Chef Silvia Manser, member of the restaurant association JRE-Jeuns Restaurateurs is going on an 18-day Cruise from Swan Hellenic to explore Antarctica, during this voyage she will be cooking signature dishes for the guests onboard. Chef Silvia’s participation is a highlight of the Maris project, a collaborative effort between Swan Hellenic and JRE-Jeunes Restaurateurs, aiming to redefine high-end cruise gastronomy with exclusive culinary experiences.
The collaboration seamlessly combines the culinary prowess of JRE chefs with Swan Hellenic’s luxury ships. These innovative chefs blend culinary skill with a dedication to tradition, sustainability, and locally sourced ingredients, offering extraordinary interpretations of the regions explored.
Michelin chef Silvia Manser, chef at the Truube restaurant in Gais, Switzerland, is set to embark on the Swan Hellenic SH Diana Cruise for 18 days. The cruise, titled „In Shackleton’s Footsteps,“ will sail from Ushuaia to Ushuaia, taking place from January 21 to February 7, 2024. Throughout this exceptional journey, guests will have the privilege of indulging in Chef Silvia’s signature dishes and attending a Gala Dinner featuring a specially curated menu personally presented by the chef. Additionally, Chef Silvia will captivate guests with a live cooking show and lead gastronomic excursions ashore, providing a unique opportunity to explore local culinary traditions and specialties.
As the cruise sails through Antarctica, guests will have the opportunity to observe the thriving wildlife, including penguins, seals, whales, and seabirds, in this formidable environment. A visit to the Falkland Islands, renowned for hosting endemic birdlife, and interactions with the locals further enhance the enriching experience. The voyage concludes with a crossing of the infamous Drake Passage before returning to Ushuaia.
Daniel Lehmann, President of JRE-Jeunes Restaurateurs, expressed his excitement about the collaboration, stating, “We are delighted to partner with Swan Hellenic. This is a unique opportunity for us to bring our international gastronomic expertise to discriminating connoisseurs on exceptional voyages around the world.”