Dining With Frank Del Rio At Jacques On Oceania Riviera

Jacques, the first restaurant ever created, on land or sea, by celebrity chef Jacques Pepin.

Today on Oceania Riviera, Frank del Rio, chairman and ceo of Prestige Cruise Holdings, invited journalists for lunch in Jacques, the first restaurant ever created, on land or at sea, by celebrity chef Jacques Pepin.

Frank is understandably proud of the cuisine on Oceania Cruises. He told us that the dining experience is Oceania Cruises’ “core” and that all dining venues are, and will remain, free of charge for Oceania guests.

“We think everyone should be able to experience all of the restaurants,” he said.

To assure efficient service and quality cuisine, each of the restaurants on Riviera (and sister Marina) has its own galley. In between courses, Frank took us on a tour of the galleys, which were in full-on lunch mode.

Cuisine is such an essential ingredient to the success of Oceania that half of Riviera’s staff (400) work in areas directly related to food services.

In Jacques: Artichoke Salad over Thinly Sliced Foie Gras with Périgord Black Truffle Vinaigrette

Frank del Rio told us during lunch at Jacques today that the dining experience is Oceania Cruises' "core."

Heart of Boston Lettuce with Shallots and Roquefort Cheese

Half Maine Lobster baked in the shell with Mustard Mushroom Cream Sauce

Grilled Salmon with Chive potatoes and Hollandaise Sauce

Half of Oceania Riviera's staff works in food-related services.

Made in Jacques: Mille Feuille, a baked puffed pastry with Madagascar Vanilla and Light Cream

The proof is in the pudding - or make that Mille Feuille.

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