Cunard has revealed it will be reuniting with two Michelin-starred chef Michel Roux Jr for a number of takeovers on its cruises in 2025.

Roux will oversee four Le Gavroche residencies across four Norway voyages next year, with two on Queen Anne and two on Queen Mary 2 between April and August.

Le Gavroche was the French haute cuisine restaurant in London that was opened by Roux's father Albert in 1967 before being taken over by him in 1991. It closed in January earlier this year.

Cunard explains: "Queen Mary 2 will host the first five-night takeover with Le Gavroche at The Verandah aboard the world’s only ocean liner for her seven-night roundtrip Fjords sailing on 6 April.

"Guests will be treated to a five-course tasting menu infused with all the flavours of the sea, elegantly finessed using the very best produce – designed by one of the world’s most decorated chefs.

"Michel will then host a residency aboard Queen Anne – Le Gavroche at Sir Samuels – for her Fjords voyage on 11 May, where guests can also expect a beautiful variety of Michel’s signature seafood specialities and elevated culinary classics."

Roux will then return to Queen Mary 2 on August 15 and to Queen Anne on August 31.

How to get a spot for Cunard's Le Gavroche at Sea residencies

Le Gavroche at Sea reservations will be an additional charge for guests, with venue takeovers catering for up to 60 diners in The Verandah and up to 50 diners in Sir Samuels each evening.

The four cruises Michel Roux Jr will be appearing on can be booked on the websites below:

Katie McAlister, President of Cunard, said: "We're thrilled to continue our successful Le Gavroche at Sea residencies.

"Our guests expect exceptional experiences, and having one of the world's most celebrated chefs on board to create special menus and host exclusive events is truly special."

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Michel Roux added: “It is always a privilege to revive the essence of Le Gavroche and I am thrilled to be collaborating with Cunard for a second series of takeovers next year.

"This project is incredibly rewarding and allows me to craft signature menus that capture the spirit of adventure as well as the art of accessible fine dining.

"I am hugely excited to get back on board and showcase the beauty of Norwegian seafood to Cunard guests.”