Franck Garanger could talk for “hours and hours” about the prosciutto. And the chocolate. And any number of other products that the kitchens of Explora Journeys (EJ) – the new lifestyle brand of MSC Cruises – will be sourcing and lovingly preparing across its fleet of six ships to be launched by 2028.
Dubbed a unique culinary and beverage “journey of discovery,” Garanger, Head of Culinary at EJ, and his team’s efforts will flavour a total of 18 distinct venues when it welcomes guests on board Explora I for its inaugural journey in 2023.
“We’re focussing on using the best ingredients,” he told Travel Industry Today in a recent zoom call from the Loire Valley in France, where he is presiding over a dining experience markedly different from the past on cruise ships.
“(In the) ‘80s and ‘90s, we were just feeding the guests,” he says. “Now, if I am doing (a best of the best experience), it is because the company is ready to go in this direction.”
Garanger says that when compared to ubiquitous buffets and cruise food of the past, “We’re trying to be more elegant and to truly bring something to the guest – that they can learn things. What we’re trying to do with Explora Journeys is help guests discover product… We’re not trying, I would say, to educate our guests – some of them know a lot already – but take them to a new dimension. Like when you go to a certain Michelin restaurant, you try a special type of meat, or vegetable or spice of fruit… You discover a few things that if you’re a gourmet, it’s really something that’s a little plus.”
Indeed, Garanger says he sees menus evolving towards pre-set specialty offerings. “We would have so many special orders – somebody wants Dover soul or a roasted chicken (and) that for me is something that would disappear. Of course, you could please a guest and create a dish, but this is not the way we want to go – you come to try our food. This has changed a lot in the luxury market.”
Garanger, who is quick to eschew the star appeal of the chef in favour of the collective team (“they are the stars”), says half of his job to date is finding suppliers that are sustainable with the best ingredients, such as organic farms that raise cows to produce the best milk, or regional flour near Paris to make French baguettes. Or conversely, not sourcing unstainable foods like Chilean sea bass.
“Our philosophy is to go out and get the best product,” he says, adding that, naturally, ships will serve dishes that reflect the region in in which they are sailing – sourced locally – like salmon in Alaska or yoghurt and baklava in Greece. At the same time, he laughs, “We will not be serving strawberries in Thailand.”
Beverage
Similarly, throughout the year, wine selections will reflect the regional areas where the ship sails, while offering favourite grape varietals. Sommeliers will constantly source boutique wine labels to build a menu with “truly interesting” selections. For example, Chardonnay will not come from the expected places such as the Napa Valley, but regions where there are unique, emerging and niche choices such as Switzerland, and other European countries.
Meanwhile, an exclusive mixology program has been curated including a signature ‘Ocean State of Mind’ cocktail using gin made with seaweed algae. Exclusive wine, whiskey, and spirit tastings, pairings, cocktail-making masterclasses and ‘Meet the Winemaker’ events will be held onboard, as well as wine-themed destination experiences ashore.
Chef’s Kitchen
Guests on Explora Journeys ships will also have chance to join (for an additional fee) Chef’s Kitchen, an immersive experience held in an ocean-front private kitchen setting where a team of culinary experts guides 12 guests through a journey of discovering new ingredients, flavours, textures, and cultures, regardless of their cooking skills level.
And what about kids?
“Of course, every restaurant will have something that is not too elaborate,” says Garanger. “If they want to have just an omelette, or piece of roasted chicken, definitely it will be very easy.
“But,” he laughs, “if they want to have chicken nuggets, then we have a problem!”
Explora 1
When the 461-suite Explora 1 sets sail next year, she will offer a choice of 11 distinct culinary experiences, across six unique restaurants. They include:
• Anthology – Anthology is defined as a collection of selected works of art or music reflecting the restaurant that acts as a culinary stage for guest chefs to curate menus showcasing global cuisines. Exquisite cuisine celebrating the talents and masterpiece specialities of guest chefs from around the world, reflecting the journey and its destinations, and unique wine pairing in a setting of contemporary refined elegance.
• Sakura – An immersive, authentic dining experience offering the finest Pan-Asian cuisine, representing Japanese, Thai, Vietnamese, and Malaysian. Expansive ocean views, bold design with distinct Japanese cues, Asian-influenced beverages, and a Sake sommelier, combined with seamless service and modern Asian music create a dynamic dining experience.
• Marble & Co. Grill – A redefined European steakhouse experience, inspired by the marbling found in only the finest beef, serving exceptional cuts, personally sourced and sustainably farmed. The experience is augmented by an in-house dry ager and a cellar boasting a superb selection of fine wines.
• Med Yacht Club – A relaxed celebration of the flavours, ambience, and dolce vita of the Mediterranean. Inspired by sailings across crystal clear waters, the Med Yacht Club is influenced by sophisticated, beachside Mediterranean restaurants, embracing the varied cuisines of the region and infusing tastes and textures of Italy, Spain, Greece, and France. Wines will showcase the rich vineyards of the Mediterranean with fresh juices and cocktails honouring regional ingredients.
• Emporium Marketplace – Effortless all-day dining, bringing the global culinary talent and produce to the fore to offer diverse cuisines with a focus on quality produce, inspired by local destinations. Bathed in natural light, 18 separate cooking stations evolve throughout the day with cuisines representing every corner of the globe. Features include sushi, fresh seafood and a daily rotisserie offering grilled, roasted, and slow-cooked meats. Pasta is cooked to order, and freshly baked pizzas and bread are on offer as are homemade sandwiches. Charcuterie, fromagerie, boulangerie and patisserie stations enhance the experience A selection of wines, champagne and beverages are available to complement meals throughout the day.
• Fil Rouge – A common red thread that unites international flavours with a French influence. A sophisticated and intimate restaurant, offering a global tasting tour of French-inspired international cuisine. An elegant dessert cart tempts with the freshest creations served tableside, and a superb wine selection showcases the best of both the Old and New World vineyards.