Michelin-starred Spanish chef Ramon Freixa will create new menu items for MSC Cruises that will be served across the fleet, in the main dining room and Yacht Club.
The partnership begins with two main dishes to be rolled out fleetwide in April 2018. The first, duck royal with cream of foie gras and onions will be featured on Elegant Night in the main restaurant. The second, glazed pluma of Iberian pork with sauteed vegetables, is exclusively for passengers sailing in the line’s Yacht Club. Yacht Club cruisers looking for a lighter bit can also enjoy a menu of tapas created by Freixa.
Additionally, Freixa will develop a selection of holiday dishes that will be available on cruises over Christmas and the New Year.
“We are delighted to welcome Chef Freixa to our already impressive line-up of international chefs and restauranteurs, each selected as leading global experts in their respective cuisines,” said Gianni Onorato, CEO of MSC Cruises. “Ramon Freixa is the perfect partner for us, sharing our strong Mediterranean heritage, the desire to innovate, a commitment to excellence and a real passion for food.”
According to MSC, Freixa is known for his ability to “create a balance between tradition and avant-garde…” He has been awarded two Michelin Stars and three Sol Repsol for his self-named restaurant in Madrid.
Working with MSC Cruises’ team of chefs, Freixa will complete in-depth, interactive training to enable all MSC Cruises’ chefs to recreate his signature dishes to the highest possible standards.
Chef Freixa joins five other internationally renowned chefs who are currently collaborating with MSC Cruises: Roy Yamaguchi, Joe Bastianich, Jean Philippe-Maury, Jereme Leung and Carlo Cracco.