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Inspired by classic French bistros, we invite you to step inside and discover layers of glass, brass, blackened steel, and glazed brick that are juxtaposed against traditional cabinetry, aged plaster, and antiqued mirror. Familiar tones of fresh cream, espresso, and a robust Beaujolais red, partner with details such as faded chalkboards, tin ceilings, and aged billboard signage. Enjoy anything from a warm croissant to macaroons, made right on board. A signature copper espresso maker anchors the light and airy café by day, and a custom floor to ceiling wine armoire creates a glowing and romantic bistro by night. If you don’t have time to sit down, you can step up to the counter at Bistro to Go for some delicious light fare to take with you.
Mediterranean
Cover Charge Applies
The world-renown artists of Skullmapping™ presented by TableMation™ have reached a true pinnacle of their custom 3D table animation art form. Each evening Le Petit Chef™ and Friends will magically transport guests on an awe-inspiring journey around the world! As our 4 mini-chefs from Italy, Spain, France, and Japan whimsically whip-up delicious specialty dishes from their home land, creating theater on your plate while bringing your whole table to life! Le Petit Chef™ and Friends offered on Celebrity Cruises® is simply one of the most unique dining events in the world.
All menus are subject to change
STARTERS
PÂTÉ DE CAMPAGNE
Homemade Terrine, Pork, Mustard, Chutney, Pickles
MOULES-FRITES
Mussels Steamed with Garlic, White Wine, Thyme, Braised Tomatoes, Fries
ESCARGOT
Basil, Garlic, Lemon, Butter, Sea Salt
CHÈVRE CRÊPE
Crispy Rolled Crêpe, Roasted Garlic Cream, Arugula, Roasted Tomatoes
PLATS DU JOUR
MONDAY
SEARED SEA BASS
Lemon, Brown Butter, Capers, Roasted Potatoes
TUESDAY
RACK OF LAMB
Turnip Purée, Baby Vegetables, Rosemary Jus
WEDNESDAY
SLOW COOKED DUCK BREAST
Seasonal Fruit Chutney, Orange Confit, Duck Confit Croustillant
THURSDAY
CRÊPES CORDON BLEU
Chicken, Ham, Swiss, Topped with Arugula, Cherry Tomatoes, Black Pepper Dressing
FRIDAY
CROQUE MONSIEUR & MADAME
Baked Ham Sandwich, Emmental Cheese, Béchamel Cream, Egg
SATURDAY
COQ AU VIN
Slow Cooked Chicken in Red Wine Jus, Roasted Brussel Sprouts, Potato Purée
SUNDAY
SHORT RIB BOURGUIGNON
Braised Beef Short Ribs, Root Vegetables, Roasted Potatoes, Morel Mushrooms
SANDWICHES
on your choice of a baguette or croissant
HAM AND CHEESE BAGUETTE SANDWICH
Bibb Lettuce, French Vinaigrette, Heirloom Tomato, Cornichon
TUNA SALAD BAGUETTE SANDWICH
Arugula, Roasted Garlic Aioli, Radish
BRIE AND TURKEY BAGUETTE SANDWICH
Mâche and Cranberry - Apple Dressing
“LE FRANÇAIS” BURGER
Melted Cheese, Caramelized Onions, Pepper Bacon, Arugula
SOUPS & SALADS
LOBSTER BISQUE
Tarragon, Puff Pastry
SOUPE A L’OIGNON
Caramelized Onions, French Cheeses, Brioche
