Luxury travelers can now indulge in a six-course food and wine pairing featuring Gérard Bertrand’s celebrated wines, launching July 2025 aboard Oceania Allura.
Culinary meets culture at sea
Oceania Cruises, the world’s leading destination- and cuisine-focused luxury cruise line, has launched a new signature dining event: the Gérard Bertrand Food and Wine Pairing lunch. Starting July 18, 2025, aboard the eagerly awaited Oceania Allura, the experience will expand to Vista in September and be available on Marina and Riviera by 2026.
Offering an exclusive six-course lunch paired with premium wines from the renowned Southern France winemaker Gérard Bertrand, this intimate dining journey is hosted in Oceania’s French restaurant Jacques and available to just 40 guests per session at $175 per person. The event is led by Oceania’s expert chefs and sommeliers and highlights sustainable wines from one of France’s most acclaimed biodynamic producers.
“At Oceania Cruises, we are always looking for unique ways to inspire curiosity and create deeper connections through our onboard offerings,” said Jason Montague, Chief Luxury Officer at Oceania Cruises. “Our guests aren’t simply looking to enjoy exceptional food and wine. They want to explore, learn and personalize 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.”
“Collaborating with Gérard Bertrand to craft this one-of-a-kind pairing menu has been an exciting opportunity,” added Chef Alexis Quaretti, Executive Culinary Director at Oceania Cruises. “It is a beautiful addition to our wide range of pairing experiences and a true reflection of our commitment to serving The Finest Cuisine at Sea®.”
Highlights from the six-course menu
- Potato fritter with Sturia Ossetra caviar paired with Clos du Temple Rosé
- Risotto-style riced calamari with scallop and lemon paired with Château l’Hospitalet La Clape White Blend
- Duck and foie gras pâté en croûte paired with Grand Vin Syrah/Grenache/Mourvèdre
- Braised beef short rib with pressed potatoes paired with Minervois La Livinière ‘Clos d’Ora’
- Goat cheese spread with radish and pumpernickel paired with Kosmos 888 Red Blend
- Gold chocolate cake with caramel mousse and hazelnut praline paired with 1975 Les Vignerons de Maury Tuile Vieille Reserve
Pairing journeys across the fleet
This new experience joins Oceania’s roster of elevated wine and culinary events, including:
- Moët & Chandon Champagne Experience
- Dom Pérignon Dinner
- Connoisseur Wine Pairing Lunches
- La Cuisine Bourgeoise by Jacques Pépin
- Private dining in Privée
Guests sailing aboard Oceania’s small, luxurious ships enjoy access to over 600 global destinations and a gastronomic program hailed as The Finest Cuisine at Sea®.
