Culinary- and destination-focused cruise line Oceania Cruises, will welcome back its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.
Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever executive culinary director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.
In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.
Oceania Cruises’ two executive culinary directors and master chefs of France, Alexis Quaretti and Eric Barale, will be working with chef Pépin to bring new flavours to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.
“I am so excited to be writing the next chapter of Jacques with my friends and colleagues, chefs Alexis Quaretti and Eric Barale,” says chef Pépin (above). “This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”
Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.
Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience
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