Sampling Thomas Keller Cuisine On Seabourn Odyssey

Thomas Keller menu in the main dining room. © 2015 Ralph Grizzle
Thomas Keller menu in the main dining room tonight. © 2015 Ralph Grizzle
I knew that Seabourn had partnered with acclaimed, multi-Michelin-starred chef Thomas Keller. In fact, I wrote about Seabourn’s partnership with Keller back in June. What I did not expect was to experience Keller’s creativity on Seabourn Odyssey during our sailing from Rome to Barcelona last week.

I dined on Keller creations each of the five nights that I was on board Seabourn Odyssey. On three nights, dishes were served in the main dining room, where the menu included an insert featuring a Thomas Keller dinner. The two other nights were in the Colonnade, where we were treated to “Ad Hoc” evenings. Ad Hoc is Keller’s Napa Valley casual dining venue showcasing the American comfort food of the chef’s childhood, and dinner in the Colonnade reflects Ad Hoc’s philosophy — comfort food, but with the Keller touch.

With multiple Michelin stars to his credit, Keller is also the culinary genius behind Per Se, The French Laundry and Bouchon. He is the only American-born chef to hold multiple three-star ratings in the prestigious Michelin Guide.

From what I sampled during my five nights on Odyssey, Seabourn’s partnership with chef Keller is destined to be a game changer in the luxury cruise segment, sure to please the palates of Seabourn guests — for many meals to come.

Creamsicle. © 2015 Ralph Grizzle
Creamsicle, Vanilla Bean and Orange Sherbet, with toasted pistachios and virgin olive oil. © 2015 Ralph Grizzle
Precision cooking and placement with "tools of refinement" such as tweezers instead of tongs. New concepts being brought to Seabourn by Thomas Keller. © 2015 Ralph Grizzle
Precision cooking and placement with “tools of refinement” such as tweezers instead of tongs. New concepts being brought to Seabourn by Thomas Keller. © 2015 Ralph Grizzle
Champagne and Granny Smith Apple Truffle by Thomas Keller. © 2015 Ralph Grizzle
Champagne and Granny Smith Apple Truffle by Thomas Keller. © 2015 Ralph Grizzle
Terrine of Moulard Duck Foie Gras by Thomas Keller. © 2015 Ralph Grizzle
Terrine of Moulard Duck Foie Gras by Thomas Keller. © 2015 Ralph Grizzle
Homard du Vin. Sweet butter poached Nova Scotia lobster, mushrooms, sweet carrots, King Richard leeks, Applewood Smoked Bacon "Lardons" and Red Wine "Jus" by Thomas Keller. © 2015 Ralph Grizzle
Homard du Vin. Sweet butter poached Nova Scotia lobster, mushrooms, sweet carrots, King Richard leeks, Applewood Smoked Bacon “Lardons” and Red Wine “Jus” by Thomas Keller. © 2015 Ralph Grizzle
Ribs served on an Ad Hoc evening in the Colonnade. © 2015 Ralph Grizzle
Ribs served on an Ad Hoc evening in the Colonnade. © 2015 Ralph Grizzle
A twist on Manchego cheese served in the Colonnade. © 2015 Ralph Grizzle
A twist on Manchego cheese served in the Colonnade. © 2015 Ralph Grizzle
Ad Hoc menu in the Colonnade. © 2015 Ralph Grizzle
Ad Hoc menu in the Colonnade. © 2015 Ralph Grizzle

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