BOUTIQUE CRUISING
FACT FILE Le Boreal
Maiden Voyage: May 2010 Tonnage: 10,700 Length: 466ft Beam: 69ft Draft: 15.3ft Speed: 16 knots Passengers: 264ft Crew: 139
Passenger decks: 6 Registry: France
city of Bordeaux. He then went on to train in Paris under two-Michelin-star chef Guy Legay at the Ritz Hotel. In a career that spans 23 years, he has held prestigious positions such as Executive Chef at the British Colonial Hilton in Nassau, Bahamas and cre- ated the menus at the Hôtel Casino Barrière in Lille. He heads up a galley team of 26. “For me, the most important thing is to improve the quality of the culinary experience with a combination of local produce and creativity. I much prefer to use reduc- tions of natural ingredients than heavy sauces,” says this ebullient chef.
M
enus change daily and always reflect where the ship is sailing. On my trip, there was an Adriatic Dinner that includ-
ed locally-sourced Sea Bream as well as Burek Goat Cheese. There were also gastronomic highlights other nights such as lobster and veal filet. Throughout the vessel, single-seating dining
prevails. In Restaurant La Boussole, a nightly Fast Grill dinner is a less formal, but nonetheless tempt- ing, affair. This restaurant is also open for buffet breakfast and lunches, as is Restaurant La Licorne. Each lunchtime there is a ‘Lean and Light’ barbecue on Deck 7. Complimentary white, rose and red wines accompany lunch and dinner and there is a connoisseur wine list for individual purchase. A wide variety of tours are offered in both English and French. On my cruise, these included an afternoon walking tour of Korcula for €25 and a morning tour of Hvar for €55. All participants receive VOX headsets that offer great clarity when tour guides give their commentary. In the Library on Deck 6 – adjacent to the rather grandiloquently named Salon Observatoire Astrolabe – there are three personal computers where internet connection costs €10 an hour.
Cruise Director Jérôme Pierre, who hails from
Brittany, has been with the company for 10 years. Perhaps it is his English wife or maybe it’s just his background with cruise lines such as NCL, Star Clipper and Princess Cruises, but his ability to switch back and forth between conversational French and English is exemplary. Jérôme believes the role of cruise director on a
yacht-like vessel such as Le Boréal is to be flexible and understanding to the needs of passengers. In such intimate surroundings, the job encompasses tour manager, activities coordinator and even entertainer. Sadly, the latter left me wanting. What were billed as ‘spectacular’ shows featured singers Anna and Oleg Turchenko, who appeared to be the Ukraine’s answer to Sonny and Cher, as well as five dancers from the Ballet Paris C’ Show, which resembled amateur night at the Moulin Rouge. Still, the French passengers really enjoyed this Sixties- style cruise entertainment. Fortunately, for me, the piano concert by Alexei Filimonov saved the day. Le Boréal is without doubt as recherché as she is
chic. Unlike the other yachts in the fleet, Le Boréal is to all intents and purposes an English-speaking vessel with oodles of French flair. This bijou yacht will certainly appeal to passengers looking to explore off-the-beaten-track regions of the globe in considerable comfort and style. For many, Le Boréal and her scion, L’Austral – due to be launched next May – will prove to be the nonpareil of soignée cruising.
‘Classic Antarctica’ – 15-day journey from £7,735 per person (based on 2 adults sharing), including flights from the UK and 3 nights in Buenos Aires, departing 6th December, 2011. Tel: 0845 688 7729 or visit the A&K travel boutique in Harrods or
www.abercrombiekent.co.uk.
Winter 2010 / 2011 I WORLD OF CRUISING 77
ITINERARIES: winter, South America and Antarctica; spring, Caribbean, Panama Canal, transatlantic; summer, Canaries, Mediterranean, N Europe; autumn, Canada and New England.
MORE INFO: in the UK, call 0808 234 3802; in the US, call 1888 400 1082; or visit http://
en.ponant.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104