Regent Seven Seas announces multi-million dollar fleet upgrade

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A new ship is a lovely thing, but for a cruise line it can cause problems, highlighting the wear and tear on the older ships and creating an uneven demand across the fleet.

So it is particularly good news to know that as well as focussing on these last few months before the launch of Seven Seas Explorer, Regent Seven Seas have also decided to invest in their existing tonnage, with an extensive, $125 million fleet-wide refurbishment programme over two years, beginning with Seven Seas Navigator this spring, followed by Seven Seas Voyager in late 2016 and Seven Seas Mariner in spring 2017.

Veteran Seven Seas Navigator joined the fleet back in 1999, when the superstructure was built onto an existing hull. An intimate vessel, with just 490 guests, she is certainly in line for an upgrade which will transform her public rooms and suites, and the timing is great as she prepares for her World Cruise in 2017.

She will go into dry dock in Marseille at the end of March for the 14-day project, a masterpiece of forward planning. There will be a major focus on all the suites, with new furniture including the supremely comfortable Elite Slumber Beds. Both dining rooms will be transformed, as well as the spacious lounges. Seven Seas Navigator boasts huge windows which allow the natural light to flood in to the public areas and highlight the chic new furnishings.

Meanwhile Seven Seas Explorer has been floated out, and the race is now on to fit her out in style, whilst also planning ahead to ensure the onboard experience will be memorable. With just under six months to go, menus are being planned and tested for the new Parisian restaurant, Chartreuse. Senior executives gathered to taste a range of dishes, each one presented impeccably on Bernardaud china, a family-owned company steeped in the great French porcelain tradition.

The Chartreuse Tasting Menu includes…

  • Poached Brittany Lobster Medallions, Hake Mousseline, Almond Milk Broth
  • Smoked and Cured Atlantic Salmon, Triology of Blinis, Normandy's Triple Cream
  • Cream of Artichokes, Foie Gras, Thyme Emulsion, Toasted Hazelnuts
  • Roasted Barbarie Duck Magret with Griottes Cherries Mustard and Glazed Turnip

The Chartreuse menu will extend to the rest of the Regent Seven Seas Cruises fleet from this spring, with select dishes being offered at Compass Rose aboard Seven Seas Navigator and later in the autumn of 2016 and spring of 2017 when Signatures on board Seven Seas Voyager and Seven Seas Mariner will be converted into Chartreuse.

The gourmet theme established by the restaurants and Culinary Arts Kitchen on board Seven Seas Explorer will be embellished with an exclusive culinary shore programme, Gourmet Explorer Tours. Foodies and enthusiasts will be accompanied by the chef instructor from the Culinary Arts Kitchen and a local guide, often a chef, with intimate knowledge of the region's agriculture, wine and cuisine. Chef Kathryn Kelly has crafted the tours in partnership with a vast network of Michelin-starred chefs and local culinary experts.

So for example you might go shopping for preserved lemons in the Central Market of Casablanca, enjoy an artisanal olive oil tasting in Catalonia, go cheese-making at the fromagerie in Sorrento, or wine tasting at Cave Bianchi in Nice, followed in each case by a very special lunch or dinner showcasing local specialities, often in Michelin starred establishments.


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Edwina Lonsdale
Meet the author

Edwina Lonsdale is Managing Director and, together with husband Matthew, owner of Mundy Cruising.

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