Cruise Lines Create Innovative Cuisine

Cruise Lines Create Innovative Cuisine

As you face the turkey left-overs, the turkey fry-up, the turkey sandwiches and the turkey soup, spare a thought for those lucky cruisers who’ll be tucking into the appetizing cruise line cuisine in 2012.

A major trend in shipboard dining is more choice of restaurants and cuisines, according to Cruise Lines International Association (CLIA) (see Cruise Lines Redefine Shipboard Dining).

The new larger cruise ships especially reflect this trend. Royal Caribbean International’s Oasis of the Seas and Allure of the Seas each offer 25 dining options, Norwegian Cruise Line’s Norwegian Epic offers more than 20.

Carnival Cruise Lines is investing $500-million in the first phase of a “Fun Ship 2.0” program offering new dining and entertainment choices on 14 ships; Cunard Line is enhancing its well-established dining traditions with new alternative restaurants and more international menus; Disney Cruise Line’s new Disney Dream features Remy, the company’s first-ever premier dining option, created by Michelin two-star chef Arnaud Lallement.

Silversea Cruises has teamed up with the exclusive “Relais & Chateaux L’Ecoles des Chefs” interactive cooking school. Regent Seven Seas Cruises’ “Food, Wine & Spirits Spotlight Series” features partnerships with Napa Valley’s Private Reserve and Tommaso Barletta, proprietor of the “Let’s Get Cooking Culinary Institute.”

In addition to its shipboard Culinary Arts Centers which feature a wide range of culinary enrichment programs, Holland America Line has introduced new dishes created by the celebrity chefs of the line’s Culinary Council. Princess Cruises has partnered with the Mighty Leaf Tea Company to create the “Leaves Tea Lounge and Library” on the Grand Princess.

For more information about CLIA and cruise ship dining, please visit www.cruising.org.

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