The ceremonial re-opening of Oceania Cruises‘ beloved French restaurant, Jacques, took place earlier this week aboard its newest ship, Oceania Allura.

The ribbon-cutting celebration was hosted in Boston on Monday by the restaurant’s namesake and Oceania’s first-ever Executive Culinary Director, the acclaimed Chef Jacques Pépin.

The intimate event honored the legacy of Pépin, whose culinary philosophy has guided the brand since its inception. He was joined by family and longtime colleagues, including his daughter Claudine Pépin and Master Chef of France, Eric Barale.

“We first debuted Jacques 14 years ago aboard Oceania Marina, and the following year on Oceania Riviera,” said Pépin. “I am delighted to see this wonderful iteration of our much-loved culinary venue aboard our newest ship, Oceania Allura, and her sister ship, Oceania Vista.”

“Oceania Cruises has built a legacy of culinary excellence, integrity and creativity,” Pépin added. “It is a proud and deeply humbling moment to share with cherished friends, family and colleagues, many of whom I have worked with since the inception of Oceania Cruises.”

Barale, now the cruise line’s Executive Culinary Director, paid tribute to Pépin’s enduring influence. “Chef Alexis Quaretti and I have the esteemed honor and privilege of following Chef Pépin’s legacy,” he said. “He not only embodies our philosophy of serving The Finest Cuisine at Sea, he is the patriarch of the doctrine guiding hundreds of chefs across the Oceania Cruises fleet.”

The reimagined Jacques menu blends timeless French classics with new creations. Highlights include a devilled egg with smoked trout rillette and sturgeon caviar, tableside beef tartare, and a dramatic sea bass en croûte for two – while longtime favorites like duck à l’orange and Crêpes Suzette remain staples.