From a tapas workshop at a cooking school in Barcelona, to a lesson in the art of making pesto at one of Genoa's finest restaurants, to a French pastry class at L'Oasis in Cannes, we offer an array of Mediterranean shore tours tailored to the traveller who is an epicure at heart. This year our destination experts have designed literally dozens of optional shore excursions to showcase the culinary traditions of this fascinating region.

Why not follow in the footsteps of Julia Child (the famous American chef portrayed by Meryl Streep in the hit movie "Julie & Julia") and try your hand at French cuisine? Unlike Child, you don't have to spend months studying at Le Cordon Bleu in Paris; instead, you could join a culinary adventure like our Market Visit & Cooking Class in Sète, France, and have fun getting hands-on experience creating Mediterranean cuisine with southern French finesse.

Or, just watch the tour as it takes place in this video … and be inspired to get creative in your own kitchen:

The Market Visit & Cooking Class in Sète will be offered again on Silver Wind's Voyage 2025, sailing 1 August, Lisbon to Monte Carlo.

Once you unleash your inner chef, who knows where it might lead? Le Cordon Bleu in Paris? Or maybe the Relais & Châteaux L'École des Chefs? That's our new interactive cooking school, by the way, and it's featured on 5 more Silversea voyages this year:

Northern Europe Voyage 1026: Silver Cloud, 1 - 11 September, Reykjavik to London.

Mediterranean Voyage 2033: Silver Wind, 20 - 30 October, Nice to Istanbul.

Africa & Indian Ocean Voyage 2035: Silver Wind, 9 - 25 November, Athens to Dubai.
 
Caribbean Voyage 5039: Silver Spirit, 22 November - 2 December, roundtrip from Ft. Lauderdale.

South America Voyage 4034: Silver Whisper, 3 -19 December, Santiago to Buenos Aires.

The Relais & Châteaux L'École des Chefs programme offers a special culinary curriculum and entertaining events hosted by Silversea executive chef David Bilsland. Educated in classic French cooking, Bilsland's career includes several years as a chef instructor at Le Cordon Bleu culinary school in London. 

The curriculum for each of these cruises is carefully designed to celebrate the cultural flavour of the ship's itinerary. Highlights include specialised workshops covering a range of topics from basic knife skills and kitchen terminology to sauces and baking; cooking demonstrations with wine pairings and interactive Q&A sessions; lively cooking competitions between Chef Bilsland and the ship's own culinary team; a "Lunch and Learn" event offering small groups of guests a chance to sample a delicious meal of specially prepared dishes; and inspired "Take It Home" recipes that will give you an edge when entertaining at home.   

Also offered on certain voyages, when the itinerary permits, is a "Market to the Plate" experience that provides an escorted tour of a local market followed by a cooking class, and a "Culinary Outing," an instructor-escorted excursion to a local restaurant, hotel or other venue where you can enjoy a unique culinary exploration.  

When you blend a generous helping of culinary enrichment with a love of travel and adventure, you cook up one of the best holiday deals at sea. Bon appétit!

 

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