As the world’s leading culinary-focused luxury cruise line, Oceania Cruises is well known among foodies, but when Oceania Sonata debuts in August 2027, it will also mark the debut of La Table par Maitres Cuisiniers de France (The Table by the Master Chefs of France), dubbed the most exclusive fine-dining restaurant at sea.
“When we started Oceania Cruises, we knew we didn’t need to be all things to all people,” said Nathan Hickman, Oceania’s chief commercial officer. “We decided to focus on a few core aspects and be really passionate about them, and chief among them was food. Twenty-three years later, the partnership with Maitres Cuisiniers de France — an institution dedicated to French gastronomy, technique and heritage — is the natural evolution given our focus and our passion for food.”
Welcoming just 18 guests per seating, the new dining venue onboard the line’s latest ship is more than just a restaurant. It’s the first and only restaurant at sea to receive the prestigious approval of the Maitres Cuisiniers de France, an internationally recognized institution dedicated to preserving the heritage of French gastronomy. However, this culinary partnership should be no surprise to clients who have cruised with Oceania, as it’s the only cruise line with two Master Chefs of France as its executive culinary directors, chef Alexis Quaretti and chef Eric Barale.
The space will also host Oceania’s popular Dom Perignon Experience, featuring a six-course tasting menu paired with three Champagne vintages.
“This restaurant is deeply personal for us,” Quaretti said. “It reflects the values that chef Barale and I share — regard for technique, appreciation of flavor and an unwavering commitment to excellence. Set within the calm, understated elegance of this new space onboard Oceania Sonata, La Table will offer guests a truly memorable dining experience.”
Oceania’s executive culinary directors, Eric Barale and Alexis Quaretti, are both Master Chefs of France.
Credit: 2026 Oceania CruisesLa Table will feature a rotating menu showcasing classic French techniques and innovative pairings, created in collaboration with a selection of invited Master Chefs of France from around the world. To celebrate the launch of the collaboration, Oceania hosted an exclusive dinner at Michelin-starred O’ by Claude Le Tohic, a Master Chef of France himself.
The five-course meal prepared by chef Le Tohic featured decadent ingredients — including Osetra caviar and American Imperial Wagyu beef — but the classic French techniques were the real stars, from the cherry gazpacho amuse-bouche topped with corn and geranium sorbet (nothing short of spectacular) to the dessert of seasonal berries topped with Champagne sabayon and a rhubarb shortbread biscuit.
The main course, prepared by chef Le Tohic, was American Imperial Wagyu beef with seasonal vegetables and natural jus.
Credit: 2026 Samantha Davis-Friedman“[Becoming a Master Chef of France] is an achievement, and with this achievement we have the mission to make sure we carry on French traditions, technique and the savoir faire of French cuisine — this is our most important responsibility,” Barale said. “With Sonata, we have the opportunity to open our jewel, which is the place where we can share the root of French cuisine.”
In addition to La Table, Oceania Sonata will offer the line’s four signature specialty restaurants: Jacques, named for Oceania’s first culinary director, French Master Chef Jacques Pepin; pan-Asian Red Ginger; the Polo Grill classic steakhouse; and Toscana, serving authentic Italian dishes.
