Georges Blanc – one of France’s most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – and Carnival Cruise Lines, the world’s largest cruise operator, today announced an exclusive agreement in which the world-renowned chef/restaurateur will create a series of one-of-a-kind dishes to be served aboard the line’s ships.
“Georges Blanc Signature Selections” include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival’s main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs featured on select vessels.
Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard the line’s ships.
According to Carnival President and CEO Bob Dickinson, the exclusive alliance continues Carnival’s efforts at upgrading its culinary program. “Georges Blanc is one of the world’s most innovative and celebrated chefs and Carnival is extremely honored and pleased that he will lend his extensive and wide-ranging culinary expertise to enhance our guests’ dining experience,” Dickinson said.
Blanc added, “When Carnival first approached me to form this partnership, I was both honored and flattered. Creating these ‘Signature Selections’ for Carnival is a unique opportunity to bring the cuisine my family has developed over four generations to an entirely new audience in North America. It also provides an interesting venue to expand into a new culinary environment with a firmly established, well-known company.”
Blanc, famous for creating dishes that combine classic preparation with contemporary flair, has created a variety of entrees, appetizers and desserts for Carnival’s dining room menus fleetwide, along with several items for the widely popular supper clubs on Carnival’s eight Spirit- and Conquest-class vessels. “Georges Blanc Signature Selections” are indicated by a special notation on each menu.
Dinner items include Milk and Corn Fed Chicken With Caramelized Garlic and Asparagus; Grilled Tiger Shrimp with Ginger-Lemon Oil; Veal Foreshank Osso-Buco with Mushroom Polenta; and Broiled Sea Bass with Spring Vegetables and Eggplant Tapenade.
Appetizers in the “Georges Blanc Signature Selection” series include Alaskan King Crab in a Fresh Asparagus Chartreuse; Feuillete of Escargots Bourguignonne with Herbs; and Bay Scallops in Truffle Butter.
Carnival will be offering a “degustation menu,” an elaborate six- to seven-course meal experience featuring samplings of “George Blanc Signature Selections,” as part of its supper club menu choices. The Georges Blanc-created samplings include Pan Seared Main Lobster with Tomato Confit and Porcini In Ginger Oil; Free Range Chicken and Foie Gras Terrine with Candied Grapefruit; and Filet of Aged Prime Beef “A La Beujolaise.”
Blanc has also created a number of decadent desserts, including Chocolate Cake with Maury Cured Prunes; Caramelized Apples “Mille-feuille” with Vanilla Crème and Caramel Sauce; and Purple Figs and Cabernet Cake with Basil Ice Cream.
“Georges Blanc Signature Selections” will also be featured within Carnival’s casual poolside restaurants on Lido Deck.
A variety of wines marketed under the Georges Blanc label, including Georges Blanc D’Azenay Chardonnay and Georges Blanc Pinot Noir, are currently served aboard Carnival’s ships.
Several Carnival chefs have traveled to Blanc’s restaurant in Vonnas, France, to undergo two weeks of intensive training in various culinary techniques.
Two culinary development teams, comprised of chefs from Carnival and Georges Blanc’s restaurants and under the direction of Carnival’s Corporate Executive Chef Peter Leypold and Executive Chef – Culinary Development Sanjay Dhall, will also travel to the line’s ships to introduce the “Georges Blanc Signature Selections” fleetwide.
The “Georges Blanc Signature Selections” complement the wide range of culinary offerings aboard Carnival ships, which include elaborate, multi-course meals in the main dining rooms, a more intimate dining experience in the “steakhouse-style” supper clubs, and a variety of casual breakfast, lunch and dinner alternatives in the poolside Lido restaurants. Many Carnival ships feature patisseries and sushi bars, and complimentary 24-hour stateroom service is available fleetwide.
ABOUT GEORGES BLANC
Georges Blanc has established his reputation as one of France’s most renowned chefs by creating exquisite cuisine that blends old world tradition with vibrant innovation.
The Blanc family has a four-generation legacy of excellence in the restaurant business in Vonnas, France. At age 25, Georges Blanc took over as head of the family restaurant and turned it into one of the flagships of the acclaimed Relais & Chateaux chain. Blanc has since expanded his business to six restaurants throughout France: Georges Blanc, Chez Blanc, L’Ancienne Auberge, Le Château d’Epeyssoles, Le Saint Laurent and Le Splendid.
In 1985 he was among only five chefs who received the unprecedented score of 19.5 in the Gault et Millau guide. In 1981, Michelin awarded him his third star and Gault et Millau named him Cook of the Year. He was a finalist in the Meilleur Ouvrier de France (Best French Craftsman) contest in Paris in 1976.
Blanc also is the owner of one of the finest wine cellars in the world — 130,000 bottles from some 3,000 appellations. Out of this interest he created his own 14-acre vineyard in the Maconnais Burgundy region of France, which produces Domaine D’Azenay, an award-winning Chardonnay.
Blanc’s accolades include receipt of the French Legion of Honor, the National Order of Merit, Commander of the Agricultural Merit and Commander of Arts and Literature.
ABOUT CARNIVAL CRUISE LINES
Carnival Cruise Lines, a unit of Carnival Corporation (NYSE/LSE: CCL; NYSE: CUK), is the world’s largest and most successful cruise line with a fleet of 21 ships operating voyages ranging from three to 16 days in length to the Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, Canada, New England, Bermuda and Europe.
Carnival’s fleet will expand with the launch of the 110,000-ton Carnival Freedom in February 2007 and an as-yet-unnamed vessel in spring 2008.
