REGENT Seven Seas Cruises (RSSC) has elevated its epicurean standards on board its new ship Seven Seas Grandeur, which is set to debut in Nov (CW 03 Feb). Guests will savour more than 130 new dishes and refined recipes in Grandeur’s dining venues and reimagined specialty restaurants. Highlights include 13...
REGENT Seven Seas Cruises (RSSC) has elevated its epicurean standards on board its new ship Seven Seas Grandeur, which is set to debut in Nov (CW 03 Feb).
Guests will savour more than 130 new dishes and refined recipes in Grandeur’s dining venues and reimagined specialty restaurants.
Highlights include 13 new dinners to be served in Compass Rose, RSSC’s signature restaurant, while Prime 7, the cruise line’s steakhouse, will offer a new decadent lunch menu, as well as an elaborate sharing plate of grilled meats for two at dinner.
Seven new dishes will be introduced at French restaurant Chartreuse, three of which have been inspired by the three-Michelin Star Auberge du Vieux Puits by Gilles Goujon.
Four Gerard Bertrand wines will be found exclusively on Chartreuse’s complimentary wine list, and a further five will grace Grandeur’s Connoisseur Wine Menu.
Pacific Rim will offer two new mains and four new desserts, while eight authentic new hot appetizer recipes have been created for Sette Mari at La Veranda, and a Korean fried chicken burger with gochujang-black garlic mayo is now available at The Pool Grill.
New plant-based dishes available include an Impossible Salisbury Steak with truffle butter and Pacific Rim poke salad, plus additional healthy options such as chia yogurt and homemade granolas will appear for breakfast at La Veranda.
“For over 30 years we have provided our guests with the highest standards in luxury travel, from personalized on-board service to immersive destination experiences, to perfecting epicurean offerings across the world’s most luxurious fleet,” the cruise line’s President Andrea DeMarco said.
“As a celebration of Regent’s heritage, Seven Seas Grandeur has been stunningly reimagined for the future, enhancing the eclectic culinary experiences found on board through delightfully refined menus and beautifully reimagined specialty restaurants.” MS
