If you are willing to spend $10,000 a night, it better be a bargain! The Regent Suite on Regent Seven Seas Explorer is exactly that, according to its ardent promoter, Frank Del Rio, CEO and president of the Norwegian Cruise Holdings.
The suite is 4,443 square feet of pure luxury with unparalleled perks: a sumptuous bathroom embellished with gold leaf, a private spa and daily in-suite spa treatments, $250,000 custom-made Steinway piano, two Picassos bracketing the front door, 958 square foot wraparound balcony, a $90,000 Savoir bed (all dressed, $150,000) in the master bedroom, a glass enclosed Vista Garden, a private car available at every port for exclusive land excursions. That’s just for starters. I was willing at least to view it (a jaw-dropping experience with a bit of salivating on the side) but didn’t actually sleep there. But I think Frank Del Rio might have.
Instead, each of my five nights onboard this Mediterranean cruise was spent in my more modest but supremely comfortable suite further down on the luxury scale and deck level (Suite 826, to be specific). Luxury means different things to different people, but the luxury of space, of relative quiet, of thoughtful design, exquisite fabrics of richest silk and velvet and caressable leathers go a long way towards the L word. The one less than luxurious aspect of my suite was the lighting setup. I would have expected a more state-of-the-art system for the light switches instead of so many ons and offs — to the point that I kept forgetting which ones did what. I was a bit in the dark, so to speak.
Explorer, the first new ship in the Regent fleet in more than a decade, has a total of 375 all-private balcony suites varying in size, decor and price categories. They are stunning. Among the suites I visited were famed interior designer Dakota Jackson’s Seven Seas Suites with their golden hued ceilings and all-white marble bathrooms; the Penthouse suites inspired in part by sapphire jewels, and my personal favorites, the Grand and Explorer suites. Quite frankly, I could have just moved in for life. They are sophisticated and chic, employing unusual color combinations and fabrics: crisp white bed coverings nuzzling the curved emerald green leather headboards. The pure white bathrooms countered in midnight blue with embedded crushed glass sparkling like the stars on clear nights at sea. I would have stolen the drapes, also in emerald green, but my suitcase was, alas, too small.
Overall, the Explorer exudes gracious, old world charm. Christened by Princess Charlene of Monaco with a bottle of Veuve Clicquot, it is without question the jewel in the Regent Crown. Costing close to $450 million, no expense was spared. She is adorned with an entire acre of granite and marble (over half of it being Carrera marble). The grand staircase sets the visual standard with its cascading crystal chandelier taking center stage.
Explorer’s pool area on the 11th deck is by far the most outstanding I’ve ever encountered at sea. Not only because of its size, but also due to the quality of the materials. Aqua coloured mosaic tiles from Sicis, a company in Italy, created a shimmering quality around the pool that mimics and reflects the movement of the sea salt water. Two hot tubs bracket one end of the pool, each shaded by its white filigree patterned sun canopy. Bravo to Tillberg Design of Sweden, the same company that created the Regent Suite and Library.
Let’s not forget the food. “The most luxurious ship at sea,” as the Regent slogan goes, has to have the highest standard of food, presentation and ambiance as well. How does it all measure up? Specialty restaurants proved to be top drawer: Asian-inspired Pacific Rim, the continental fare of Compass Rose, the classic steakhouse of Prime 7, and Italian offerings of Sette Mari at La Veranda all were stand outs. In my view, however, the piece de resistance is Chartreuse.
Chartreuse-colored glass panels adorn the dining room walls of the art nouveau decor. The entire visual effect reminded me of the gold embellished Klimt painting at the Neue Gallery in New York — beautiful, sensual and seductive. Even the innumerable configurations of gold leaf china, exclusive to Chartreuse, added a touch of luxuriance that doubled to enhance the food it framed. Executive chef Jerome Toumelin was pleased with my choice of the Mont Blanc dessert, which he claimed as his favorite. It is now mine too. As wordy as I am, I am at a loss as how to describe this ambrosia of a feathery light, surprisingly non-sweet, sweet. You’ll just have to order it yourself. You might also choose from such main courses as the poached Brittany lobster medallions with Hake mousseline in a haze of almond milk broth or cream of artichoke, foie gras, and thyme emulsion with a brush of toasted hazelnuts. Voila.
Speaking of emulsions, at the Culinary Arts Kitchen, I made my very first olive oil and vinegar emulsion, as opposed to the usual and somewhat lazy approach of pouring in both without a good whisking a little at a time. Kitchens, generally, are not my strength, but after spending a mere hour and a half with Executive Chef Kathryn Kelly, along with 17 other aproned guests, I fancied myself deserving of a Michelin star, at the very least. Each of us had our own work station replete with stainless steel sink, top-of-the-line induction cooktop, and essential cooking utensils. What we made and ate: Scallops with bacon and chestnuts in a tamari sauce, French mustard vinaigrette with greens, fish in crazy water (Pesce all’acqua pazza), and drunken Limoncello tea cakes. (I do believe the “drunken” refers to the after effect).To cap off the lesson each of us was given not only the recipes, but a chef’s black apron and hat.
The 750 guests enjoyed perfect weather and a near perfect experience throughout the journey. There were, however, a few kinks to be ironed out: breakfasts on my balcony weren’t up to scratch — rubbery omelets and unimaginative presentation; confusion over who ordered what in some of the restaurants also needed to be addressed, but considering it was their first week at sea, I have fewer worries that those initial missteps will soon be redressed.
On this all-inclusive cruise, dozens of excursions from the various ports were offered. Each of the ones I chose was truly marvelous except for one aspect — time. If time is part of the luxury package, then more time should be allotted to each excursion.
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