Gastronomy a Bleu de France highlight

**Ally** · 05-27-2008, 02:15 AM

Quote:

At the weekend introduction of CDF Croisières de France’s Bleu de France in Marseille, Royal Caribbean chairman and ceo Richard Fain reminisced about French gastronomy.

‘While I spent many days working [at the shipyard] in St. Nazaire, I also admit I spent many non-working days relaxing in La Baule. We learned to appreciate the French skill at enjoying life. This is why we have focused on developing a superior French dining experience. After all, one cannot offer anything less to the country from which the word “restaurant” originated,’ Fain told guests on a preview sailing.

Conceived in Paris toward the end of the 18th century, restaurants offered diners a choice: to eat when they wanted, what they wanted and how much they wanted, knowing in advance how much this would cost, Fain continued.

‘Eighteenth-century Paris anticipated CDF-style cruising,’ he said. ‘The top restaurants of the day boasted vast menus with a choice of 12 soups, 65 entrees and 50 desserts. I cannot promise all these options in one sitting here on board. But we will offer many, many choices for even the most discerning gourmet.’

Conceived by French chef Thierry Cheronnet (on board) and Francis Leveque, chef-owner of Le Marché in Paris, who trained with famous chefs such as Michel Lorrain, Jean-Pierre Vigato and Gilles Epié, the menu offers four selections for each course for lunch and dinner, with a choice of three wines -- red, white rosé -- in the two-seating main restaurant Les Flamboyants, where breakfast is served as well.

Self-service Buffet Panorama offers breakfast and lunch. Located near the Magrodome-topped central swimming pool, the Olive Bistrot provides gourmet snacks from 11 a.m. to 11 p.m.

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