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2017 09 30 - day 14 - Breisach.
Today we were supposed to be arriving in Breisach in Germany. Due to docking issues in Breisach, we were re-directed to dock in Schonau.
After breakfast, there is a bus tour for all passengers to Freiberg. (Freiberg was founded in 1120 as a free market town). When we arrived at the town centre, there must have been a hundred buses with all their passengers spewing out onto the footpath. It was bedlam!
Our guide took us through the Saturday morning market. I am sure every resident of Freiberg plus all the tourists converged on the market at the same time!
The food, the flowers, the pastries, the breads and of course the smell of cooked German sausage on a bun with onions filled the air.
The markets were in the square surrounding the Cathedral. Of course a visit was warranted. As the markets surround the Cathedral, there was a 'display of fruit, vegetables and flowers' in the Nave.
Tour over, time to fight our way back through the crowds and find our bus.
The bus now took us for a wine tasting. We sampled four of the local wines which ranged from semi-sweet to dry.
Time to get back on the bus and head to Breisach where the ship had re-located to while we were off doing our tours.
It was a late lunch today with all the touring around.
Lunch consisted of:
Soup: Chicken consommé with semolina dumplings.
Appetiser: Sausage cheese salad.
From the pasta station: Spatzle (a soft egg noodle) with cheese and roasted onions.
From the buffet: Breaded turkey escalope stuffed with cheese and ham (Cordon Bleu); or Baked river trout with brown butter, warm potato and cucumber salad, green peas and glazed carrots.
Desserts: Pistachio ice cream with sliced banana and chocolate sauce.
After lunch we headed off to Colmar (founded in the ninth century). Another walking tour but once again cut short by rain, heavy cloud and not very good for photography. Even taking photos in the Cathedral was not very successful!
Back to the ship for our last night on board. Tonight is the farewell dinner. We were expecting something special. We were not disappointed!
Dinner consisted of:
Appetiser: Salad with deep fried breaded Camembert and cranberries.
Soup: Beef broth with herb biscuit.
Hot appetiser: Pan fried king prawn, soft polenta and lobster bisque.
Mains: Slices of roasted beef tenderloin with Cognac-green peppercorn sauce and white asparagus, broccoli and potato soufflé; or Baked gilthead seabream with smoked salmon-herb crust, light shrimp sauce, snow peas, barley risotto, carrots and peas; or Vol au Vent (puff pastry cup) filled with forest mushroom ragout.
Dessert: Baked Alaska 'Monarch Baroness' or Cheese selection from the buffet; or Fresh sliced fruits.
Dinner over, we met up with some of our new shipboard friends and had a couple of nightcaps.
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