Having risen through the ranks at Oceania, Alexis is reimagining the Parisian bistro at sea, with new restaurant Jacques debuting on Allura this summer and on Vista in October
I never planned to cook at sea. I was born just outside Paris, in Fontainebleau. My mother worked in the army as a secretary, and it was her job that took us to Réunion Island when I was 12 – an experience that planted the seed. Her posting introduced me to a totally new world. I think that early collision of food and travel quietly shaped the career I’d go on to have.
There is a strong sense of legacy in French gastronomy. I trained at L’Arpège in Paris under Alain Passard, and at La Pyramide in Lyon with Patrick Henriroux – a classic restaurant founded by Fernand Point, the godfather of modern French cuisine. At Oceania, Jacques Pépin is regarded as the culinary patriarch. He was part of the team from the beginning and culinary director when we adopted the slogan The Finest Cuisine at Sea®. His food philosophy – high-quality ingredients, beautifully presented – is still at the core of what we do.
Oeufs mimosa (devilled eggs) are having a moment in Paris right now – I see them everywhere. I’ve introduced a version with smoked trout and caviar at Jacques. I’m also bringing more theatre and interaction to proceedings: beef tartare prepared tableside, a new dessert trolley. Of course, the classics – beef Rossini, duck à l’orange – remain untouched. I like to think I’ve inherited a fastidiousness about presentation. From Laguiole cutlery to the art on the walls, it’s the small details that underpin the experience.
I spend around 100 days at sea each year in my role as executive culinary director. I’m always developing dishes, working 18 months ahead to plan two-week menu cycles. One of my proudest moments was putting a chocolate mousse named Mamie Huguette on the menu in honour of my grandmother. I first made it with her when I was four or five.
Guests today are more curious and more engaged. They’re asking about regional cuisine, local sourcing, provenance. With 1,200 guests on board, procurement is a big part of the job. Most ingredients are brought on before the cruise departs, but if we get the chance to pick up something special en route, we do. Each itinerary now includes a Chef’s Market Dinner, with extra budget allocated for sourcing locally – cheeses, cultured butters, cured meats. Another career highlight was overnighting in Bora Bora. I went fishing with local fishermen at 5am and caught tuna that we served to guests that same evening. Spontaneity like that is rare in cruise dining – but when it happens, it’s magic.
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