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Day 9 |
May 15, 2012

At sea, en route Saint-Malo, Brittany 

By Imogen Corrigan, Historian

Co-ordinates: N 44º38'52", W 05º10'04"
Weather: Windy but bright
Air Temperature: 9.8ºC
Pressure: 1020 hPa
Wind: 58 km

A sea day when everyone certainly knew that they were at sea: we woke to what is probably not known as a tippy-rolly sea, which meant a less-full dining room at breakfast with a few guests looking balefully at the irritatingly hearty ones who were making amusing remarks about sea-sickness.

I noticed that the cookery demonstration by our jovial Executive Chef, Christian Armster and Pastry Chef, Anacleta del Prado, was nonetheless well attended. They were cooking up gravlax and Kaiserschmarren, both of which are a complete mystery to me and the demonstration merely convinced me to leave these matters to the experts and to buy it ready-made whenever possible. Even better – to get them to do it for me!

Our military historian, Gordon Corrigan, had already given a spirited introduction to the Hundred Years War giving a strong impression that he thought it a shame that the English had ever given up the claim to the French throne. There has been a good turn-out for lectures on this voyage and some 40 – 45 guests were there.

Unfortunately I missed Hans-Peter Reinthaler’s lecture on the Natural History of Europe because a few of us were summoned to be trained in first aid; all part of the job for all Expedition Team members. However we had finished our training in time for Chris Habard’s last Team Trivia for the voyage, which was a fix because we didn’t win. (We came second, so we weren’t disgraced.) It was fun anyway.

Most of my day at sea was spent preparing fodder for “the beast” – meaning material for the notice-board. One of the guests took a picture the other day, saying ‘Imogen in her natural habitat’..... depressing thought! However, a sea day ending in the Venetian dinner means good business for the hairdresser and beauty staff who seemed to be doing a brisk trade. There is something very companionable about the Venetian dinner, perhaps because it always falls at a place in itinerary when people are really getting to know each other and have bonded over several experiences, but still have the anticipation of more to come. 

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