Martineau’s Culinary Train of Thought

Above: Yannis Martineau spent ten years working in Paris before assuming the mantle of traveling chef.

Yannis Martineau’s ambition as executive chef on board Eastern & Oriental Express’ train routes is to make the food mirror the journey.

“All my dishes are uniquely created to reflect the exquisite and exotic flavors of Southeast Asia,” he says. A frequent traveler in the region, both to expand his knowledge and search for new inspiration, Martineau has an impressive résumé for food on the move.

Prior to joining Eastern & Oriental Express in 2007, Martineau refined his ability to create haute cuisine from the smallest of kitchens—there is precious little room for maneuver on board the Venice Simplon-Orient-Express train or the Road To Mandalay river cruise in Myanmar.

As the train rolls through Thailand, for example, diners can enjoy the chef’s signature Tom Yam Cappuccino (a precise mix of Kaffir lime leaf, galangal, and lemongrass), while absorbing the scene changes outside, from the Isan Plains to the culturally enriched city of Chiang Mai. The restaurant cars, Adisorn, Malaya and Rosaline, are not short on attention to detail, either. Wall panels of engraved marquetry in Adisorn and Malaya feature elm and light inlays, while Rosaline takes its cue from Chinese styling— rosewood and decorative lacquered panels, complemented by hand-painted flowers.

For travelers wishing to sample Martineau’s work, Eastern & Oriental Express will debut two festive journeys, which are scheduled for the approaching holidays. A four-day/three-night Christmas journey from December 23 departing Bangkok to Singapore—and a four-night special itinerary departing December 29 from Singapore to Bangkok to celebrate the New Year in style.


Related Posts

Latest Posts