A Sneak Peek at Carnival's 2027 Culinary Revolution
When I recently posted a video from
Carnival Cruise Line's "The Next Course" event, I set it to the
classic tune, "If They Could See Me Now." And honestly? It was the
perfect soundtrack.
Out on a Fun Ship (or in this case,
a beautifully immersive two-day preview at The Roosevelt New Orleans), the
energy was simply unmatched. Carnival provided extreme attention to detail for
this event—even color-coordinating suitcases in red, white, and blue, and
setting up fake ship decks and balconies all around the hotel. If this is how
they treat us on land, I can't even imagine the royal treatment awaiting guests
when their spectacular new ships set sail starting in 2027.
To put Carnival's massive food and
beverage operation into perspective, their culinary team consists of a
staggering 28,000 members who serve 12.5 million Guy's Burgers and dish out 110
million servings of soft-serve ice cream annually. Over the course of two days,
I had the incredible opportunity to mingle with top food writers, cruise
influencers, and Carnival executives to get a firsthand look, sip, and taste of
where those numbers are heading.
Spoiler alert: Carnival isn't just
elevating cruise cuisine; they are completely revolutionizing what I'm now
calling "cruisine."
Kicking it Up a Notch with the Chief Culinary Officer
At the helm of this culinary
revolution is Carnival's Chief Culinary Officer, Chef Emeril Lagasse. Watching
Lagasse work his magic during a live cooking demonstration—hello, barbecue shrimp
with rosemary biscuits—proved that his passion for bold, fresh ingredients is
obvious in every single bite, and, somehow, he's managed to pull off
traditional Louisiana flavors efficiently on a massive scale. For example, his
barbecued shrimp recipe involves soaking the shrimp and heads to extract what
he calls the "essence," combining it to really enhance the flavor just as you
would with a roux. Lagasse is no-nonsense but also brilliant; that, combined
with a passion for excellence, has led him to a new goal—his ultimate mission
is to bring the first-ever Michelin-starred restaurant to a cruise ship.
Lagasse briefly discussed part of
the reason why he moved away from television—mostly because food TV has gotten
a little too sensational for his tastes. However, he still enthralled us during
an intimate fireside chat by sharing some fantastic behind-the-scenes stories,
including the hilarious, authentic origin of his iconic catchphrase, "Bam!" Back when he first started the Food Network
show The Essence of Emeril, he was flying up to New York on his only
days off to shoot a grueling eight shows a day. Because they were cooking with
real, incredible food, the small, exhausted camera crew would devour the dishes
between takes and immediately fall into a heavy food coma. To wake them up and
keep the energy alive on set, Lagasse suddenly slammed his hand down and
yelled, "Bam!" The crew jolted awake, the producers loved it, and a
pop-culture phenomenon was born.
That same vibrant, wake-up-the-room
energy is exactly what he brings to Carnival's kitchens today, completely
revitalizing the standard buffets and dining rooms most people picture when
thinking of a vacation at sea.
A Tasting Tour: Broiled Oysters to Banana Cream Pie
The event kicked off with a welcome
reception at Meril, where we were treated to an incredible spread of passed
appetizers that previewed the menus of the upcoming restaurant concepts. The
bites were nothing short of impressive:
●
Emeril's Coastal Seafood: Deviled eggs
topped with smoked salmon and caviar, alongside broiled oysters with parmesan
and Creole herb butter.
●
Le Bistro Musicale: Goat cheese and salsa
featuring breaded goat cheese, tomatoes, and a bright lemon vinaigrette.
●
Uku Lei Lei: Crispy crab Rangoon with a
pineapple sweet chili sauce, as well as savory chicken egg rolls with a soy
ginger chili sauce.
●
Fetaccine: Mediterranean mini burgers
with feta and red pepper aioli, plus Greek shrimp saganaki.
●
Although not on the Carnival menu, the Meril
staff got to feature their incredible tuna bundles wrapped in crispy
wontons with shaved jalapeño, tobiko, and a truffle ponzu sauce, which will
definitely bring me back there again and again.
This rolled right into our
exclusive seated tasting menu, which gave us an even deeper dive into the
fleet's future. We enjoyed Emeril's salad and a jumbo lump blue crab cake
(destined for Coastal Seafood), a comforting penne alla vodka (Fetaccine), and
a classic chicken cordon bleu with silky mashed potatoes (Le Bistro Musicale)
that reminded me of the classic Emeril I knew growing up in New Orleans as a
kid.
The two standout stars of the main
event stole the show. Everyone at the table absolutely adored the Mongolian beef
short rib from Uku Lei Lei, braised flawlessly and served with a tangy ponzu
sauce, garlic, and just a hint of chili. The short ribs were a universal
favorite—meltingly tender and deeply flavorful. The true show-stealer, and a
testament to Carnival's relentless commitment to culinary excellence, was the banana
cream pie. Adorned with huge chocolate shavings and caramel sauce, translating
this delicate, five-star NOLA dessert to a galley on a moving ship is a
monumental challenge. The Carnival culinary team tested and reworked the recipe
over and over, painstakingly mapping out the sourcing and execution. They
refused to compromise or cheapen the original recipe, working tirelessly until
they could perfectly replicate that seamless banana magic for guests out on the
seas. The only thing that Carnival is making faster and more efficient is the
flexibility of guests to eat where and when they want. The quality doesn't
suffer an iota.
Four New Concepts, Incredible Value
You may have noticed a lot of
restaurant names mentioned above, and that's because Carnival is rolling out
four brand-new restaurant concepts that are as diverse as they are accessible.
