Oceania Cruises has reopened its French restaurant, Jacques, on board its newest ship, Oceania Allura. Known for its classic French flavors and warm atmosphere, the restaurant offers a refreshed menu that blends familiar favorites with new dishes.
Guests can still enjoy long-standing staples like duck in orange sauce with Grand Marnier, veal medallions served with a morel mushroom sauce, and desserts such as Crêpes Suzette and profiteroles. New additions include deviled eggs topped with smoked trout and caviar, and tableside service for beef tartare and sea bass en croute, a pastry-wrapped dish designed for two.
The restaurant’s return was marked by a ribbon-cutting ceremony while the ship was docked in Boston. The event was led by Chef Jacques Pépin, the restaurant’s namesake and Oceania Cruises’ first Executive Culinary Director. He was joined by his daughter Claudine Pépin, son-in-law Rollie Wesen, and granddaughter Shorey Wesen, along with Chef Eric Barale, a longtime colleague and current Executive Culinary Director for the cruise line.
“We first debuted Jacques 14 years ago aboard Oceania Marina, and the following year on Oceania Riviera, and I am delighted to see this wonderful iteration of our much-loved culinary venue aboard our newest ship, Oceania Allura, and her sister ship, Oceania Vista,” said Chef Pépin. “Oceania Cruises has built a legacy of culinary excellence, integrity and creativity, culminating in this new chapter of Jacques we are celebrating today. It is a proud and deeply humbling moment to share with cherished friends, family and colleagues, many of whom I have worked with since the inception of Oceania Cruises.”
Jacques restaurant remains a central part of Oceania Cruises’ approach to dining—offering thoughtful French cuisine in a setting that honors tradition while welcoming new ideas.
