The Saltwater Gourmet
The exclusive culinary experience aboard a Seabourn yacht rivals that of any upscale restaurant on land
Dining is an important feature of any cruising vessel, and many offer surprisingly good food to their guests. But because they serve just 200 to 450 guests, The Yachts of Seabourn are able to provide a fine-dining experience that rivals the most heavily starred restaurants on land.
Seabourn’s yachts provide guests with artfully set seaside tables in some of the world’s most compelling destinations, and their skilled onboard kitchens ensure that what’s on the plate is a match for the view. Whether it’s a mouth-watering, inspired entrée by celebrity chef Charlie Palmer in the Restaurant, a lavish “Champagne and Caviar in the Surf” barbecue on a perfect beach in Thailand, or a cognac-flamed “Dessert Under the Stars” on the yacht’s broad teak deck, the culinary experiences are unmatched.
“Our guests regularly dine in the very best restaurants when they’re not sailing with us,” says chef Bjoern Wassmuth, executive chef on Sojourn Spirit. “Their expectations are high, and since they eat with us every night for a week or more, it’s important to provide variety, using only the finest ingredients.”
The menus are created exclusively for Seabourn, and composed of dishes that Chef Palmer has developed in his “Progressive American Cuisine” style, built around classical French techniques with a focus on American regional ingredients.
“His recipes are to my liking because he uses good-quality ingredients that are always fresh,” says Wassmuth. “He also emphasizes bold flavors attained by roasting, reducing stocks, and infusing herbs and essential oils. His vegetarian dishes are also very popular because they are really great cooking, not just pasta, nuts, and sprouts. Plus, I like his presentation ideas. Very showy!”
However, the appeal of simple, hearty dishes is not lost on the Seabourn chefs. “It’s also important to have choices on the menu that are just really classic, simple food,” says Wassmuth. “A perfectly cooked steak or nicely roasted chicken, a classic Caesar salad, or bowl of rich consommé is just the thing sometimes.”
Certainly Elice Haverty, who has spent more than 600 days on Seabourn cruises, including 70 continuous days on her most recent world cruise, appreciates the variety. “The food is very good,” she says. “I tend to be a picky eater and have bad food allergies. They try their best to accommodate me, really going out of their way to cook dishes that I love and can eat. Most guests are extremely happy with the food.”
Even on these intimate vessels, choices for dining abound. Seabourn’s original three sisters, Pride, Spirit, and Legend, as well as the latest-generation yachts, Odyssey, Sojourn, and Quest, feature the Restaurant, which offers traditional fine dining in an open-seating format that can accommodate all guests. The indoor/outdoor Veranda Café on the smaller yachts, or on the larger yachts the Colonnade, offers lavish hot-and-cold buffets for breakfast and luncheon. By night, the Colonnade features themed bistro dinners and tableside service. On the smaller yachts, the Veranda Café transforms nightly to Restaurant 2, alternating between an eclectic and adventurous small-plates tastings menu. and themed bistro dinners. On the larger yachts, Restaurant 2 has its own venue with tasting menus nightly. The poolside Patio Grill on Odyssey-class yachts offer lunches and freshly baked pizzas during the afternoon and grilled specialties nightly.
Of course, guests can also dine in their suites, or sitting on the veranda under a star-studded sky. The size of the suites allows dining for one or two couples. But instead of delivering a tepid meal under a plastic tray, the waiter sets the table with white linens, silver, and fine china. Then he brings the meal course by course. “When the waiter brings the first course, he will ask when they’d like the second,” says Captain Mark Dexter. “They time the courses just as if they were eating at our other restaurants. The meal proceeds at the guests’ pace, with courses served accordingly.”
Beyond traditional meal times and the open-bar policy, Seabourn makes food available all day, whether it’s cappuccino and just-baked pastries from the coffee bar in Seabourn Square, or fresh sandwiches and warm desserts beside the pool.
Wassmuth rarely leaves the kitchen. “Our kitchens are really like the kitchen in a fine-dining restaurant ashore—not like the galley that turns out banquet-style fare on some other ships,” he says.
The newer yachts have been designed with two complete kitchens that mirror each other, so that staff levels can be matched to peak hours of dining. “We make each meal to order, so to make sure everything is hot and fresh, we can double our capacity to two kitchens working together at busy times,” says Wassmuth.
But Seabourn’s chefs often extend themselves far beyond what is on the menu, showing up with surprise flambé desserts or even taking cues from guests. “Some time ago, we had a guest who asked if we had cinnamon ice cream,” says Wassmuth. “I had never heard of it, so I got online and checked for recipes. I found seven that sounded good.” Wassmuth made all of them, had a tasting with his staff, and chose the best. “We served it the next night,” he says. “We still use that recipe.”
One thing Seabourn guests don’t have to worry about is calculating the tip. Gratuities are neither required nor expected on the yachts. “The policy started from the very first,” says Dexter. “The idea is that you do not need to, indeed you cannot buy better service on a Seabourn yacht.” There is no solicitation or expectation on the part of the staff. “We give you the very best we have to offer, every time,” says Dexter, “just because you are our guest.”
For more information, contact a travel agent, call Seabourn at 1-800-929-9391 or visit www.seabourn.com .