10 Reasons Celebrity Xcel Is the New Ultimate Foodie Destination
Cruise dining has traditionally focused on convenience. Celebrity Xcel takes a different approach by making food central to the experience. Research published in the International Journal of Gastronomy and Food Science finds that dining is the strongest driver of overall cruise satisfaction. That insight shapes how this 4,000-passenger ship operates. Since its inaugural sailing in November, it has positioned dining as a primary attraction.
All About Le Voyage
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Le Voyage by Daniel Boulud made history as the first restaurant at sea to earn a Forbes Travel Guide Five-Star award. Forbes Travel Guide relies on anonymous in-person inspections that set strict hospitality standards. The rating places the restaurant among a small group of top-tier dining rooms worldwide. The recognition also shows that cruise dining has reached a new level.
The Boulud Effect
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Boulud brought decades of experience into this project, including his flagship restaurant Daniel in New York City, which held a Forbes Five-Star rating for 16 years. His approach combines French techniques with global flavors drawn from the ship’s routes, and he partnered with Celebrity Cruises in 2019 to expand his presence at sea.
Scratch Kitchen At Sea
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Every plate starts fresh inside the ship’s galley each day, as chefs handle their own butchering of meat and fish onboard. Bakers prepare all breads and pastries in-house, with pastry chefs creating desserts and petit fours from scratch. This process mirrors the standards used in land-based fine dining kitchens.
Menus That Travel Too
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The food changes depending on where the ship goes, as ingredients are sourced from different ports along the voyage. It’s an exciting approach that connects each dish to the destination. Guests might order duck pithivier with Chinese five-spice or Moroccan lamb shank with couscous. French cooking techniques tie the global flavors together across the menu.
Five Courses That Matter
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The tasting menu delivers a structured five-course experience built around signature dishes. Steak au poivre comes with a black-peppercorn crust and a creamy sauce. Cabillaud Basquaise features paprika-crusted baked cod. Meanwhile, a plant-based version offers Thai curry, risotto aux morilles, and truffled potato mille-feuille.
Wine With Range
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Le Voyage features a wine list with more than 500 bottles. Celebrity Cruises holds Wine Spectator’s most awarded wine program at sea, and that recognition reflects the scale of the selection. Pairings are designed to match each course served during the meal. The wine program plays a central role in the overall dining experience.
The Seat Everyone Talks About
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The chef’s table runs only a few times per sailing, depending on the itinerary. Guests begin with a champagne reception, then step into the galley for a tour. Dinner includes a five-course tasting menu shared with other guests at a communal table, and each guest leaves with a printed menu, a photo from the evening, and a Daniel Boulud cookbook.
More Than One Dining Room
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Celebrity Xcel includes up to 32 restaurants and bars across the ship. The shift toward multiple dining options began with Celebrity Edge in 2018, which introduced four main dining rooms instead of one. Cosmopolitan serves new American dishes with global influences, while Normandie focuses on contemporary French cooking. There’s also Cyprus, highlighting Greek seafood, and Tuscan, offering Southern Italian plates.
Food That Follows The Map
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The Bazaar spans three levels and changes both its menu and atmosphere each day. During the Caribbean launch, Mosaic and Spice focused on Caribbean-inspired dishes. As the ship moves to Europe in April, the menu shifts to Mediterranean flavors to match guest demand for food that reflects each destination.
The Industry Is Catching On
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Cruise lines now compete by working with well-known chefs; Celebrity Cruises started this approach in the 1990s with Michel Roux. Data from the International Journal of Gastronomy and Food Science shows that luxury lines with chef partnerships receive higher dining satisfaction scores. No wonder Ponant partnered with Alain Ducasse, and Crystal partnered with Nobu Matsuhisa. Meanwhile, Jacques Pépin works with Oceania. The strategy continues with Daniel Boulud shaping the experience on Celebrity Xcel.