September 23, 2024by Gary Buchanan
The ultra-luxury cruise line has the equivalent of one chef for every seven passengers and has revealed how a revamped onboard dining experience will now be led by celebrity chef Franck Garanger.
Gary Buchanan
Journalist
Franck Garanger, Culinary Manager at Explora Journeys, leads the new restaurant concept
The Explora I was met with critical acclaim when it entered service in summer 2023, with particular emphasis placed on the exceptional cuisine served in each of the six restaurants.
But that’s perhaps something to be expected, given that Explora Journeys has the largest food budget in the cruise industry. The line’s culinary prowess is further evident when you learn that its ships have 129 chefs working in the restaurants’ multidisciplinary kitchens, which equates to one chef for every seven passengers, also making it the highest ratio by far in the cruise industry.
Since its launch, one of these flagship culinary venues has been Anthology, which until recently created a sensation and showcased culinary talent from around the world. Working with Explora Journeys’ Culinary Director Franck Garanger, a succession of the world’s most celebrated Michelin-starred chefs have created sumptuous tasting menus.
Despite the resounding success of this original concept, the restaurant has now transformed into “Anthology by Franck Garanger”, with the dynamic chef leading Explora’s world-class team putting his own name above the door.
The Explora II is the second ship in the fleet of the MSC Group's luxury brand
Talk to TTG Luxe during the recent inaugural for Explora II, When the latest iteration of Anthology was revealed, Garanger spoke proudly of his culinary career, spent both on land and at sea.
“I started at the Michelin-starred restaurant Le Vert d’Eau in Angers at the age of 16,” says the French-born chef. After stints at the Hôtel de Paris in Monte-Carlo and the Hôtel du Cap Eden Roc in Antibes, he worked with culinary luminaries such as Paul Bocuse, Alain Passard and Thierry Marx.
“In 1994, I decided to broaden my horizons and joined Silversea Cruises. Within four years, I was promoted to Executive Chef, at just 27 years old. I joined Oceania Cruises in 2003 as Culinary Director and today I am celebrating 31 years at sea with another incredible experience,” said Garanger, now 56. He was awarded the distinction of Maître Cuisinier de France in 2008.
His new concept for Anthology will now be available on Explora I and II. As Garanger explains, “I wanted to show my respect for the Italian pantry, but using French cooking techniques. From the renowned flavors of the truffle-rich countryside of Piedmont in the north, to the celebrated specialties of southern Italy, the menu is an ingenious display of creativity—each dish celebrates the finest local ingredients and the time-honored techniques and flavors of each region.”
Anthology’s culinary journey includes seven courses, plus two appetizers, a granita and a pre-dessert. There are three choices for each course, as well as a range of options for vegan and vegetarian preferences.
The 36-seat restaurant is the more intimate of these two elegant ships and is not free. It is worth noting that the cost is lower than the previous version of this restaurant concept on board the Explora I.
“This dining experience is offered at a more reasonable price,” Garanger comments. “I prefer the room to be full every night, so the price has to be realistic. This will also be the case for Explora III and IV.”
The Anthology tasting menu is available at €140 per person, with an optional wine pairing of selected premium Italian wines at €60 per person.
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