuisine with signature techniques, locally sourced ingredients, and unique flavors. Under Chef Gerardo, Cueva Siete will undergo a culinary renaissance, bringing distinctive new dishes and a fresh perspective to every table.

Since its inception, the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya has hosted numerous master chefs to oversee the entire restaurant for two full years, transforming the experience and ensuring a refreshed experience for returning visitors. The resident chef is granted full creative control of Cueva Siete’s menu and kitchen in order to showcase their expertise and signature specialties.

 

“I am thrilled to officially be part of the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya. My predecessors, Chef Lula Martin Del Campo, Chef Xavier Perez Stone, and Chef Christian Bravo have truly laid a remarkable foundation and exceptionally high standard for the program,” said Chef Gerardo. “I’m most looking forward to seeing hotel guests experience my menu with unique flavors and hopefully, have them coming back for seconds.”

About Chef Lugo

Chef Lugo brings more than 25 years of experience to Cueva Siete, with a focus on fresh, local, seasonal ingredients and responsible sourcing from regional farmers and growers.

He is currently Executive Chef at the renowned Nicos, named among Latin’s America’s 50 Best Restaurants for 10 consecutive years, and a recipient of the prestigious Diners Club Lifetime Achievement Award. Chef Gerardo has helmed exceptional kitchens across the globe, including Le Bristol in Paris, Las Rosas Restaurant in Turin, Imperial Hotel Tokyo, and numerous others. He serves as a mentor to Young Chefs S.Pellegrino, and also appeared as a judge on the first edition of Netflix series Iron Chef Mexico.

Chef Gerardo’s menu at Cueva Siete will feature traditional Yucatan dishes, including Xe’ek, a fresh citrus salad and Salbut Dzik, a modern take on a pulled protein salbute. The menu will dive into local flavors and ingredients like jicama, plantain, purslane and achiote.

With the launch of this latest culinary initiative, UNICO 20°87° Hotel Riviera Maya further solidifies its reputation as a top culinary destination for thoughtfully prepared, authentic cuisine defined by the unique tastes, textures, and aromas of Mexico’s rich culinary heritage.

For more information, visit http://www.unicohotelrivieramaya.com.