Oceania Allura Celebrates Return of Jacques Restaurant

Oceania Cruises has officially reopened its acclaimed French restaurant, Jacques, aboard the new Oceania Allura, marking the return of one of its most celebrated dining venues. The occasion was honored with a ribbon-cutting ceremony hosted by the restaurant’s namesake and the cruise line’s first executive culinary director, Chef Jacques Pépin.

According to a company press release, the event took place while the Allura was docked in Boston, Massachusetts, on Monday, October 6, and included a ceremonial luncheon in celebration of the restaurant’s revival.

“We first debuted Jacques 14 years ago aboard the Oceania Marina, and the following year on the Oceania Riviera, and I am delighted to see this wonderful iteration of our much-loved culinary venue aboard our newest ship, the Oceania Allura, and her sister ship, the 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,” he added.

Chef Eric Barale, the line’s executive culinary director, praised Pépin’s influence on the company’s culinary philosophy: “Chef Alexis Quaretti and I have the esteemed honor and privilege of following Chef Pépin’s legacy, as he was the first-ever holder of the role we both have, and he set the standard of excellence we now live by.”

“He not only embodies our philosophy of serving The Finest Cuisine at Sea; he is the patriarch of the doctrine guiding hundreds of chefs across the Oceania Cruises fleet,” Barale continued.

During the ceremony, Chef Pépin was joined by his daughter Claudine Pépin, son-in-law Rollie Wesen, and granddaughter Shorey Wesen as they cut the ribbon to mark the official reopening of Jacques.

The refreshed menu features new additions such as deviled eggs with smoked trout rillette and sturgeon caviar, alongside tableside presentations of beef tartare and sea bass en croûte for two. Guests can also enjoy French classics including duck à l’orange with Grand Marnier, veal medallions with morel sauce, and desserts like Crêpes Suzette and profiteroles.