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Atlas introduces 'Epicurean Expeditions' in Europe

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'Discerning explorers can now truly immerse themselves in the culinary culture of European ports,' James Rodriguez said
Atlas Ocean Voyages is introducing 'Epicurean Expeditions' in Europe beginning in April aboard the 198-passenger World Navigator and World Traveller.

These complement the line's polar expeditions in the Arctic and Antarctica.

'We specialize in expeditions that provide insights, indulge the senses and inspire discussion among like-minded travelers,' said James Rodriguez, Atlas president and CEO. 'With the addition of our new Epicurean Expeditions, discerning explorers can now truly immerse themselves in the culinary culture of European ports, while cruising aboard a luxury yacht.'

Visiting vintner

Epicurean Expeditions will feature a visiting vintner, who may conduct a lecture and tasting to explain the subtleties of regional wines, from an aged Nebbiolo to a Beaujolais nouveau. Aboard every trip, a gastronomic guest might be a renowned chef with a history of cooking at Michelin-starred venues or a local culinary rock star skilled in authentic, regional delicacies.

Gastronomic guest

In addition to demonstrations or interactive cooking classes, the gastronomic guest will participate, along with the ship’s executive or sous chef, in the Yachtsman Cookoff – the Atlas version of a culinary 'Ironman' competition. They also will accompany all Cultural Immersion shore excursions, which are complimentary on every Epicurean Expedition. Depending on the itinerary, travelers might sample tapas in Barcelona, explore a farmer’s market in Corsica or shop for chocolates and wine in Cinque Terre.

Special onboard dining experiences

Epicurean Expeditions also include the Atlas Heritage Dining Experience and Josper Grill Dining Experience for no additional charge in the ships' two open-air specialty dining venues.

Alma means 'soul' in Portuguese. Alma Alfresco is the outdoor area aft of the main restaurant. The Atlas Heritage Dining Experience showcases Portugal's culinary soul with recipes passed down for generations and prepared using artisanal techniques. Selections may include bacalhau a bras (shredded, salted cod with potatoes, olives, onions and eggs) from Lisbon or torta de Azeitão (egg custard rolled in pastry, from Setúbal).

After serving a casual lunch poolside, 7-AFT Grill transforms into a chophouse by night. There, fine cuts of steak and fresh seafood are seared on a Josper grill. Steaks at the Josper Grill Dining Experience may include black Angus filet mignon, New York strip or a 35-ounce tomahawk, also known as cowboy ribeye. Non-beef selections may include lamb, shrimp, lobster and vegetarian dishes.

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