In the “You can’t always believe what you hear category”, Carnival’s food really is good, and Carnival is taking huge strides to keep it that way through it’s exclusive alliance with world-renowned French Master Chef Georges Blanc, which is just the latest initiative the line has undertaken to enhance the quality of its culinary offerings. I took my first Carnival cruise on the Mardi Gras back in 1990, and I remember when the surf and turf came with jumbo shrimp! The only private dining experience was the midnight buffet, mainly because everyone else had gone to bed by that time or were in the disco. Yep, discos were big back then. They still had a lot of those colorful shirts in existance. Buit oh my, today is different!

The new “Georges Blanc Signature Selections” are part of Carnival’s Total Choice Dining (SM), cruising’s most comprehensive dining program featuring the widest variety of formal and casual options at sea. Offerings include such delicacies like Asparagus Chartreuse , Potato Crepe with Salmon and Caviar, Soft Gnocchi of Crab with Giblets seasoned with Mixed Spices, or a Passion Chocolate Plate.
Blanc, who operates six highly acclaimed restaurants in his native France and has maintained the coveted three stars from Michelin for more than 25 years, has created the new “Georges Blanc Signature Selections,” one-of-a-kind menu items for Carnival’s main dining rooms fleetwide. Blanc and his staff also provided training to the lines’ master chefs, both at Blanc’s restaurants in Vonnas, France, and throughout the Carnival fleet.

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“Dining is a highlight of the Carnival vacation experience and this new alliance with Georges Blanc – one of Europe’s most celebrated and recognized chefs – is indicative of the tremendous emphasis we place on this important aspect of our product,” said Gerry Cahill, Carnival president and CEO.
One of the most successful and popular new dining options are reservations-only supper clubs featured on Carnival’s eight Spirit- and Conquest-class class ships. These upscale restaurants offer a diverse menu of hand-cut, dry-aged U.S.D.A. prime beef and other gourmet cuisine, along with elegant interiors, intimate atmosphere, impeccable, leisurely paced service and one of the finest wine lists afloat.
Carnival’s Lido restaurants have undergone a transformation with dramatic increases in both the quality and variety of cuisine. In addition to full breakfast, lunch and dinner buffets, these poolside eateries feature 35-item salad bars, New York-style delis, Asian and American specialty areas, pasta- and meat-carving stations, dessert bars, and the ever-popular 24-hour pizza and ice cream service. There’s also a “Taste of the Nation” section serving a different international cuisine each day.
Lido eateries on Conquest-class ships house upscale seafood venues serving bouillabaisse, ceviche, conch fritters, fried oysters and other specialties.
Offerings in the main dining rooms have been upgraded, as well, with extensive nightly menus featuring six soups and appetizers, two salads and six entrees, including the ever-popular broiled lobster tail once each voyage.
Dining room menus also feature Spa Carnival Fare, delicious guilt-free items that are lower in cholesterol, fat, sodium and calories. Vegetarian selections and children’s menus are also available.
“Georges Blanc Signature Selections” will be among the featured items in Carnival’s main dining rooms and indicated by a special menu notation.
Carnival’s wine list has been expanded to include a “reserve list” offering some of the finest vintages in the world, including several selections under the Georges Blanc label.
For those who prefer to dine in the comfort of their staterooms, Carnival’s complimentary 24-hour room service menu has been upgraded to include a greater variety of freshly made sandwiches, wraps, salads and desserts delivered to guests’ cabins any time of the day or night.
Even Carnival’s legendary late-night buffets have been expanded to include the new Chocolate Extravaganza offering a variety of all-chocolate desserts.
Rounding out the line’s dining enhancements are sushi bars serving authentic Asian delicacies made right before guests’ eyes, patisseries featuring cakes, confections and decadent desserts, and wine bars offering vintages by the bottle and glass, including a number of Presidential Wine Club selections.