The tours provide an opportunity to interact with local culinary experts by exploring local food markets, cooking schools, restaurants and attractions. They give a more immersive experience and range from two to three nights, available as pre-, post- or mid-cruise options.
The tours are a natural extension for Oceania Cruises by leveraging two of the brand's greatest strengths: its destination focus and culinary enrichment, according to president and chief operating officer Jason Montague.
In Provence, for example, participants will travel into the countryside for a three-night stay at the Château de Berne. Each person will help prepare a traditional Provençal lunch at the château using fresh, seasonal and local ingredients from the chef’s vegetable and herb gardens.
After sampling wine and local delicacies between tours of traditional villages, participants will discover the historic charms of Le Thoronet and Cotignac, and learn about local olive oil production and regional specialties in Moulin de Pascaline. In addition, they will gain insight into the distinct wines of Provence during a tasting and tour of a private wine cellar.
In Greece tour participants will experience the history, culture and gastronomy during a two-night stay in Athens, where they will visit an open-air market and sample locally made cheese and olives. Afterward, they'll learn how to prepare traditional Greek dishes alongside a top Greek chef and attend wine and ouzo tastings.
With an entrance ticket to the Acropolis included, participants can embark on a self-guided tour before a guided visit to the new Acropolis Museum. In addition, they will be treated to a food and wine pairing lunch at revered Varoulko, home to Greece’s top-awarded Michelin star chef.
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