Cruise & Ferry Review - Spring/Summer 2024

137 Queen’s chef de cuisines Maarjo Rang and Merike Kald, and features dishes made from local seasonal ingredients. They include fresh seafood and fish for the crayfish and lobster course, as well as the Pähkla trout course. Meanwhile, the vegan option features home-made almond cheese, Jerusalem artichoke, and black salsify terrine and local jams. “To characterise the menu in a nutshell, I would say it is local, sustainable and surprising,” says Rang. “Our inspiration lies in the culinary traditions we both grew up with and the islanders’ sustainable way of life. When creating the menu, we wanted to highlight the local small producers of Saaremaa who provide, for example, the Viking salt and juniper mustard used in the menu, to name a few. Pähkla trout, which comes from my native village, is raised in natural spring water, and I recommend it to all seafood lovers.” Immersive experiences Many cruise lines offer the opportunity for guests to learn about the origins of the food they eat while onboard the ship, take home new skills by participating in interactive food and beverage-based activities, or enjoy an exclusive dining experience. Carnival Cruise Line, for example, is offering a cooking class onboard Carnival Jubilee that is curated by chief culinary officer Emeril Lagasse. Guests will learn how to prepare and cook a three-course meal using recipes including Lagasse’s New-New Orleans pasta, shrimp and okra gumbo with filé and strawberries Romanoff. Meanwhile, Cunard has partnered with Michelin-starred chef Michel Roux to bring Le Gavroche, his former London-based restaurant, to Queen Anne and Queen Mary 2 when they sail in Norway in 2024. Roux will be overseeing two five-day residencies onboard Queen Mary 2, where up to 60 guests per event can dine on a five-course tasting menu featuring his signature seafood dishes. He will also host a five-day residency onboard Queen Anne which is available to 50 guests. Photo: Tallink Group Tallink Group’s ‘inspired by Estonian islands’ menu is made using fresh, local ingredients from the Nordic region