RSSC-Regent Seven Seas Cruises introduced the debut of an array of innovative plant-based cuisine on menus across the fleet. Beginning on October 1, over 200 gourmet plant-based selections will be presented at breakfast, lunch and dinner to meet the tastes of luxury passengers who are following vegetarian or vegan lifestyles, or hunger to enjoy the more plant-based fare.
Regent's new dishes including Wild Mushroom Tart with Brittle Pie Crust, Red Pepper Coulis and Mushroom Duxelles; Falafel Fritters with Harissa Mayo, Mint, Capers, and Cucumber; Summer Berry Pudding Chantilly; Spiced Potato & Green Pea Samosas with Tamarind Chutney, showcase a range of cuisines such as Greek, Italian, Middle Eastern, Korean, Vietnamese, Mexican, Malaysian, Thai, and more.
Other menu highlights include light and refreshing salads and soups, Power Bowls and Poke Bowls, hearty pasta and noodles, and decadent items such as an Impossible Cheeseburger, Peach and Blueberry Cobbler with Cornmeal-Almond Topping.
Worldwide, over 9 of 10 plant-based meals are eaten up by people who are not vegans. Luxury passengers are increasingly interested in plant-based fare.
Regent Seven Seas' 200 plant-based selections will be integrated into the daily menus on the line's ships, instead of being listed on a separate menu. The offerings were developed by the culinary leadership team of the company under the direction of Bernhard Klotz, vice president of Food and Beverage, in concert with renowned chef, author, and culinary instructor, Christophe Berg.