Oceania Cruises has reintroduced its signature French restaurant, Jacques, aboard its newest ship, Oceania Allura. The cruise line celebrated the restaurant’s debut with a ribbon-cutting ceremony in Boston on Oct. 6, hosted by its namesake and the company’s first executive culinary director, Chef Jacques Pepin.
“We first debuted Jacques 14 years ago aboard Oceania Marina, and the following year on Oceania Riviera, and I am delighted to see this wonderful iteration of our much-loved culinary venue aboard our newest ship, Oceania Allura, and her sister ship, Oceania Vista,” said Chef Pepin, in a media statement.
“Oceania Cruises has built a legacy of culinary excellence, integrity and creativity, culminating in this new chapter of Jacques we are celebrating today. It is a proud and deeply humbling moment to share with cherished friends, family and colleagues, many of whom I have worked with since the inception of Oceania Cruises,” he continued.
Culinary Philosophy at Sea
The event honored Chef Pepin’s long-standing influence on Oceania’s culinary philosophy—one centered on creativity, authenticity and “The Finest Cuisine at Sea.” Pepin was joined by his daughter, son-in-law, granddaughter and Chef Eric Barale, Oceania Cruises’ Executive Culinary Director and Master Chef of France.
The reimagined Jacques menu blends new inspirations with classic favorites, including duck à l’orange with Grand Marnier, veal medallion with morel sauce and classic Crêpes Suzette. New additions include deviled eggs topped with smoked trout rillette and caviar, as well as tableside presentations of beef tartare and sea bass en croûte for two.
Jacques represents Oceania’s ongoing investment in its culinary leadership and small-ship luxury positioning—an essential differentiator as demand for elevated dining experiences at sea continues to grow.
For more information, visit OceaniaCruises.com
