Cunard Line Serves Up Cuisine By Award-winning Chef Daniel Boulud

Daniel Boulud, whose New York restaurant Daniel has been rated one of the 10 best in the world by The International Herald Tribune, will create signature menus exclusively for the ships of Cunard Line. The four-star chef has been engaged to build on the lines legendary reputation for culinary excellence. The new culinary partnership was announced today at the Seatrade Cruise Shipping Convention, the worlds largest annual cruise industry event. The announcement was made by Deborah Natansohn, senior vice president of worldwide sales and marketing for Cunard Line.

Cunards fleet includes Queen Elizabeth 2, the worlds most famous liner; the intimate Caronia; Queen Mary 2, the lines new flagship due in December 2003; and an as yet-unnamed newbuild due in 2005.

Born in France, Boulud is heralded as one of the worlds greatest chefs, known for his contemporary French-American cuisine. Menus will include favourite selections from his celebrated New York restaurant Daniel, given four stars by The New York Times and Gourmets coveted Top Table award, as well as the top food rating in the Zagat guide.

Boulud also owns and operates Cafi Boulud and DB Bistro Moderne, both in New York, and Feast & Fjtes, the exclusive catering division of Daniel, which has catered events for heads of state and some of Americas most prominent families.

It is a honour for me to be associated with the world-famous liners of Cunard, says Boulud. It will be a privilege to introduce my favourite signature dishes alongside the Continental cuisine for which the company is well known. Boulud also was enchanted with the notion that his cuisine would be served in exotic ports as far a field as Africa, New Zealand, Scandinavia, even Vietnam. On the QE2 2003 World Cruise, he mused, my cuisine will be carried to 35 ports on six continents, not to mention, many places I dream of visiting myself.

In making the announcement, Natansohn said, We are thrilled to give our discerning guests the option of dining on Daniel Bouluds renowned cuisine. This new relationship will only enhance our strong reputation for providing the finest dining experiences at sea.

According to Karl M|hlberger, Cunards corporate executive chef, Daniel likes to use seasonal ingredients from the best-available local purveyors. His culinary style is drawn from family traditions, regional specialities and his own contemporary take on classic haute cuisine. This all adds up to a distinctive style combined with the highest quality for Cunard guests.

Boulud was raised on his familys farm near Lyon. There he grew up surrounded by fresh produce that evolved with the rhythm of the seasons, homemade cheeses and cured meats, and best of all, his grandmothers inspiring cooking. A young Daniel knew he was destined to become a chef, and after being nominated as a candidate for best cooking apprentice in France, he went on to train under some of the countrys most renowned masters.

After two years as chef in some of Copenhagens finest kitchens, Boulud made his way to the U.S. where his first position was cooking for the European Commission in Washington, DC. He went on to open the Polo Lounge at the Westbury Hotel and later Le Rigence at the Hotel Plaza Athenie, both in New York. From 1986 to 1992, Boulud served as executive chef at the famed New York eatery Le Cirque. Under Bouluds masterful hand, the restaurant was regularly chosen as one of the most highly rated in the world. In 1993, he opened his own much-heralded restaurant Daniel, followed by Cafi Boulud in 1998 and DB Bistro Moderne in 2001. The rest is culinary history.

Cunard Lines QE2 and Caronia cater to sophisticated, well-seasoned travellers who enjoy the cultured atmosphere of classic luxury liners along with every modern amenity. Both vessels offer luxurious accommodations, including suites with private balconies; a formal main dining room or casual altern