Boarding around 15h in Strasbourg (3bis, rue du Havre). Welcome on board and settling into your cabin. Welcome cocktail with an Alsatian twist. Presentation of the crew which, during this cruise, will bring together the team of chefs from our boats, directed by Alain Bohn. Departure of the cruise. We will leave Strasbourg through the southern lock, sail up the Rhine towards Basel and go through two large locks in Neuhof and Gerstheim to call in at Rhinau. And now, let the party being!!! Take your seat for dinner prepared by our 9 Chefs: 1st Dinner Crème brûlée with foie gras Fillet of red mullet on a bed of crisp vegetables, fish soup with saffron Melon sorbet Périgord style Bresse chicken and its potato crust Matured Saint Marcellin cheese Black Forest Gateau “the chef's way” After this dinner, there will be an evening of dancing. Overnight stopover in Rhinau.
2nd Day: RHINAU – VIEUX BRISACH
For people who want to, an aerobics session will be offered with our hostess before breakfast. Departure of the cruise. We will sail up the Rhine towards Vieux-Brisach. 1st Lunch Appetizer Roast zander with San Daniele ham, garden herbs, gypsy style stuffed cabbage, meat gravy with Tokay Lamb in filo pastry, Nyons black olive chutney Iced swan with a rhubarb sauce After this lunch, we will offer an optional excursion: the Wine Trail, with a visit to a wine cellar where you will be able to taste an excellent vintage which will astonish you with its quality. Back to the boat by 18h. At the end of the day when the eagerly awaited time comes to sit down to eat, we will have the pleasure of introducing you to one of the greatest stars of French cuisine: Marc Haeberlin of the Auberge de l'Ill in Illhaeusern. A master of fine eating, he will prepare you a surprise dinner as only he can. After this grand dinner, we will invite you to the lounge to round off the evening on the dance floor. The boat will leave its mooring around 19h to head for Marckolsheim. Overnight stopover.
3rd Day: MARCKOLSHEIM – STRASBOURG
Accompanied by our hostess, those courageous enough can go jogging along the Rhine before breakfast. Good food is always accompanied by good wines and to do this, we will have the great privilege of welcoming another personality known throughout the world of wine: Serge Dubs, the best sommelier in the world in 1989. He will provide tasting notes as you taste a variety of wines (he is to be found any other day at the Auberge de l’Ill in Illhaeusern). 2nd Lunch Panfried foie gras with candied apricots Sea bass cooked on the skin, green Puy lentils, creamed bacon “Deconstructing” veal Citrus aspic with Muscat de Rivesaltes and macaroons The boat will leave Marckolsheim during the morning for Strasbourg. Finally, to keep the party atmosphere going, the final night on board will be celebrated with a grand gala evening. Arrival in Strasbourg during the evening. Dinner on board. 3rd Dinner “Roseval” with creamed Aquitaine caviar Panfried scallops, sweet potato crisps, with an emulsion of white coconut Salmon and cod terrine, lobster tail, melted “Grenoblois” butter Lemongrass granita Haunch of venison with bilberries Truffled Brie de Meaux Hobbyhorse
4th Day: STRASBOURG
Disembarkation after breakfast in Strasbourg (3bis rue du Havre). End of our journey.
Prices Include: Full board cruise from dinner of the
first day to the lunch of the
last day in a double cabin with shower and toilets, welcome drink,
entertainment, the Captain's Evening, the assistance of our
hostess on board, and port taxes.
Prices
Do Not Include: Drinks, coffee with lunch and dinner,
insurance and optional excursions.
For reasons of navigation and
passenger safety, CroisiEurope and the Captain of the ship reserve
the right to modify the itinerary of the cruise.
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