BABY ARUGULA SALAD
Toasted Pine Nuts, Balsamic Vinaigrette
FRISÉE LARDON SALAD
Crispy Pork Belly, Poached Egg, Pickled Shallots, and Parmesan
FROM THE BAKER’S OVEN
CROISSANTS
Plain, Chocolate, Nutella, Almond
BRIOCHE
Miniature Braids
SAVORY LOAF FOCACCIA
Roasted Tomato Garlic or Rosemary Parmesan
MADELEINES OF THE DAY
DEMI BAGUETTE
SOURDOUGH LOAF
FOUGASSE OF THE DAY
ENTRÉES
STEAK FRITES
Maître d’Hôtel Butter or Béarnaise Sauce
TROUT GRENOBLOISE
Pineapple, Capers, Parsley
ROASTED BABY CHICKEN
Crème fraîche, Potato Purée, Natural Jus
WILD MUSHROOM TART
Wild Mushroom Tart with Asparagus, Leeks, Roasted Garlic Aioli
CHEESE & CHARCUTERIE - GOURMET CHEESE SELECTIONS
CHOOSE 2
CHEESE
BRIE
CANTAL
PORT SALUT
CHARCUTERIE
JAMBON DE BAYONNE
SAUCISSON
PORK RILLETTE
ASSIETTE DE FROMAGES
Chef's Selection of Cheese with a glass of Port Wine
BEVERAGES
Café Américain
Espresso
Cappuccino
Fresh Squeezed Juice - Grapefruit / Orange
Arizona Iced Tea
Evian & Acqua Panna
COCKTAILS
CLASSIC MARTINI
Grey Goose or Bombay Sapphire, Dry Vermouth, Olives Stuffed with Caviar or Blue Cheese
FRENCH MARTINI
Grey Goose, Raspberry, Pineapple, Lemon Twist
LEMONADE PROVENÇAL
Fresh Lemon Juice, Lavender, Sage, Thyme, Rosemary, Plymouth Gin
L’APERITIF
Rose, Bonal, Aperol, Champagne
SAIL
Beefeater Gin, White Tea, Champagne
CHAMPS-ÉLYSÉES
Martell Cognac, Green Chartreuse, Fresh Lemon, Ango
LE VIN FRANÇAIS
CHAMPAGNE
Montaudon, Champagne
Veuve Clicquot, Yellow Label, Champagne
Moët, Brut Rosé, Champagne
VIN ROSÉ
Jean-Luc Colombo, Cape Bleue, Provence
ALSACE
Gewürztraminer, Trimbach
Pinot Blanc, Hugel, Les Amours
Riesling, Domaines Shlumberger
LOIRE
Muscadet sur Lie, Domaine Les Hautes Noëlles
Vouvray, Saget, Marie de Beauregard
Sancerre, Jacques Dumont
BOURGOGNE
Moulin-à-Vent, Joseph Drouhin
Pouilly-Fuissé, Louis Jadot
Mâcon-Villages, Joseph Drouhin
Puligny-Montrachet, Louis Jadot
Brouilly, Château La Chaize
RHÔNE
Côtes du Rhône, Jean-Luc Colombo
Côtes du Rhône Blanc, Domaine de la Bastide
Châteauneuf-du-Pape, Château Mont-Redon
Cornas, Paul Jaboulet Aîné, Les Grandes Terrases
LANGUEDOC
Grenache, Shatter by Joel Gott & Dave Phiney
Viognier, Gérard Bertrand, Réserve Spéciale
BORDEAUX
Bordeaux Blend, Mouton Cadet
Bordeaux Blanc, ChâteauCarbonnieux
St. Estèphe, Château Les Ormes de Pez
Pauillac, Les Griffons de Pichon Baron
St. Julien, Château Lagrange
Margaux, Alter Ego de Palmer
Pessac Leognan, Château Fieuzal
Saint-Émilion, Château Lassegue
LE VIN AMÉRICAINS
Sauvignon Blanc, Honig, Napa Valley
Riesling, Eroica, Washington
Merlot, Kiona, Red Mountain, Washington
Cabernet Sauvignon, Caymus, Napa Valley
Pinot Noir, Goldeneye, Anderson Valley
Chardonnay, Cakebread, Napa Valley
Cinq Cépages,, Château St. Jean, Sonoma County
CARAFE SELECTIONS
Côte Mas, Sud Méditerranée Blanc, Róse, and Rouge
DINNER
LE PETIT CHEF AND FRIENDS
MARINATED TOTATO SALAD
