Jacques Pépin bistro will be on Allura and replace Ember on VistaJacques Pépin bistro will be on Allura and replace Ember on Vista

The renowned French chef Jacques Pépin's restaurant, Jacques, will be aboard Oceania Cruises' Allura, debuting in July.

It also will replace Ember, aboard Allura's earlier sister ship, Vista, in October.

Pépin is the founding father of Oceania's culinary philosophy and was the line’s first executive culinary director. His bistro is a favorite with passengers on Marina and Riviera.

'Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, "The Finest Cuisine at Sea," which drives everything we do,' Oceania President Frank A. Del Rio said. 'Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.'

New flavors

Executive Culinary Directors and French master chefs Alexis Quaretti and Eric Barale will be working with Pépin to bring new flavors to the menu while also honing the dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Pépin commented: 'I am so excited to be writing the next chapter of Jacques with my friends and colleagues, chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.'

Favorite dishes from Jacques onboard Marina and Riviera will remain on the menu, alongside the selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. Classic French desserts Crêpes Suzette and profiteroles will join other choices on the dessert trolley.

Tableside preparation

More experiential dining in Jacques is planned through the introduction of tableside preparation for a range of new dishes, including beef tartare. This, plus new crockery, glassware and silverware will reinforce the importance of 'l’art de la table,' augmenting the Parisian bistro experience.