Welcome to the Prow's Edge Cruise Magazine Blog where we keep you up to date with things about cruises that are part of cruise news, useful, interesting and even irrelevant but fun in the world of cruises and cruising.

Thursday, February 14, 2013

Delicious New Food Recipe from Oceania Cruises

Sticking with the food theme, Prow's Edge Cruise Magazine is happy to showcase yet another amazing recipe from the cruise lines, this time from renowned and hugely respected Chef Franck Garanger who is currently aiding Oceania Cruises to increase and maintain their well earned reputation for amazing food.

Now part of the esteemed team of culinary directors and executive chefs with Oceania Cruises including renowned Chef Jacque Pépin ( see his recipe at http://www.prowsedge.com/cruise-food-recipes-chef-jacques-pepin.html), French born Fleet Corporate Chef Franck Garanger has worked at some of the world’s most famous hotels including the Hotel de Paris in  Monaco, and the equally renowned Hotel de Cap Eden Roc on the French Riviera in Antibes.

His first position on a cruise ship was with esteemed Silversea Cruises in 1995 followed by  Oceania Cruises in 2003.

“I liked the vision they had for the line,” Garanger says. “And I really liked the passion of all the people involved. They were so into food that, in everything we were creating, they were not only behind me but also tasting the food with me."

Many aspects of Garanger’s tenure with Oceania Cruises have been both challenging and rewarding.

“Regatta was a challenge because we had to start from scratch, and we were working with a ship we didn't build, so we had to make adjustments. We built Marina ourselves, but it was also challenging because we opened eight different restaurants – each a completely different concept – and had 160 cooks onboard to manage. In both cases, there were very high expectations, and we had to deliver in a short period of time. Both debuts were a huge success, and so of course, we’re very happy.”

The cruise passengers are also very happy!

For this latest recipe at Prow's Edge Cruise Magazine see:

Seaweed-Flaked Fillet of Atlantic Turbot over Zucchini with Stuffed Clams and Champagne Foam

Watch out for another recipe from Chef Franck Garanger coming soon ....


  1. Thanks for sharing these recipes. Dining is all ways one of the big pluses when cruising especially with the luxury lines.

  2. Agreed- unless you're over greedy - the sort of people they complain about - http://prows-edge-cruise-magazine.blogspot.ca/2013/02/over-eating-on-cruise.html

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