The World on a Plate: Aboard PONANT’s Gastronomic Voyages

There are journeys where food is something enjoyed between destinations. Then there are journeys where every plate becomes part of the destination.

PONANT’s gastronomic voyages belong firmly in the second category. These are not simply luxury cruises with more elaborate dinners. They bring celebrated chefs, sommeliers and culinary institutions on board, pairing the flavours of a region with the landscapes, history and cultures encountered along the way.

For Malaysians, this approach feels wonderfully familiar. We often remember a holiday through what we tasted: the market we wandered into, the local speciality we discovered or the dinner that somehow captured the spirit of an entire place. 

With PONANT, that conversation between food and travel continues at sea.

The French Art of Dining, Reimagined at Sea

Gastronomy is woven into the wider PONANT experience, not reserved only for its themed departures. The cruise line’s chefs work with the teams of Alain Ducasse and Ducasse Conseil, bringing a distinctly French approach to technique, presentation and hospitality.

Across the fleet, menus are supported by names associated with French culinary excellence. PONANT highlights caviar from Maison Kaviari, Pierre Hermé macarons, Bordier butter and cheeses, Valrhona chocolate, and bread and pastries prepared on board.

Depending on the ship and itinerary, guests may also encounter menus influenced by the coastlines being explored and ingredients sourced from local markets.

The setting changes too. There is Nuna aboard Le Commandant Charcot, described by PONANT as the only Alain Ducasse restaurant at sea; The Nautilus aboard Le Lapérouse; and Le Diamant aboard the sailing yacht Le Ponant, where the menu celebrates the terroir of the shores visited.

On selected gastronomy and oenology cruises, the experience goes further. Guest chefs create gala dinners, lead demonstrations and share the thinking behind their cuisine, while tastings and food-and-wine pairings add another layer to the journey.

Looking ahead, PONANT’s 2027 and 2028 calendar brings this philosophy to the Iberian coast, Norway’s fjords and the many culinary cultures of the Mediterranean. These are four of the most distinctive programmes currently scheduled.

A Gastronomic Journey Through the Iberian Coasts

25 April to 2 May 2027 | Lisbon to Tarragona | Le Boréal

Portugal and Spain make a natural stage for a food-led voyage. Between Lisbon and Tarragona lies a coastline shaped by Atlantic seafood traditions, olive oil, rice dishes, cured meats, regional wines and a deeply rooted culture of eating together.

PONANT’s seven-night Iberian programme is presented in alliance with Ducasse sur Seine. The route links Portugal’s elegant Atlantic-facing capital with Tarragona on Spain’s Mediterranean coast, allowing the culinary narrative to move between two countries with strong regional identities and an extraordinary respect for produce.

This is the sailing for travellers who prefer their luxury relaxed and sensory: historic waterfront cities, long meals, local markets and the pleasure of discovering how dramatically flavours can change from one coast to the next.

Norwegian Fjords: Ducasse Cuisine Against a Wilder Landscape

5 to 12 July 2027 | Bergen to Fredrikstad | Le Champlain

Norway may not be the first destination that comes to mind when imagining a gourmet cruise, which is precisely what makes this itinerary so intriguing.

Sailing with chef Christophe Saintagne in partnership with Ducasse Baccarat and Ducasse Paris, the programme includes two gala dinners and cooking demonstrations.

Outside the dining room, nature takes command: the waterfalls of Geirangerfjord, the towering walls of Lysefjord and the famous granite viewpoint of Preikestolen.

The cultural stops are equally appealing. Bergen’s Hanseatic heritage, Ålesund’s Art Nouveau architecture, the old town of Skudeneshavn and small fishing communities reveal a quieter, more textured side of Norway.

Here, the drama comes from contrast. Precise, elegant cuisine is served against a landscape of sea spray, sheer cliffs and immense Nordic skies. It is an inspired match for guests who want serious gastronomy without surrendering a sense of adventure.

Sicilian Gastronomy, Diplomacy and Heritage: When the Table Becomes Political

20 to 28 June 2028 | Round trip from Valletta | L’Austral

This may be the most unusual programme of the collection. Created with the Club des Chefs des Chefs, it explores not only what leaders eat, but how food can become a language of diplomacy.

The voyage is scheduled to welcome Gilles Bragard, founder of the Club des Chefs des Chefs; Fabrizio Boca, Executive Chef to the President of the Italian Republic; and Christian Garcia, chef of the Prince’s Palace of Monaco.

