Next spring Oceania Cruises will celebrate two very special voyages: the annual Jacques Pépin Cruise, which will explore Northern Europe, and the 14th Oceania Club Reunion Cruise in the Mediterranean.
Culinary enthusiasts will delight in the Jacques Pépin Cruise aboard Marina, departing London on 2 June 2017 for a 10-day European sojourn to Copenhagen. The epicurean-inspired voyage will be hosted by the legendary master chef who has served as Oceania Cruises’ Executive Culinary Director since the line’s inception. Guests will be treated to specially designed signature menus, engaging lectures, culinary demonstrations and much more. The Regal Routes itinerary includes 10 ports of call in the UK, France, Belgium, the Netherlands, Germany, Norway, Demark and Sweden.
Riviera will host the 14th Oceania Club Reunion Cruise, which is scheduled to sail from Athens on 19 April 2017 for a 10-day round-trip Mediterranean voyage. Highlighting this extraordinary annual voyage will be exclusive cocktail receptions, member-only dinners, wine pairing events, special shore excursions and many other exciting activities for our loyal past guests. The voyage is open to all travellers but offers premium amenities for Oceania Club members. The Sacred Sanctuaries itinerary includes seven ports of call in Greece, Israel and Cyprus.
“For Oceania Cruises enthusiasts the Jacques Pépin and Reunion cruises are the most sought-after voyages every year,” said Jason Montague, President and Chief Operating Officer for Oceania Cruises. “Both cruises provide guests with a unique opportunity to interact on a very personal level with team members and executives as well as participate in behind-the-scenes experiences that are not typically available.”
Oceania Cruises is widely recognised for serving the finest cuisine at sea and has become the cruise line of choice for connoisseurs of food and wine by offering exquisite meals prepared by talented chefs utilising the highest-quality ingredients in the line’s expertly designed, state-of-the-art kitchens.
