New Uniworld Dining Choices: From Local Food to Cooking Classes

River Royale western France Blaye Photo courtesy of Uniworld Editorial Use Only

This year, Uniworld Boutique River Cruise Collection introduced several new food experiences and offerings on its voyages. These additions include progressive dinners, chef-led cooking classes, open-air dining venues and farm-to-ship meals.

The cruise line offers its progressive dining on each of its Super Ships. This unique experience takes guests to a different location on the ship for each course, starting with appetizers in the galley, for example, and ending on the top deck with dessert. Menus vary with the chef, destination, season and region.

Uniworld’s alternative dining provides guests with the option of creating a meal with the ships’ chefs. On S.S. Joie de Vivre, passengers create a seven-course meal at the ship’s restaurant La Cave du Vin, making foie gras, lamb de Provence and regional desserts and cheeses. At L’Osteria, aboard the River Countess, participants learn to create and cook Italian antipasto, al fresco pizza, breadsticks and more.

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Uniworld’s ships choose their food and beverage options based on the regions they sail through. Meals often are created with meats and vegetables sourced from and native to the specific regions guests visit. The ships’ bars also take cues from the regions guests pass through, serving local craft beer, special cocktails inspired by the destinations visited and wine from nearby vineyards.

This story originally appeared on www.travelagentcentral.com.

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