Thomas Keller, the Michelin-starred chef behind the iconic Napa Valley restaurant French Laundry in Yountville and Per Se in New York, will bring his culinary stylings to Seabourn Cruise Line's ships.
The partnership is set to start wowing Seabourn passengers next fall, when menus of Keller’s French and American creations will debut on the Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest.
In spring 2016, the small-ship luxury line will debut a signature restaurant on Seabourn Quest that will be helmed by Keller and his team. The line's new ships -- Seabourn Encore and Seabourn Ovation, set to launch in 2016 and 2018, respectively -- will also each have a Keller restaurant.
At French Laundry, Keller distinguished himself by using French techniques and local, seasonal ingredients (using the restaurant's own garden) to create imaginative New American dishes.
Diners marvel at Keller's salmon tartar with crème fraiche, which is served in tiny potato tuiles shaped like ice cream cones, and the rich and briny oysters and pearls, a tapioca sabayon topped with oysters and caviar. (No word on whether these dishes will be served on Keller’s new restaurants at sea.)
Keller isn't the only star chef to have gone to sea.
Crystal Cruises features sushi bars by Nobu Matsuhisa, Oceania Cruises has French bistros by Jacques Pepin, Norwegian Cruise Line has seafood restaurants launched by New York’s Geoffrey Zakarian, and Royal Caribbean ships are home to New American restaurants by Miami’s Michael Schwartz.
Info: Seabourn, (800-929-9391) or contact a travel agent