SS Antoinette Day 2
Day 2 on the SS Antoinette
We were awake early this morning as we had an early tour departure at 9am.
Breakfast was served in the main dining room the Restaurant de Versailles. The tables were laid and we were served hot drinks of our choice. The food was available buffet style with a selection of cereals, fresh fruits, hot bacon and sausages with a chef ready to freshly prepare eggs to your requirement. There was also a large variety of bread styles, cold meats and cheese. All very tasty.
Our included tour today was to visit three Medieval villages: Kayserberg, Riquewihr and Colmar. On the way our coach took us along the Alsatian Wine Road at the bottom of the Vosges Mountains. This whole area is covered in vineyards which produce the world famous Reisling Wine. A few of us took the opportunity to do some wine tasting in a cave in Riquewihr . It was very enjoyable and a few bottles were bought.
The Medieval village of Colmar
All three villages were beautifully preserved, with very old, crooked buildings and quaint narrow cobbled streets. We had a guide with us who via the ’Quiet Vox’ system enabled us to hear her talk while we wondered at our own pace taking photographs and window shopping. This is such an excellent system to use on guided tours, making it unnecessary to follow immediately behind straining to hear the guide’s commentary.
In every village preparations are being made for their famous Christmas Markets and trees and decorations are being displayed, it will all look very festive in a couple of weeks.
We returned to the boat with barely an hour in which to get ready for the Captain’s Welcome and Dinner.
Everyone was greeted with a glass of Champagne as we entered the lounge. The Captain then introduced every single member of the staff and crew and they were all very well received. It is obviously a very well run boat with a happy crew.
Pastry topped chicken consommé
We were then invited to go to dinner where we enjoyed a delicious seven course meal. After an Amusee Bouche of a baby baked potato with caviar, a smoked salmon wrap was followed by a pastry topped chicken consommé. Next was Foie Gras then a main course of Lobster with Sea Bream. We then had a trio of desserts and finally petit fours with our coffee. A really fantastic meal.
Lobster and Sea Bream
The evening then continued in the lounge with the resident due of a pianist and his wife who sang a varied selection and had those that were able to stayed up late dancing until the small hours.