New Oceania Dessert Pastries

| Monday, 15 Feb. 2016

Master Pastry Chef Christophe Menard uses ingredients from around the globe to inspire mouthwatering new desserts, an exclusive enhancement to the finest cuisine at sea

The cuisine that many consider to be the finest at sea is becoming a bit sweeter, as Oceania Cruises is adding several new enhanced pastries to its decadent dessert offerings – all developed in conjunction with world-renowned Master Pastry Chef Christophe Menard.

Among the featured desserts masterminded by Chef Menard – a longstanding member of the elite Relais Dessert International – are these indulgent sweet treats:

·         Caramelized Banana Tart – a wonderfully sinful chocolate concoction topped with dozens of thin spiraling slices of succulent caramel-coated bananas, sprinkled with a pinch of powdered sugar.

·         Tanzanian Chocolate Cake with Molten Caramel -- a delightfully rich cake drenched in flowing caramel, and accompanied by a perfect quenelle of vanilla ice cream. It features Tanzanian chocolate (75% cacao), a dark couverture that perfectly balances acidity and intense cocoa bitterness, lifted by floral notes.

·         Raspberry Tartlet with Lemongrass Cream – a ramekin-sized, perfectly-baked raspberry-filled tart, capped with a dream dollop of exotic, lemony cream surrounded by perfectly plump fresh raspberries.

In addition, the Oceania Cruises fleet is incorporating the world’s finest chocolates – from Papua New Guinea, Tanzania and Venezuela – into intriguing new desserts from Chef Menard: Yuzu and Venezuelan Chocolate Mousse with Hazelnut Croquant and Papuan Chocolate Volcano with Passion Fruit Heart and Caramel Lava.

Another of Chef Menard’s innovative desserts – Chocolate Cake with Molten Pistachio and Griotte Cherries – has been created just for Tuscan Steak, the all-new specialty restaurant aboard Sirena. The newest addition to the Oceania Cruises fleet of intimately luxurious ships, Sirena will enter service April, 27 2016 with a maiden voyage from Barcelona to Venice.

“Oceania Cruises has a well-earned reputation as the cruise line of choice for foodies,” said Chef Menard. “And I am delighted to be able to help contribute to its sumptuous array of desserts with these new pastries, which reflect the varied cultures and tastes of the many destinations visited by the Oceania Cruises ships.”

No cruise line is more focused on food and culinary excellence than Oceania Cruises. With world-renowned Master Chef Jacques Pépin serving as Executive Culinary Director, exceptional cuisine has exemplified the Oceania Cruises brand since its first cruise in 2003. Guests can tantalize their palates at a variety of specialty and open-seating gourmet restaurants, at no additional charge.

Oceania Cruises offers guests exceptional personalized service on a fleet of intimate and luxurious ships with a country club casual ambiance. Each ship features exquisite accommodations, elegant public spaces and the world-renowned Canyon Ranch SpaClub, where guests can escape and rejuvenate at sea. Aside from its epicurean restaurants, the brand offers adventurous Culinary Discovery Tours and the first-ever Culinary Center at sea where guests receive hands-on cooking instruction from a master chef. Also, Oceania Cruises’ intimate fleet enables guests to explore exotic and secluded ports-of-call not accessible by larger vessels.

For more information about Oceania Cruises, call 855-OCEANIA (855-623-2642) or contact a professional travel agent.

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