Oceania Cruises has unveiled details of a new specialty restaurant, La Table par Maîtres Cuisiniers de France, set to debut aboard Oceania Sonata in 2027.
The reservation-only venue will seat 18 guests and focus on French cuisine, developed in collaboration with the Maîtres Cuisiniers de France, a culinary association dedicated to preserving French gastronomy.
Oceania said the restaurant is the first at sea created with the group’s approval.
Menus will be led by executive culinary directors Chefs Alexis Quaretti and Eric Barale — the only two Master Chefs of France leading a cruise line’s culinary program — and will rotate, with dishes developed alongside guest chefs from the organization.
“At Oceania Cruises, our dedication to cuisine is rooted in continual refinement and respect for tradition, a philosophy mirrored by the storied Maîtres Cuisiniers de France organization,” said Jason Montague, chief luxury officer of Oceania Cruises.
“Through La Table, Chefs Quaretti and Barale bring this extraordinary and industry-leading collaboration to life. It will be a true celebration of culinary heritage, mastery and modern luxury, in ways which are both meaningful and unmistakably Oceania Cruises.”
Menu items are expected to include dishes such as Granny Smith apple and langoustine tartlets, escargot-stuffed Dover sole and a spider crab potato roll topped with Sturia Oscietra caviar.
“This restaurant is deeply personal for us,” said Chef Quaretti.
“It reflects the values that Chef Barale and I share, regard for technique, appreciation of flavor and an unwavering commitment to excellence. Set within the calm, understated elegance of this new space aboard Oceania Sonata, La Table will offer guests a truly memorable dining experience.”
“La Table represents a natural evolution of the rich culinary tradition long associated with luxury ocean travel,” added Jean-Louis Dumonet, president of the USA and Canada delegation of the Maîtres Cuisiniers de France.
“Through our collaboration with Oceania Cruises and its culinary leaders Chefs Eric Barale and Alexis Quaretti, we’ve brought this heritage to life with authenticity, craftsmanship and deep respect for French gastronomy. La Table reflects our shared commitment to creating refined, memorable dining experiences where culinary artistry is central to the voyage.”
La Table will also host Oceania’s Dom Pérignon Experience, a six-course tasting menu paired with three Champagne vintages.
The restaurant is one of several dining venues planned for Oceania Sonata, which will feature twelve options in total, including Jacques, Red Ginger, Polo Grill and Toscana.
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Dining and Cooking