The Oct. 30 cruise sails from Monte Carlo to the French and Italian rivieras, ending at Civitavecchia.
Two guest chefs from the region will accompany the cruise, providing cooking demonstrations and menus. Raised in Provence and schooled in Marseille, Patrice Olivon took the skills he learned in southern France to Washington, DC, where he cooked at the French Embassy, the White House and at Camp David for special occasions. He is program director of Culinary Arts at L'Academie de Cuisine and a popular instructor and presenter.
After training and staging in some of Italy's best kitchens, Alfio Longo has traveled the world learning and practicing his craft at fine dining restaurants and in private service in New York, the Dominican Republic, China and Turkey. He is currently the executive chef at Osteria del Circo in New York operated by Sirio Maccioni's Le Cirque International.
There will be expanded 'Shopping with the Chef' trips at markets in Marseille, Livorno and Messina; festive epicurean deck events, gala luncheons, and local specialties and regional flavors on menus throughout the voyage.
Seabourn Sojourn's culinary staff will be augmented by the company's team of corporate executive chefs and wine experts.
Optional food and wine excursions are available at each of the ports: Marseille, St. Tropez, Corsica's Ajaccio, Santa Margherita Ligure, Taormina, Sorrento and Malta's Valletta. Plus, an overnight stay at Livorno gives two full days to explore Florence, Pisa, Lucca and the culinary delights of Tuscany.