PONANT Partners With Relais & Châteaux
French-owned PONANT and Relais & Châteaux have teamed up to create all-new culinary cruise experiences for 2020.
Each hosted by a Relais & Châteaux chef, three itineraries in Europe, Africa and Asia are currently on sale and available to book, with more to follow in 2021.
Philippe Gombert, president of Relais & Châteaux, says, “Through this partnership, we are delighted to offer a unique stay and the best cuisine to our guests at sea. PONANT’s ships boast exceptional accommodation making every cruise an unforgettable experience.”
He adds, “more than just a sense of excellence, we share fundamental values including ethics, commitment and authenticity, which are reflected in the respect of local cultures and heritage, and the protection of the environment. We believe in ethical cuisine. The ocean must now be considered as one of our planet’s most precious ecosystems.”
PONANT president and co-founder Jean Emmanuel Sauvée commented, “Showcasing French excellence on the seven seas… This philosophy, which has driven PONANT for 30 years, finds its full meaning in the exclusive partnership that we have developed with Relais & Châteaux. Our shared values in the protection of the environment, a thrive for excellence in service and gastronomy, the concept of ‘boutique hotel’ that echoes the intimate size of our ships… we have a lot in common enabling us to provide our guests with a unique and refined experience.”
Hosted by the Relais & Châteaux chefs on board PONANT EXPLORER ships, the journeys will include two gala dinners featuring two new signature dishes that the respective chef has created for the occasion. The acclaimed chefs will also host culinary demonstrations, cooking classes, and lectures for guests throughout the journey. Depending on the ports of call, guests can also join the chef for market tours to meet local producers.
The journeys include Treasures of Brittany, departing Sept. 20; Canary Islands & Cape Verde, departing Oct. 11; and China and Vietnam, departing Oct. 28.
