Oceania Cruises celebrated the reopening of its iconic French restaurant Jacques aboard its newest ship, Oceania Allura™, with a special ribbon-cutting ceremony presided over by its namesake and the company's first executive culinary director, the celebrated Chef Jacques Pépin.
During the stopover in Boston, Massachusetts, on Monday, October 6, Oceania Cruises paid tribute to the renowned chef and founding father of the brand's culinary philosophy with an official opening ceremony and a special luncheon.
Chef Pépin captivated a select group of guests with heartfelt words, followed by the symbolic ribbon-cutting at the restaurant's entrance, accompanied by his radiant family—his daughter Claudine Pépin, his son-in-law Rollie Wesen, and his granddaughter Shorey Wesen—as well as his esteemed colleague of more than 20 years, Chef Eric Barale, Executive Culinary Director of Oceania Cruises and Master Chef of France.
“We first introduced Jacques 14 years ago aboard Oceania Marina, and the following year on Oceania Riviera, and I am thrilled to see this new iteration of our beloved culinary space aboard our newest ship, Oceania Allura, and its sister ship, Oceania Vista,” commented Chef Pépin. “Oceania Cruises has built a legacy of culinary excellence, integrity, and creativity that culminates in this new chapter for Jacques that we celebrate today. It is a moment of great pride and deep emotion to share it with dear friends, family, and colleagues, many of whom have been with me since the very beginning of Oceania Cruises.”
Chef Barale, Executive Culinary Director, added: “Chef Alexis Quaretti and I are honored and privileged to continue the legacy of Chef Pépin, who was the first to hold this position and established the standard of excellence that guides us today. He not only embodies our philosophy of offering the finest cuisine at sea, but he is also the patriarch of the doctrine that guides hundreds of chefs across the Oceania Cruises fleet.”
Jacques' revamped menu blends bold new flavors with timeless classics that have been staples since the restaurant opened. Highlights include duck with Grand Marnier orange sauce, veal medallions with morel sauce, and legendary French desserts like Crêpes Suzette and profiteroles.
New additions to the menu include a stuffed egg topped with smoked trout rillette and sturgeon caviar, as well as dishes prepared in front of the diner, such as the traditional steak tartare and a sea bass en croûte (in puff pastry) served for two people.
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