Dining is at the heart of the burgeoning ultra-premium end of cruise holidays, not least on Explora I, the flagship of Explora Journeys, the luxury lifestyle arm of MSC. Instead of a massive central dining room with buffet service, the 461-suite ship has five inclusive restaurants (Japanese, Provençal, a grill et al), plus cafés. In addition, there is Anthology, the venue for guest-chef collaborations, booked as an add-on.

The latest name to feature is the eponymous chef-proprietor of San Francisco’s Michelin-starred O’ by Claude Le Tohic, who brings his pristine Californian take on modern French cuisine to a menu featuring such dishes as cannelloni of scallop with black truffles and parmesan foam; and barbecued langoustine with braised fennel and sea urchin rouille.

Along with the menu, Anthology’s wine list changes every four months too. Whenever there is a change in chef, the teams from both Explora and the guest restaurant gather to discuss the wine pairings. To that end, Alban Gjoka, Explora Journeys’ VP for food and beverages, has overseen the curation of a “grand cellar” for Explora I that a grand hotel would be proud of.

A partnership with Moët Hennessy certainly helps with sourcing some gems. But the chef, or their own sommelier, will request specific pairings. For example, Mauro Uliassi, the first Anthology chef in summer 2023, asked for an obscure (and criminally underrated) sparkling verdicchio from his home province, Le Marche, on the Adriatic coast. Gjoka’s team bought 900 bottles – they seem to delight in such challenges.

For Le Tohic’s menu, pairings include Moët & Chandon Rosé Impérial, Pomerol Château Mazeyres and Château Guiraud 1er Grand Cru Classé.

Guests aboard Explora I do not have to be dining in Anthology to access the grand cellar – bottles can be ordered to any table aboard, including one’s cabin. Explora Journeys’ approach to on-board entertainment – or, rather, “enrichment” – includes a focus on wine too, with the cellar allowing for masterclasses, talks by winemaking luminaries and, of course, tastings.

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