Cruising Journal

Jacques: The Essence of French Cuisine at Sea

Aboard Oceania Cruises’ elegant ships, the culinary experience has always been a central element of the art of travel.

Among the most beloved onboard restaurants stands Jacques, an authentic tribute to French gastronomic tradition created by legendary Master Chef Jacques Pépin — a global icon of haute cuisine and a foundational figure in the cruise line’s culinary philosophy. Conceived as a refined Parisian bistro suspended between sea and sky, Jacques embodies the very soul of authentic France: the scent of butter and thyme, the aroma of spit-roasted meats, and flavors that blend tradition with innovation. Its warm, inviting atmosphere, combined with the chefs’ culinary mastery, transforms every dinner into a sensory journey through the most elegant corners of Paris — made even more enchanting by the allure of the ocean stretching beyond the horizon.

Decorated with antique furnishings, fine woods, and artworks from Jacques Pépin’s personal collection, the restaurant reflects the intimate elegance and familiar charm of a French bistro. Every detail is designed to evoke an authentically Parisian atmosphere: the warm hues of the walls, the soft lighting, and the refined combination of wooden tables and porcelain settings. The ambiance invites guests to slow down, enjoy conversation, and savor every course. It is not simply an onboard restaurant, but a place where one can truly breathe the passion for French cuisine and the joy of sharing good food in good company.

Behind every dish bearing the Jacques name lies the hand and vision of Jacques Pépin, the world-renowned French chef, author of more than thirty cookbooks, and star of numerous television programs that have inspired generations of culinary enthusiasts. Over the course of his illustrious career, Pépin has cooked for three French presidents — including Charles de Gaulle — and has long been the guardian of a culinary philosophy that unites tradition, elegance, and creativity. In collaboration with Oceania Cruises’ culinary team, he has crafted a menu that reinterprets classic French dishes with a contemporary touch, while remaining faithful to their authentic essence.

The specialties range from rotisserie delights — chicken, duck, pork, beef, and veal slowly roasted in a spectacular open rotisserie — to exquisite seafood creations such as fillet of sea bass served with a delicate beurre blanc sauce. Each dish celebrates the refined simplicity of French cuisine, elevated by the finest ingredients and impeccable culinary technique.

The menu at Jacques is a journey through the cuisine of an entire nation — from the countryside of Burgundy to the Breton coast and the most elegant Parisian bistros. Among its signature dishes are duck breast with Grand Marnier, veal medallions with morel mushroom sauce, and Crêpes Suzette, served warm and delicately perfumed with a touch of orange liqueur. Alongside these timeless classics, the new culinary offering introduces vegetarian options and innovative creations such as smoked trout rillette–stuffed eggs topped with sturgeon caviar, or the branzino en croûte for two, expertly prepared and served tableside. One of the restaurant’s most distinctive features is precisely this tableside preparation, which restores to fine dining the theatrical charm of classic French service. Dishes like traditional beef tartare are crafted before guests’ eyes, allowing them to enjoy the aromas, textures, and artistry of their creation.

As Jacques Pépin himself emphasizes, the restaurant is the perfect opportunity to experiment with new flavors and reinterpret beloved classics in a constant dialogue between past and future, memory and discovery. This philosophy translates into a culinary experience that blends innovation with authenticity, where every detail — from the presentation of each dish to the selection of wines — is designed to convey a deep love for French cuisine. Desserts, too, deserve special attention: alongside traditional profiteroles and Crêpes Suzette, the new menu features contemporary-inspired confections presented on an elegant dessert trolley, inviting guests to end their meal with a touch of sweetness and wonder.

The story of Jacques is inseparably linked to that of Oceania Cruises. The restaurant first debuted in 2011 aboard Oceania Marina, followed by its sister ship Oceania Riviera the following year. The launch of a new version aboard Oceania Allura marks a significant milestone in the company’s history. The event, celebrated with an official ceremony in Boston on October 6 and presided over by Jacques Pépin together with his family and long-standing members of the culinary team, represented not only the return of a gastronomic icon but also the reaffirmation of Oceania Cruises’ core values: excellence, authenticity, and a passion for The Finest Cuisine at Sea.

Today, Jacques welcomes guests aboard four ships: Oceania Marina, Oceania Riviera, Oceania Vista, and Oceania Allura. Open exclusively for dinner and accessible by reservation, it offers a world-class gastronomic experience designed to delight the most discerning palates and lovers of authentic French cuisine. Every evening at Jacques is an invitation to be carried away by flavors and ambiance — the aroma of roasts wafting from the rotisserie, the gentle clinking of glasses, and the warm smiles of the attentive staff accompanying each course with grace. It is not merely a meal, but a ritual of taste and conviviality — a celebration of French tradition interpreted with the refined touch that defines Oceania Cruises.

The Jacques restaurant represents far more than a place to dine: it is a journey into French culture, a tribute to the art of living well and the joy of the table. Every detail, from the décor to the composition of the dishes, is crafted to offer an experience that unites elegance, passion, and authenticity. Under the inspiring guidance of Jacques Pépin and the dedication of Oceania Cruises’ culinary team, Jacques continues to embody the company’s enduring promise — to deliver “The Finest Cuisine at Sea” — where every bite tells a story of tradition, innovation, and love for gastronomy.

Angela Messineo

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