Are you ready for this?
New dining room fare with a modern presentation, redesigned cuisine in the alternative restaurants and signature snacks are being rolled out aboard the Princess Cruises fleet in a major culinary initiative.
Emerald Princess and Royal Princess, debuting this month in the Mediterranean, will be the first vessels to feature these enhancements.
‘We always strive to keep our culinary program fresh and up-to-date, reflecting both changing trends and what our passengers tell us they enjoy,’ said Peter Tobler, vp food and beverage operations for Princess.
The most noticeable change will be the new menus and presentation in the main dining rooms. Dishes will include non-traditional combinations, more sophisticated flavors and ethnic influences, such as Pan-Asian and Latin American. Passengers will also find a wider selection of lighter fare, designated with the ‘Lotus Spa’ insignia. Oversized white-on-white crockery and leather-bound menus will showcase the cuisine.
More than 1,350 new lunch and dinner dishes will be introduced, said Princess corporate executive chef Alfredo Marzi. Instead of many specified courses, diners may now choose from a greater variety of starters, main plates and desserts. A ‘Late-Late Riser’ breakfast will be offered at lunch on sea days.
The effort extends beyond the main dining rooms to the alternative restaurants where, for example, the menu in Sabatini’s trattoria is being updated with a lighter twist in the same number of courses. Also, the buffet service will get new touches such tables pre-set with cutlery and napkins. In addition, passengers can have pizza delivered to their cabin for a $3 charge, and fresh-baked cookies and milk will be available each afternoon, a treat that debuted with last year’s Crown Princess.
Emerald Princess and Royal Princess, debuting this month in the Mediterranean, will be the first vessels to feature these enhancements.
‘We always strive to keep our culinary program fresh and up-to-date, reflecting both changing trends and what our passengers tell us they enjoy,’ said Peter Tobler, vp food and beverage operations for Princess.
The most noticeable change will be the new menus and presentation in the main dining rooms. Dishes will include non-traditional combinations, more sophisticated flavors and ethnic influences, such as Pan-Asian and Latin American. Passengers will also find a wider selection of lighter fare, designated with the ‘Lotus Spa’ insignia. Oversized white-on-white crockery and leather-bound menus will showcase the cuisine.
More than 1,350 new lunch and dinner dishes will be introduced, said Princess corporate executive chef Alfredo Marzi. Instead of many specified courses, diners may now choose from a greater variety of starters, main plates and desserts. A ‘Late-Late Riser’ breakfast will be offered at lunch on sea days.
The effort extends beyond the main dining rooms to the alternative restaurants where, for example, the menu in Sabatini’s trattoria is being updated with a lighter twist in the same number of courses. Also, the buffet service will get new touches such tables pre-set with cutlery and napkins. In addition, passengers can have pizza delivered to their cabin for a $3 charge, and fresh-baked cookies and milk will be available each afternoon, a treat that debuted with last year’s Crown Princess.
posted by Gary M Pollard at
10:22 AM
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