Seabourn has shared what it is saying are the first recipes developed by American Chef Thomas Keller for Seabourn's fleet.
"We are so pleased to share Chef Keller's first menus aboard our beautiful fleet," said Richard Meadows, president of Seabourn. "His menus confirm that the partnership is going to elevate our already award-winning cuisine, and we are thrilled that Seabourn guests are now able to experience the masterful culinary styles of Chef Keller."
Among the many culinary highlights are special theme nights in the Colonnade that pay homage to Chef Keller's childhood, featuring classic comfort dishes such as BBQ Ribs served family-style on platters to complement a convivial shared dining experience.
At the poolside Patio Grill are classic favorites including his signature Napa Burger and artisanal "Yountwurst." Chef Keller's formal French-American style of cuisine is featured on select evenings in The Restaurant, spanning a variety of menu items that could include:
Terrine of Moularde Duck Foie Gras
Truffle Pain de Genes, Compressed Asian Pear and Sicilian Pistachio
Tamari Glazed Shiitake Mushrooms, Golden Beets, Savoy Cabbage and Yuzu
Sonoma Duck Breast "Poêle"
Crispy "Rillettes," Glazed Harukei Turnips, Pickled Blueberries and Red Cabbage Puree
Ginger and Yoghurt Semifreddo
Whipped Green Tea and Lemon Meringue
Champagne and Granny Smith Apple Trifle
Crème Chantilly, Vanilla Custard, and Champagne Jelly
Seabourn is featuring the finest ingredients from purveyors including Elysian Fields Farms; Rancho Gordo; Hobbs Applewood smoked Meats; Marshall Farms Honey; Snake River Farms; Newport Meats; True Foods; Sonoma Poultry; Gourmet Attitude; Le Sanctuaire; and Cowgirl Creamery/Tomales Bay Foods.
Seabourn and Chef Keller will launch a new signature restaurant which will be introduced this May on Seabourn Quest. The restaurant will eventually be launched across the entire fleet, including the line's two new ships, Seabourn Encore launching in late 2016 and Seabourn Ovation launching in early spring 2018.