Dining aboard a CroisiEurope cruise is always a pleasure. Food is taken seriously and it shows. You'll soon become firm friends with your waiter and you'll quickly come to admire the choices made by world-renowned sommelier, Serge Dubs.

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Raymonde Food & Drink

The only "floating" hotel structures of its type in France, CroisiEurope reigns supreme over the kitchens on its boats. In charge of the company's Chefs, Alain Bohn manages and designs his cuisine and specific menus in the pure tradition of French cooking with his passionate kitchen teams. From time to time, CroisiEurope joins forces with a number of renowned Chefs such as Paul Bocuse, Marc Haeberlin or Emile Jung to organise gastronomic cruises full of taste and flavour.

Dining aboard a CroisiEurope cruise is always a pleasure. Food is taken seriously and it shows. You'll soon become firm friends with your waiter and you'll quickly come to admire the choices made by world-renowned sommelier, Serge Dubs.

Restaurant

Lunch and dinner will be 3-course sit down meals prepared by CroisiEurope's chefs. They serve a fixed menu of local specialties, prepared on a daily basis from fresh ingredients. Both lunch and dinner meals are paired with excellent complimentary wines. They do provide meals for people with food allergies or special dietary needs.

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