Jacques restaurant returns on Oceania Allura and Vista

Published on Oct 8, 2025, 11:33 pm CDT

4 min read

Oceania Cruises has revived its beloved French dining venue, Jacques, adding the restaurant to Oceania Allura and Oceania Vista. Chef Jacques Pépin, the line's first executive culinary director and the restaurant's namesake, presided over a ribbon-cutting aboard Allura while the ship was docked in Boston on October 6. The menu blends time-honored favorites with new dishes and tableside service, furthering the brand's culinary focus at sea.

Key points

Why it matters: Oceania strengthens its cuisine-led positioning with Jacques back on its newest ships.
Travel impact: More specialty dining choice on Allura now, with Vista also featuring the venue.
What's next: Vista service continues as Allura rolls out the full Jacques experience fleetwide touchpoints.
Culinary highlights: Grand Marnier duck, veal medallion with morels, Crêpes Suzette, and new tableside items.
Brand context: Pépin's legacy anchors Oceania's "Finest Cuisine at Sea" promise.

Snapshot

During a ceremony on October 6 in Boston, Chef Jacques Pépin cut the ribbon to officially open Jacques aboard Oceania Allura. He was joined by his daughter Claudine Pépin, son-in-law Rollie Wesen, granddaughter Shorey Wesen, and Chef Eric Barale, Oceania's executive culinary director and a master chef of France. The reimagined menu keeps guest-favorite classics such as duck with Grand Marnier-infused orange sauce, a veal medallion with morel sauce, and desserts like Crêpes Suzette and profiteroles. New additions include a deviled egg crowned with smoked trout rillette and sturgeon caviar, plus tableside beef tartare and a sea bass en croute for two. The concept is now on Allura and Vista, reinforcing Oceania Cruises' fine-dining identity.

Background

Jacques first debuted on Oceania Marina in 2011, followed by Riviera in 2012, as a showcase of Chef Pépin's French technique and approachable classics. When Oceania unveiled plans for its 1,200-guest Allura class, the line confirmed Jacques would return to headline the culinary lineup. Earlier this year, the company said Vista would also receive Jacques, aligning specialty options across the newest ships. Pépin's longtime influence on Oceania's culinary program remains foundational, with successive executive culinary leaders citing his standards for ingredient quality, consistency, and hospitality. The refreshed Jacques retains that DNA while adding modern touches and expanded tableside service to elevate the dining theater.

Latest developments

Oceania Allura ceremony underscores Pépin's enduring role

Oceania marked the restaurant's reprise with a ribbon-cutting and luncheon aboard Allura on October 6 in Boston. Pépin offered remarks before opening the venue alongside family and colleagues, including Chef Eric Barale. The menu balance is deliberate: legacy signatures that loyal travelers expect, plus new appetizers and classic preparations finished tableside for a more immersive experience. Highlights include the Grand Marnier duck and veal with morels, contrasted with additions such as smoked-trout-and-caviar deviled eggs, traditional beef tartare prepared tableside, and sea bass en croute for two. With Jacques now operating on Allura and featured on Vista, Oceania doubles down on its culinary differentiator within the premium-plus and luxury cruise segments.

Analysis

Oceania Cruises has long competed on cuisine rather than sheer scale, and the return of Jacques to Allura and Vista signals a continued investment in that strategy. Elevating ceremony and tableside preparations is smart; it creates memorable, shareable moments without requiring a cover charge model or upsell complexity. Anchoring the narrative to Chef Jacques Pépin also strengthens brand equity at a time when culinary authenticity is scrutinized. Operationally, carrying the same hero venue across sister ships streamlines training and procurement, preserving quality in core dishes while allowing regional provisioning. For travelers deciding among premium and luxury lines, this move keeps Oceania squarely in the conversation with a clear, French-forward identity. Expect heightened demand for reservations on sea days and formal nights; advisors should encourage clients to book preferred times early and to sample both the classics and the new tableside options to experience the full intent of the concept.

Final thoughts

By restoring Jacques to its newest ships, Oceania enhances the onboard dining mix with a confident blend of tradition and theatrics. For food-motivated travelers, the ceremony and refreshed menu reaffirm Pépin's touch and the brand's culinary promise. Expect this venue to be a highlight on sailings where a refined, French-inspired dinner is part of the plan, especially for guests chasing the classics that defined the original Jacques restaurant.