Jacques Pepin’s First Restaurant
Why am I mentioning this now? Because of an event Oceania hosted yesterday to announce the creation of a Jacques Pepin restaurant aboard their newest ship, Oceania Marina.
Already familiar to Oceania cruisers as the Executive Culinary Director for the line, Pepin is the well-known TV cooking show host and author of more than 20 cookbooks, but interestingly he's never had his own restaurant under his own name.
The cuisine will simple, freshly prepared French dishes that draw inspiration from bistros in his home town of Lyon and the fabled bistros of Paris. Dining in Jacques will be reminiscent of dining in a favorite bistro that is run by a long-time friend. The service, while professional and polished, is friendly and endearing and in the tradition of fine French dining, a leisurely pace is de rigueur, thus ensuring a relaxing dining experience. Expect menu highlights including an appetizer of homemade Pumpkin Soup a l'Anglaise served in a pumpkin shell and fresh Mussels Mariniere. The eatery also will serve "specialites de la maison" that are hand-selected each day in local markets the ship visits.
Custom Jacques Pepin signature china, antique flatware and Lalique glassware will adorn the tables, and chandeliers fashioned from crystal decanters will add a whimsical shimmer to the room, the line adds. There also will be art done by Pepin himself.
There will be no extra charge for dining in the restaurant, although passengers will need to make reservations in advance. Sample menus will be uploaded to Oceania's Web site in coming months.
Now why does this announcement make me want to chuck my day job and take up travel writing? Oceania feted writers (and a few selected agents, but alas, not me) at an event in New York at the French Culinary Institute to announce the restaurant. All afternoon I was reading tweets from various sources describing the dishes to which they were treated, including descriptions of "buttery lobster rolls", descriptions of 32-oz prime rib, chocolate croissants, french wine, even a cooking demonstration led by Pepin himself. Can you blame me for temporarily dreaming of a slightly different career at times like this?
But back to the more serious matters. I'm a fan of the premium restaurants onboard, and think that for those who like something special, they offer a different experience onboard at a very reasonable price for what you receive. Especially on the Deluxe and Luxury lines, where they are included or at an extremely minimal surcharge for gratuities, they're an exceptional value and quality. I'm personally looking forward to dining in Prime C aboard Azamara Quest next month to celebrate my birthday, and feel that it will be equal to anything I could have here at home, at a much better price (not to mention the view!). While the ever-increasing emphasis on premium-fee restaurants onboard ships is controversial, as some feel everything should be included in the cruise fare, I'm glad that the lines are going this direction to provide a superior experience for those who will enjoy it, while not neglecting their main dining rooms and even buffets.
I can't wait to try this out! (Hint, hint, Oceania!)
