The Royal Viking Sun, following the traditions of the great ocean liners, places considerable importance on the quality of its food. But the staff has also set up a program to take advantage of the fact that their kitchen actually travels around the world. When the ship gets to a port where there is a talented chef with a well-respected restaurant, that chef is invited on board to teach. An example of the program is this chicken cacciatore, prepared by the ship's executive chef, Manfred Jaud.
