Seabourn has today announced that they will be introducing Regiis Ova caviar to their fleet of five ships.
The introduction of Regiis Ova, is an extension of Seabourn’s culinary partnership with Chef Thomas Keller through his new caviar company.
Co-funded by Thomas Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar and meaning Royal Egg in Latin, Regiis Ova partners directly with sources of sturgeon farms that have met the standards of Chef Keller’s restaurants, including The Grill by Thomas Keller.
Regiss Ova has carefully selected Siberian Reserve (Acipenser Baerri) from a family owned and operated farm in the fisherman village of San Gregorio de Polanco on the shore of Rio Negro in Uruguay.
“Our caviar service is renowned throughout the luxury travel industry, whether a guest orders it in one of our restaurants, on the pool deck while getting some sun, or even in their suite” said Gerald Mosslinger, vice president of Hotel Operations for Seabourn. “Regiis Ova caviar elevates this sought-after service even further with a product that is sure to please the most discriminating palate.”
Seabourn will be implementing the new caviar brand across the Seabourn fleet during the first part of 2019 as current stocks onboard are used and replenished.
For more information or a personalised quotation with Seabourn, please call our Seabourn cruise experts on 03331 22 44 66.