Celebrity's New Change in Cuisine by Stan Thomas

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Celebrity's New Change in Cuisine
by Stan Thomas

Celebrity's New Change in Cuisine

Celebrity has already dribbled out info over the past few months about onboard features of the upcoming Celebrity Solstice: larger staterooms, glass blowing, nightlife elements, the Lawn Club. But they've saved the most important feature for last: a change in cuisine.

Gourmet dining has long been a hallmark of Celebrity. Celebrity was among the first to announce a celebrity chef--Michel Roux in 1995. But Roux is gone from Celebrity, and it's perhaps time for something new. In Roux' place at Celebrity now is Blau & Associates, which, while not exactly a household name, helped transform Las Vegas dining from cheap buffets to some of the trendiest restaurants in the world. Elizabeth Blau was most notably involved with Bellagio, MGM/Mirage, and, more recently, the Wynn Las Vegas. These hotels sport some of the coolest dining establishments in Vegas, and it's not just the food, it's the ambiance, too. When we dined at the Wynn in Vegas this September, we noticed the crowd was very boomerish--not coincidentally, the target market for the Solstice series ships.

Ten Restaurants For Solstice
Even the restaurant in Manhattan where Celebrity made the announcement this week about Solstice cuisine was symbolic--Per Se is not only noted for its cuisine and presentation but for its mood and surroundings. Adam Tihany, who created Per Se, as well as Le Cirque in New York and Seablue in Las Vegas, will be designing several of Solstice's 10 dining venues: the two-level Grand Epernay dining room, Tuscan Grille, and the casual Oceanview Café and Grill on the ship's lido deck. All promise unique features--the Grand Epernay, for example, will feature a two-story glass wine tower.

Along with Blau & Associates, Celebrity VP of Food & Beverage Jacques Van Staden is seeing to the menus of the different venues. And they will be very diverse. The Tuscan Grille steakhouse will have guests enter

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Posted on: February 13,2008

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