Executive chef for Seabourn Sojourn is
Graeme Cockburn from UK who is doing a brilliant job
to satisfy just about every passenger on board.
We had a guest chef also from Scotland
who had cooking classes on board.
His name is Andrew Fairlie and
runs two Michelin star awarded restaurant
in Gleneagles Hotel near Glasgow.
Seabourn main dinning room The Restaurant
Nicely presented Caviar!
You can order this anytime on board.
In fact, passengers had it in the bar The Club, Patio Grill bar on pool side,
as an appetiser in the restaurant and room service.
Pate de foie gras
Ballontine of duck foie gras
White bean truffle veloute
Our Russian room attendant Julia made this cute boat
with our photos on one night.
It was so cute!