Vegans, vegetarians and veggie-lovers take note.

Regent Seven Seas Cruises is adding more than 200 gourmet plant-based selections at breakfast, lunch and dinner "to meet the evolving tastes of luxury travelers."

The items will be fully integrated into the daily menus rather than being offered on a separate menu.

New dishes will include wild mushroom tart with brittle pie crust, mushroom duxelles and red pepper coulis, and falafel fritters with harissa mayo, cucumber, mint and capers.

Other menu highlights include power bowls, poke bowls, pastas, noodles, salads and soups.

Regent vice president of food and beverage Bernhard Klotz developed the menu in concert with chef, culinary instructor and author Christophe Berg.

"Plant-based cuisine appeals to a broad audience of luxury travelers," Klotz said, adding that "this is an emerging modern specialty cuisine that allows our guests to enjoy more flavorful foods that are in harmony with their current tastes."

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