Port to Plate: Renald Macouin’s Favorite Foods From Around the World

My passion for cooking took me far and wide at a young age – the U.S., Norway, Switzerland and soon, out to sea. This became the wonderful beginning of weaving travel with life as a chef, eventually bringing me to Oceania Cruises.

Having been with the Oceania Cruises family for more than 15 years now, what I love about our culinary experience is the amount of heart and soul that we pour into our dishes in order to serve you The Finest Cuisine at Sea. We are always evolving – we seek the best ingredients and flavors to create new, innovative recipes and dining experiences. We sail all over the world to exotic and diverse destinations, and our culinary program reflects this too. Our Executive Chefs bring local foods and specialties on board to prepare. We shop the markets to create fresh local dishes and delicious regional specialties that we serve at our Chef’s Market Dinners at Terrace Café. It’s just one of the many ways we bring you The Finest Cuisine at Sea throughout your voyage.

Not surprisingly, my favorite dishes take us on a culinary journey all around the world, from Tahiti to Thailand and Scotland to Argentina – and of course to my hometown in France. I hope you have a chance to try them all as you continue exploring the world with us.

1. TAHITI
   Poisson Cru
   There is no better place to enjoy fresh fish than on the beautiful island of Tahiti. When I am lucky enough to have the opportunity to be in Tahiti and French Polynesia, I will always choose poisson cru – delicious raw fish marinated with coconut milk and lime. This dish is great paired with Bière Tahitienne Hinano or white wines from the Loire. I must also mention that the fresh tuna delivered straight from the fishing boats to our ship in Tahiti is also not to be missed.
2. BANGKOK, THAILAND
   Tom Yum Soup
   Our ships regularly stay overnight in Bangkok which gives you the opportunity to go and explore this vibrant city at night. The night market is full of restaurants offering freshly prepared local cuisine to enjoy. The one food I always recommend is the tom yum soup – it’s a fragrant hot and sour soup usually prepared with shrimp. There is nothing better to accompany it on a warm night in Bangkok than a cold Singha beer.
3. ISTANBUL, TURKEY
   Baklava
   Istanbul is a special place and I particularly enjoy visiting the famous spice market where you can pick up some of the best baklava in the world. I find it is best enjoyed with the local specialty beverage, apple tea.
4. MONACO
   Grilled octopus with local olive oil
   My wife and I shared delicious grilled octopus while dining al fresco in the iconic surroundings of Monte Carlo, Monaco, just a stone’s throw away from where the ship docks in the harbor. It’s delicious accompanied with local olive oil from neighboring Nice, such as Lessatini, and a chilled glass of Pouilly-Fuissé. It makes for an unforgettable dining experience.

5. CHÂTEAU-GUIBERT/VENDEE, FRANCE
   Brioche Vendeen
   My hometown, Château-Guibert, lies in the Vendee region of France, which is well known for its soft, slightly sweet bread, brioche. Brioche Vendeen makes a delicious breakfast with coffee and homemade strawberry jam. Eating this in the morning with a strong black coffee is a taste of home for me. What you may not know about brioche is that there is a special wedding tradition in Vendee for guests to perform the “dance of the brioche” as part of the festivities. An enormous brioche, weighing up to 65 pounds, is offered to the bride, and the wedding guests take turns dancing while holding it aloft on a special platter – as was the case at my own wedding in 2016!
6. SCOTLAND
   Langoustine, scallops & turbo fish
   I now call Scotland home and the seafood here is superb. The langoustine, scallops and mussels caught here rival those found in all of the top seafood destinations in the world. When I’m home, I enjoy eating the mussels prepared in a classic manner – in a white wine cream sauce (moules a la crème). My favorite wine pairing for this dish is a nice Chablis or Muscadet.
7. BUENOS AIRES, ARGENTINA
   Argentinian beef and steakhouse
   Argentina is, of course, famous for its incredible asado tradition of beef prepared on open fire grill – you cannot visit without trying it. When I am in Buenos Aires, I always treat myself to a fantastic steak accompanied by a glass of malbec red wine. Buen provecho!

I’d love to hear what your favorite culinary experience was from your recent Oceania Cruises travels – tell us on our Facebook page.

About Culinary Director Renald Macouin
Renald Macouin inherited his passion for cooking from his grandmother, whom he spent his vacations with as a boy in his native France. He began his culinary training at age 15, developing his skills before moving to Florida for two years to work for famed chef Paul Bocuse. After some time in Oslo, Norway, and Rolle, Switzerland, Renald wanted a new challenge, and so he began his career at sea, working on a luxury yacht before joining Regent Seven Seas Cruises, working his way up to Executive Sous Chef. He joined Oceania Cruises in 2005, continuing his advancement over the years as Executive Chef, Traveling Senior Executive Chef and Corporate Executive Chef. Today he proudly serves as Culinary Director, overseeing the culinary operations of Oceania Cruises’ newest ships. When not sailing, Renald spends time between Vendée, France, and Glasgow, Scotland, where he now lives with his family.