Carnival Cruises and Georges Blanc: Cruising Towards Culinary Paradise
October 21, 2005
Experience local French cuisine while you travel to destinations all over the world. Yes, you can say "wee, messieurs" and "ooh la la" and not sound out of place, even if you're in Caribbean, Alaskan, and Hawaiian ports of call. With the help of the renowned chef and restaurateur George Blanc, the World's Most Popular Cruise Line will be cooking up a unique series of signature dishes to further please their passengers. It's yet one more reason why Carnival Cruises not only offers a great chance for fun, but also a wonderful opportunity to enjoy first-class cuisine.
And when it comes to the specific indulgences that Carnival Cruise Line offers, there will be appetizers, entrees, and desserts served in the main dining rooms and Lido restaurants on every ship, as well as in reservation-only Supper Clubs on a choice few of the Carnival Cruises ships. Milk and Corn-Fed Chicken with Caramelized Garlic and Asparagus; Veal Foreshank Osso-Buco with Mushroom Polenta; and Grilled Tiger Shrimp with Ginger-Lemon Oil are just a few of the many signature Blanc entrees Carnival features.
Carnival Cruises' restaurants will also be offering a six- to seven-course meal featuring many Georges Blanc samplers, such as Pan Seared Main Lobster with Tomato Confit and Procini in Ginger Oil and Filet of Aged Prime Beef "A La Beujolaise."
But just who is Georges Blanc? Glad you asked. He's a French chef extraordinaire who has maintained the coveted 3-star rating from Michelin (cuisine, not tires) for the past 25 years. He operates several restaurants in the French cities of Lyon, Mâcon, Bourg-en-Bresse, and his home town of Vonnas, Blanc invites his guests to experience the authentic flavors of the region in which he grew up. Still, Blanc is not afraid to incorporate flavors from far and wide into his cuisine, as well.
It is that incredible culinary experience that people on Carnival Cruise Line's ships will get to know. His dishes are the perfect combination of classic preparation and tasteful experimentation. And, to ensure that the spirit of his culinary vision is carried out, he and his staff will be providing training to Carnival chefs at his restaurants in Vonnas and on Carnival Cruises' ships.
"When Carnival first approached me to form this partnership," states Blanc, "I was both honored and flattered. Creating these 'Signature Selections' for Carnival is a unique opportunity to bring the cuisine my family has developed over four generations to an entirely new audience in North America. It also provides an interesting venue to expand into a new culinary environment with a firmly established, well-known company."
There will also be the opportunity for Carnival Cruises passengers to sample some of the Georges Blanc signature wines, which have been served on Carnival Cruises ships for some time now. Blanc owns one of the finest wine cellars in the world—130,000 bottles from some 3,000 appellations, one of which is the award-winning Chardonnay, Domaine D'Azenay.
To sample some of Georges Blanc's food and wine, as well as the Carnival Cruises experience, call a Cruise Network Cruise Specialist today. Just as Carnival Cruises strives to provide excellence service and products to its customers, so does Cruise Network strive to do the same. Similar to eating Georges Blanc's cuisine, working with Cruise Network will never leave a bad taste in your mouth.
