[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_2_line_height=\u201d1.4em\u201d header_3_font=\u201d|600|||||||\u201d header_3_text_color=\u201d#307f90\u2033 header_3_font_size=\u201d26px\u201d custom_padding=\u201d13px||13px||true|\u201d global_colors_info=\u201d{}\u201d]<\/p>\n
\nA unique ship requires unique dishes. So it is only natural that PONANT and Alain Ducasse<\/b> have been working closely together to ensure that the food on board <\/b>Le Commandant Charcot<\/i><\/b> is worthy of the unique and enchanting settings this new ship will explore. Read on for a brief overview of what\u2019s been going on behind the scenes.<\/p>\n<\/blockquote>\n
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PONANT and DUCASSE Conseil: a shared philosophy<\/b><\/h3>\n
PONANT and DUCASSE Conseil<\/b>, the consulting firm founded by the famous Michelin Star chef, entered into an ambitious partnership in 2016. After a test run to identify problems and constraints during a cruise in New Zealand, DUCASSE Conseil created an entirely new culinary identity in collaboration with the PONANT teams. It showcases healthy, gourmet and elegant dishes and \u2018Haute Couture\u2019 cuisine that can be enjoyed on the water<\/b>. Available on all the ships in the PONANT fleet, this new gourmet offering has given rise to some 500 recipes in four years.\u00a0<\/p>\n
This successful partnership has endured because Maison DUCASSE Paris and PONANT<\/b> share a philosophy: offering excellent service. Trust and working together in a mutually beneficial way are the secrets to the success of this long-term collaboration. \u201cWe get as much out of it as we put in,<\/i>\u201d says chef J\u00e9r\u00f4me Lacressonni\u00e8re, director of DUCASSE Conseil. \u201cWe pool our know-how and share our expertise. We learn a lot with the PONANT teams; it is genuinely an exchange between us, which is the key to successfully serving passengers in the best possible way.<\/i>\u201d\u00a0<\/p>\n
And because gastronomy<\/b> is a key piece of the puzzle aboard<\/b> Le Commandant Charcot<\/i><\/b>, DUCASSE Paris and PONANT have created an experience that is as unprecedented as it is successful.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d||5px||false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2021\/06\/PONANT_POLAR_restaurant-vue-2_HD-1.jpg\u201d alt=\u201dUne cuisine gastronomique \u00e0 bord du Commandant Charcot\u201d title_text=\u201dcommandant-charcot-gastronomie\u201d align=\u201dcenter\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d||||||||\u201d text_line_height=\u201d1.8em\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_3_font=\u201d|600|||||||\u201d header_3_text_color=\u201d#307f90\u2033 header_3_font_size=\u201d26px\u201d header_3_line_height=\u201d1.4em\u201d text_orientation=\u201djustified\u201d custom_margin=\u201d||-25px|||\u201d custom_padding=\u201d1px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n
PONANT chefs at the Louis XV-Alain Ducasse restaurant<\/b><\/h3>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d||||||||\u201d text_line_height=\u201d1.8em\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_3_font=\u201d|600|||||||\u201d header_3_text_color=\u201d#307f90\u2033 header_3_font_size=\u201d26px\u201d header_3_line_height=\u201d1.4em\u201d text_orientation=\u201djustified\u201d min_height=\u201d296px\u201d custom_padding=\u201d21px||8px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n
To bring this \u2018Haute Couture\u2019 cuisine<\/b> to the new ship<\/b>, executive chef Florent Delfortrie, pastry chef Michel Jurek and restaurant manager Baptiste Regnault headed to Monaco to spend four days working in the H\u00f4tel de Paris Monte-Carlo<\/b>. The hotel\u2019s crown jewel is the Louis XV-Alain Ducasse. \u201cWe were welcomed by Franck Cerutti, executive chef of all the hotel\u2019s restaurants. He took us on a tour of the kitchens at the Louis XV and Le Grill and showed us behind the scenes before leaving us with chef Patrick Laine at one Michelin star Le Grill,<\/i>\u201d says Michel Jurek. The first day ended with a meeting with Dominique Lory, chef at the three Michelin star Louis XV while the second kicked off with Alain Ducasse himself: \u201cStanding in front of him was utterly unreal; it was rather intimidating. But we were able to discuss the plans for Le Commandant Charcot and some possible menus,<\/i>\u201d says Florent Delfortrie.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u201d1_2,1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d0px||5px||false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d][et_pb_divider show_divider=\u201doff\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2021\/06\/DSC0941_Shooting_CHAMPLAIN_Oct18-1.jpg\u201d module_alignment=\u201dcenter\u201d height=\u201d550px\u201d height_tablet=\u201d450px\u201d height_phone=\u201d280px\u201d height_last_edited=\u201don|phone\u201d border_width_right=\u201d5px\u201d border_color_right=\u201d#ffffff\u201d border_width_all_tablet=\u201d\u201d border_width_all_phone=\u201d\u201d border_width_all_last_edited=\u201don|desktop\u201d border_width_right_tablet=\u201d0px\u201d border_width_right_phone=\u201d\u201d border_width_right_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d][\/et_pb_divider][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d][et_pb_divider show_divider=\u201doff\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_image=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2021\/06\/iStock-1096992136-1.jpg\u201d module_alignment=\u201dcenter\u201d height=\u201d550px\u201d height_tablet=\u201d450px\u201d height_phone=\u201d280px\u201d height_last_edited=\u201don|phone\u201d border_color_right=\u201d#ffffff\u201d global_colors_info=\u201d{}\u201d][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||5px||false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d||||||||\u201d text_line_height=\u201d1.8em\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_3_font=\u201d|600|||||||\u201d header_3_text_color=\u201d#307f90\u2033 header_3_font_size=\u201d26px\u201d header_3_line_height=\u201d1.4em\u201d text_orientation=\u201djustified\u201d min_height=\u201d296px\u201d custom_padding=\u201d44px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n
