With legendary master chef Jaques Pepin at the helm, Oceania is a cruise line which has long enjoyed a reputation for offering a wealth of culinary delights at sea.
For those with a sweet tooth however, the line has just announced some equally sweet news, namely a new range of pastries introduced on-board in conjunction with Master Pastry Chef Christophe Menard. Let’s hope you’ve left room for dessert as we tell you a little more about some of the sweet treats you can look forward to.
Tanzanian chocolate contains 75 per cent cacao and the line is showcasing this delicacy in luxurious style with the introduction of its Tanzanian Chocolate Cake with Molten Caramel, which also features a generous helping of vanilla ice cream. Then there’s the Raspberry Tartlet, which combines mouth-watering lemongrass cream with fresh raspberries.
If you prefer a box of chocolates to a pastry, then you’ll be delighted to know that Oceania is incorporating a number of fine chocolates into a series of new desserts from Chef Menard, including a Yuzu and Venezuelan Chocolate Mousse with Hazlenut Croquant and Papuan Chocolate Volcano with Passionfruit Heart and Caramel Lava.
Another sweet dish has created specifically for Tuscan Steak – the new speciality restaurant which will feature on the line’s forthcoming Oceania Sirena, due to set sail in April on her maiden voyage from Barcelona to Venice. So if you’re looking to cruise on her during her debut year, you can look forward to trying Chocolate Cake with Molten Pistachio and Griotte Cherries.
If you’d like to sample some of these delectable delicacies for yourself, you’ll be pleased to know that we have a fantastic selection of Oceania cruise deals available, including on the all-new Oceania Sirena. Take a look at what’s on offer, then call us today to book your place on-board.
See Oceania Deals