SEATTLE, February 18, 2016 - Seabourn has launched a new era in culinary excellence
by sharing the first recipes developed by American Chef Thomas Keller on board
Seabourn's ultra-luxury, award-winning fleet. The line now features an array of
dishes, ranging from first courses to main courses to desserts, in multiple
dining venues aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn
"We are so pleased to share Chef Keller's first menus aboard our beautiful
fleet," said Richard Meadows, president of Seabourn. "His menus
confirm that the partnership is going to elevate our already award-winning
cuisine, and we are thrilled that Seabourn guests are now able to experience
the masterful culinary styles of Chef Keller."
To introduce an unparalleled dining experience unlike any other at sea, Chef
Keller, his veteran staff and Seabourn's executive culinary team have
collaborated in menu development and training. In an effort to ensure a
consistent presentation, Seabourn even acquired Homage by Thomas Keller in
Checks pattern, the white porcelain dinnerware by Raynaudused in Chef Keller's
fine dining restaurants.
Among the many culinary highlights are special theme nights in the Colonnade
that pay homage to Chef Keller's childhood, featuring classic comfort dishes
such as BBQ Ribs served family-style on platters to complement a
convivial shared dining experience. At the poolside Patio Grill are
classic favorites including his signature Napa Burger and artisanal "Yountwurst."
Chef Keller's formal French-American style of cuisine is featured on select
evenings in The Restaurant, spanning a variety of menu items that could
of Moularde Duck Foie Gras
Pain de Genes, Compressed Asian Pear and Sicilian Pistachio
Glazed Shiitake Mushrooms, Golden Beets, Savoy Cabbage and Yuzu
Duck Breast "Poêle"
"Rillettes," Glazed Harukei Turnips, Pickled Blueberries and
Red Cabbage Puree
In addition, as part of the
collaborative process, Chef Keller introduced Seabourn to his long time
purveyors from the United States. Seabourn is pleased to be featuring the
finest ingredients from purveyors including Elysian Fields Farms; Rancho Gordo;
Hobbs Applewood smoked Meats; Marshall Farms Honey; Snake River Farms; Newport
Meats; True Foods; Sonoma Poultry; Gourmet Attitude; Le Sanctuaire; and Cowgirl
Creamery/Tomales Bay Foods.
and Yoghurt Semifreddo
Green Tea and Lemon Meringue
and Granny Smith Apple Trifle
Chantilly, Vanilla Custard, and Champagne Jelly
Expanding upon the vision of Seabourn and Chef Keller, a new signature
restaurant will be introduced this May on Seabourn Quest. The restaurant
will eventually be launched across the entire fleet, including the line's two
new ships, Seabourn Encore launching in late 2016 and Seabourn
Ovation launching in early spring 2018.
Chef Keller is globally renowned for his culinary achievements and
exceptionally high standards, and is the only American-born chef to hold
multiple three-star ratings from the prestigious Michelin Guide, as well as the
first American male chef to be designated a Chevalier of The French Legion of
Honor, the highest decoration in France. He has received countless accolades,
including The Culinary Institute of America's "Chef of the Year"
Award and the James Beard Foundation's "Outstanding Chef" and
"Outstanding Restaurateur" Awards.
Seabourn's intimate ships offer key elements that set the line apart: spacious,
thoughtfully appointed suites, many with verandas; superb dining in a choice of
venues; complimentary open bars throughout the ship; fine wines poured at lunch
and dinner; award-winning service and a relaxed, sociable atmosphere that makes
guests feel right at home on board. The ships travel the globe throughout the
year, sailing to many of the world's most desirable destinations, including
marquee cities, UNESCO World Heritage Sites and lesser-known ports and
For more details about the award-winning Seabourn fleet, or to explore the
worldwide selection of Seabourn cruising options, contact a professional travel
advisor, call Seabourn at 1-800-929-9391 or visit www.seabourn.com.