In February, Franck Garanger was appointed Head of Culinary at Explora Journeys, the new luxury brand of MSC’s cruise division. He spoke to Falstaff about his plans and ideas.

FALSTAFF: What are the challenges of guaranteeing culinary experiences on a cruise ship?

Franck Garanger: It is entirely different from working in a land-based restaurant. On land, it is easier to use local products from small producers, like tomatoes in Italy. We constantly have to change and adapt the menus depending on where you are cruising. We have been thinking a lot about what we want to offer, and we will be able to source a lot locally. We are recruiting top chefs and want to give them the power to create and make dishes authentic to the destinations. However, to make a perfect baguette, you must use a particular type of flour from Paris, perfectly designed for baguettes. If the ship is in Hawaii or Canada, we will send it there; this guarantees the best quality of our baguettes worldwide, wherever the vessel is. We are focusing on European food and strength of produce, for that, we have created partnerships with small suppliers and we will send their products to our ships.

That sounds like a logistical challenge. Isn’t that very difficult at the moment?

It’s not so much a challenge transporting the products but about the price increases. Everything is currently 20 to 30 per cent more expensive, including beef, and it is more costly to send containers. Explora Journeys has the advantage of being owned by MSC Group, the world’s largest shipping company, to help distribute produce globally.

You want to emphasise local cultures in the culinary offerings. Isn't that difficult on a cruise ship?

The strength of European food is the basis of our kitchen, for example, high-quality tuna from Spain. But we would also like to use fresh produce and ingredients from other regions as often as possible. If the ship is in South America, our chefs will use fresh products from there, and if we are in the Caribbean, we will adapt the menu with local produce. We will not have a fixed menu for some months but will constantly adjust it. We have an additional chef on board who goes to local markets and, of course, he will not just buy one kilogram of tomatoes, but maybe 20 kilograms of exceptional seafood that is typical for this region.

Speaking about chefs: How difficult is it to find qualified staff for kitchens on cruise ships at the moment?

I have been working in this business since 1994 and have always had a strong team around me committed to excellence. At Explora Journeys, I will work with a group of young chefs and spend much time teaching them. I want to get the best out of everyone and care for those around me. I do not see any problems for EXPLORA I and II; we will see for ship three. But we have a huge advantage: the luxury market attracts employees; we are the new luxury brand in the market, and therefore we are attracting many people.

Plant-based food is one aspect of your culinary concept for Explora Journeys. What role does it play for you?

I am one hundred per cent into this. I was one of the first chefs to introduce plant-based food back in 2012, and now I am working to create a concept for Explora Journeys. Every restaurant on the ships will have plant-based options, and we are also planning to have juice bars like those fancy ones in California.

Do the guests demand such offers?

It is essential to know that only five per cent of the guests are vegans, which does not change. But the number of people who want to include plant-based food in their diet is rapidly increasing; they like it because it tastes good. For me, plant-based food is one way to live and work sustainably by reducing the consumption of meat. I try to understand from where the ingredients are coming and increase the quality but I will not use substitute products: why would I give a fake chicken to our guests? Whatever is plant-based is plant-based.

Will every chef have to think about plant-based food?

I am in shock if I go to a restaurant nowadays and they do not offer any plant-based food. Today, guests are requesting a menu including plant-based food, and there is another thing to think about: the price of meat is crazy and chefs have to react to this. I started doing this long ago and am glad because chefs need to be trained for this as it is harder to create texture and umami without meat. The next generation are helping the development of plant-based culture as they are more conscious of the environment and expect us to do more and we should have done more 20 years ago, to be honest.  I only eat vegetarian at home as I run ultramarathons and find it helps me run longer if I refrain from eating meat.

Explora Journeys want to stand out from other cruise offerings regarding environmental friendliness. Will this also be reflected in the culinary concept?

When I started, this was a very clear message from Explora Journeys and Mr Vago, Executive Chairman of the Cruise Division of MSC Group, and fits very well with my personal philosophy. I have been asked to be as environmentally friendly as possible; 100 per cent is impossible, but we will try our best and work with organic suppliers. For example, we will use only chocolate from a producer from France who uses organic chocolate from Cameroon. The flavour is terrific; this chocolate is fantastic and we will use it on board. Whenever possible, we will use organic produce. First, it is about the taste; second, sustainability and then the price. Even if the product is 20 or 30 per cent more expensive, we will use it. This is our philosophy. Everything that comes on board with us, I would also put on my table at home.

You are now working with Explora Journeys. How much of an explorer have you been yourself?

I am still an explorer. But you have to have a good plan to reach your goals. I have to find an excellent team to be able and reach my goal: Our food will be created most simply, and for this, we have to be creative all the time. It is like Paul Bocuse once said: “How difficult it is to be simple!”

About Franck Garanger

Garanger was born in Angers, Loire Valley, France, and started out helping his father in his patisserie-boulangerie. He was trained at a Michelin restaurant in Angers and later worked alongside well-known chefs like Paul Bocuse and Thierry Max. He has been Fleet Corporate Chef at Silversea Cruises and Culinary Director for Oceania Cruises; currently, he holds the position of Head of Culinary at Explora Journeys. This luxury brand of MSC will launch its first ship, Explora I, next year.