Carnival Cruise Line has partnered with chef Emeril Lagasse to introduce his first-ever seagoing Emeril’s restaurant aboard it’s new, and largest, ship Mardi Gras.

Emeril’s Bistro 1396 will showcase the chef’s signature dishes that earned him the reputation as one of New Orleans’ most acclaimed and respected chefs, according to the cruise line.

The French Quarter will be one of six distinct zones aboard the new ship, Carnival’s largest ever

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“Mardi Gras is designed as the ultimate vacation experience, and that extends to the food and beverage offerings,” said Christine Duffy, President of Carnival Cruise Line.

“Emeril Lagasse has brought the uniqueness and fun of New Orleans dining to foodies all over the world, and we’re thrilled that he’ll now bring that same experience to Carnival,” she added. “There is no one better suited than Emeril to add a level of authenticity to the Mardi Gras experience that will give our guests another way to Choose Fun.”

Carnival Mardi Gras, due in the summer of 2020, will have six unique ‘zones’, one of which will be the French Quarter. It is in this area that Lagasse’s bistro will be located.

Emeril Lagasse will be opening his first restaurant at sea

“I’ve developed restaurants all over the country, but to create my first restaurant at sea – on a ship named Mardi Gras with its own French Quarter, no less – was an opportunity I simply could not pass up,” he said.

“I’m excited to be a part of this brand new ship and bring a taste of the flavours of New Orleans cuisine to the guests sailing on Mardi Gras,” added Lagasse.

Emeril’s Bistro 1396 will be located in Mardi Gras’ swanky French Quarter

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Emeril’s Bistro 1396 will be named after the ship’s hull number at the Meyer Turku shipyard in Finland where she is being built.

The bistro will celebrate the rich and diverse culture of New Orleans with Creole favourites and daily specials, Carnival said.

The menu will include: oyster and cochon de lait po-boys, muffaletta sandwiches, Emeril’s signature barbecue shrimp, fresh seafood ceviche, roasted duck & Andouille sausage gumbo, jambalaya, and complements such as Creole potato salad with diced scallions, and red beans and “jazz-man” rice.

Breakfast offerings will feature shrimp and grits and a shrimp Creole omelet. The New Orleans classic Bananas Foster and lemon ice box pie will be available for dessert.

Emeril’s Bistro 1396 will take center stage in Mardi Gras’ French Quarter, which is intended to capture the spirit of Louisiana with food, cocktails and live jazz.