Silversea Cruises recently refurbished Silver Wind is to offer a revised selection of dining options which are to be hosted by Relais & Chateaux Grand Chef Jacques Thorel.
He, together with Silversea’s corporate executive chef; Rudi Scholdis have created 60 new dishes to go with the three-course dining options.
Some of the new dishes include; roasted wild boar with porcini mushrooms, breast of pigeon slow-cooked with foie gras and truffle shavings and layered partridge tart with rouennaise sauce.
Alongside the new dining options Silversea is to host a culinary arts cruise onboard Silver Wind in December.
For the full press release see The Cruise News.