Reiterating the partnership with the Relais & Châteaux Association and Silversea Cruises, the Africa delegation hosted a private luncheon on Friday 5 April on board the Silver Whisper when it docked in Cape Town as part of its World Cruise itinerary.

The lavish lunch, with the backdrop of TableMountain, was created by Executive Chef ofEllerman House, Veronica Canha-Hibbert and hosted byRelais & Châteaux Director, Annie-Claude Bergonzoli. Official sponsors and partners for the luncheon were Moët & Chandon Champagne, Waterford wines andValrhona chocolate, Acqua Panna, S.Pellegrino andNespresso.

Demonstrating the Relais & Châteaux Association is indeed ‘All Around the World, Unique in the World’, the luncheon was created to introduce the invited guests to the endless possibilities that one can experience at 520 member properties worldwide and with Silversea Cruises to create a truly unique Route du Bonheur such as the Silversea World Cruise 2014 and the Silversea Expeditions. Passengers can also enjoy memorable Relais & Châteaux dining experiences on board.

Comments Director of Relais & Châteaux, Annie-Claude Bergonzoli: “Every year the Relais & Châteauxguide becomes ever more popular and the 2013 edition with our new Ambassador, Salvatore Ferragamo, General Manager of one of our new member properties, Il Borro in Tuscany, makes for a valuable resource for travellers worldwide. We have also proudly launched the new road maps and a free app for Android so accessing information on all our member properties is now even easier for guests. To showcase these new elements on the Silver Whisper’s world cruise was an ideal opportunity.”

On 14 ultra-luxury voyages across the globe, Chef Bilsland presents a program developed in collaboration with Jacques Thorel, a consulting Grand Chef Relais & Châteaux. Silversea enjoys the privilege of featuring the only ‘Relais & Châteaux L'École des Chefs’ cooking school at sea. The innovative program, which is offered completely free of charge, provides guests with a special culinary curriculum, including hands-on instruction, and entertaining events.

Also offered on certain voyages, when the itinerary permits, is a ‘Market to Plate’ experience that provides an escorted tour of a local market followed by a cooking class, and a ‘Culinary Outing’, an instructor-escorted excursion to a local restaurant, hotel or other venue where guests can enjoy a unique culinary exploration.