NEWSLETTER
Love is destined to be savored aboard “The Love Boat”.
This February, the cruise line known for its legacy of love, Princess Cruises, is putting love in the menu both in the sea and on earth.
Related: Princess Cruises shakes the cruise drink scene
Throughout the year on the newest ship of the cruise line, Sun Princess, passengers can enjoy Britto's love, a specialized gastronomic experience inspired by the artistic that celebrates the essence of love. The experience combines vibrant and full -hearted works of art by Romero Britto with a menu with love themes created by the dear chief of culinary arts of the cruise line, chef Rudi Sodamin.
Now, the cruise lines is preparing to spread love on Earth in the heart of New York City with an exclusive Love By Britto Pop-Unce this Valentine's Day.
In the last episode of Go princess todaywhich gives passengers a look at everything that happens aboard the love ship in February, the director of Sun Princess Cruise, Cole Bockman, details the exclusive gastronomic experience. It also lifts a glass to chef Rudi while marking its 50th Anniversary in the culinary world.
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Image and colon source; Princess cruises
The love of princess cruises by Britto Dining Experience is directed to New York
For two nights alone in February, Princess Cruises is taking his love for Britto Dining Experience from Sun Princess to the New York City coast for a special emerging event of Valentine's Day with a five -plates menu cured by the chef, inspired cocktails inspired in the heart, and the colorful and heart -filled designs of Romero Britto.
The exclusive event will be organized in Currets At Pier 59 on the coast of New York City for only two nights: February 13 and 14.
Experience is about celebrating love and hugging the spirit of romance.
“It's about love. It's about loving the appetizer, loving the main course, loving dessert, ”said Sami Kohen, vice president of Food and Drinks of Princess Cruises. “And couples will be loved more than ever.”
Related: Carnival Cruise Line brings a romantic event back
The menu presents creative presentations of heart -shaped dishes, including a capuchino of wild fungi with shaved truffles and salted with avocado and grenade tuna. For the main dish, guests can savor a res and wagyu meat duet or enjoy the Chilean lubina with Mousseline caviar. Dessert options will include vanilla salted SMIZE cream or decadent chocolate lava cake.
“But this is more than just food,” Bockman said. “It is about experiencing Britto's vibrant creativity in a way as unforgettable as romantic.”
The exclusive New York event will also offer guests the opportunity to drink bubbling from a champagne wall like the one in the Sanctuary Club aboard Sun Princess. Beyond being a Valentine's event, the emerging window is also a celebration of experiences aboard Sun Princess and a preview of what will come with the new princess Star of the cruise line that will launch this fall.
Chef Rudi Sodamin marks 50 years of culinary excellence in the sea
Together with Celebrating Love This, Princess Cruises is celebrating its culinary leader, chef Rudi Sodamin. On February 1 aboard Sun Princess, Princess Cruises acknowledged chef Rudi for her 50 -year -old culinary trip.
Chef Rudi joined the Princess Cruises team in 2022 when he was appointed the first chief of culinary arts of the cruise line, but the famous chef has been working at sea since the age of 23 when he became the chef of Younger kitchen in the cruise industry.
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“You can find the Rudi chef restaurants aboard the Carnival and the princess's cruises all over the world,” Bockman said. “From its innovative menus to its passion for excellence, chef Rudi has transformed the way we experience food on board.”
“Either a capricious dish of its specialized restaurant The Catch By Rudi or the intricate creations for Britto's love,” Bockman continued. “His work has established the standard for culinary art in the sea.”
Bockman also pointed out that the celebration of the cruise line held in Rudi's honor of chef “is a testimony of his dedication to a career of culinary excellence at sea, along with the creativity and joy he brings to each meal.”
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