PONANT EXPLORATIONS is once again showcasing its prowess as a creator of unique experiences and exceptional voyages. In January 2027, a cruise will bring together iconic figures from the world of haute cuisine and diplomacy, including Cristeta Comerford, former White House Head Chef. An exclusive, immersive voyage in partnership with the prestigious Club des Chefs des Chefs aboard Le Commandant Charcot.
In the middle of a starlit polar night, where light lingers only as a long, bluish dusk, Le Commandant Charcot silently slices through the icy waters of the Gulf of Bothnia. Between Sweden and Finland, Lapland unfurls its frozen shores and dense forests. On board this unique ship, designed for polar exploration in the heart of icy waters, guests experience the Arctic winter and Scandinavian traditions in the utmost comfort.
What better setting than the frozen Baltic Sea to indulge in a cultural dialogue through the senses? PONANT EXPLORATIONS and the Club des Chefs des Chefs have envisioned a unique experience blending gastronomy and diplomacy. Alongside prestigious guests, moments of discovery and exchange follow one another, complemented by tastings of iconic dishes once served to heads of state at official dinners, insightful lectures, and fascinating discussions, revealing what goes on behind the scenes at the White House and the Élysée Palace[1].
The Club des Chefs des Chefs
The Club des Chefs des Chefs, which is seen as the world’s most exclusive gastronomic society, has extremely strict membership criteria: to be accepted into this highly elite club, you need to be the current personal chef of a head of state. If he or she does not have a personal chef, members can be the executive chef of the venue that hosts official State receptions. One member is admitted per country, with the exception of China, which has two seats.
At the cruise’s guest of honour table, seasoned representatives of ‘culinary diplomacy’
Guest of Honour Cristeta Comerford is the longest-serving former White House Executive Chef, the first woman and the first person of Asian descent to hold this prestigious position. She has cooked for five presidents and their families, under eight administrations, and has orchestrated over fifty State Dinners.
“The simple act of eating a meal together creates bonds. In all contexts, food is a social facilitator and a powerful conversation tool: a simple yet effective way to spark dialogue to the table. Culinary diplomacy is an essential reality. Every meal, especially State Dinners, is a unique opportunity. There are no second chances, everything has to be perfect the first time.” — Cristeta Comerford, Former White House Executive Chef
Gilles Bragard, Founder and General Secretary of the Club, created the Club des Chefs des Chefs in 1977 to unite personal chefs of heads of state from around the world. The CCC often referred to as the “G20 of gastronomy”! These top-level gatherings are an opportunity to highlight the significant role gastronomy plays in soft power. Gilles Bragard summed up this culinary diplomacy with the now CCC’s motto: “If politics divides people, a good table always reunites them.”
Guillaume Gomez[2], Former Head Chef at the Élysée Palace and France’s Ambassador for Gastronomy, rose through the ranks of the Elysée Palace kitchen to become Head Chef in 2013, serving four presidents and taking part in international events such as the G8 and G20 summits. In March 2021, French President Emmanuel Macron appointed him France’s Ambassador for Gastronomy, with the task of promoting French culinary arts at national and international events.
Sylvie Bermann, diplomat and Ambassador Extraordinary and Plenipotentiary of France to three member states of the United Nations Security Council: China (2011-2014), the United Kingdom (2014-2017), and Russia (2017-2019). Each time, she was the first woman to hold the post. She is currently Chair of the Board of Directors of the IHEDN (Institut des hautes études de défense nationale[3]).
