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    Silversea serves up new menu of Culinary Theme Cruises for 2009

    (London – 24 March 2009)   With a collection of the world's most flavourful destinations expertly paired with the culinary world's hottest talents, ultra-luxury Silversea Cruises is offering an irresistible selection of moveable feasts for those sophisticated travellers who enjoy high-end dining as much as the adventure of luxury travel.

    The enlightening café lifestyle of Paris in the 1920s (immortalised in A Moveable Feast) stayed with American writer Ernest Hemingway throughout his life … wherever he travelled … and for Silversea guests, t his year's 11 Culinary Arts voyages promise similar opportunities for personally enriching experiences that will linger long after the journey ends.

    These unique culinary theme cruises showcase the artistry of award-winning chefs of top dining establishments from around the world, including the internationally acclaimed chefs of Relais & Châteaux, the distinguished international association of charming properties and finest restaurants.

    "We're delighted to feature some of the world's most celebrated chefs on our Culinary Arts voyages," said Rudi Scholdis, Silversea's Culinary Director. "Our culinary theme cruises are a great way to meld together fascinating destinations with cooking events and demonstrations that entertain and edify, as well as reveal the personalities, skills – and a few culinary secrets – of the masters of haute cuisine."

    On the culinary sailings, celebrity chefs will display their exceptional talents during dynamic and informative cooking demonstrations where guests can taste and learn firsthand the secrets of enticing signature dishes.  Many of the award-winning chefs are also designated Grands Chefs Relais & Châteaux, such as Rick Tramonto, partner and executive chef of Chicago's Tru, a Mobil Four Star and AAA Five Diamond restaurant; Eyvind Hellstrøm, owner and chef of Michelin Two Star Bagatelle in Oslo; and Anne Desjardins, the chef/co-owner of CAA Four Diamond L'Eau à La Bouche in Ste-Adèle, Québec.

    The Culinary Arts enrichment voyages also feature escorted provisioning trips to international markets (when the itinerary permits), food and wine pairings, creative regional dishes, and a five-course grand gourmet dinner.  Throughout these special voyages, the featured guest chef and Silversea's executive chef are on hand to share their culinary expertise and answer any questions.

    Following below is a list of the Culinary Arts voyages.  Fares listed are per person based on double occupancy of a Vista Suite and are inclusive of port charges and handling fees.

    ALASKA & PACIFIC COAST

    Voyage 3912:   Silver Shadow, 28 May – 7 June, Seward to Vancouver, 10 days.   Early Booking Incentive fares start at £3,740.   Jonathan Lindenauer -- Bon Appétit magazine's chef de cuisine will be in residence to bring the Bon Appétit Supper Club to life and offer guests a taste of his signature recipes.  This avant-garde concept of a stylish, limited-time dining experience will transform La Terrazza into a New York-inspired restaurant.

    Voyage 3917:   Silver Shadow, 20 July - 1 August, San Francisco (roundtrip), 12 days.   Silver Sailing fares start at £2,597.   Gregory Short -- Executive chef of Masas, San Francisco.

    CARIBBEAN
    Voyage 1926:   Silver Cloud, 19 – 29 October, New York to Barbados, 10 days.   Silver Sailing fares start at £1,772.  Relais & Châteaux Grand Chef Anne Desjardins -- Co-owner of L'Eau à La Bouche Ste-Adèle, Québec, Canada.

    Voyage 3929:   Silver Shadow, 13 - 22 November, Barbados to Fort Lauderdale, 9 days.   Silver Sailing fares start at £1,622.  Relais & Châteaux Chef Stéphane Mazières -- Executive chef of Le Gaïac restaurant at Hôtel Le Toiny, St. Bart's.

    FAR EAST & SOUTH PACIFIC
    Voyage 3909:   Silver Shadow, 11 – 29 April, Sydney to Singapore, 18 days.   Silver Sailing fares start at £5,636.  Relais & Châteaux Chef Mathew Macartney -- Executive chef of Chateau Yering, Melbourne, Australia.

