Oceania Cruises is offering an immersive new signature experience, an exclusive Gérard Bertrand Food and Wine Pairing lunch, on Oceania Allura’s first voyage.
The experience will also be available on Oceania Vista in September, and on the Oceania Marina and Oceania Riviera by 2026.
The six-course lunch pairs dishes with Gérard Bertrand organic and biodynamic wines, showcasing the sustainable artistry of the winemaker based in France’s Languedoc-Roussillon region.
The curated menu invites guests to explore unique flavour profiles, regional varieties and pairings of food and wine.
Served in the line’s signature French restaurant, Jacques, the educational lunch is available for up to 40 guests, for $175 per person (plus gratuities), on select days during each voyage. They are suited to connoisseurs and curious novices.
Pairings include potato fritter, Sturia Oscietra caviar and vodka-lime chantilly with Gérard Bertrand Cabrières ‘Clos du Temple’ rosé wine. Venetian ‘risotto’ riced calamari scallop, leeks and lemon segment are paired with the winemaker’s Château l’Hospitalet La Clape white. Duck and foie gras pate en croute with lemon condiment, pickled vegetables is paired with Château l’Hospitalet La Clape Grand Vin – a blend of Syrah, Grenache and Mourvédre grapes.
Jason Montague, Chief Luxury Officer at Oceania Cruises, said: “Our guests aren’t simply looking to enjoy exceptional food and wine. They want to explore, learn and personalise their luxury cruise vacation in meaningful ways. The new Gérard Bertrand experience is a perfect example of how we continue to expand our diverse collection of discovery-led offerings, allowing guests to connect with place, people and culture from a fresh perspective.”
Executive Culinary Director, chef Alexis Quaretti added: “Collaborating with Gérard Bertrand to craft this one-of-a-kind pairing menu has been an exciting opportunity to bring together culinary artistry and world-class French wines in a way that’s both inspiring and approachable. It is a beautiful addition to our wide range of pairing experiences.”
