Italian molecular gastronomy began in January 2002 when Ettore Bocchia, the Michelin-starred chef at the Grand Hotel Villa Serbelloni in Bellagio on Lake Como, teamed up with Davide Cassi, Matter Physics lecturer at the University of Parma The two masters experimented with a brand new form of food preparation – and the results will be introduced on Europe’s largest cruise ship, the Costa Concordia when it sets out on its Grand Inaugural Cruise in July 2006.
Two of the five restaurants onboard the Costa Concordia, Costa Cruises’ new flagship, will be supervised by Ettore Bocchia: the Club Concordia and the Ristorante Samsara. Both establishments will offer unique dishes giving Costa Cruises’ guests the privilege of experiencing an innovative way of cooking.
By observing the molecular linkage of foods during the processes of mixing, cooking and cooling, Bocchia has succeeded in creating new taste sensations and textures quite naturally. The advantage is that this innovative technique fosters and enhances the properties of the basic ingredients, resulting in dishes that are both light and tasty.
Guests on the Costa Concordia will be able to treat themselves to an unforgettable dinner in the refined elegance of the Club Concordia, with advance booking only. This à la carte restaurant is tailor-made for special soirées and offers diners the opportunity to savour the executive chef’s molecular cuisine in a romantic candle-lit atmosphere.
Dedicated mainly to guests of the Costa Concordia’s Spa, the Ristorante Samsara will serve specially devised delicious health food dishes. One of the main features of the Costa Concordia is the Samsara Spa, which extends over 2000 m2 and is the world’s largest floating wellness center. Here, for the first time, people can actually book cabins and suites inside the Spa and so immerse themselves in an Oriental-style spa experience that will fill all their senses.
“Wellness cruisers” will be greeted with the special Welcome Ritual (including unlimited entry to the Spa itself and the Thalassotherapy Pool) and will have the privilege of being able to choose the Ristorante Samsara with its innovative dishes, all based on the principles of molecular gastronomy, subject to strict dietary and nutritional control, and aimed at extending the concept of wellness to the dining table.
Marco Rosa, UK Managing Director for Costa Cruises says: “The introduction of molecular cuisine on board a cruise ship marks the first time a cruise line has purposely designed a menu with the wellness-focused traveller in mind. Costa has always been synonymous with great cusiine. Now we have even more options available to holidaymakers who want more than an extra notch on their belt when they come back from a glamorous getaway.
“The Samsara concept when combined with the delicious molecular cuisine is truly the finest wellness package available onboard a passenger ship. We look forward to introducing the concept across our line over the coming years.”
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