Chef Pepin’s cuisine sets tone aboard Oceania Insignia
Oceania Insignia has created a remarkable one-two punch for its growing list of appreciative passengers.
The 684-guest vessel not only sails to all corners of the globe, complete with itineraries to the world’s great cities and lesser known ports, it also features an onboard culinary journey which wows passengers with equal aplomb
Famed Master Chef Jacques Pepin is the guiding force behind Insignia’s dining choices having brought his legendary cuisine and unique culinary artistry to all onboard venues.
Known for his award-winning cooking shows on national public television, Pepin has authored more than 20 cookbooks, served as personal chef to numerous heads of state and presently serves on the faculties of some of the world’s most prestigious culinary institutions.
With the help of Insignia’s executive chefs, Pepin has developed menus that blend new and exotic dishes with revered classics for a discerning, well-traveled clientele.
His onboard domain features four distinctly different dining venues: Polo Grill (steakhouse) and Toscana (Italian), each a reservations-only, specialty restaurant; Grand Dining Room and Tapas on the Terrace (informal evening Bistro). The ship features an open-seating policy: passengers can dine whenever and with whomever.
All courses start with a selection of breads made with Viron flour, milled from the highest quality wheat and grown in the fertile Beauce region of France. The end result: Pepin’s team unveils a cornucopia of freshly made breads of every imaginable style including poulichettes, brioche rolls, bacon bread and baquettes.
Hungry souls entering Polo Grill – look for crisp, white linen tablecloths, warm dark wood furnishings and supple, high-back leather chairs – might start with Caesar salad prepared tableside and a Chesapeake bay crab cake with pommery mustard sauce before turning their attention to Pepin’s signature 32 oz bone-in King’s Cut Prime Rib (dry aged 28 days), slow roasted and served medium rare.
Meanwhile, in Toscana, a bright, airy venue whose tables are set with Versace china, Pepin’s broad menu features some mouth-watering choices, among them: Involtini di Melanzane alla Ghiotta (sliced eggplant rolled and sautéed with roasted minced veal stuffing and basil, baked in fresh tomato sauce) and Aragosta Fra Diavolo con Linguine (whole Maine lobster sautéed with fresh garlic, spicy crushed chili peppers, Italian parsley and vine ripened San Marzano tomatoes, served over linguini). Tiramisu is but one of many dessert offerings.
Shipboard life is as welcoming as Pepin’s cuisine.
Look for soothing colors, soft textures and plush furnishings throughout the 11-deck ship. All suites have a veranda and 70 percent of staterooms feature private teak verandas. Butler service is offered in owner’s, vista and penthouse suites. The ship features more than 300 DVDs in its library.
There’s also a laid back side to an Insignia sailing which greatly appeals to the resort-style, country-club set which makes up its passenger capacity.
In and around the pool deck area look for chaise loungers for two; eight private, sun-soaked cabanas; and to cool down for those forgoing an alcoholic beverage there’s a milkshake station.
Insignia, and Pepin, have all bases covered.
On the web: oceaniacruises.com
Cruise travel columnist Michael Coleman welcomes your feedback at cruiseguide@hotmail.com