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World-Renowned French Master Chef Georges Blanc Signs Exclusive
Agreement With Carnival Cruise Lines
New 'Georges Blanc Signature Selections' to Be Featured in Formal
Dining Rooms, Lido Restaurants, Supper Clubs
MIAMI, Oct. 12
Georges Blanc -- one of France's most revered and recognized master
chefs who has maintained the coveted three stars from Michelin for the
past 25 years -- and Carnival Cruise Lines, the world's largest cruise
operator, today announced an exclusive agreement in which the
world-renowned chef/restaurateur will create a series of one-of-a-kind
dishes to be served aboard the line's ships.
"Georges Blanc Signature Selections" include a wide variety of gourmet
appetizers, entrees and desserts to be served in Carnival's main
dining rooms and Lido restaurants fleetwide, as well as its
reservations-only supper clubs featured on select vessels.
Blanc and his staff are also providing training to Carnival chefs both
at his restaurants in Vonnas, France, and aboard the line's ships.
According to Carnival President and CEO Bob Dickinson, the exclusive
alliance continues Carnival's efforts at upgrading its culinary
program. "Georges Blanc is one of the world's most innovative and
celebrated chefs and Carnival is extremely honored and pleased that he
will lend his extensive and wide-ranging culinary expertise to enhance
our guests' dining experience," Dickinson said.
Blanc added, "When Carnival first approached me to form this
partnership, I was both honored and flattered. Creating these
'Signature Selections' for Carnival is a unique opportunity to bring
the cuisine my family has developed over four generations to an
entirely new audience in North America. It also provides an
interesting venue to expand into a new culinary environment with a
firmly established, well-known company."
Blanc, famous for creating dishes that combine classic preparation
with contemporary flair, has created a variety of entrees, appetizers
and desserts for Carnival's dining room menus fleetwide, along with
several items for the widely popular supper clubs on Carnival's eight
Spirit- and Conquest-class vessels. "Georges Blanc Signature
Selections" are indicated by a special notation on each menu.
Dinner items include Milk and Corn Fed Chicken With Caramelized Garlic
and Asparagus; Grilled Tiger Shrimp with Ginger-Lemon Oil; Veal
Foreshank Osso- Buco with Mushroom Polenta; and Broiled Sea Bass with
Spring Vegetables and Egglplant Tapenade.
Appetizers in the "Georges Blanc Signature Selection" series include
Alaskan King Crab in a Fresh Asparagus Chartreuse; Feuillete of
Escargots Bourguignonne with Herbs; and Bay Scallops in Truffle
Butter.
Carnival will be offering a "degustation menu," an elaborate six- to
seven-course meal experience featuring samplings of "George Blanc
Signature Selections," as part of its supper club menu choices. The
Georges Blanc- created samplings include Pan Seared Main Lobster with
Tomato Confit and Porcini In Ginger Oil; Free Range Chicken and Foie
Gras Terrine with Candied G.fruit; and Filet of Aged Prime Beef "A
La Beujolaise."
Blanc has also created a number of decadent desserts, including
Chocolate Cake with Maury Cured Prunes; Caramelized Apples
"Mille-feuille" with Vanilla Creme and Caramel Sauce; and Purple Figs
and Cabernet Cake with Basil Ice Cream. "Georges Blanc Signature
Selections" will also be featured within Carnival's casual poolside
restaurants on Lido Deck.
A variety of wines marketed under the Georges Blanc label, including
Georges Blanc D'Azenay Chardonnay and Georges Blanc Pinot Noir, are
currently served aboard Carnival's ships.
Several Carnival chefs have traveled to Blanc's restaurant in Vonnas,
France, to undergo two weeks of intensive training in various culinary
techniques.
Two culinary development teams, comprised of chefs from Carnival and
Georges Blanc's restaurants and under the direction of Carnival's
Corporate Executive Chef Peter Leypold and Executive Chef - Culinary
Development Sanjay Dhall, will also travel to the line's ships to
introduce the "Georges Blanc Signature Selections" fleetwide.
The "Georges Blanc Signature Selections" complement the wide range of
culinary offerings aboard Carnival ships, which include elaborate,
multi- course meals in the main dining rooms, a more intimate dining
experience in the "steakhouse-style" supper clubs, and a variety of
casual breakfast, lunch and dinner alternatives in the poolside Lido
restaurants. Many Carnival ships feature patisseries and sushi bars,
and complimentary 24-hour stateroom service is available fleetwide.
ABOUT GEORGES BLANC
Georges Blanc has established his reputation as one of France's most
renowned chefs by creating exquisite cuisine that blends old world
tradition with vibrant innovation.
The Blanc family has a four-generation legacy of excellence in the
restaurant business in Vonnas, France. At age 25, Georges Blanc took
over as head of the family restaurant and turned it into one of the
flagships of the acclaimed Relais & Chateaux chain. Blanc has since
expanded his business to six restaurants throughout France: Georges
Blanc, Chez Blanc, L'Ancienne Auberge, Le Chateau d'Epeyssoles, Le
Saint Laurent and Le Splendid.
In 1985 he was among only five chefs who received the unprecedented
score of 19.5 in the Gault et Millau guide. In 1981, Michelin awarded
him his third star and Gault et Millau named him Cook of the Year. He
was a finalist in the Meilleur Ouvrier de France (Best French
Craftsman) contest in Paris in 1976.
Blanc also is the owner of one of the finest wine cellars in the world
-- 130,000 bottles from some 3,000 appellations. Out of this interest
he created his own 14-acre vineyard in the Maconnais Burgundy region
of France, which produces Domaine D'Azenay, an award-winning
Chardonnay.
Blanc's accolades include receipt of the French Legion of Honor, the
National Order of Merit, Commander of the Agricultural Merit and
Commander of Arts and Literature.
ABOUT CARNIVAL CRUISE LINES
Carnival Cruise Lines, a unit of Carnival Corporation (NYSE: CCL; LSE)
(NYSE: CUK), is the world's largest and most successful cruise line
with a fleet of 21 ships operating voyages ranging from three to 16
days in length to the Bahamas, Caribbean, Mexican Riviera, Alaska,
Hawaii, Canada, New England, Bermuda and Europe.
Carnival's fleet will expand with the launch of the 110,000-ton
Carnival Freedom in February 2007 and an as-yet-unnamed vessel in
spring 2008.
For additional information and reservations, contact any travel agent. |
694465. French Master Chef Signs With Carnival!
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