Oceania Cruises has announced the launch of La Table par Maîtres Cuisiniers de France, a new dining concept set to debut aboard its next-generation ship, Oceania Sonata, in 2027. The restaurant is developed in collaboration with the Maîtres Cuisiniers de France, an international association dedicated to preserving French culinary traditions.
Designed as an intimate venue, La Table will accommodate 18 guests per seating and operate as a reservation-only experience. The concept centres on French culinary techniques, presented through tasting menus that combine classical foundations with contemporary interpretations.
The programme is led by Oceania Cruises’ Executive Culinary Directors, Chef Alexis Quaretti and Chef Eric Barale, both members of the Maîtres Cuisiniers de France. The menu will rotate regularly and be developed in collaboration with invited chefs from the organisation, reflecting a range of regional and stylistic influences within French cuisine.
“At Oceania Cruises, our dedication to cuisine is rooted in continual refinement and respect for tradition, a philosophy mirrored by the storied Maîtres Cuisiniers de France organization. Through La Table, Chefs Quaretti and Barale bring this extraordinary and industry-leading collaboration to life. It will be a true celebration of culinary heritage, mastery and modern luxury, in ways which are both meaningful and unmistakably Oceania Cruises,” said Jason Montague, Chief Luxury Officer of Oceania Cruises.
A Menu Focused on French Technique
The menu will feature a series of dishes that reflect French culinary techniques, including items such as Granny Smith apple and langoustine tartlets, escargot-stuffed Dover sole with white wine sauce, and a spider crab potato roll topped with Oscietra caviar. The dishes are designed to highlight precision, balance, and ingredient quality, with an emphasis on evolving compositions across each service.
Chef Quaretti noted that the concept reflects a shared culinary approach between the chefs leading the programme. “This restaurant is deeply personal for us. It reflects the values that Chef Barale and I share, regard for technique, appreciation of flavour and an unwavering commitment to excellence. Set within the calm, understated elegance of this new space aboard Oceania Sonata, La Table will offer guests a truly memorable dining experience.”
Jean-Louis Dumonet, President of the USA and Canada delegation of the Maîtres Cuisiniers de France, added: “La Table represents a natural evolution of the rich culinary tradition long associated with luxury ocean travel. Through our collaboration with Oceania Cruises and its culinary leaders Chefs Eric Barale and Alexis Quaretti, we’ve brought this heritage to life with authenticity, craftsmanship and deep respect for French gastronomy. La Table reflects our shared commitment to creating refined, memorable dining experiences where culinary artistry is central to the voyage.”
Part of a Wider Culinary Programme
La Table will also host Oceania Cruises’ Dom Pérignon Experience, a six-course tasting menu paired with Champagne vintages. The new concept will be part of a broader culinary offering aboard Oceania Sonata, which is set to include ten dining venues, ranging from French and Italian restaurants to pan-Asian and steakhouse concepts.
The introduction of La Table forms part of Oceania Cruises’ ongoing focus on culinary-led experiences, positioning dining as a central element of its onboard programming as the Sonata class ships begin to launch from 2027 onwards.
