SOUTHAMPTON TO COPENHAGEN	June 7, 2009	14 days / 13 nights	Fares from $9,795 per person
COPENHAGEN TO COPENHAGEN	June 26, 2009	15 days / 14 nights	Fares from $10,795 per person
COPENHAGEN TO STOCKHOLM	July 10, 2009	8 days / 7 nights	Fares from $6,395 per person
STOCKHOLM TO COPENHAGEN	July 17, 2009	8 days / 7 nights	Fares from $6,395 per person
COPENHAGEN TO STOCKHOLM	July 24, 2009	8 days / 7 nights	Fares from $6,395 per person
STOCKHOLM TO COPENHAGEN	July 31, 2009	8 days / 7 nights	Fares from $6,395 per person
COPENHAGEN TO STOCKHOLM	August 7, 2009	8 days / 7 nights	Fares from $6,395 per person
STOCKHOLM TO COPENHAGEN	August 14, 2009	8 days / 7 nights	Fares from $6,395 per person
COPENHAGEN TO STOCKHOLM	August 21, 2009	8 days / 7 nights	Fares from $6,395 per person
STOCKHOLM TO SOUTHAMPTON	August 28, 2009	11 days / 10 nights	Fares from $7,795 per person
SOUTHAMPTON TO MONTE CARLO	September 7, 2009	12 days / 11 nights	Fares from $7,695 per person
MONTE CARLO TO VENICE	September 18, 2009	8 days / 7 nights	Fares from $5,950 per person
VENICE TO ISTANBUL	September 25, 2009	8 days / 7 nights	Fares from $5,950 per person
ISTANBUL TO PIRAEUS (FOR ATHENS)	October 2, 2009	8 days / 7 nights	Fares from $5,950 per person

"Cruise the Ocean Blue with Regent and Le Cordon Bleu"
To any chef or gourmet, Le Cordon Bleu symbolizes the epitome of culinary excellence. Since 1895, Le Cordon Bleu has attracted students from around the world to learn the severest of great cooking under the tutelage of the world's top chefs. Regent Seven Seas Cruises is proud to announce that through a special arrangement with Le Cordon Bleu, guests aboard our newest vessels, the m/s Seven Seas Voyager and the m/s Seven Seas Mariner, are able to enjoy the inimitable culinary artistry of Paris' famed Le Cordon Bleu chefs in the ships' Signatures restaurant. These are the first cruise ships to offer a permanent restaurant directed by Le Cordon Bleu chefs. As a popular feature of our onboard program Le Cordon Bleu also offers a special Classe Culinaire des Croisieres workshop on selected cruises aboard the Seven Seas Voyager and Seven Seas Mariner. It is a propitious pairing for France's most celebrated culinary school and the ultra-luxurious, Seven Seas Voyager and Seven Seas Mariner, the world's first all-suite and all-balcony cruise ships.

"Don Your Aprons and Man Your Whisks!"
Since so many of our guests not only appreciate fine food, but love to cook as well, we receive enormous interest in our intensive Cordon Bleu Classe Culinaire des Croisieres. These workshops, taught by our Le Cordon Bleu trained chefs, are a dynamic, hands-on introduction to the art of French cooking. So that every participant can have an opportunity to interact with our chefs and practice his or her skills, individual classes are limited to just 16 guests. In three intensive two-hour workshops, guests will watch fascinating cooking demonstrations detailing the preparation and presentation of French cuisine - updated for contemporary tastes - and discover the secrets and techniques of world-renowned chefs as each participant prepares selections taken from the ship's own Le Cordon Bleu menus.

Upon graduation, guests will receive their own chef's apron and short toque, a tea towel, a special Le Cordon Bleu cookbook of classic recipes and a certificate of participation. The cost of the Classe Culinaire des Croisieres is just $395 per guest and should be reserved in advance of your cruise. Space is usually limited to just 32 guests per cruise (2 classes of 16 apiece), so please contact your travel professional for reservations as early as possible.

