On board first half of the cruise.

His passion for cooking was sparked by a one-week internship at the brasserie of the Plaza Athénée, thanks to his history teacher. After training at the Ferrandi school, he spent about ten years at the Plaza Athénée, working alongside Philippe Marc.
A great lover of Mediterranean cuisine— undoubtedly influenced by memories of his holidays in Juan-les-Pins—he joined the Michelin-starred restaurant Le Grill in Monaco as sous-chef in April 2019, working alongside Franck Cerutti. His delicate and contemporary cuisine led him
to participate in the 11th season of Top Chef in 2020.
Since September 2022, he has been showcasing his technique and culinary identity aboard Ducasse sur Seine, a restaurant moored at Port Debilly in the 16th arrondissement of Paris, offering a 100% electric cruise that unveils the city's most beautiful monuments.

Languages spoken: French, English 

 

Photo credit: Bertille Chabrolle

Portrait JPB_Ducasse sur Seine_©Bertille Chabrolle_02.jpg

Onboard with Jean-Philippe Berens

In alliance withDucasse sur Seine

Gastronomic Journey Through Iberian Coasts

From

Lisbon (Portugal)

To

Barcelona (Spain)

7 nightsaboard the shipLe Boréal

Next departure

Offer(s)

Back to back offer, PONANT Bonus 5%

From

AU$8,890 /person*

Discover

*Price displayed is per person, based on double occupancy, based on availability, and subject to change at any time. The category of stateroom to which this price applies may no longer be available. The price includes the Ponant Bonus discount.