Guests can taste dishes associated with official State dinners, prepared by Boca and accompanied by the stories behind them. Talks and conversations examine how menus, ingredients and hospitality have been used to build relationships between nations.

Sicily and Calabria provide an especially rich backdrop. Volcanoes, fertile landscapes, ancient sites and layered Mediterranean traditions turn the itinerary into something broader than a culinary holiday. It becomes a journey through heritage, ceremony and the subtle power of sharing a table.

Culture and Islands of the Mediterranean: A Ducasse Journey Across Many Shores

29 October to 6 November 2028 | Tarragona to Valletta | Le Dumont d’Urville

The Mediterranean is not one cuisine but a mosaic of them. This nine-day voyage travels from Spain to Malta through the Balearic Islands, Sardinia, Tunisia and Sicily, revealing how centuries of migration, trade and conquest have shaped the food and identity of each shore.

Presented in alliance with Ducasse Paris, the route balances cultural landmarks with destinations known for strong regional traditions. Guests can move from the island character of the Balearics and Sardinia to the layered heritage of Tunis, then spend four ports of call exploring Sicily before arriving in Malta.

PONANT has not yet announced named guest chefs or detailed culinary events for this 2028 departure on its public itinerary. Even so, its inclusion within the gastronomy collection and collaboration with Ducasse Paris make it one to watch, particularly for travellers who want a broad Mediterranean journey rather than a cruise centred on a single region.

More Than a Cruise for Food Lovers

PONANT’s gastronomic voyages are designed for curious eaters rather than culinary experts. You do not need to recognise every technique or vintage to enjoy them.

The real pleasure lies in access: watching a chef at work, hearing the story behind a dish, understanding why a particular wine belongs to a place, and then stepping ashore to experience that place for yourself.

Their small-ship setting matters as well. The atmosphere is more intimate than a large resort-style cruise, allowing the guest chefs, speakers and destinations to feel genuinely connected to the journey rather than added as entertainment.

Some sailings lean towards wine and fine dining. Others explore island cooking, Nordic landscapes or even international diplomacy. What unites them is the belief that a destination can be understood not only through what we see, but through what it grows, prepares and serves.

PONANT Offers and Added Benefits Through Sedunia Travel

Planning ahead can bring meaningful savings, particularly for PONANT’s limited-capacity ships and special themed departures.

When you book through Sedunia Travel, our cruise specialists will check the best combination of PONANT promotions and Sedunia benefits available for your chosen voyage.

PONANT Bonus of Up to 30% for Early Bookings

PONANT’s fares reward travellers who reserve early, with savings of up to 30% on eligible staterooms and suites. The discount reduces as a departure fills, so the strongest savings are generally available when bookings first open.

First-Time Cruiser Offers

Guests travelling with PONANT for the first time may qualify for introductory or sponsorship savings, subject to the conditions of the prevailing offer.

Repeat Traveller Benefits

Returning PONANT guests may be eligible for additional recognition or savings based on their previous travel history. Sedunia Travel can verify the applicable benefit when preparing your quotation.

Flight Credits on Selected Departures

Sedunia Travel offers flight credits on selected promoted PONANT voyages, helping offset the cost of travelling from Malaysia to the embarkation point.

Solo Traveller Offers on Selected Sailings

Selected departures may be available with a reduced or waived single supplement, giving solo guests access to their own stateroom without the usual full surcharge.
Offers vary by sailing, booking date, cabin category and guest eligibility. They may be withdrawn as availability changes and can only be combined where the relevant terms permit.

Enquire About Your PONANT Journey with Sedunia Travel

These gastronomic departures offer very different experiences, from chef-led dinners in the Norwegian fjords to State cuisine and diplomatic stories in Sicily.

Choosing the right sailing also means considering the route, season, ship, cabin category and the wider journey from Malaysia.

Sedunia Travel’s dedicated cruise specialists can check the latest programme, availability and applicable offers, recommend the most suitable accommodation on board, and create a complete travel arrangement around your voyage.

This can include international flights, pre- and post-cruise stays, transfers, travel insurance and advice on dietary requirements.

Enquire with Sedunia Travel Cruise⁠ to start planning your PONANT gastronomic voyage for 2027 or 2028. Tell us which destination has caught your attention, and our team will check the available savings before creating a personalised journey around you.

Cruise schedules, guest chefs, activities, promotions and availability are correct at the time of writing and may change. Please confirm the latest programme and applicable offers before booking.

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