Central de la charla de la travesía

PAPÁ NOEL CLARITA, California. (2 de abril de 2007) - combinando mejor-amó a favoritos y las tradiciones con las tendencias culinarias contemporáneas, princesa Cruises debuting un arsenal de las iniciativas epicúreas que representan los cambios más arrebatadores de la línea a su programa alto-mirado del alimento y de la bebida.

La princesa' dos naves nuevas debuting este mes - princesa esmeralda y la princesa real íntima - será los primeros recipientes para ofrecer estos realces, que incluyen precio completamente nuevo del sitio que cena con una presentación moderna, servicio realzado del buffet, la cocina reajustada en los restaurantes alternativos, y los tactos especiales tales como galletas y leche de una tarde las “rompe” ofreciendo fresco-de--horno las galletas suave-cocidas al horno entrega, y de la en-cabina la pizza hecha en casa renombrada de la princesa'.

“Nos esforzamos siempre mantener nuestro programa culinario fresco y actualizado, reflejando ambos las tendencias que cambian y qué nuestros pasajeros nos dicen gozan,” dijo a Peter Tobler, vice presidente del alimento y de las operaciones de la bebida para la princesa. La “princesa tiene una historia larga de las tradiciones culinarias de la firma, y deseamos celebrar éstos mientras que introducían una nueva variedad de platos clásicos modernos y de servicio contemporáneo. El resultado es un reajuste significativo de nuestra experiencia del sitio que cena que pensamos que nuestros pasajeros amarán, basado en la prueba nosotros han hecho.”

El cambio más sensible será los nuevos menús y presentación en los comedores principales. Los ricos en la opción, los menús presentarán los platos que ofrecen combinaciones no tradicionales, sabores sofisticados, influencias étnicas y la preparación experta. Los pasajeros también encontrarán una selección más amplia de un precio más ligero, señalada con insignias “de un balneario del loto”. La loza blanco-en-blanca y hermosos de gran tamaño, contemporánea cuero-limitan menús showcase la cocina.

Equipo culinario de las operaciones de la princesa las' nuevas iniciativas culinarias fueron diseñadas después de meses de la colaboración entre princesa' incluyendo los cinco cocineros corporativos, que juntas traen décadas del shipboard y de la experiencia del landside a su arte. Conducir al equipo es princesa de la continental (y nativa', Alfredo Marzi, veterano culinario de 35 años con la línea de la travesía, que combina su pasión para el cocinero principal italiano) la cocina con un instinto dramático.

“El resultado emocionante del esfuerzo de nuestro equipo culinario es la introducción sobre de 1.350 platos nuevos del almuerzo y de la cena,” Marzi dicho. He further explained that the line’s new menus were developed as part of Princess’ C.H.E.F. program, which was launched last year to celebrate Princess’ Culinary Heritage of Excellence in Food by fostering culinary initiatives to delight passenger palates, celebrate signature dishes and dining experiences, and introduce new products and educational opportunities for passengers and culinary staff alike.

The new epicurean experiences have also been extended outside of the main dining rooms to the alternative restaurants, the 24-hour buffet restaurant or even to passenger cabins. “We want our passengers to know that wherever they choose to enjoy their meal or snack, that they’ll enjoy a signature Princess experience,” added Tobler. “For example, our passengers rave about our homemade Italian-style pizza, which they can now have delivered directly to their cabins.”

The company’s culinary enhancements include:

New Dining Room Fare -The new menus have re-designed the dining room meal to give passengers the ultimate in flexibility in planning their culinary experience. Instead of many specified courses, diners may now choose from a greater variety of starters, main plates and desserts to compose a menu to his or her liking. The famous Princess pasta dishes will be re-emphasized, as will a larger selection of healthy Lotus Spa dishes, now available on the luncheon menu. Those who enjoy sleeping in on lazy sea days will appreciate the “Late-Late Riser” category - breakfast favorites offered at lunchtime.

Among the culinary arts trends represented in Princess’ latest menus are Pan-Asian fusion dishes, Mediterranean and Latin American-inspired plates, specialty sandwiches and bite-sized desserts. Taking center stage will be such global ingredients as pomegranates, figs, unique herbs and spices, aged meats, ginger, salsas, relishes, aromatic oils, vinaigrettes and exotic mushrooms. A wider choice in breads such as whole-grain, flatbread and focaccia will also be featured, as will an emphasis on pan-seared, grilled and braised items.

Contemporary Presentation - When sitting down to enjoy the new flavors in Princess dining rooms, passengers will also notice a modern, new tableware look featuring custom-made white, oversized china to showcase the cuisine. In addition, the menus will be presented in rich leather covers and with a completely new layout that easily guides passengers through designing their perfect multi-course meal.

Signature Surprises - The long-time popularity of Princess’ homemade Italian-style pizza inspired the company to offer a new cabin delivery service of its renowned pies. For a nominal $3 service charge, the pizza will arrive in a traditional pizza box with plates, napkins and cutlery. A number of varieties will be available, including the oft-ordered cheese, pepperoni and a daily special pizza.

When Crown Princess debuted last year, Princess discovered that passengers fell in love with the warm, freshly baked cookies and the enticing aroma that wafted through the atrium every afternoon. After serving more cookies in one day than during an entire cruise aboard the line’s other ships, Princess knew it had a winning combination - a daily afternoon “cookies and milk break,” featuring straight-from-the-oven soft-baked cookies, with a different flavor featured each day.

Alternative Restaurant Offerings - Princess’ popular Sabatini’s Italian trattoria, introduced nearly a decade ago, has undergone a modernization as the traditional fare is presented with the same number of tantalizing courses, but with a lighter twist in keeping with the tasting menu concept. As well, the line’s steakhouse restaurant has been re-defined to incorporate the new steak and seafood menus which have proved so popular after debuting aboard Crown Princess.

Enhanced Buffet Service - When passengers visit the buffet restaurant, they will find an experience that is more in keeping with a dining room than a 24-hour eatery. Tables will be pre-set with cutlery and napkins meaning these items will not have to be collected while selecting meals and snacks. Servers will be standing by to provide beverage service to each table, whether passengers order self-service selections or bar items.

Princess’ new culinary initiatives will gradually roll out to the rest of the Princess fleet this year and next.

Emerald Princess debuts April 11 for an inaugural schedule of Greek Isles and Mediterranean voyages. A week later on April 19, Royal Princess joins the fleet to offer a collection of Connoisseur Mediterranean and Holy Land voyages. On May 12 the two ships will meet for a historic dual christening ceremony in Santorini, Greece, set in the port’s dramatic crater-formed harbor.

Additional information about Princess is available through a professional travel agent, by calling 1-800-PRINCESS, or by visiting the company’s website at www.princess.com.

Categories: Cruise News
Tags: cruise programs, cruise ship dining, Princess Cruises