Acclaimed chefs Jacques Pepin and Rudi Sodamin are making news in the cruise world.
While Sodamin contributes to multiple Carnival Corporation brands, it’s his Holland America Line partnership that is currently front and center, thanks to an update to onboard restaurant Sel de Mer.
Pepin, meanwhile, is seeing an expansion of his restaurant, Jacques, on Oceania Cruises, where he is the line’s founding executive culinary director.
Read on for more details on the culinary updates.
Oceania Cruises’ Jacques
In Pepin’s case, it appeared that his namesake restaurant, “Jacques" — which first debuted on Marina and Riviera — was being overshadowed when Oceania’s new Vista emerged without the signature dining venue, instead showcasing the Ember eatery. But the line has announced that Jacques will replace Ember on Vista in October 2025 and, even sooner, upcoming sister ship Allura will feature Jacques (included in the cruise rate) onboard from its July 2025 launch.
What’s more, Oceania’s two current executive culinary directors and master chefs of France, Alexis Quaretti and Eric Barale, are developing new menu items with Pepin, in addition to highlighting favorites.
“I am so excited to be writing the next chapter of Jacques with my friends and colleagues, chefs Alexis Quaretti and Eric Barale,” Pepin said. “This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”
Tableside service will be newly introduced for fresh dishes such as beef tartare, and special crockery, glassware and silverware will be updated for an authentic Parisian bistro experience. Joining the menu will be duck with a Grand Marnier-infused orange sauce and a veal medallion with morel sauce, as well as new vegetarian options. And, classic crepes suzette and profiteroles will be extra dessert offerings.
“It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant,” Quaretti said. “When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food, as well as honoring the classic French bistro experience.”
Rudi’s Sel de Mer, From Holland America Line
Similarly, Rudi’s Sel de Mer from Sodamin — found onboard Rotterdam, Nieuw Statendam and Koningsdam — is seeing a renaissance on Holland America, which has announced plans to update the venue. Phasing in through February, a new concept will “feature casual but classic Mediterranean dishes that reflect the cuisine of regional countries including Italy, France, Spain and Greece,” according to the line, thus expanding on the current menu, which is predominantly French.
Cruisers can order escargot at Rudi’s Sel de Mer onboard Holland America Line
Credit: 2025 Holland America Line“The new Mediterranean bistro concept allows us to diversify the menu at Rudi’s Sel de Mer and showcase the beautiful flavors and fresh ingredients that are synonymous with the region,” said Michael Stendebach, vice president of the food, beverage and rooms divisions at Holland America Line. “By refreshing the menu, we’re able to offer our guests a variety of dishes that appeal to a wide range of palates, as well as some of the most popular dishes that have been mainstays on the menu from the start.”
As overseen by Sodamin, new dishes will feature Mediterranean ingredients such as olive oil, lemon, fresh vegetables and herbs, enhanced by contemporary, coastal-style table settings.
Among the new menu items will be appetizers of burrata and prosciutto with cherry tomatoes, thyme and olive oil; foie gras torchon with fruit chutney and toasted baguette; and wild mushroom soup with truffle oil, creme fraiche and scallion churro. Meanwhile, entrees will encompass Greek spiced lamb chops with lemon chickpea puree, fava beans and garlic jus; osso bucco ravioli with cherry tomato, Stracciatella and basil; seafood cioppino with crab, squid, shrimp, scallops, mussels, grouper and potatoes; and more.
And desserts will extend to a chocolate hazelnut volcano with raspberries and Frangelico cream; warm strawberry tarte tatin with sugar puff pastry crust, caramel and creme fraiche; and salted caramel St. Honore with vanilla puff pastry, choux paste and chantilly.
The updated restaurant will be available to guests for $55 per person, or as part of the line’s “Have It All” premium package.