Manchego, Serrano, Pine Nuts, Ciabatta
TRUFFLED FIVE CHEESE RAVIOLI
Mushrooms, Shallots, Parsley
STEAK FRITES
Slow Roasted Steak, French Fries, Béarnaise Sauce
GREEN TEA MATCHA CAKE
White Chocolate, Pumpkin, Togarashi
COCKTAILS
CHAMPS-ÉLYSÉES
Cognac, Green Chartreuse, Fresh Lemon, Ango
SAIL 75
Beefeater Gin, White Tea, Champagne
CLASSIC MARTINI
Grey Goose or Bombay Sapphire, Dry Vermouth, Olives Stuffed with Caviar or Blue Cheese
FRENCH MARTINI
Grey Goose, Raspberry, Pineapple, Lemon Twist
ALTERNATE MENU
FRENCH ONION SOUP
Melted Gruyére Cheese
PAN ROASTED SEA BASS
Lightly Grilled Baby Vegetables
SAUTÉED CHICKEN BREAST
Garlic Mashed Potatoes
FRUIT SORBET
Seasonal Flavors
WINES
WHITES & ROSÉ
Bourgogne Blanc, Louis Jadot, Steel
Rosé, Jean-Luc Colombo, Cape Bleue
Pouilly-Fuissé, Louis Jadot
REDS
Bordeaux Blend, Mouton Cadet
Saint-Émilion, Château Lassegue
Pessac Leognan, Château Fieuzal
DINNER
LE PETIT CHEF & FAMILY
WINES
SPARKLING WINE, CELEBRITY VINTAGES, BRUT FR
ROSE, LE BEL OLIVIER FR
RIESLING KABINETT, J & H SELBACH, ‘KINGFISH’ DE
PINOT GRIGIO, CORTE GIARA IT
CHARDONNAY, THE SEEKER CA
CHARDONNAY, OPULENCE BY CELEBRITY CRUISES & GRGICH HILLS CA
SAUVIGNON BLANC, VILLA MARIA, ‘PRIVATE BIN’ NZ
CABERNET SAUVIGNON, CHÂTEAU SOUVERAIN CA
CABERNET SAUVIGNON, ELEGANCE BY CELEBRITY CRUISES & JACKSON FAMILY WINES CA
PINOT NOIR, CASTLE ROCK, ‘CALIFORNIA CUVEE’ CA
SHIRAZ, GRANT BURGE, ‘5TH GENERATION’ AU
MALBEC, ALTA VISTA, ESTATE AR
TEMPRANILLO, TORRES ‘IBERICOS’ ES
COCKTAILS
Q-JITO
Cuba is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of much debate. The story of the Mojito traces back to a 16th century drink, the “El Draque” in honor of Sir FrancIs Drake.
BLUE MOON
This lost and forgotten cocktail was recently revived from its original recipe found in Hugo Ensslin’s book Recipes for Mixed Drinks produced in 1917.
MOSCOW MULE
Vodka was virtually unknown in the US, until well after Prohibition. In the late 1930’s a Russian expat named Rudolph Kunett was making about 20 cases a day in Bethel, Connecticut, and not making his rent. Come 1939, he was nearly broke and sold the brand, called Smirnoff, to John Martin, the head of G.F. Heublein & Bros.
LE MENU EXTRAORDINAIRE
SPRING
SPRING PEA SOUP
Crème Fraîche, Lemon, Smoked Bacon
SUMMER
KING CRAB FARFALLE PASTA
Sweet Corn, Basil, Cherry Tomatoes, Aged Parmesan
FALL
GRILLED BEEF FILET MIGNON
Short Rib Croustillant, Warm Spice Pumpkin Purée, Baby Vegetables, Glazed Cipollini Onions
WINTER
DOUBLE CHOCOLATE FUDGE BROWNIE
Vanilla Gelato, Caramelized Marshmallow
THE OTHER MENU
SPRING
CRISPY LAMB AND ASPARAGUS SALAD
Poached Egg, Truffle Dressing
SUMMER
SLOW-ROASTED DUCK BREAST
Parsnip Purée, Charred Brussel Sprouts, Red Wine-braised Cabbage, Natural Jus
FALL
SEARED HALIBUT
Sautéed Spinach, Tahini, Black Sesame, Curry Oil
WINTER
CHERRY ALMOND CAKE
Brandy Snaps, Berry Compote, Crème Anglaise