|Taste a bit of Napa Valley on these cruise ships with menus by Thomas Keller|
The small-ship cruise line recently revealed what's on the menu on for Seabourn's Odyssey, Quest and Sojourn ships.
Keller, the chef known for his French Laundry restaurant in Yountville, Calif., and Bouchon in Beverly Hills and Las Vegas, developed recipes for comfort food items like barbecue ribs served in the Colonnade and Keller's signature Napa Burger served at the poolside Patio Grill.
The French American-style main courses featured in the Restaurant go something like this:
--buckwheat gnocchi with glazed shiitake mushrooms, golden beets, savoy cabbage and yuzu, and
--Sonoma duck breast poele with crispy rillettes, glazed turnips, pickled blueberries and red cabbage puree.
Starters include duck foie gras, and desserts include Champagne and Granny Smith apple trifle or a ginger and yogurt semifreddo (or semi-frozen).
In terms of food sources, California companies like Cowgirl Creamery and Sonoma Poultry will be providing fresh produce and meats for this cruise fare too.
And the cruise line plans to add a new restaurant in May aboard Seabourn Quest too.
Seabourn ships typically have just 300 suites each, making for an intimate cruise experience. It plans to launch a new ship, Encore, in December.
Info: Seabourn, (800) 929-9391 or contact a travel professional