Oceania Cruises unveiled two brand-new culinary concepts aboard the Oceania Sonata during a press conference at ILTM Cannes.

Debuting aboard the ship will be La Table par Maîtres Cuisiniers de France, a fine-dining restaurant at sea, and Nikkei Kitchen, an evening venue focused on a fusion of Peruvian flavors and Japanese culinary techniques and tastes.

La Table will be the only restaurant at sea to launch with the seal of approval from the Maîtres Cuisiniers de France (Master Chefs of France, MCF), an institution dedicated to promoting the French culinary arts.

Oceania said in a press release that the partnership with MCF to launch La Table is a world-first for a cruise line and further deepens the line’s relationship with the association.

Oceania Cruises’ two Executive Culinary Directors, Alexis Quaretti and Eric Barale, have been inducted into its echelons, making the company the only cruise line to have two MCF members overseeing its culinary program.

La Table will seat 18 guests and offer an intimate and elegant dining experience, featuring a rotation of menus created by Chefs Quaretti and Barale in tandem with a selection of specially invited Master Chefs of France from around the world.

La Table will also be the venue for the return of Oceania Cruises’ Dom Pérignon Experience, a six-course tasting menu paired with three vintages of Dom Pérignon.

Nikkei Kitchen will join La Table as a new culinary experience. Nikkei cuisine is characterized by distinctive dishes featuring fresh seafood, bright citrus, soy-based sauces, and spicy peppers.

Working alongside Chefs Quaretti and Barale on the development of Nikkei Kitchen’s menu is Chef Gustavo Sugay, who brings more than 20 years of experience preparing this cuisine.

Chef Sugay has worked alongside the Oceania Cruises team to bring a collection of 12 Nikkei dishes to the line’s signature pan-Asian restaurant, Red Ginger, in the past 12 months.

The menu at Nikkei Kitchen will celebrate the time-honored customs of both Peruvian and Japanese cultures while simultaneously embracing experimentation. Additional details of the new concepts, including menus, will be revealed next year.