When Oceania Allura sails her sold-out maiden voyage on July 18, travelers can book a new six-course Gérard Bertrand Food & Wine Pairing lunch limited to just 40 guests. Priced at $175 per person plus gratuities, the two-hour meal matches refined dishes-think potato fritter crowned with Sturia Ossetra caviar-to premium organic wines from the celebrated Languedoc vintner. The line plans to roll the concept to Oceania Vista in September and fleet-wide by 2026.
Key Points
- Why it matters: raises the bar for Luxury Cruise dining.
- Six courses paired with Gérard Bertrand's top biodynamic wines.
- Launches July 18 aboard new flagship Oceania Allura.
- Expands to Vista this fall; Marina and Riviera by 2026.
- Limited to 40 guests, $175 plus gratuities.
Snapshot
Hosted in French venue Jacques, the Gérard Bertrand lunch guides guests through South-of-France terroirs using wines such as Clos du Temple Rosé and 1975 Maury Tuile Vieille Réserve. Each pour is paired with a dish engineered to echo its structure-braised short rib meets the powerful Clos d'Ora, while a delicate calamari "risotto" lifts Château l'Hospitalet Blanc. Sommeliers introduce every vintage, explain biodynamic practices, and suggest at-home pairings, turning a meal into a masterclass.
Background
Oceania markets itself as offering "The Finest Cuisine at Sea," a claim rooted in partnerships with star producers and chefs. Recent examples include the new Crêperie on Allura and an expanded Chef's Studio. July 14 coverage of Oceania Allura Delivered highlighted plans for discovery-focused dining; the Gérard Bertrand collaboration delivers on that promise. Bertrand, a former rugby pro turned winemaker, champions organic farming across 16 estates, making him a natural fit for guests who value provenance.
Latest Developments
Aboard Allura, the lunch runs on sea days and select port afternoons. Reservations open 60 days pre-cruise via the online planner or once on board through the concierge.
Menu Highlights
- Potato Fritter, Sturia Ossetra caviar, vodka-lime Chantilly
- Venetian calamari "risotto" with scallop, leeks, lemon
- Duck-and-foie-gras pâté en croûte with pickled vegetables
- Braised beef short rib, pressed potato cake, glazed carrot
- Cervelle de Canuts goat-cheese spread, pumpernickel soil, radish
- Callebaut Gold chocolate cake, hazelnut praline, gold leaf
Rollout Timeline
- July 18 2025 - Allura maiden voyage
- September 2025 - Oceania Vista
- 2026 - Marina and Riviera
Pricing and Access
The $175 fee covers all six courses and wine, but an 18 percent gratuity is added at checkout. Guests in suites may leverage concierge assistance for priority seating.
Analysis
For food-centric travelers, the Gérard Bertrand lunch offers value that rivals land-based Michelin experiences, especially given the rarity of pouring a 50-year-old Maury at sea. Limiting attendance to 40 guests ensures sommeliers can tailor commentary, creating a social atmosphere that often evolves into off-menu bottle orders later in the voyage. The concept also signals Oceania's broader pivot toward immersive, ticketed events that monetize high demand without raising base fares. Expect competitors in the upper-premium sector to answer with similar limited-capacity tastings or chef collaborations. Booking early is wise; inaugural sailings already show wait-lists for the first two runs.
Final Thoughts
Oceania's Gérard Bertrand Wine Lunch blends intimate scale, biodynamic storytelling, and elevated pairings in a way few Cruise lines attempt. With expansion to three more ships on the horizon, the partnership sets a new benchmark for sea-going gastronomy and reinforces Oceania's culinary pedigree built on the promise of "The Finest Cuisine at Sea." Gérard Bertrand Wine Lunch.