AmaWaterways has introduced its induction into the celebrated French culinary affiliation, Tables et Auberges de France—the primary for a river cruise line.
Now in its 26th 12 months, the culinary group acknowledges practically 2,000 impartial institutions, starting from prime eating places to small nation inns and, now, river cruise ships for his or her culinary excellence utilizing regional flavors and regionally sourced substances. Thus, AmaWaterways, its culinary director, Robert Kellerhals, and the road’s 20 ships at the moment are acknowledged inside the just lately launched culinary information, “Tables et Auberges de France & Worldwide 2021 White Information.”
Chef Kellerhals works with a workforce of 5 company cooks to craft revolutionary dishes utilizing native and artisan merchandise sourced primarily from family-run farms alongside the worldwide rivers the place AmaWaterways operates voyages.
“I always try to create new, revolutionary culinary experiences for our company, and I proceed to be so impressed by the numerous locations we go to,” mentioned Chef Kellerhals in a written assertion. “The culinary world is consistently evolving and I sit up for persevering with to boost the culinary expertise throughout AmaWaterways’ ships.”
AmaWaterways has a robust deal with farm-to-table choices and specialty eating places that provide connoisseur eating. “Culinary excellence is one among my private passions and a key component of our river cruise expertise,” added Rudi Schreiner, AmaWaterways’ president and co-founder. For instance, AmaWaterways affords epicurean-focused shore excursions. Visitors can immerse themselves in regional foodie experiences similar to visiting a native resident’s residence to see an indication of conventional Bulgarian Banitsa pastries or study centuries-old winemaking traditions at winemaking property.
As the road returns to international rivers this summer time, “e sit up for persevering with to exceed culinary expectations of all who embark on their journey with us,” Schreiner mentioned.