Signatures Dining:
"Superb Cuisine in a Peerless Setting"
Welcome to the only restaurant at sea staffed by chefs wearing the white toque and coveted blue ribbon of Le Cordon Bleu of Paris, the most prestigious culinary authority in the world. The ambience is classically and elegantly French, of course, and the treasured cooking techniques are those handed down by generations of Le Cordon Bleu chefs, but the cuisine is far from traditional.

At Signatures, guests dine on a marvelous mixture of inventive and eclectic culinary delights. A fixed menu of traditional French-accented selections is enhanced nightly by an ever-changing roster of inspired delectations collected from several separate styles of cuisine pioneered by Le Cordon Bleu chefs. Inspiration for these recipes ranges from classic and nouvelle cuisine favorites to the latest concoctions from France's finest Michelin-starred restaurants to creations from the furthest lands bordering the seven seas. For instance, Le Cordon Bleu Asian Fusion menus feature exotic flavor combinations which might include shrimp and daikon rolls, fresh marinated fish with tart accents of green papaya or tiny bay scallops and lobster morsels gently poached in a vanilla Badiane broth. Le Cordon Bleu's menus offer surprising and taste-teasing selections which could begin with a deliciously smooth leek veloute with orange cream, cannelloni of lobster with vintage port wine, a sublime duck foie gras terrine with sweet and sour figs, or pigeon and shrimp salad with green mustard. From the Le Cordon Bleu Classic and Nouvelle Cuisine recipes, your chef might present tiny spring vegetables swimming in a shellfish and ginger broth, chestnut cream with chicken morsels, followed by tender lamb filet wrapped in a delicate puff pastry crust.

These are only a few examples of the marvels that the genies of Le Cordon Bleu have in store for guests in the Signatures Restaurant aboard the Mariner. If these enticing culinary creations have whetted your appetite and stimulated your senses, we suggest that you reserve your Seven Seas Mariner cruise now. Wait until you taste them!

"The Story of Le Cordon Bleu"
The name Le Cordon Bleu has been synonymous with culinary excellence since the 16th century when the Knights of the Order of the Holy Spirit were known as "Cordon Bleu" because they wore the cross of the Holy Spirit on a blue ribbon and the feasts accompanying their ceremonies became legendary. In 1895 Marthe Distel launched a weekly publication in Paris called La Cuisiniere Cordon Bleu, and over the next seventy years it became the basis for what is probably the largest recipe collection in the world. Great chefs such as Henri-Paul Pellaprat contributed to the world-renowned reputation of Le Cordon Bleu, but it was a Cordon Bleu graduate, Julia Child, who almost single-handedly introduced the methods of Le Cordon Bleu to millions of avid Americans in her long-running and highly popular PBS TV shows.

Today Le Cordon Bleu is presided over Andre J. Cointreau, who is a direct descendant of the Cointreau and Remy Martin liqueur dynasties. Under his direction, Le Cordon Bleu has expanded to operate a global network of culinary institutes as well as a line of gourmet products and accessories, which are available at the boutiques of its sister company, Pierre Deux French Country. Now and tomorrow, Le Cordon Bleu is the place to obtain the highest quality and most comprehensive culinary training in the world.

Le Cordon Bleu - 2008 & 2009 Workshop Sailing's on the Voyager:

MONTE CARLO TO DOVER
June 9, 2008
11 days / 10 nights
Fares from $5,995 per guest

SOUTHAMPTON TO MONTE CARLO
September 9, 2008
12 days / 11 nights
Fares from $7,450 per guest

FUNCHAL TO FT. LAUDERDALE
November 23, 2008
9 days / 8 nights
Fares from $2,595 per guest

ISTANBUL TO FT. LAUDERDALE
April 18, 2009
21 days / 20 nights
Fares from $8,495 per guest

FT. LAUDERDALE TO REYKJAVIK
May 8, 2009
14 days / 13 nights
Fares from $5,695 per guest

SOUTHAMPTON TO COPENHAGEN
June 7, 2009
14 days / 13 nights
Fares from $9,795 per guest

SOUTHAMPTON TO MONTE CARLO
September 7, 2009
12 days / 11 nights
Fares from $7,695 per guest