Oceania Cruises is raising the bar for luxury dining at sea with the introduction of an ultra-exclusive new restaurant concept set to debut aboard its next-generation vessel, Oceania Sonata, in 2027.
Named La Table par Maîtres Cuisiniers de France, the new venue marks a significant milestone for the cruise line. It is the first restaurant at sea to be launched with the official endorsement of the Maîtres Cuisiniers de France, a globally respected association committed to preserving and promoting the traditions of French haute cuisine.
The partnership underscores Oceania Cruises’ long-standing reputation as a culinary-focused luxury cruise brand, reinforcing its positioning as a leader in refined onboard dining experiences.
Designed for just 18 guests, La Table will be among the most exclusive dining venues at sea. The restaurant will operate on a reservation-only basis, offering a highly curated experience that blends classical French culinary techniques with modern innovation.
Menus will rotate regularly and be developed in collaboration with a roster of guest chefs from the Maîtres Cuisiniers de France, ensuring a dynamic and evolving gastronomic journey.
Oceania Cruises remains the only cruise line with two Master Chefs of France at the helm of its culinary program – Executive Culinary Directors Chef Alexis Quaretti and Chef Eric Barale. Their leadership continues to shape the brand’s culinary identity, with La Table serving as a flagship expression of their shared philosophy.
According to Jason Montague, Chief Luxury Officer of Oceania Cruises, the concept reflects a deep-rooted commitment to both innovation and tradition. He notes that the collaboration brings together heritage, craftsmanship, and contemporary luxury in a way that is distinctly aligned with the brand.
The culinary offering at La Table will highlight refined interpretations of French cuisine. Dishes are expected to include delicate combinations such as Granny Smith apple and langoustine tartlets, escargot-stuffed Dover sole with rosace vegetables and white wine sauce, and a spider crab potato roll topped with Sturia Oscietra caviar.
Menus will be continuously refined by Quaretti, Barale, and their teams, ensuring each voyage offers a fresh perspective on French gastronomy while maintaining a strong foundation in technique and flavor.
Chef Quaretti describes the restaurant as a deeply personal project, emphasizing its focus on precision, balance, and excellence, all set within a calm and elegant onboard environment.
Jean-Louis Dumonet, President of the USA and Canada delegation of the Maîtres Cuisiniers de France, highlights the collaboration as a natural extension of luxury travel’s culinary evolution. He emphasizes that the concept is rooted in authenticity and craftsmanship, with a shared commitment to delivering memorable dining experiences centered around culinary artistry.
La Table will also host Oceania Cruises’ Dom Pérignon Experience, a six-course tasting menu paired with three premium Champagne vintages, further elevating the onboard dining offering.
The restaurant joins a lineup of ten culinary venues aboard Oceania Sonata, including the Grand Dining Room and signature specialty restaurants such as Jacques (French cuisine), Red Ginger (pan-Asian), Polo Grill (steakhouse), and Toscana (Italian). The ship will also introduce a new Nikkei Kitchen concept, blending Japanese and Peruvian flavors.
With the addition of La Table, Oceania Cruises continues to build on its core philosophy of delivering The Finest Cuisine at Sea®. The new concept not only enhances the brand’s culinary credentials but also reflects a broader trend in luxury travel toward highly personalized, immersive dining experiences.