Jacques Pépin’s La Cuisine Bourgeoise on Oceania Cruises
An elegant seven-course dinner, La Cuisine Bourgeoise by Jacques Pépin is now available to guests aboard Oceania Cruises’ Marina and Riviera. It’s limited to just 24 people each evening, reservations are required.
The menu has a classic mid-20th century vibe by design. It includes Dover sole, lobster soufflé, beef tenderloin and baked Alaska, each course “paired from start to finish with wines that complement and echo the history of the dishes, while providing diners with a hint of the flavors, complexity, and nuances that one might have experienced during the mid-20th century”.
“Cuisine bourgeoise is rooted in tradition and is one that shaped my childhood. It is a cuisine to savor rather than admire or evaluate, it is simply happiness on a plate, and I am thrilled to share this with our guests,” stated Jacques Pépin, celebrated Master Chef and Executive Culinary Director for Oceania Cruises.
Your Road Trips Foodie is currently reading Pépin’s “The Apprentice: My Life in the Kitchen”. Since he started his career in 1949 at Le Grand Hôtel de l’Europe in Lyon, France, he’s obviously hearkening back to his early days in the food biz.
Here’s more from Chef Pépin:
(Image and video courtesy of Oceania Cruises)
