In celebration of its 10th anniversary, Dream Cruises has partnered with Chef Tommie Lee, affectionately known as “French Papa” from Culinary Class War, to present an exclusive five-course French dining experience onboard the Genting Dream. This refined collaboration brings a touch of French elegance to the high seas, offering diners a rare opportunity to savour dishes inspired by Chef Tommie’s competition repertoire, complete with optional wine pairings thoughtfully curated for each course.
Available at Bistro Restaurant (Deck 8) until 3 July 2026, the menu is priced at $90 nett per person, or $132 nett with wine pairing. For those seeking something beyond the usual cruise fare, this experience delivers a full-on French gastronomic journey at sea.
Adding to the occasion, Chef Tommie Lee made a special appearance onboard, engaging warmly with guests, answering questions, and even hosting a live cooking demonstration. Watching him prepare the Escargot Vol-au-Vent firsthand elevated the entire dining experience, offering insight into the dish’s finesse.
Escargot Vol-au-Vent 4.8/5
The meal began with the Escargot Vol-au-Vent, a classic French appetiser that showcased both technique and flavour. The buttery, flaky pastry shell encased tender escargots coated in a rich, herbaceous filling. Each bite delivered a satisfying contrast between the crisp pastry and the savoury, aromatic interior, setting the tone for the courses to follow.
Prosciutto Ham with Mesclun Salad 4/5
Next was the Prosciutto Ham with Mesclun Salad, a lighter course that refreshed the palate. The delicate saltiness of the prosciutto was balanced by a vibrant mix of mesclun greens, shaved Parmesan, and briny Kalamata olives. A zesty lemon dressing tied the components together, allowing the natural flavours of the ingredients to shine through with elegance and restraint.
Bouillabaisse Maison 4.8/5
The Bouillabaisse Maison followed, presenting a comforting yet refined interpretation of the traditional French seafood stew. The saffron-infused broth was fragrant and deeply flavourful, enriched with the essence of the sea. A medley of fresh seafood added both texture and sweetness, making this dish a soulful highlight of the menu.
Slow Roast Veal Tenderloin, Foie Gras and Truffle Roulade 4/5
Taking centre stage was the Slow Roast Veal Tenderloin, Foie Gras & Truffle Roulade, a dish that embodied indulgence. The veal was tender and succulent, complemented by the richness of foie gras and the earthy aroma of truffle. Accompaniments of green pea mash and roasted carrot purée added sweetness and balance, while the port wine sauce lent a luxurious depth, tying all the elements together harmoniously.
Chocolate Mousse with Dulce de Leche Espuma 4.5/5
Dessert was a Chocolate Mousse with Dulce de Leche Espuma, rounding off the meal on a decadent note. The mousse was smooth and velvety, delivering deep chocolate intensity, while the airy dulce de leche espuma provided a light, caramel sweetness that lifted the dish without overwhelming it.
Overall, this collaboration between Dream Cruises and Chef Tommie Lee offers a distinctive and memorable dining experience that stands out from typical cruise cuisine. With its thoughtful execution, refined flavours, and the added charm of Chef Tommie’s presence, it is an experience not to be missed for lovers of French gastronomy.
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