Les Bateaux Belmond’s seven boats will serve seasonal menus created by Chef Dominique Crenn. Crenn is the first culinary curator for the luxury fleet, positioned as ‘floating villas’, that operates in France from April to October.
The menus emphasise seasonal ingredients and are tailored to reflect the character of each region. They draw on Chef Crenn’s French heritage, her appreciation of regional gastronomy and innovative cooking style.
All of the menus served onboard prioritise fresh, locally sourced ingredients, selected from markets along the boats’ routes, focusing on seasonal availability and quality.
Three of the boats, Pivoine, Alouette and Napoléon, cruise in southern France. Their dishes feature Mediterranean-inspired flavours, reflecting Crenn’s connection to the sea from her early years, with dishes such as soupe au pistou, made with market vegetables and herbs, and whole roasted sea bream served with carrot chorizo and bitter lettuce. Raviole du Dauphiné is served family-style. Lemon and olive oil tart also features on the menu.
Lilas, Coquelicot, Amaryllis and Fleur de Lys navigate along northern waterways. Guests can enjoy spring peas, trout roe and morels paired with green peppercorns. The menus also feature braised leeks and poached chicken, alongside a classic Kugelhopf dessert with cherry and orange flavours.
Chef Crenn commented: “It has been a true pleasure to craft these menus inspired by the beautiful regions of France. I look forward to guests experiencing my culinary creations as they immerse themselves in the rich culture and flavours of each destination along their journey.”
Gary Franklin, Senior Vice President, Trains and Cruises at Belmond said: “In this new chapter of Les Bateaux Belmond, Chef Dominique Crenn will elevate the culinary vision with her deep-rooted connection to France. She was a natural choice to help shape the evolution of our onboard dining experience, bringing a new level of creativity and authenticity to our guests.”
