Georges Blanc – one of France’s most revered and recognized master chefs who has maintained the coveted three stars from Michelin…
Georges Blanc – one of France’s most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – and Carnival Cruise Lines, the world’s largest cruise operator, announced an exclusive agreement in which the world-renowned chef/restaurateur will create a series of one-of-a-kind dishes to be served aboard the line’s ships.
“Georges Blanc Signature Selections” include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival’s main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs featured on select vessels.
Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard the line’s ships.
According to Carnival President and CEO Bob Dickinson, the exclusive alliance continues Carnival’s efforts at upgrading its culinary program. “Georges Blanc is one of the world’s most innovative and celebrated chefs and Carnival is extremely honored and pleased that he will lend his extensive and wide-ranging culinary expertise to enhance our guests’ dining experience,” Dickinson said.
Blanc added, “When Carnival first approached me to form this partnership, I was both honored and flattered. Creating these ‘Signature Selections’ for Carnival is a unique opportunity to bring the cuisine my family has developed over four generations to an entirely new audience in North America. It also provides an interesting venue to expand into a new culinary environment with a firmly established, well-known company.”
Blanc, famous for creating dishes that combine classic preparation with contemporary flair, has created a variety of entrees, appetizers and desserts for Carnival’s dining room menus fleetwide, along with several items for the widely popular supper clubs on Carnival’s eight Spirit- and Conquest-class vessels. “Georges Blanc Signature Selections” are indicated by a special notation on each menu.
Carnival will be offering a “degustation menu,” an elaborate six- to seven-course meal experience featuring samplings of “George Blanc Signature Selections,” as part of its supper club menu choices.
Blanc has also created a number of decadent desserts, and a variety of wines marketed under the Georges Blanc label.
Several Carnival chefs have traveled to Blanc’s restaurant in Vonnas, France, to undergo two weeks of intensive training in various culinary techniques.
Two culinary development teams, comprised of chefs from Carnival and Georges Blanc’s restaurants and under the direction of Carnival’s Corporate Executive Chef Peter Leypold and Executive Chef – Culinary Development Sanjay Dhall, will also travel to the line’s ships to introduce the “Georges Blanc Signature Selections” fleetwide.
The “Georges Blanc Signature Selections” complement the wide range of culinary offerings aboard Carnival ships, which include elaborate, multi-course meals in the main dining rooms, a more intimate dining experience in the “steakhouse-style” supper clubs, and a variety of casual breakfast, lunch and dinner alternatives in the poolside Lido restaurants. Many Carnival ships feature patisseries and sushi bars, and complimentary 24-hour stateroom service is available fleetwide.
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