SHIP SHAPE
Cruises once made a mockery of moderation: they were belt-loosening blowouts, infamous for high-calorie cocktails, poolside inertia and postdinner dinners (a k a midnight buffets). But now every cruise line is straining to be more health-conscious than the next. There?s a new emphasis on vegetarian and vegan options ? take SeaDream Yacht Club?s raw-food menu, designed with the Hippocrates Health Institute, which includes dishes like beet ravioli with pine nut cheese and tea-smoked portobello mushrooms. The once-cramped onboard gyms have turned into sprawling fitness centers with sophisticated equipment like Pilates Reformers or Nexersys fighting simulators. Crystal Cruises even incorporates fitness into shore excursions like rock climbing in Tasmania?s Blackmans Bay. And seaborne spas are also shaping up. Celebrity?s Reflection now has a D.I.Y. scrub bar, where passengers customize body treatments with different salts, sugars and herbs. Meanwhile, Norwegian?s forthcoming ship, Breakaway, includes a two-level health complex with a salt grotto (to alleviate respiratory and skin ailments), a dedicated room for spinning classes and a spa (above) offering services like acupuncture, teeth-whitening and Botox.
CAPTAIN COOKS
Quality, not quantity, defines the next wave of cruise cuisine. These specialty restaurants are a far cry from the lido deck buffet.
Remy, on Disney?s Dream and Fantasy: Despite its questionable rodent motif, this ?Ratatouille?-inspired restaurant serves serious cuisine (like apple-ginger langoustines) from the Michelin two-star chef Arnaud Lallement and his co-chef Scott Hunnel. Frette linens, Christofle silverware and Riedel glasses dress the tables; the cellar stocks rare vintages and cask-barrel Cognacs.
Sette Mari at La Veranda, fleetwide on Regent Seven Seas: Regent?s Italian-born chefs borrowed from their mother?s recipes when drawing up Sette Mari?s menu, which includes pesto gnocchi and veal scaloppine. Ingredients are either sourced from Italy or purchased fresh from port, and the dishes are all whipped up al momento.
Jacques, on Oceania?s Marina and Riviera: Jacques P?pin?s namesake restaurant draws from bistro classics: a fris?e salad with goat cheese, escargots ? la Bourguignonne, and, from the chef?s native Lyon, truffle- and pistachio-crusted sausages.
Source: http://tmagazine.blogs.nytimes.com/2012/11/13/agenda-cruising-food-and-fitness/
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