They really studied what types of foods guests were requesting and eating more
so than others to make the perfect tableau of options. We had the tough job of
sampling the menus throughout the two days, and they did not disappoint:
●
Emeril's Coastal Seafood: This concept is
truly a culinary autobiography. It beautifully marries the flavors of where he
came from—born in Massachusetts with deep New England seafood roots—with where
he's been for the last 45 years, his beloved New Orleans, all culminating on
Carnival, which represents exactly where he is going. It's a dedicated
specialty dining experience featuring a premium multi-course menu for around a
$50 per head charge.
●
Uku Lei Lei: A vibrant, tropical escape
where the spirit of Hawaii meets bold Asian flavors. The pu pu platter and
Kalua slow-roasted pork are absolute musts.
●
Fetaccine: A Mediterranean-inspired haven
that beautifully blends Italian favorites with Greek seaside specialties. Get
it? Feta cheese combined with fettuccini? It took me a minute as well but that
"a-ha" moment was as obvious in the food as it was in the name. It is comfort
combined with bright, exciting flavors.
●
Le Bistro Musicale: A relaxed,
Parisian-inspired setting exclusively on the upcoming Carnival Festivale,
serving up elegant brunch classics including croque madame, decadent desserts,
and live music. This location is unironically and exclusively à la carte, which
is exactly what I would expect from a proper French bistro.
The Pricing Perks: To keep
the value incredibly high, both Uku Lei Lei and Fetaccine will operate as
"hybrid" dining options. This means your very first visit to either
restaurant is completely included in your cruise fare, and any subsequent
visits are just an $8 cover charge!
All of these new options, the
beloved pizza, the quick dining options of Guy's Burgers, Shaq's Big Chicken,
Guy's Pig & Anchor Smokehouse, Blue Iguana Cantina, and all of your regular
classic favorites, combined with your same main dining room just continue to
enhance the guests' overall experience. They've also made sure that there are
more healthy options than ever before, recognizing the importance of a good
lifestyle to those who want to continue to have the longevity to cruise over
and over again.
Bagels at Sea & Casual Bites
Let's talk about breakfast and
casual bites, because the innovation doesn't stop at lunch and dinner. I have
to give a massive shoutout to the new "Bagels at Sea" concept, which
was absolutely incredible. I personally tackled three of the four signature
bagel offerings and genuinely couldn't decide which one I loved the best.
Whether you're craving fresh seafood, rich savory bites, traditional classic
breakfast comfort, or something delightfully sweet, there is truly something
for everyone.
The casual dining landscape is
getting even more playful with the introduction of Fruity & Frosted
Breakfast Bars, as well as dedicated Ice Cream and Milkshake Bars to satisfy
those midday—or midnight—cravings. They recognize that both adults and children
still want to feel like kids at sea—and the red, white, and blue marbled bagels
were some of the cutest things I'd ever seen.
Dining on Your Time
It's not just about what you're
eating, but how you're eating. Carnival has recognized a massive shift in
cruise culture—guests want flexibility. People are looking to eat earlier, dine
a little faster, and do it all entirely on their own schedule. Enter the
streamlined "Your Time Dining." Guests can now seamlessly check in
for dinner right from the Carnival Hub app, giving them total control over
their evening itinerary without being tied to a rigid, traditional dining
clock. If you're the guest who enjoys a multi-hour dinner or to linger on every
bite or sip, you still have that option, as well. Flexibility is the name of
the game here. Of course, Carnival is still unmatched at helping guests
celebrate special occasions, as well, so get ready to "Cheers!"
Sips, Shots, and Zero-Proof Spots
Speaking of "cheers," let's talk
beverages, because Carnival is entirely rethinking the liquid landscape.
Recognizing just how much caffeine their guests consume—a staggering 1.5
million gallons of coffee a year fleetwide—they've completely revamped the
coffee experience. Even better, they are maximizing their square footage by
designing these coffee hubs to seamlessly convert into vibrant alcohol bars at
night. They've gotten really smart about giving guests what they want, when
they want it, and without sacrificing other things. Guests want more coffee in
the morning but more drinks in the evening? Perfect, let's multi-function a
coffee bar to serve espresso martinis after dark. It's truly brilliant, and the
efficiency that all cruise ships need to have to continue to serve their guests
better and better.
For the cocktail aficionados, the
beloved Alchemy Bar is getting a physical expansion, creating more space so
more guests can get their hands on custom-crafted cocktail experiences. They
are also debuting a brand-new concept called "The Mix," a bar where
guests can actually craft their own custom cocktails by layering unique
flavors. We had a little sampling of that as we were given recipe cards and
ingredients and walked through mixing two unique recipes: one cocktail, a Mai
Tai, and one mocktail, the Festivale of LIfe. By the way, it's also music themed, which is
definitely appropriate for anyone from New Orleans. But perhaps the most
exciting update is the massive lean into the mocktail movement. With the new
"Cheers! Zero Proof" package, the mixology class proved that you
don't need alcohol to have a complex, masterfully balanced drink crafted with
fresh, bright ingredients such as Lychee Reál and fresh-squeezed citrus. Plus,
purchasing these drink packages scores you a $25 discount on specialty dining—making
the premium Emeril's Coastal Seafood an even better deal! You also get
additional perks with the Cheers! Program as well,
Carnival isn't just serving meals;
they are serving an experience. And if The Next Course is the appetizer, the
next generation of ships will be an absolute feast.
Booking Information
These brand-new dining and beverage
concepts will officially debut on Carnival's next class of ships:
●
Carnival Festivale: Setting sail in 2027.
●
Carnival Tropicale: Setting sail in 2028.
You can explore itineraries, view
deck plans, and book your upcoming getaway directly at Carnival.com
or through the Carnival Hub app.
Ready to taste the next wave of
"cruisine" for yourself?
