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2017 09 29 - day 13 - Strasbourg.
During breakfast, we arrived in Strasbourg. A bus collected us from the ship. It was a cold bleak day with rain threatening. The bus took us on a tour of the city. We went past the EuroIpean Parliament as well as many other institutions associated with the European Union. Strasbourg is also home to the second largest university in France. Then we had a guided walking tour. Some of the old buildings were amazing and old!
We walked past a shop that had the hugest blocks of nougat in the window. We resisted! As we walked through the city, we saw an old carousel which had upper and lower riding platforms.
When the tour was finished, we had free time until the bus took us back to the ship for lunch.
On our walk we went past Strasbourg Cathedral (a seventh century building. At 142 metres, it was the world's tallest building from 1647 to 1874 [227 years]. Today, it is the sixth tallest church in the world). In the free time we went back to have a look inside. It was stunning. Words cannot describe it.
There were no more photo opportunities as the weather turned really bad and was raining, it was bleak, cold and windy.
Back to the bus to be returned to the ship for lunch. Lunch consisted of:Soup: Fresh vegetable soup.
Appetiser: Potato blue cheese salad.
From the pasta station: Bavette (is the French name for flank steak) with artichoke, tomatoes and olives.
From the buffet: Roast leg of lamb on tomato mint sauce; or Pan fried pike perch with sour cream sauce; or Roasted potatoes with buttered tagliatelle and braised endive.
Dessert: Cointreau orange mousse.
The afternoon was free time but as it was raining, it was bleak, cold and windy, we decided to stay on board and go and sit in the Lounge. We had coffee and a couple of drinks before getting ready for dinner.
Dinner consisted of:
.Appetiser: Fresh baked onion cake with raspberry vinaigrette and salad bouquet.
Soup: Alsace potato and sauerkraut soup.
Mains: Grilled barbary (the flesh of a Muscovy [Russian]) duck breast on orange sauce with creamy lentils and potato Duchess; or Grilled Victoria perch with tomato olive relish, balsamic vinaigrette, French vegetable stew, artichokes and roasted new potatoes; or Breaded baked eggplant layered with tomatoes and mozzarella cheese.
Desserts: Cape Suzette of passionfruit sherbet with banana, peach and orange drenched with Kirsch liqueur; or Cheese selection from the buffet; or Fresh sliced fruits.
After dinner we set sail for Schonau in Germany.
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