Full Plates

How does a leading cruise line ensure its food beats the best of what can be found on land? For Regent Seven Seas Cruises, it’s by sending its top culinary minds to one of Europe’s gastronomic capitals

RICK JORDAN

INSIDE LES HALLES MARKET in Narbonne, in the south of France, a palatial gâteau of ironwork that dates to 1901, some stallside theater is happening. From the counter of Chez Bebelle, proprietor Gilles Belzons—a large wolfish figure who once played rugby for Narbonne—picks up a megaphone and hollers across to the charcutier opposite. In return, he receives two bags of meat, thrown high above the customers and into Belzons’s waiting hands, ready to become the next order of steak bavette. Watching with bemused interest is a group of men in polo shirts emblazoned with the Regent Seven Seas Cruises logo. They’re not passengers on a shore excursion but a team from the cruise line, a mixture of chefs, culinary advisers, and VPs who have traveled here on what Regent calls a…

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Conde Nast Traveler (Digital) - 1 Issue, December 2022

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