Silversea spokesman Brad Ball told us today that two fresh culinary partnerships are in the works for the new-build. One is with Italy's Slow Food Association, which promotes the slow food movement that began in Italy in the late 1980's to combat fast food and revive local culinary traditions. Now part of a global phenomenon, slow foodies are all about taking interest in what they eat and where it comes from.
The Slow Food Association's partnership with Silversea is still in the development stage, Ball tells us, but the organization will likely have a hand in creating the menus at La Terrazza, Silversea's indoor/outdoor restaurant, which will serve authentic Italian cuisine a la carte at dinnertime. Ball says more details will be announced soon.
The second dining-related dish involves dessert -- more specifically, swanky sweets. Signature desserts by famed Belgian chocolatier Pierre Marcolini will be available as a "farewell confectionary gift" after meals in Le Champagne, the ship's Relais & Chateaux outpost, and in Seishin. Passengers can look forward to macaroons at Le Champagne and, at Seishin, dark chocolate squares from Marcolini's "Saveurs du Monde" (flavors of the world) collection.
Note: There will be fees for dining in Seishin and Le Champagne, but they have not yet been determined.
Silver Spirit will debut on December 23, 2009 with an 11-night maiden voyage from Barcelona to Lisbon. After an Atlantic crossing, the ship will embark on a 91-day South America voyage. Once its inaugural season has finished, Silver Spirit will spend the summer in the Mediterranean before repositioning to the Caribbean for autumn and winter cruises.
--by Melissa Baldwin Paloti, Managing Editor