Gastronomy
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Alain Ducasse, a chef's taste for challenge
"Le Nuna, the only Alain Ducasse fine dining restaurant at sea, is a tremendous source of pride. By mastering the unique demands of life on board, we’re able to offer guests aboard Le Commandant Charcot a contemporary expression of haute French cuisine."
Tastings
Caviar by Maison Kaviari, Pata Negra from Berman Ibéricos, Pierre Hermé macarons, Bordier butter and cheeses, Château Virant olive oil, Valrhona chocolate, pastries and breads baked on board, decadent afternoon teas, culinary demonstrations… each day offers a new indulgence to savor.
Exceptional dining
Whether in an intimate setting or surrounded by panoramic views, fine dining takes center stage at sea. Aboard Le Commandant Charcot, reserve your table at Le Nuna—the only Alain Ducasse restaurant at sea.
On board Le Commandant Charcot
On board Le Lapérouse
On board Le Ponant
Anne-Sophie Pic: explorer of flavours
Escales revisits the rise of the world’s most starred female chef, now at the helm of eight restaurants.
The delicate art of Japanese gastronomy
Guest chef Mitsuru Tsukada returns to his roots on a culinary voyage through Japan.
Behind the scenes in the Bougainville kitchen
Meeting with Jérôme Lacressonière, director of Ducasse Conseil, and Amaury Bouhours, chef of Le Meurice Alain Ducasse.
Elevated gastronomy and polar exploration
Alain Ducasse’s cuisine enhances the extraordinary and magical landscapes explored by this high polar expedition vessel.
More inspiration
Upcoming departures, unique experiences, interviews, exploration or scouting stories — all brochures can be ordered in print or downloaded in digital format.