News

Visit Portugal just launched a new gastronomy-focused campaign

23 January 2025 No Comments

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.

 

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

16 January 2025 No Comments
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.”

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

9 January 2025 No Comments

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.

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

3 January 2025 No Comments

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).  

Oceania celebrates 15 years of culinary classes at sea

21 November 2024

Oceania Cruises is celebrating 15 years of The Culinary Center, the first-ever hands-on cooking school at sea, with an array of new classes for 2025 and beyond.

Announced 15 years ago ahead of the launch of Marina, the first purpose-built foodie-ship for the line, Oceania Cruises’ Culinary Center is now available on four of its elegant ships, Marina, Riviera™, Vista™, and Allura™, its newest ship due to join the fleet in Summer 2025.

In celebration of this 15-year milestone, Oceania Cruises has added new culinary classes for 2025, putting the spotlight on dishes from the Pacific Northwest of the United States, Polynesia, and Australia, among others.

The Culinary Center boasts more than 60 current classes taught in custom-built teaching kitchens with individual stations and professional-grade equipment. The classes offer the chance to explore a destination’s culture and history through food, or to hone core kitchen skills thanks to the faculty of dedicated Chef Instructors.

Chef Kathryn Kelly, Oceania Cruises’ Director of Culinary Enrichment, is the founder and driving force behind The Culinary Center and oversees Oceania Cruises’ team of 11 talented Chef Instructors. She is also the chief architect of the line’s signature range of Culinary Discovery Tours, a key part of The Culinary Center program. These popular chef-led excursions, which are available in more than 40 destinations worldwide, feature the opportunity to learn to cook destination-inspired dishes back on board after a morning of shopping for ingredients in local markets, or to learn from local experts and artisans about the food and culture of the region. Chef Kelly is planning a new swathe of chef-led tours for 2025 which will be announced in the coming months.

“We are the only cruise built by foodies, for foodies. Food is at the heart of everything we do at Oceania Cruises – we have literally built our ships around the culinary experience, from vast galley spaces to an unparalleled range of restaurants. I am so proud to say we were the first line ever to have a hands-on cooking school at sea, and the popularity of The Culinary Center shows no sign of abating. This is testament to the incredible work done by Chef Kelly and her creative team, as they continue to drive our culinary legacy,” said Frank A. Del Rio, President of Oceania Cruises.

Chef Kelly added: “It’s been an amazing evolution over the past 15 years, from the first Culinary Center aboard Marina, followed by Riviera, to the even more expansive Culinary Centers on board Vista and her sister Allura, which have twice the number of individual stations. I am thrilled to be working with such a creative and collaborative team as we constantly look for new dishes and class themes to introduce to our curious guests.”

New classes for 2025

 Culinary Northwest Passage

One of the trendiest regions in the culinary world today is the Pacific Northwest. Truly a celebration of the farmer and the fisherman, this class is inspired by the innovative chefs from Seattle to Anchorage. The Pacific Northwest food scene embraces seasonality and is often revered as the farm- and sea-to-table bedrock of modern American cuisine. This class also includes some of our guest favourite fish and seafood fundamentals. And the “deep dish” signature desserts are bound to be some of the first recipes you will want to make when you return home. 

Down Under Abundance

When our chefs travel to New Zealand and Australia, they marvel at the abundance of ingredients here. The seafood is diverse, and the meats are prized all over the world. Working with our “down under” chef colleagues, we’ve created a class that celebrates the sea, the mountains, and the vineyards of this special region of the world. 

It’s a Dessert Party

Make your early dinner plans as usual, then join us at 8:00 p.m. for a dessert and beverages class before the evening show begins. You might prepare a decadent lava cake paired with a glass of Champagne, or you might make a crêpes Suzette paired with a Grand Marnier spritzer. Join us for a marvelously sweet way to spend your evening between dinner and the show.

South Seas Salt Life

After a day lounging on a pristine white beach complete with a swim in a blue lagoon, doesn’t some grilled seafood and an exotic fruit drink sound divine? Polynesian cuisine celebrates fresh, seasonal, and local ingredients with subtle influences from France and China. Tradition and family gatherings dictate the Polynesian “salt lifestyle.” Join us as we Tama’a Maitai – enjoy our meal Polynesian style.

Snow Days Brunch

Is there any better feeling than the first snowfall? For many of us, it makes us want to bake our favorite cinnamon rolls or egg casserole. Join us for a celebration of those leisurely days when it is snowy outside and we want to share family favorites with loved ones and warm our toes by the fire. No snow day brunch is complete without warming or bubbly cocktails, so we’ll share some of our mixologists’ most popular recipes for taking the chill off. See you at brunch.

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