AmaWaterways has announced its induction into the prestigious French culinary association, Tables et Auberges de France—the first for a river cruise line. 

Now in its 26th year, the culinary group recognizes nearly 2,000 independent establishments, ranging from top restaurants to small country inns and, now, river cruise ships for their culinary excellence using regional flavors and locally sourced ingredients. Thus, AmaWaterways, its culinary director, Robert Kellerhals, and the line’s 20 ships are now recognized within the recently released culinary guide, “Tables et Auberges de France & International 2021 White Guide.”

Chef Kellerhals works with a team of five corporate chefs to craft innovative dishes using local and artisan products sourced primarily from family-run farms along the global rivers where AmaWaterways operates voyages. 

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“I constantly strive to create new, innovative culinary experiences for our guests, and I continue to be so inspired by the many destinations we visit,” said Chef Kellerhals in a written statement. “The culinary world is constantly evolving and I look forward to continuing to enhance the culinary experience across AmaWaterways’ ships.” 

AmaWaterways has a strong focus on farm-to-table offerings and specialty restaurants that offer gourmet dining. “Culinary excellence is one of my personal passions and a key element of our river cruise experience,” added Rudi Schreiner, AmaWaterways’ president and co-founder. For example, AmaWaterways offers epicurean-focused shore excursions. Guests can immerse themselves in regional foodie experiences such as visiting a local resident’s home to see a demonstration of traditional Bulgarian Banitsa pastries or learn about centuries-old winemaking traditions at winemaking estate.

As the line returns to global rivers this summer, “e look forward to continuing to exceed culinary expectations of all who embark on their journey with us,” Schreiner said.

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