On the menu, you will find delicious breakfasts, à la carte dishes and diverse buffets, home-made pastries, bread prepared and baked on board, and a range of afternoon teas and luxury product tastings (pata negra, caviar, gravlax salmon, etc.). On board the Sisterships and PONANT Explorers, the menus are created in collaboration with Ducasse Conseil, the catering experts of chef Alain Ducasse. On board Le Commandant Charcot, the options are evolving thanks to Nuna, the only Alain Ducasse gastronomic restaurant at sea, with a menu created by the Michelin-starred chef. to cruising, we are able to offer passengers aboard Le Commandant Charcot contemporary French fine dining. Better still, we also strive to ensure that our cuisine retains a link with the natural world and local cultures. That’s why we make every effort to buy our supplies from local producers, particularly fishermen, on each stopover. ” Alain DucasseTama’a maita’i*Blending Polynesian flavours with international cuisine, the chef of Le Paul Gauguin creates sumptuous menus, to be enjoyed as buffets or à la carte.*Bon appétit11A REFINED tableOur delicate flavours will surprise you every day.“ By embracing all the constraints inherent 4
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