Chef Thomas Keller Brings High Dining to the High Seas

  • Photo by Deborah Jones
    Photo by Deborah Jones
  • Photo by Deborah Jones

Best known for his French Laundry restaurant in Yountville, Calif., and Bouchon eateries in Beverly Hills, Calif., and Las Vegas, Thomas Keller is expanding his culinary skills into open waters. The prolific chef has partnered with Seattle-based Seabourn Cruise Line to unveil a high-end dining experience for passengers.

First announced last year, new details have emerged about the mouthwatering menu—available aboard Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest. Keller’s culinary masterpieces include Southern-style barbecue meals reminiscent of his upbringing, along with Napa burgers and bratwursts. A more formal multicourse menu is also available, comprising terrine of moularde duck foie gras; buckwheat gnocchi; duck breast; and, for dessert, a ginger-and-yogurt semifreddo and a Champagne-and-apple trifle. Chef Keller will also open a new restaurant this May on Seabourn Quest, with plans to eventually expand the eatery to every ship in the fleet, including Encore, the cruise line’s newest boat, set to undertake its maiden voyage late this year. (seabourn.com)

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