|In 1994 Windstar announced a partnership with acclaimed celebrity
chef and restaurateur Joachim Splichal, co-founder of the Patina
Group in Los Angeles, California. Founded in 1989, Splichal and
the Patina Group have achieved an unequaled level of growth, success
and achievement within the restaurant and hospitality industry.
They have garnered many prestigious awards including recognition
from Zagat Surveys, The Wine Spectator and James Beard Society.
Most recently, Splichal was named “Restaurateur of the Year” by
Bon Apetite/Food Network American Food & Entertaining Awards
for his significant conribution to the epicurean world. Windstar’s
award-winning Signature Cuisine consists of over 380 innovative
recipes. Splichal has provided consultation and training forWindstar
chefs, as well as created new recipes in 1998 for the newly acquired
Wind Surf and its alternative,
Splichal-inspired restaurant, The Bistro. In 2000, 100 recipes were
added. ‘Splichal Signature’ cuisine gives Windstar guests
the most satisfying gastronomical experience at sea.
of Lean: Jeanne Jones
Windstar has complemented its Signature Cuisine, with a selection
of “spa cuisine” alternatives. Meeting the American Heart
Association’s guidelines – chef Jeanne Jones created Windstar’s
Sail Light and Vegetarian menus, with healthy options for all meals.
Jones’ lighter menus maintain nutritional value and taste integrity.
“We’re talking about moderation in calories and fat grams,
here, not deprivation in taste and standards,” says Jones. That
concept was extended by developing a lacto-vegetarian menu as well.
These dishes contain no meat or meat byproducts, however some use
eggs. All menus note calories, fat grams, dairy and egg ingredients.
Guests may always request to view the recipe before ordering. An author
and syndicated columnist, Jones has developed spa menus for Canyon
Ranch, the Pritikin Longevity Center and the Four Seasons Hotels.
It’s Not What You Wear
Who says fine dining requires a dress code? One of the things that
sets Windstar apart from other luxury cruise lines is the classic
resort environment we’ve created on board. Look around The Restaurant
and you will see people dressed beautifully, yet casually. No jackets
or ties required here. The attitude is understated, the feeling relaxed.
Dining on board is a celebration of that very same individual spirit.
When and with whom you dine is your choice as there are no formal
reservations or table assignments. Our extensive wine list has been
designed to complement our menus and enhance your senses. Sample the
flavors of regional vineyards wherein the world you are sailing. Popular
varieties are also available from award-winning wineries in California,
Oregon, France, Australia, South Africa, New Zealand, Chile and Argentina.