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New Explora Journeys 3-Michelin Star Guest Chef Revealed For Anthology

New Explora Journeys 3-Michelin Star Guest Chef Revealed For Anthology

Explora Journeys, the premier luxury ocean travel brand under the MSC Group, proudly announces its collaboration with 3-Michelin star Chef Claude Le Tohic, Chef-Partner of O’ by Claude Le Tohic in San Francisco, to curate an unparalleled culinary journey for guests aboard EXPLORA I. Renowned for his expertise garnered from multiple Michelin-starred establishments, including Joël Robuchon at the MGM Grand, where he earned three Michelin stars, Chef Claude Le Tohic brings a wealth of culinary mastery to the table.

When Can You Experience The New Menu?

Anthology, a celebration of global culinary talent, welcomes Le Tohic as the newest guest chef to grace the unique culinary stage aboard EXPLORA I. As the third guest chef to showcase his culinary artistry at Anthology, one of the eleven culinary experiences offered on the ship, guests can indulge in Le Tohic’s curated menu from March until June 2024. EXPLORA I guests will have the exclusive opportunity to savour Chef Le Tohic’s creations, immersing themselves in a culinary “Ocean State of Mind.”

A Journey For All Senses

Chef Claude Le Tohic, acclaimed for his one Michelin-starred restaurant O’ by Claude Le Tohic in San Francisco, is an emblem of modern French cuisine. Bringing his unparalleled expertise to Anthology, Chef Le Tohic will delight guests as EXPLORA I voyages along the North and Central American Pacific coast, and ultimately crossing the Atlantic Ocean to reach the Mediterranean.

Alban Gjoka, Vice President of Food and Beverages at Explora Journeys, expressed,

As we continue to redefine luxury ocean travel, Anthology stands as a testament to our commitment to delivering unparalleled culinary experiences at sea. Chef Claude Le Tohic’s presence elevates this series to new heights, bringing a harmonious fusion of French sophistication and West Coast flavours onboard EXPLORA I.

Passion & Collaboration

In collaboration with Alban Gjoka and Franck Garanger, Explora Journeys’ Head of Culinary, Chef Le Tohic introduces his signature dishes celebrating modern French cuisine, skilfully blending classic techniques with California’s finest produce. Highlights from the menu include Cannelloni of Scallop with an extravagance of black truffles, Parmesan foam, and pastoral salad, as well as his signature A5 Japanese Wagyu vegetables bouquet with black garlic condiment.

Chef Le Tohic’s culinary journey began in Northern France, where he honed his skills at multiple Michelin-starred establishments, including Jamin, Chef Robuchon’s first three Michelin-starred restaurant in Paris. Inspired by the mantra “Cook as if you were doing it for your loved ones. Make sure to infuse it with passion,” Chef Le Tohic expressed his enthusiasm about the collaboration, stating:

I am delighted to partner with Explora Journeys in crafting a menu that resonates with the principles I hold dear. My passion for regional flavors and responsibly sourced ingredients align perfectly with the ethos of the brand. I anticipate infusing Anthology with innovative culinary methods intertwined with time-honoured recipes, promising an exceptional dining venture imbued with heartfelt passion.

This collaboration marks the third in a series of partnerships with illustrious chefs, showcasing Explora Journeys’ dedication to culinary excellence at sea.

Dining at Anthology offers a one-of-a-kind experience enabling discovery and enrichment and is not part of the inclusive culinary offering. An experience fee applies – Tasting Menu: EUR 190 ($210) per person, wine pairing: EUR 75 ($82) per person.

EXPLORA I will spend the spring in North America and the Caribbean Sea before returning to the Mediterranean for summer 2024.

Looking to experience Explora Journeys for yourself? Call our Luxury Travel Experts on 0800 810 8481, or start your search for EXPLORA I and EXPLORA II sailings here.


7-course Tasting Menu curated by Chef Claude Le Tohic and Chef Franck Garanger

Beetroot and Buckwheat Canelé
~ red cabbage gazpacho, charcoal-roasted beet marmalade, fresh herbs

Caviar Composition
~ hamachi tartare, radish, aigrelette sauce
Maine lobster, sweet and sour turnip

Cannelloni of Scallop
~ extravagance of black truffles, Parmesan foam, pastoral salad

Barbecued Langoustine
~ braised fennel, sea urchin rouille, lemongrass broth

Roasted Black Cod
~ five spices, spinach and verjus sauce, makrut lime emulsion

Main Course Choices

Farm-raised Chicken Breast
~ duck foie gras, morels, Swiss chard and natural jus
A5 Japanese Wagyu
~ vegetables bouquet, black garlic condiment
Vegetables Bouquet au Jus
~ mushrooms ravioli, butternut, black garlic vegetable extraction

~ silky lemon cream, grapefruit compote, mandarin sorbet

A Selection of Mignardises and Mini Desserts

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