Christian Bodiguel, Executive Head Chef of the iconic Venice Simplon-Orient-Express, is celebrating 30 years on board during the 2014 season.
During the 2014 season, Christian is revisiting some of the dishes created during his eclectic career aboard the world’s most famous train. Since 1984, Christian has prepared an array of dishes for up to 180 guests at a time, drawing inspiration from the train’s well-loved destinations including, Istanbul, Vienna, Prague and Venice, and seen the train embark on voyages to new destinations such as Stockholm and Copenhagen.
Drawing on his training at Saint Nazaire Culinary School and his experience as Head Chef at La Curonne, where he was awarded a Forchette d’Or, Christian’s exceptional cuisine is a crucial component of the luxury experience on board the Venice Simplon-Orient-Express. His signature dishes including Charolais Beef served with Truffle Caviar or Roast Salt Marsh Lamb served with sage flavoured polenta are just a few of the signature dishes that celebrities and dignitaries have enjoyed since Christian was appointed Executive Head Chef Made up of beautifully restored carriages from various luxury train services of the 1920s and 1930s, including the legendary Orient-Express, the Venice Simplon-Orient-Express evokes the golden age of travel.
During the season from March to November, guests are treated to Christian’s fine cuisine, a personal steward service and exceptional scenery as the train heads to some of Europe’s most renowned and beautiful cities.
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