Seabourn to Introduce Regiis Ova Caviar Throughout Fleet

Seabourn Sojourn
Seabourn Sojourn

Seabourn will transition to serving Regiis Ova caviar during the first part of 2019 as current supplies are used and replenished. The luxury cruise line is making the switch as a result of its ongoing culinary partnership with Chef Thomas Keller, who co-founded Regiis Ova with Shaoching Bishop, the former CEO of Sterling Caviar and Tsar Nicoulai Caviar.

Keller and Bishop’s new caviar company, taken from the Latin Translation for “Royal Egg,” has selected Siberian Reserve (Acipenser Baerji) from a family owned and operated farm in the fishing village of San Gregorio de Polanco in Uruguay. Regiis Ova’s chosen variant offers a variety of shades and a subtle yet slightly sweet buttery flavor. Its eggs provide a delicate texture with notes of walnut and dried fruits.

Seabourn began its partnership with Keller in 2015. He has designed dishes in venues across the company’s ships and had his own dedicated restaurant The Grill by Thomas Keller. Styled like American restaurants from the 50s and 60s, The Grill serves updated versions of iconic dishes. Keller’s restaurant is open to passengers aboard all five Seabourn ships.

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Seabourn is a member of World’s Leading Cruise Lines, an alliance that includes Carnival Cruise Lines, Holland America Line, Princess Cruises, Cunard Line, Costa Cruises, AIDA, P&O Cruises UK, P&O Cruises Australia and Fathom. It is also an official cruise partner of UNESCO World Heritage.

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