As A First-time Visitor To French Polynesia Aboard The 1,258-passenger Oceania Marina, I Must Admit That Culinary Pursuits Were The Last Thing On My Mind.
I’d found an idyllic sun-drenched paradise here with a sparkling sea in a million shades of turquoise, overwater bungalows bordering emerald lagoons, watercolor sunsets, dazzling sea life, and a riot of brilliantly-colored flowers. I’d be content to just slip into my swimsuit and lose myself in the surrounding beauty forever, but I’m sailing with Oceania Cruises — a line that, since its beginnings in 2002, has consistently amassed a staggering number of consumer and industry awards for superb, innovative dining and food-related enrichment activities that educate and entertain guests while firmly connecting them with a destination’s nature, culture, and people.
With no less than the celebrated Jacques Pepin as executive culinary director and a line-up of superb onboard restaurants (all included in the fare except for the intimate, 24-person winepairing feast of La Reserve by Wine Spectator), it’s no surprise that Oceania has again demonstrated a fierce commitment to culinary excellence with the expansion of its Culinary Discovery Program from 50 largely Mediterranean, Scandinavian, and Caribbean ports to those of French Polynesia.
Island Eats…
This story is from the July/August 2018 edition of Porthole Cruise Magazine.
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This story is from the July/August 2018 edition of Porthole Cruise Magazine.
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