Issue1 TasteBound compressed - Flipbook - Page 30
Tastemakers
& trailblazers
Alexis Quaretti
E x e c u t i v e c u l i n a r y d i r e c t o r, O c e a n i a C r u i s e s
Having risen through the ranks at Oceania,
Alexis is reimagining the Parisian bistro
at sea, with new restaurant Jacques debuting
on Allura this summer and on Vista in October
Below: Alexis
Quaretti sets the
gold standard at sea
Right: local cheeses
are sourced en route
where possible
I never planned to cook at sea. I was born just outside Paris,
in Fontainebleau. My mother worked in the army as a secretary,
and it was her job that took us to Réunion Island when I was 12
– an experience that planted the seed. Her posting introduced
me to a totally new world. I think that early collision of food
and travel quietly shaped the career I’d go on to have.
There is a strong sense of legacy in French gastronomy.
I trained at L’Arpège in Paris under Alain Passard, and at
La Pyramide in Lyon with Patrick Henriroux – a classic
restaurant founded by Fernand Point, the godfather of
modern French cuisine. At Oceania, Jacques Pépin is regarded
as the culinary patriarch. He
was part of the team from the
beginning and culinary director
when we adopted the slogan
The Finest Cuisine at Sea®. His
food philosophy – high-quality
ingredients, beautifully presented
– is still at the core of what we do.
Oeufs mimosa (devilled eggs) are
having a moment in Paris right
now – I see them everywhere. I’ve
introduced a version with smoked trout and caviar at Jacques.
I’m also bringing more theatre and interaction to proceedings:
beef tartare prepared tableside, a new dessert trolley. Of
course, the classics – beef Rossini, duck à l’orange – remain
untouched. I like to think I’ve inherited a fastidiousness about
presentation. From Laguiole cutlery to the art on the walls,
it’s the small details that underpin the experience.
I spend around 100 days at sea each year in my role as
executive culinary director. I'm always developing dishes,
working 18 months ahead to plan two-week menu cycles.
One of my proudest moments was putting a chocolate mousse
named Mamie Huguette on the menu in honour of my
grandmother. I first made it with her when I was four or five.
Guests today are more curious and more engaged. They’re
asking about regional cuisine, local sourcing, provenance.
With 1,200 guests on board, procurement is a big part of
the job. Most ingredients are brought on before the cruise
departs, but if we get the chance to pick up something
special en route, we do. Each itinerary now includes a Chef's
Market Dinner, with extra budget allocated for sourcing
locally – cheeses, cultured butters, cured meats. Another
career highlight was overnighting in Bora Bora. I went fishing
with local fishermen at 5am and caught tuna that we served to
guests that same evening. Spontaneity like that is rare in cruise
dining – but when it happens, it’s magic. oceaniacruises.com
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TA S T E B O U N D
