Carnival Cruise Lines Signs Deal with French Chef Georges Blanc

The chef will create one-of-a-kind dishes to be served aboard the line’s ships

By: Ana Figueroa

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 menu choices.


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