Georges Blanc, one of France’s most revered and
recognized master chefs who have maintained the coveted three stars
from Michelin for the past 25 years, and Carnival Cruise Lines have
announced an exclusive agreement in which the world-renowned
chef/restaurateur will create a series of one-of-a-kind dishes,
known as “Georges Blanc Signature Selections” to be served aboard
the line’s ships.
A variety of appetizers, entrees and desserts will
be featured in the main restaurants, Lido restaurants and Supper
Clubs on all Carnival ships. Blanc and his staff are also providing
training to Carnival chefs at his restaurants in Vonnas, France,
and aboard the line’s ships.
Carnival selected Blanc as part of its continuing
efforts to enhance the line’s culinary program. 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 venues. “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.
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.
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