Michelin-starred Spanish chef joins MSC Cruises' culinary partners

Ramón Freixa - 'My cuisine is based on three elements: produce technique, feeling and a search for magic, in which each dish is conceived to tell a story in sequences of flavor, texture and color' Ramón Freixa - 'My cuisine is based on three elements: produce technique, feeling and a search for magic, in which each dish is conceived to tell a story in sequences of flavor, texture and color'

The noted Spanish chef Ramón Freixa will contribute main dishes and tapas in a new culinary partnership with MSC Cruises. He'll also design a selection of dishes for the line's Christmas and New Year menus.

The partnership was launched at an MSC Cruises event hosted at Freixa’s eponymous Michelin two star restaurant in Madrid's Hotel Unico.

Freixa is known for his ability to create a balance between tradition and the avant-garde, taking inspiration from his Mediterranean roots. In addition to being awarded two Michelin stars and three Sol Repsol for his eponymous Madrid restaurant, he has received awards for culinary excellence as best chef and best restaurant.

Freixa will be working with MSC's chefs to pass on the skill and expertise to recreate his signature dishes to the highest possible standards.

Having two restaurants in Madrid and one in Colombia, making appearances on Spanish 'Celebrity Masterchef' and author of four books, Freixa is internationally known.

'My cuisine is based on three elements: produce technique, feeling and a search for magic, in which each dish is conceived to tell a story in sequences of flavor, texture and color,' he said. 'I have incorporated this approach into the recipes that I have created exclusively for MSC Cruises, reflecting our shared passion for the Mediterranean.'

As part of the Elegant Night celebrations, the main restaurants will serve Freixa’s signature 'Duck Royal' with cream of foie gras and onions.

In the exclusive MSC Yacht Club restaurant, diners will be treated to 'Glazed Pluma of Iberian Pork' with sautéed vegetables or, for a lighter bite, a choice of tapas.

Freixa joins five other internationally renowned chefs collaborating with MSC Cruises.

Roy Yamaguchi’s Asian Market Kitchen debuted with the new MSC Seaside in December. This pan-Asian dining experience features restaurants: Teppanyaki, Sushi and Asian Fusion. The concept will also be aboard sister ship MSC Seaview when it enters service in June.

MSC Cruises also recently announced that award-winning restaurateur, author and television personality Joe Bastianich will create a dish especially for MSC Seaside.

MSC Meraviglia passengers can savor the chocolates of pastry chef Jean Philippe-Maury, with plans under way to extend this partnership to MSC Bellissima, launching in March 2019. Chinese chef Jereme Leung continues to work with MSC, developing a new hot pot restaurant, Sea Pavilion, for MSC Splendida.

Michelin-starred chef Carlo Cracco has been collaborating with the cruise line for five years, creating special dishes for the Elegant Night, Christmas and New Year menus, as well as the DOREMI Chef by Carlo Cracco, a cooking activity for kids.

Posted 20 March 2018

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Anne Kalosh

Editor, Seatrade Cruise News & Senior Associate Editor Seatrade Cruise Review