Taking a culinary journey by Eric Noland
A line-up of premium dining options and culinary programs on several of the major cruise lines. At Carinival Cruise lines where the bar menu always seemed to be the most important bill of ffare there are major changes. Michelin three-star chef Georges Blanc was commissioned to upgrade the dinner offerings with his signature blanquette de veau and bouillabaisse. Carnival chefs have been sent to Vonnas, France, for two-week training courses at Georges Blanc Restaurant, and the chef occasionally sails on Carnival cruises to oversee and participate in the preparation.
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