The cuisine of the Alsace is known for its generous portions and the lively way it's enjoyed with family and friends. The region is also famous for wine and beer, and you'll get to taste plenty on this four-day cruise.
Enjoy German- and French-inspired specialities in the presence of Matt, who spent his early career working at acclaimed restaurant Chez Bruce. Matt will give a talk, Q&A session and cooking demonstration, and introduce chef Marc Haeberlin and sommelier Serge Dubs, who will prepare a dinner and wine tasting. Marc says:
"I'm part of the fourth generation of chefs, this passion comes from my father. The pleasure of sharing cooking is an incomparable alchemy for me!"
Passengers are welcome to board the ship from 3pm today. After comfortably settling into your cabins, you can meet the crew over a welcome cocktail. This afternoon will be spent cruising. Enjoy dinner tonight on-board, then all meals aboard your ship. A typical dinner menu includes goose foie gras with a truffle glaze and a Sauternes wine jelly, brown crab tiramisu, Orloff quail aumônière with a truffle and foie gras "Périgourdine" sauce, selection of cheeses with Espelette jelly (Bouton de Culotte, Sainte-Maure cendré, goat cheese with spices) and "Tanzanian amber" with caramel and roasted peanuts.
Cruising this morning, you'll be joined by Saturday Kitchen's Matt Tebbutt for a talk and Q&A. After lunch, take an optional excursion on the Wine Route. You'll return on board in the early evening. For dinner, you'll have the pleasure of being introduced to one of the greatest stars of French cuisine: Marc Haeberlin, of the Auberge de l'Ill in Illhaeusern. A master of fine cooking, he will prepare a surprise dinner as only he can, for you to enjoy on board the ship.
Today we have the great privilege of welcoming another personality known throughout the world of wine: Serge Dubs, the best sommelier in the world in 1989. Serge will provide explanations while you taste a variety of wines. This afternoon, your ship will sail towards Strasbourg whilst Matt Tebbut will present a cooking demonstration with some small tasting plates. Tonight is your gala evening and dinner. A typical gala dinner menu consists of sautéed duck liver with plums and Rouge d'Ottrott wine, crawfish lasagna, creamy lobster soup with a Parmesan crumble, lamb tournedos with flageolet beans stuffing in a pastry case of herbs, artichoke puree, cooking juice spiced with Ras el Hanout, Saint-Marcellin cheese refined with truffles, mango surprise with fromage blanc, jasmine tea molten center and "ivory" coulis.
Enjoy one last buffet breakfast on board before disembarking at 9 am.
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