Starting in October, luxury cruise company Regent Seven Seas Cruises will add more than 200 vegan dishes to menus across its four-ship fleet. The new menu items were developed by Bernhard Klotz, Regent’s Vice President of Food and Beverage, in partnership with acclaimed chef Christophe Berg. “Plant-based cuisine appeals to a broad audience of luxury travelers,” Klotz said. “This is an emerging, modern specialty cuisine that allows our guests to enjoy more flavorful foods that are in harmony with their current tastes and pushes the boundaries on Regent’s acclaimed culinary creativity and imagination.” The new menu is integrated into existing food options across all dining establishments and includes breakfast items such as cashew yogurt served with fruit and granola, banana oat pancakes, and a savory chickpea pancake topped with Violife’s Just Like Feta cheese and vegetables. Lunch and dinner options are inspired by various global cuisines and include Vietnamese Summer Rolls, Osaka Power Bowl, and Impossible Cheeseburger served with Violife’s Just Like Cheddar. Desserts range from unique sorbets spiked with vodka and champagne to cobbler filled with peaches and blueberries. “For luxury travelers who are increasingly adding more plant-based cuisine to their meals, we’re offering even more imaginative selections of bold, flavorful appetizers, entrées, and desserts, with craveable tastes and mouth-watering presentations,” Jason Montague, Regent Seven Seas Cruises’ president and chief executive officer, said. “Our expanded plant-based cuisine sets the highest benchmark in luxury cruising.” In August, cruise company Oceania—which shares parent company Norwegian Cruise Line Holdings with Regent—will begin serving more than 200 vegan dishes, also developed by Berg, across its six-ship fleet.
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