Filling out the fruits and veggies portion of the food pyramid while at sea is about to get tastier. On October 1, Regent Seven Seas Cruises will debut more than 200 plant-based dishes across its four-vessel fleet. A plant-based smorgasbord might include, for instance, chia-cashew yogurt with carrot-hazelnut granola and tropical fruits for breakfast; Vietnamese summer rolls with grapefruit, coconut, and roasted peanut dip for lunch; and baked porcini and spinach cannelloni with toasted hazelnuts and bechamel for dinner – with lime-vodka sorbet for dessert.
“One of my favorite appetizers is the wild mushroom tart with brittle pie crust, mushroom duxelles, and red pepper coulis,” says Virtuoso travel advisor Jonathan Phillips. “The variety of cuisine available on board is astounding.”
While the new options are a boon to vegan and vegetarian diners, the dishes are designed to satisfy any traveler looking for nourishing, healthy, delicious meals. To this end, the Regent’s culinary team, led by food and beverage vice president Bernhard Klotz, integrated the dishes into the ships’ daily menus, rather than setting them apart. “Plant-based cuisine is an emerging, modern specialty that allows our guests to enjoy more flavorful foods that are in harmony with their current tastes,” Klotz says. To design the dishes, Regent’s team collaborated with plant-based cuisine advocate, chef Christophe Berg to source flavors from around the world, including Greece, Italy, Malaysia, Mexico, South Korea, and more. Indulgence is on the plant-based menu too: Impossible Burger devotees can order up a cheeseburger with all the classic toppings (and vegan-friendly cheese alternatives) and a side of skinny fries.
Try the new dining options on a 37-day Miami-to-Buenos Aires voyage on the 700-passenger Seven Seas Mariner in November, or a 17-day December sailing from Los Angeles to Papeete, French Polynesia, on the 490-passenger Seven Seas Navigator.
This article is sponsored by Regent Seven Seas Cruises.