(1:30 p.m. EST) — Seabourn now offers dishes created by Thomas Keller — known for his three Michelin star restaurants such as Per Se and The French Laundry — on Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest. Onboard chefs have been trained to make the menu items to Keller’s specifications, including sourcing ingredients from specific producers used by the well-known chef.
Keller dishes are found in multiple venues onboard Seabourn’s luxury cruise ships. Menu items at The Restaurant, Seabourn’s main dining venue, might include:
- A starter of Terrine of Moularde Duck Foie Gras
- An entree of Buckwheat Gnocchi or Sonoma Duck Breast «Poele»
- A dessert of Ginger and Yoghurt Semifreddo or Champagne and Granny Smith Apple Trifle
At the Colonnade, Keller-themed dinners on select evenings feature family-style dining inspired by his casual Yountville restaurant Ad Hoc, with a menu of comfort food such as BBQ ribs, taking inspiration from Keller’s youth.
The poolside Patio Grill serves the chef’s signature Napa Burger and «Yountwurst.» Read our editor’s firsthand experience with these new dishes and dining options in our Searching for Thomas Keller article from Seabourn Sojourn.
Seabourn has taken Keller’s lead and sources ingredients for his dishes from venues such as 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.
Yet to come are new specialty restaurants designed by Keller. The first will debut on Seabourn Quest in May 2016, but others will be added to the other two existing ships, as well as new-builds Seabourn Encore (launching in late 2016) and Seabourn Ovation (spring 2018).