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LE COMMANDANT CHARCOT DINING

Le Commandant Charcot Dining is the embodiment of French gastronomic pride and many centuries of creating the best cuisine in the world.

Le Commandant Charcot Dining brings the best out of its French chefs who have reached the absolute pinnacle of world culinary respect. And now it your turn to cruise with Ponant and to savour the outstanding cuisine every day. 

 1300 799 758

NUNA - GASTRONOMIC RESTAURANT

DECK 5

Nuna, the 484 m² gastronomic restaurant at the rear of deck 5, can seat all the ship's passengers at a single sitting. Elegant and refinement are all part and parcel of the à la carte dining experience it has to offer at breakfast, lunch and dinner. The ship's second bridge is located at the back of the restaurant: behind its large windows, you will have a front row seat to observe the crew during their operations.

  • Capacity : 245
  • French and international cuisine
  • Signature dishes by Alain Ducasse
  • Fine wine cellar
  • Furniture by Ligne Roset
  • Bernardaud French china and glassware by Elne

SILA - RESTAURANT

DECK 9

In a more relaxed atmosphere, a 320 m² restaurant located at deck 9 will welcome you for your breakfasts, buffet lunches and themed dinners.

  • Indoor capacity: 142

OPEN AIR BAR

DECK 9

At the open-air bar, you can enjoy a varied and refined range of international sweet and savoury dishes throughout the day (11am-6pm), as well as a permanent menu.

  • Bar capacity : 79
  • Restaurant capacity : 62

FRENCH GASTRONOMY AT ITS BEST

THE EXPERTISE OF CHEF ALAIN DUCASSE

Since January 2016, PONANT has chosen to partner with Ducasse Conseil, the catering expert division of chef Alain Ducasse. From the design of the culinary offer to the training of the company's Chefs, this project is a long-term project to raise our culinary standards to the highest level and meet the very high demands of our passengers.

For more information on our Le Commandant Charcot Dining  or any of our Ponant Cruises or and other cruise packages,

Call 1300 799 758 now. 

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