This meeting enabled them to discuss the ship\u2019s three restaurants<\/b> and the requirements and particular logistics of \u201con board\u201d cuisine<\/b>. How do you plan all the menus in advance as there\u2019s no market on board? How do you keep the menu fresh so passengers don\u2019t get bored? How do you rise to this challenge? Throughout this immersive training, the PONANT chefs pitched in, gained new skills, discussed the essence of luxury catering<\/b> and observed the fluid ballet of the various services at Le Grill and Louis XV-Alain Ducasse. They visited the market in Nice with Dominique Lory and even tried the special menu at the Louis XV-Alain Ducasse. \u201cWe couldn\u2019t have dreamed of a better experience!<\/i>\u201d says Michel Jurek. \u201cIt was extraordinary!<\/i>\u201d concludes Florent Delfortrie.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d7px||5px||false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2021\/06\/DSC0990_Shooting_CHAMPLAIN_Oct18-1.jpg\u201d alt=\u201dUne cuisine gastronomique \u00e0 bord du Commandant Charcot\u201d title_text=\u201dcommandant-charcot-gastronomie\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d34px|auto||44px||\u201d custom_padding=\u201d0px||0px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d||||||||\u201d text_line_height=\u201d1.8em\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d header_3_font=\u201d|600|||||||\u201d header_3_text_color=\u201d#307f90\u2033 header_3_font_size=\u201d26px\u201d header_3_line_height=\u201d1.4em\u201d text_orientation=\u201djustified\u201d custom_margin=\u201d-14px|||||\u201d custom_padding=\u201d0px||31px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n
Gastronomy aboard Le Commandant Charcot<\/i><\/b><\/h3>\n
It is now up to the three men to share the fruit of their experience with their teams before Le Commandant Charcot<\/i> sets sail on her first cruise. \u201cWe have had to create positions that didn\u2019t exist before,<\/i> such as a reception manager,<\/i>\u201d says Florent Kuhry, one of the ship\u2019s two hospitality managers. \u201cWe have to ensure that the service and food meet the passengers\u2019 expectations every day.<\/i>\u201d In-person team training is also planned with the Dorchester Collection Academy so that the excellence of the service matches the excellence of the cuisine.<\/p>\n
With 235 staff members, 135 suites and no less than three restaurants<\/b>, this extraordinary 30,000-tonne ship had to create an exceptional food offering<\/b>. \u201cI really like the idea that passengers will discover distant horizons, the rugged beauty of polar landscapes and so a complete change of scenery \u2013 and then for their meals, they will return to the soft atmospheres of these charming and elegant restaurants to enjoy refined French cuisine,<\/i>\u201d says Alain Ducasse.\u00a0<\/p>\n
This promise is set to become reality aboard Le Commandant Charcot<\/i>. Each of the three restaurants will have its own signature, offering the unique experience of French hospitality. On the terrace, the Inneq <\/i>bar has an offering that varies daily as well as a permanent menu. Gastronomic restaurant Nuna<\/i> gives pride of place to natural, healthy and gourmet cuisine from breakfast to dinner. And Sila<\/i> offers an original and hearty buffet. From the dining experience and service to the wine waiting and atmosphere, everything will be in harmony to create unforgettable culinary memories<\/b>.<\/p>\n
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Cr\u00e9dits photos :\u00a0 \u00a9PONANT\/Studio Jean-Philippe Nuel \u2013 Axe 3D Studio \/ \u00a9PONANT\/Fran\u00e7ois Lefebvre \/ \u00a9 istock photo \/ \u00a9PONANT\/Alexis Harnichard \/ \u00a9PONANT\/Nicolas Matheus \/ \u00a9Ducasse Conseil<\/p>\n
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Pairing haute cuisine with polar exploration<\/p>\n
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Embark on an unprecedented culinary and polar odyssey aboard Le Commandant Charcot<\/i><\/p>\n
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PONANT & Ducasse: an elegant gourmet collaboration aboard Le Commandant Charcot<\/p>\n","protected":false},"author":1,"featured_media":3819116,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1189],"tags":[],"thematique":[1476],"class_list":["post-3819079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-get-inspired-us","thematique-culinary-delights-us"],"acf":[],"yoast_head":"\n
Elevated gastronomy and polar exploration | PONANT US Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escales.ponant.com\/us\/commandant-charcot-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elevated gastronomy and polar exploration | PONANT US Magazine\" \/>\n<meta property=\"og:description\" content=\"PONANT & Ducasse: an elegant gourmet collaboration aboard Le Commandant Charcot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/escales.ponant.com\/us\/commandant-charcot-gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"Magazine de voyage Escales : interviews, inspirations et conseils | Magazine PONANT\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ponant\" \/>\n<meta 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