Dining Enhancements - Does anyone know if this has started yet?

[SanFranBayCruiser]

Exclusive Alliance With Master Chef Georges Blanc Continues Carnival's Fleetwide Dining Enhancements

 

01/11/2006

 

MIAMI – The exclusive alliance between world-renowned French Master Chef Georges Blanc and Carnival Cruise Lines is just the latest initiative the line has undertaken to enhance the quality of its culinary offerings.

 

Blanc, who operates six highly acclaimed restaurants in his native France and has maintained the coveted three stars from Michelin for the past 25 years, will create one-of-a-kind “Georges Blanc Signature Selections” for Carnival’s formal dining rooms and Lido restaurants fleetwide, as well as supper clubs on select vessels.

 

Blanc and his staff are also providing training to the lines’ master chefs, both at Blanc’s restaurants in Vonnas, France, and throughout the Carnival fleet.

 

The new “Georges Blanc Signature Selections” are part of Carnival’s Total Choice Dining (SM), cruising’s most comprehensive dining program featuring the widest variety of formal and casual options at sea.

 

“Dining is a highlight of the Carnival vacation experience and this new alliance with Georges Blanc – one of Europe’s most celebrated and recognized chefs – is indicative of the tremendous emphasis we place on this important aspect of our product,” said Bob Dickinson, Carnival president and CEO.

 

One of the most successful and popular new dining options are reservations-only supper clubs featured on Carnival’s eight Spirit- and Conquest-class class ships. These upscale restaurants offer a diverse menu of hand-cut, dry-aged U.S.D.A. prime beef and other gourmet cuisine, along with elegant interiors, intimate atmosphere, impeccable, leisurely paced service and one of the finest wine lists afloat.

 

Carnival’s Lido restaurants have undergone a transformation with dramatic increases in both the quality and variety of cuisine. In addition to full breakfast, lunch and dinner buffets, these poolside eateries feature 35-item salad bars, New York-style delis, Asian and American specialty areas, pasta- and meat-carving stations, dessert bars, and the ever-popular 24-hour pizza and ice cream service. There’s also a “Taste of the Nation” section serving a different international cuisine each day.

 

Lido eateries on Conquest-class ships house upscale seafood venues serving bouillabaisse, ceviche, conch fritters, fried oysters and other specialties.

 

Offerings in the main dining rooms have been upgraded, as well, with extensive nightly menus featuring six soups and appetizers, two salads and six entrees, including the ever-popular broiled lobster tail once each voyage.

 

Dining room menus also feature Spa Carnival Fare, delicious guilt-free items that are lower in cholesterol, fat, sodium and calories. Vegetarian selections and children’s menus are also available.

 

“Georges Blanc Signature Selections” will be among the featured items in all of Carnival’s dining venues and indicated by a special menu notation.

 

Carnival’s wine list has been expanded to include a “reserve list” offering some of the finest vintages in the world, including several selections under the Georges Blanc label.

 

For those who prefer to dine in the comfort of their staterooms, Carnival’s complimentary 24-hour room service menu has been upgraded to include a greater variety of freshly made sandwiches, wraps, salads and desserts delivered to guests’ cabins any time of the day or night.

 

Even Carnival’s legendary late-night buffets have been expanded to include the new Chocolate Extravaganza offering a variety of all-chocolate desserts.

 

Also new is the new Presidential Wine Club, the cruise industry’s first affinity group for people interested in wine. Members receive two bottles of select boutique wines each month – hand-selected by Carnival President and CEO Bob Dickinson, a noted wine collector and connoisseur – and have access to an on-line wine information and communication resource.

 

Rounding out the line’s dining enhancements are sushi bars serving authentic Asian delicacies made right before guests’ eyes, patisseries featuring cakes, confections and decadent desserts, and wine bars offering vintages by the bottle and glass, including a number of Presidential Wine Club selections.

 

These dining options are available aboard Carnival’s fleet of 21 “Fun Ships” which operate voyages ranging from three to 16 days in length to the Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, Canada, New England, Europe and Bermuda. The company currently has three new “Fun Ships” on order - the 110,000-ton Carnival Freedom, set to debut in Feb. 2007, and an as-yet-unnamed 112,000-ton vessel and 130,000-ton ship, the largest "Fun Ship" ever constructed – slated for delivery in spring 2008 and fall 2009, respectively.

 

For additional information and reservations, contact any travel agent, call 1-800-CARNIVAL or visit carnival.com.

 

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[big_duck]

They only ship I know for sure is the Liberty. It was in place for the recent "Wine cruise".

[bulldogmom]

I'm interested in this too, I read about this in the Currents Magazine but wasn't sure if it had taken effect yet. Some of the offerings sounds wonderful!