MEDITERRANEAN – VOYAGE 5629
Visit www.silversea.com for more information or call your travel professional.
Aghios Nikolaos
Marmaris
Kusadasi
Santorini
Rhodes
Piraeus
Nafplion
Chios
Mykonos
Departure Date: 01 Oct 2016Days: 9 | Ship: Silver SpiritEmbark: Piraeus (Athens), Greece Disembark: Piraeus (Athens), GreeceBig Highlight: Culinary demonstrations performed by Michelin-starred Relais & Châteaux® chefs.
VOYAGE 56292016 DAY PORT
01 OCT Sat Piraeus (Athens), Greece
02 OCT Sun Chios, Greece
03 OCT Mon Kusadasi, Turkey
04 OCT Tue Santorini, Greece
05 OCT Wed Marmaris, Turkey
2016 DAY PORT
06 OCT Thur Rhodes, Greece
07 OCT Fri Agios Nikolaos, Crete
08 OCT Sat Mykonos, Greece
09 OCT Sun Nafplion, Greece
10 OCT Mon Piraeus (Athens), Greece
GOURMET CRUISE WITH RELAIS & CHÂTEAUX®
A TASTE OF YOUR CRUISE
Exploring the best of Turkey and Greece from the exquisite comforts of Silver Spirit. This flavourful journey features the culinary expertise of two exceptional Michelin-starred Relais & Châteaux® chefs: Silvia Baracchi from Relais Il Falconiere & Spa in Tuscany, and David Chauvac from Le Mas Candille in Mougins. Each chef will prepare two four-course Gala Dinners, as well as perform a cooking show culinary demonstration. Add a four-hour excursion to the Profitis Ilias Winery in Santorini and this promises to be a journey long savoured.
VOYAGE HIGHLIGHTS
Educate your mind while treating your taste buds as you savour culinary marvels prepared to perfection aboard. Enjoy all the bespoke hallmarks of Silversea fine-dining supremacy during this quintessential Gourmet cruise.Exclusives – Exceptional Michelin-starred Relais & Châteaux®
chefs will:• Prepare two four-course Gala Dinners.• Perform cooking show culinary demonstrations.
Mykonos, Greece
Rhodes, Greece
SILVIA BARACCHIRelais Il Falconiere & Spa, Tuscany, Italy Tuscan born and bred, Silvia comes from a proud heritage of restaurateurs. A family tradition that has evolved into a rewarding career, she opened her restaurant “Il Falconiere” in 1989. In 1993, along with her husband Riccardo, she added 9 rooms to the establishment and under her supervision,
Il Falconiere has grown to become a 22-room hotel and restaurant with a vineyard. Silvia’s true love however remains her passion for Tuscan cuisine and in 2002 she was awarded a Michelin star. Her dishes highlight the heritage and know-how of the regional specialities and reflect the seasonality of this very singular cuisine. Silvia also runs a cookery school with students arriving from all over the world to study under her tutoring, has written a cook book and is the culinary creator of the Russian Aeroflot first and business class menu.
Santorini, Greece
Kusadasi, Turkey
Visit www.silversea.com for more information or call your travel professional.
MEDITERRANEAN – VOYAGE 5629
MEET THE CHEFS
DAVID CHAUVACLe Mas Candille, Mougins, France Appointed Head Chef at Le Mas Candille in the Spring of 2014, at age 38, David Chauvac took charge of the kitchen brigade at Le Candille, the Michelin-starred restaurant at Le Mas Candille. At 15 David enrolled in hotel school. His training led him to San-Peyre, in Mandelieu La Napoule, the
establishment overseen by Jacques Barriel, who became his mentor. In 1996 was hired by the Royal Hotel Mandelieu. Soon after, he joined Le Ferréol gastronomic restaurant, working in the service of then-promising young chef, Didier Anies, now Michelin-starred chef at the Restaurant du Cap, at St Jean Cap Ferrat. With strong roots in Cannes and Mougins, David Chauvac avidly embraces the ‘cuisine du soleil’ of this region. He is passionate about using regional products and favours local producers in his choice of ingredients. He has a great admiration for Japanese culture and he is also greatly inspired by southern Mediterranean influences.