In three weeks, Crystal Symphony will set sail in Oslo on an epic 18-day voyage to the North Cape en route to Antwerp. While the journey affords numerous opportunities for adventurous pursuits at the top of the world, the adventure on board promises to be delicious. It’s a Wine & Food Festival themed Experiences of Discovery voyage, which always means special menus, cooking demos from top culinary experts, and plenty of chances for taste testing.
This particular sailing boasts an extra bonus for foodies, as the first ever Wine & Food Festival to feature a guest star chef who specializes in vegetarian cuisine. Paul Ivic is the chef de cuisine of TIAN in Vienna, and can count some of the world’s most coveted international accolades as feathers in his chef’s hat – 1 Michelin star, 3 Gault-Millau Toques, 92 points in the Falstaff Restaurant Guide, un Trophée Gourmet A la Carte, and on and on.
Born in Serfaus, Tyrol, with Croatian roots, Paul has been awarded for consistently showing the potential and variety of vegetarian dishes.
Defining vegetarianism as abstaining from meat and fish, therefore, does not agree with him, because abstaining has invariably something to do with deprivation. He ensures that guests never feel deprived of anything when enjoying his specialties. His goal is to express joy and pleasure in life through his cooking, while demonstrating that vegetarian food can be rather sexy.
“There are a lot of meat eaters among my guests who tell me that they didn’t miss fish or meat at all, and that is the biggest compliment for me,” says Paul. “I don’t want to convert anyone but let them taste and feel how wonderfully diverse the taste beyond fish and meat can be.”
Guests on Crystal Symphony have the fortunate opportunity to explore just how “sexy” Paul’s inspired vegetarian cuisine can be.