BOUTIQUE CRUISING
of charcoal-hued tones with crystal-white accents. However, it is the leitmotifs of scarlet detailing and accents that are so unusual. In the restaurant, there is an abundance of
white leather – a fabric that also makes an appear- ance in the cabin headboards. A glass panel from the bedroom allows natural light to illuminate bathrooms with their opalescent-white tiling and dark teak floors.
T
he public areas of the yacht are adorned with nautical prints by the celebrated French photographer Philip Plisson as well as images
by Getty that have been digitally enhanced to reflect the scarlet motif. There are also works of art created by the wife of CMA CGM President Jacques Saadé. The ceiling of La Licorne Restaurant has been cre- ated using Swarovski crystal and the two-deck high atrium has a crystal raindrop sculpture centrepiece. Harking back to the company’s pedigree, the
decks boast names of some of the most famous French Line ships such as Liberté, Champollion, Lafayette, Normandie, France and Paris. There are two lifts towards the aft of the ship and one forward. Open deck space is generous on Deck Six and there is plenty of luxurious Rausch deck furniture. The entire yacht is wheelchair accessible. During my time on board, I constantly got the im-
pression Le Boréal is a fusion of two contrasting yacht lifestyles. Decks Six and Seven offers a casual, open-air ambiance, with La Boussole (compass) Restaurant, open deck Bar Copernic and swimming pool; while
76 WORLD OF CRUISING I Winter 2010 / 2011
“Menus CHANGE on a DAILY BASIS and always reflect WHERE THE SHIP IS SAILING”
Deck Two and Three has a more formal ambiance with Restaurant La Licorne (unicorn) and Grand Salon Ispahan (a Persian city). The Spa is managed by the prestigious Carita Company and uses only Decléor products. An array of unguents by this profes- sional company is also available in
suites, while in other accommodation grades there is a selection of L’Occitane products. There’s a hammam as well as a fitness centre
with Technogym equipment and a daunting Kinesis wall. Close by is a vast photo gallery that displays superb images tableau-style, of previous voyages by Le Diamant to Antarctica and South Georgia. The 140 crew are comprised of French bridge and hotel officers. Waiters, bus boys, bar tenders, pool attendants and the housekeeping team are mostly Filipino, Indian, French or Mauritian. Executive chef Jean-Pierre Hupin started his career with a two-year apprenticeship in his home
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