23 Sep 2024by Gary Buchanan
The ultra-luxury cruise line has the equivalent of one chef for every seven guests and has revealed how a revised culinary experience onboard will now be led by renowned chef, Franck Garanger.
Gary Buchanan
Journalist
Franck Garanger, head of culinary at Explora Journeys, heads up the new restaurant concept
Explora I was welcomed with critical acclaim when the ship entered service in the summer of 2023, with much focus devoted to the outstanding cuisine served in each of the six restaurants.
But this is perhaps something to be expected, given that Explora Journeys has the biggest budget for food in the cruise industry. The line’s culinary prowess comes into even sharper focus when you hear its ships have 129 chefs working in the multidisciplinary restaurant galleys – this equates to one chef for every seven guests, making that also the highest ratio by far in cruise.
Since launch, one of these showcase culinary locations has been the headline-grabbing Anthology, which until recently showcased global cooking talents. In collaboration with Explora Journeys’ head of culinary, Franck Garanger, a succession of the world’s most celebrated Michelin-starred chefs had been creating lavish tasting menus.
Despite the overwhelming success of that original concept, the restaurant has now morphed into “Anthology by Franck Garanger”, with the dynamic chef who helms Explora’s world-class team putting his own name above the door.
Explora II is the second ship in the fleet of MSC Group’s luxury brand
Speaking to TTG Luxury during the recent inaugural for Explora II, when the latest iteration of Anthology was revealed, Garanger spoke proudly of his culinary career, one spent both on land and at sea.
“I started at the age of 16 in the Michelin-starred restaurant Le Vert D’Eau in Angers,” said the French-born chef. Tenures at the Hotel de Paris in Monte Carlo and the Hotel du Cap Eden Roc in Antibes were followed by working with such culinary luminaries as Paul Bocuse, Alain Passard, and Thierry Marx.
“By 1994, I decided to expand my horizons and joined Silversea Cruises. Within four years, I had been promoted to the position of corporate chef, at the age of just 27. I joined Oceania Cruises in 2003 as culinary director and am now celebrating 31 years at sea with an incredible new experience,” noted Garanger, now 56. The distinction of French Master Chef in the prestigious Maitres Cuisenaires de France was bestowed on him in 2008.
His new concept for Anthology will now be on both Explora I and II. As Garanger explained: “I wanted to show my respect for the Italian larder, but using French cooking techniques. From the renowned flavours of Piedmont’s truffle-rich countryside in the north, to the famed specialities of Italy’s south, the menu is an ingenious display of creativity – each dish celebrating the finest local ingredients and time-honoured techniques and tastes of every region.”
The culinary journey at Anthology features seven courses, plus two amuse-bouche, a granita, and a pre-dessert. There are three choices for each course, as well as an array of options for vegan and vegetarian preferences.
The 36-cover restaurant is the most intimate on both these elegant ships and attracts a surcharge. It’s worth noting that the cost is less than on the previous version of this restaurant concept on Explora I.
“This culinary experience comes at a more reasonable supplement,” comments Garanger. “I prefer a full house every night, so the price needs to be realistic. This will be the blueprint for Explora III and IV too.”
The Anthology tasting menu is available at €140 per person, with an optional wine pairing of selected Italian premium wines at €60 per person.
Previous Article Travel Seen founder Jen Atkinson launches podcast after life-changing event
Next Article Polar captain and Steppes MD join TTG Luxury Travel Summit