    MEDITERRANEAN
    Voyage 2915:   Silver Wind, 14 – 21 May, Barcelona to Nice, 7 days.   Silver Sailing fares start at £1,747.  Relais & Châteaux Grand Chef Rick Tramonto -- Executive chef/partner of Tru, Chicago.

    Voyage 2922:   Silver Wind, 18 – 28 July, Monte Carlo (roundtrip), 10 days.   Silver Sailing fares start at £3,327.  Relais & Châteaux Chef Vincent Nattress -- Executive chef of Meadowood Resort, St. Helena, California.

    Voyage 4931:   Silver Whisper, 3 – 10 October, Venice to Rome, 7 days.   Silver Sailing fares start at £2,476.   Lidia Bastianich -- Author, TV chef and co-owner of Felidia and Becco restaurants, New York City.

    Voyage 4933:   Silver Whisper, 17 – 24 October, Monte Carlo to Athens, 7 days.   Silver Sailing fares start at £1,797.   "World of Relais & Châteaux" -- Over seven days, these five Relais & Châteaux chefs are set to take part in what is sure to be the ultimate culinary festival at sea:

    Jacques Thorel, Auberge Bretonne (La Roche-Bernard, Britanny, France)
    Eyvind Hellstrøm, Bagatelle (Oslo, Norway)
    Julien Lahire, Auberge du Moulin Hideux (Noirefontaine, Belgium)
    Christian Gölles, Gasthof Post (Lech am Arlberg, Vorarlberg, Austria)
    Erwan Louaisil, El Castell de Ciutat (La Seu d'Urgell, Lleida, Spain)

    Voyage 2933:   Silver Wind, 18 – 30 October, Istanbul to Rome, 12 days.   Silver Sailing fares start at £3,172.   Anton Mosimann -- Chef/owner of Mosimann's, London.

    NORTHERN EUROPE
    Voyage 1916:   Silver Cloud, 11 – 26 July, Copenhagen (roundtrip), 15 days.   Early Booking Incentive fares start at £6,046.  Relais & Châteaux Grand Chef Eyvind Hellstrøm -- Chef/owner of Bagatelle, Oslo.

    About Relais & Châteaux
    Relais & Châteaux is an exclusive collection of 480 of the finest hotels and gourmet restaurants in 56 countries.  Established in France in 1954, the Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.

    Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony.  To choose Relais & Châteaux is to experience an unforgettable celebration of the senses.

    From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers a chance to explore the Route du Bonheur and discover a special place in a variety of destinations.

    The Relais & Châteaux signature reflects this ambition:
    "ALL AROUND THE WORLD, UNIQUE IN THE WORLD."

    For information on Relais & Châteaux, please call 00 800 2000 00 02 (U.K.) or (800) 735-2478 (U.S./Canada) or visit www.relaischateaux.com .

    About Silversea
    Silversea Cruises is recognised as an innovator in the luxury segment, offering guests large-ship amenities aboard five intimate, all-suite vessels, Silver Cloud, Silver Wind, Silver Shadow, Silver Whisper, - and launching in December, Silver Spirit -, all designed to offer an atmosphere of conviviality and casual elegance.  With the addition of the regal expedition ship Prince Albert II, the company's itineraries encompass all seven continents.  

    In the U.K., Silversea has been voted "Number One" small-ship line in the Readers' Choice survey conducted by Britain's Condé Nast Traveller magazine (eight times) and Best Luxury Cruise Line according to UK's Travel Weekly Globe Awards (2008).  International awards include "World's Best" by the readers of Condé Nast Traveler (nine times) and by the readers of Travel & Leisure in the US (seven times); "World's Leading Luxury Cruise Line" from World Travel Awards (2007) ; "Five Star Diamond Award" from the American Academy of Hospitality Sciences (2009); "Best Luxury Cruise Line" by Spain's Cruceros & Destinos magazine (2008); "Best Cruise Line" by Australia's Luxury Travel Magazine (2009); and Best Luxury Cruise Operator according to Asia's Travel Weekly (2008).
    Last Updated - 25 March 2009 11:46:01

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