Seatrade Cruise News is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Claude Le Tohic named third guest chef at Explora I’s Anthology

Claude Le Tohic earned three Michelin stars for the late Joël Robuchon in Las Vegas
Claude Le Tohic will be the latest guest chef to grace Anthology, Explora I’s venue that celebrates global culinary talent. 

Le Tohic, a chef-partner of one Michelin-starred restaurant O' by Claude Le Tohic in San Francisco, will be the third guest chef to showcase his skills at Anthology – one of 11 culinary experiences onboard the ship. His curated menu is available from March until June, as Explora I sails along the North and Central American Pacific coast, crossing the Atlantic Ocean to reach the Mediterranean. 

Culinary experience 

Le Tohic’s experience includes multiple Michelin-starred establishments, including Joël Robuchon at the MGM Grand in Las Vegas where he earned three Michelin stars. 

An icon in modern French cuisine, his culinary journey began in Northern France where he honed his skills at multiple Michelin-starred establishments, including Jamin, the late chef Joël Robuchon's first three Michelin-star restaurant in Paris.  

French sophistication, West Coast flavours

Alban Gjoka, VP of food and beverages, Explora Journeys commented, ‘...Anthology stands as a testament to our commitment to delivering unparalleled culinary experiences at sea. Chef Claude Le Tohic's presence elevates this series to new heights, bringing a harmonious fusion of French sophistication and West Coast flavours onboard Explora I.’  

Collaborating with Gjoka and Franck Garanger, Explora Journeys' head of culinary, Le Tohic introduces his signature dishes that celebrate modern French cuisine, blending classic techniques with California's finest produce. Highlights on the menu include cannelloni of scallop with an extravagance of black truffles, parmesan foam and pastoral salad, or his signature A5 Japanese Wagyu vegetables bouquet with black garlic condiment.  

Responsibly sourced ingredients

Claude Le Tohic, inspired by the mantra ‘Cook as if you were doing it for your loved ones. Make sure to infuse it with passion,’ conveyed his enthusiasm about the collaboration, stating, ‘I am delighted to partner with Explora Journeys in crafting a menu that resonates with the principles I hold dear. My passion for regional flavours and responsibly sourced ingredients aligns perfectly with the ethos of the brand. I anticipate infusing Anthology with innovative culinary methods intertwined with time-honoured recipes, promising an exceptional dining venture imbued with heartfelt passion.’

Dining at Anthology is not part of the inclusive culinary offering. An experience fee applies – tasting menu: EUR 190 ($210) per person, wine pairing: EUR 75 ($82) per person. 

FBSea Trend Report assets for social-19
Download today

The 2024 F&B Trends Report

We surveyed cruise lines, manufacturers, distributors, and suppliers of food/beverage to find out where the sector is headed. Report Includes: Market predications for 2024/2025, food and drink trends, technology, training and more!

FBSea Trend Report assets for social-19