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Bon Appétit Travel Series
The Bon Appétit Travel Series serves up exclusive cruise and land vacations designed to delve deep into culinary adventures. You will have the opportunity to immerse yourself in destinations around the world through invitation-only culinary experiences such as hands-on cooking classes, food and wine pairing dinners, and much more.
This fall, join fellow guests aboard the Crystal Symphony for the opportunity to enjoy private events with celebrated guest chef Susur Lee on board exclusively for our group. Mix and mingle with Chef Lee during exclusive epicurean experiences and interactive demonstrations that will reflect the taste and style of the region, as well as his own culinary character.
11-night East Coast Classics Cruise, From New York to Montreal, October 11 to 22 featuring Executive Chef Susur Lee
See all our Bon Appétit Travel Series departures
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Spicy Deals
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Featured Hotel
Milestone Hotel
It's not just the thoughtful yet discreet service levels at the luxury five star Milestone Hotel that continually gain this intimate boutique hotel the title 'Best Hotel in London'. Now a firm favorite among luxury-seeking travelers, The Milestone is cherished for all its many special qualities & its luxury five star hotel standards. Bedrooms, suites, and apartments that deliver the absolute ultimate in luxury, comfort and convenience.
Check out this exclusive offer that includes:
- Full English Breakfast daily
- Welcome gift from General Manager
- 20% off spa treatment throughout stay
- Early check-in*
- Late check-out*
- Upgrade to the next room category*
*Subject to availability at time of arrival/departure.
Click here to find out more about this exclusive offer.
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Events
The 4th Annual Bon Appétit Café is headed to Lincoln Center with New York’s Mercedes-Benz Fashion week, welcoming food and fashion lovers alike. Bon Appétit will host a casual grab-and-go café for lunch as well as a chic wine bar for evening drinks and small plates.
Enjoy a lunch menu of delicious soups, salads, sandwiches and desserts inspired by top designers and prepared by the best chefs including Mario Batali, Cat Cora, Rick Bayless, Daniel Boulud, Michael White and more.
When: Sunday, September 12 – Thursday, September 16
Where: Avery Fisher Hall (64th Street and Columbus Avenue)
For additional details, visit BACafe.com
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Speak with a Bon Appétit Travel Specialist who can:
- Handle all of your travel needs. One call does it all.
- Give you access to Exclusive Privileges: You will enjoy a wide range of exclusive benefits when you book a cruise, hotel or resort.
- Craft travel experiences that will exceed your expectations.
- Offer Knowledge & Destination Expertise: and can share invaluable personal insights to ensure your travel experience is unique and memorable.
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Featured Destination
Cool Copenhagen, Hot Restaurants
By Nathalie Jordi
From the Bon Appétit June 2010 issue
Photography by Kevin Cooley
Innovative chefs are taking exquisite local ingredients to new heights in Denmark's seaside capital—the new must-visit foodie destination.
When chef René Redzepi dreams up desserts for his restaurant, Noma, in Copenhagen, it's fair to say he thinks beyond the blueberry. What smells surround a blueberry bush? he wonders. What's the soil like where blueberries grow? What grows next to the blueberry, and at what time of year? The wheels in his boyish, blindered brain whir, and his talented staff gathers round to execute the vision. In this case? A feather-light confection of blueberry sorbet, thyme flowers, pine granita, wood sorrel, heather, and woodruff, presented by a 32-year-old chef blithely exhorting Noma's diners to enjoy the "feeling of walking through the forest."
Hungry for more? Click here to read the complete article.
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Featured Recipe
Tagliatelle with Fresh Corn Pesto
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is reimagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara. Click the below link for the rest of the menu.
6 First-Course Servings
Ingredients
- 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
- 4 cups fresh corn kernels (cut from about 6 large ears)
- 1 large garlic clove, minced
- 1 1/4 teaspoons coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese plus additional for serving
- 1/3 cup pine nuts, toasted
- 1/3 cup extra-virgin olive oil
- 8 ounces tagliatelle or fettuccine
- 3/4 cup coarsely torn fresh basil leaves, divided
Complete list of ingredients and preparation
Recipe by Ian Knauer
Photograph by Nigel Cox, August 2010 issue
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From The Captain's Table
Another exclusive feature: interviews with popular captains of luxury cruise lines about their favorite dining experiences both on board and in ports of call.
Captain Egil Giske
Master of Crystal Symphony
“From my perspective, it’s very difficult to get close to beating the service and the food we receive on board our ships. If I have to chose one of them I would have to say that I prefer Nobu Silk Road. As I come from an Island off the coast of Norway and grew up with the ocean, I must say that seafood is my favorite dish.
However, I do not pass on a good steak either. One of my best experiences, when it comes to steak would undoubtedly be Moishe’s Steakhouse in Montreal.
When it comes to a seafood experience on shore side, I would have to mention Bar Harbor, Maine. To enter a restaurant and receive an apron before you are seated at the table and then being served with a freshly cooked “Maine lobster” is an experience that is hard to be beaten.”
Learn more about the Captain
Learn more about the cruise line
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