Oceania Cruises unveils new French fine dining concept for Oceania Sonata

Oceania Cruises has revealed further details of a new speciality restaurant set to debut aboard Oceania Sonata in 2027.

Named La Table par Maîtres Cuisiniers de France, the venue marks a collaboration with the Maîtres Cuisiniers de France that will bring a formally recognised French cuisine concept to sea.

The restaurant has been developed with the endorsement of the culinary organisation, which is known for promoting and preserving traditional French cuisine, and is described as the first at sea to carry the group’s approval, positioning it within a broader effort by the line to formalise partnerships with recognised culinary institutions.

The restaurant has been designed as a small-format venue accommodating 18 guests, with access limited to reservations. The concept focuses on multi-course tasting menus rooted in classical French techniques, alongside contemporary interpretations and ingredient pairings.

Menus are expected to rotate and evolve over time, shaped through collaboration with invited chefs affiliated with the Maîtres Cuisiniers de France.

The culinary programme will continue to be overseen by Executive Culinary Directors Alexis Quaretti and Eric Barale, both of whom hold the Master Chef of France designation. Their involvement extends to the development and refinement of dishes, as well as the integration of guest chefs into the programme.

“At Oceania Cruises, our dedication to cuisine is rooted in continual refinement and respect for tradition, a philosophy mirrored by the storied Maîtres Cuisiniers de France organisation,” said Jason Montague, Chief Luxury Officer, Oceania Cruises. “Through La Table, Chefs Quaretti and Barale bring this extraordinary and industry-leading collaboration to life. It will be a true celebration of culinary heritage, mastery and modern luxury, in ways which are both meaningful and unmistakably Oceania Cruises.”

Menu examples referenced include dishes such as Granny Smith apple and langoustine tartlets, escargot-stuffed Dover sole served with rosace vegetables and white wine sauce, and a spider crab and potato preparation topped with Oscietra caviar.

The approach reflects a combination of traditional French culinary methods with more contemporary presentation styles.

The partnership with the Maîtres Cuisiniers de France also signals a continued emphasis on culinary identity within the brand’s positioning, particularly as newbuild ships introduce additional dining formats and regional influences.

“La Table represents a natural evolution of the rich culinary tradition long associated with luxury ocean travel,” said Jean-Louis Dumonet, President of the USA and Canada delegation, Maîtres Cuisiniers de France.

“La Table reflects our shared commitment to creating refined, memorable dining experiences where culinary artistry is central to the voyage,” he added.

La Table will also serve as the setting for the line’s Dom Pérignon Experience, a six-course tasting menu paired with selected Champagne vintages, integrating the new venue into existing premium dining programmes.

The restaurant forms part of a broader culinary offering planned for Oceania Sonata, which is expected to feature ten dining venues, including a Nikkei-inspired concept and Oceania favourites such as Jacques, Red Ginger, Polo Grill, Toscana, and the Grand Dining Room.