News: Uniworld to convert River Royale to S.S. Bon Voyage for spring 2019

Uniworld has announced plans to unveil its newest super ship, S.S. Bon Voyage, in spring next year.

The River Royale will be going out of service in October and will undergo an extensive transformation to become S.S. Bon Voyage, resuming service on the Dordogne and Garonne rivers as Uniworld’s sixth super ship on April 14th.

Bon Voyage is the second ship in the line to be upgraded to a super ship, following the S.S. Beatrice, which joined the fleet of floating hotels in April.

The Bon Voyage will be inspired by the renowned wine and gastronomic expertise of the Bordeaux region; from the beautiful design on the ship’s bow to the enhanced culinary opportunities onboard. 

Food and beverage, “a consistently high priority for the line,” according to Ellen Bettridge, president of Uniworld, is at the forefront of the ship’s re-imagination.


Two new onboard dining venues will be introduced: the space formally known as the Blue Fox Café will be converted into a casual dining venue that opens up onto the new pool serving lighter fare with a local spin, well suited for daytime poolside dining.

In the evening, this space will become an alternative bar location and will also be used for immersive culinary experiences, including intimate French cooking classes with the chef. 

One of Uniworld’s most intimate ships, Bon Voyage will add four new luxury suites, and will increase its already high staff to guest ratio when the ship goes from 128 passengers to 124 and adds more staff.

Other improvements include an upgrade to all bathrooms from tile to marble; reconfiguration of the gym and spa facilities; and a reimagined top deck with a new outdoor swimming pool, relaxed outdoor lounge and banquette seating with lighting designed to enhance the space in the evening.

“Luxury is never static, but an evolving concept that considers not only the aesthetic, but also the way service is delivered.  For example, there was a time not so long ago, when one would never dream of bringing the chef front of house to cook with guests, but today, immersion is part of the luxury experience,” added Bettridge.

“Our guests want to know where their food is sourced, about the local producers and to understand how a dish is prepared; with this river we have one of the best inspirations in the world. 

“Special attention has been paid to everything from the original art on the walls to the beautiful local wines poured.”

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