Oceania Cruises, culinary and destination focused cruise line, unveiled the most extensive and creative plant-based menus at sea as their latest OceaniaNEXT innovation. Remaining at the forefront of culinary development, the cruise line features more than 200 new healthy menu selections. Besides current gourmet offerings, plant-based choices will be available at breakfast, lunch and dinner and guests will also have plant-based options available on request during dinner in the specialty restaurants. New menu offerings are in addition to the line’s vegetarian and Canyon Ranch Healthy Living selections.
Cuisines include Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian and Malaysian. Besides hearty pastas, salads and soups there are some surprising items including an 'impossible' cheeseburger, truffle mac and cheese and apple-oatmeal crumble with plant-based vanilla ice cream. Whetted your appetite? Read on for Selected Menu Highlights ......
Banana-Oatmeal Pancakes with Berries and Maple Syrup ....... Green Apple Müesli with Pistachios, Pecans and Yellow Raisins ......... Avocado Toast on Rustic Farmers Bread
Chilled Melon Soup with Port ........ Korean Kimchi Soup ........ Wakame Sesame Salad ....... Penne au Pistou with Broccoli and Sundried Tomato
Roasted Butternut Squash with Arugula, Mango, Black Radish and Hearts of Palm ....... Sweet Potato-Oat Tarte with Forest Mushroom and plant-based Truffle Cheddar Sauce ......... Falafel Fritters with plant-based Harissa Mayo, Cucumber, Mint, and Capers ........ Crespelle alla Fiorentina with Spinach, Mushrooms, and Tomato Sauce ........ Green Curry Stir Fry with Eggplant, Oyster Mushrooms, Green Peas and Thai Basil
Plant-based Vanilla Mango Ice Cup, Crispy Granola ....... Summer Berry Pudding Chantilly .......
Vodka-Marinated Strawberries Romanoff with plant-based Vanilla Ice Cream ........ Shortbread with plant-based Orange Cream Cheese and Raspberries
Raw Juices and Smoothies
The Raw Juice and Smoothie Bar serves raw, cold-pressed juices and vegan smoothies from 7 am until 11 am. Delights include rise & shine juice, tropical green smoothie, sweet green juice, yellow sunshine smoothie, cacao joy smoothie, cold brew latte and chia cashew yogurt bowl.
Having featured the famed Canyon Ranch Spa at sea and Canyon Ranch Spa Cuisine for close to a decade, Oceania Cruises has a long-standing reputation for focusing on healthy life balance, fitness and wellness. With the expansion of vegetarian and gluten free offerings, the recent addition of Healthy Living Tours Inspired by Canyon Ranch and the debut of plant-based menu offerings, Oceania Cruises offers the most comprehensive wellness programme at sea
OceaniaNEXT is a sweeping array of dramatic enhancements. This ambitious brand initiative will elevate every facet of the Oceania Cruises guest experience to new levels. More at Oceania Cruises
I was a guest at a Visit Flanders lunch yesterday, probably the first I've been to where each of the five courses is paired with a different beer. Chef Didier Boudeaux, owner of Maison D in the Flanders town of Ronse, was responsible for the menu. The town in the heart of the Flemish Ardennes, popular with cycling fans due to its hilly terrain, is a major destination on the annual Ronde Van Vlaanderen, the Tour of Flanders.
Pre-lunch drinks consisted of a selection of ‘Champagne’ beers accompanied by appetisers of quinoa, cauliflower and leek, and fresh soya beans, turnip and sheep's cheese. Beer was served in wine glasses, as were other beers sampled over lunch.
Once seated, it was time for starters. I had opted for the vegetarian menu and was served confit tomatoes, potato, spinach and white asparagus paired with St Bernadus Tripel, a blond beer. My main course of goat's cheese, artichoke, green asparagus, wild garlic and pointed white cabbage was served with Kwaremont beer. Cheeses and apple and pear chutney followed accompanied by Duvel Hop beer and finally, dessert. The cremeux of café noir was served with chocolate beer which tasted like iced coffee. We weren't finished yet though, more temptations appeared with the tea and coffee in the shape of home-made petit fours - madeleines, chocolate peanut delights and orange macaroons.
Chef Didier Bourdeaux left his kitchen to chat with us - he is obviously passionate about his creations which everyone agreed were wonderful. Incidentally, I am not a beer lady, but did enjoy sipping on those we were given... extremely interesting, complex flavours.
And ..... an interesting story about how Didier's restaurant came to be called 'Maison D'. He and his wife Delphine bought an early 20th century building, former workplace of a doctor, a dermatologist in fact, called Dr Dewaele (can you see what's coming?!) and a veterinary surgeon called Dr Devos .... yes, Maison D made sense!
I'm Gilly, award winning journalist, travel writer and 12 x author. I'm published in national and regional papers / magazines.