DAY 1 STRASBOURG - RHINAU
Boarding at 3.00pm in Strasbourg (rue du Havre). Afternoon spent cruising. Welcome cocktail and presentation of the crew.
Pressade of goose foie gras polished in truffles on a Sauterne wine jelly.
Tiramisu of crab " Pagurus ".
Aûmonière of quail à l'orloff, périgourdine sauce.
Selection of cheeses with Espelette jelly (bouton de culotte, saint maure cendré, goat cheese with spices)
Tanzanian amber with caramel and roasted peanuts
DAY 2 RHINAU - ALT BREISACH
Morning spent cruising. Optional excursion: the wine trail, we will have the pleasure of introducing you to one of the greatest stars of French cuisine: Marc Haeberlin(1) of the Auberge de l’Ill in Illhaeusern. A master of fine eating, he will prepare you a surprise dinner as only he can.
DAY 3 ALT BREISACH - STRASBOURG
We will have the great privilege of welcoming another personality known throughout the world of wine: Serge Dubs (1), the best sommelier in the world in 1989. He will provide explanations while you taste a variety of wines. In the afternoon, we'll cruise towards Strasbourg, reaching it in the evening. Tonight is our festive gala evening and dinner.
Liver of duck poêlée in quetsches and Ottrott red wine.
Crawfish lasagna, creamy lobster soup with Parmesan crumble.
Tournedos of lamb with flageolet beans stuffing in a pastry case of herbs, parmentière of artichoke, cooking juice "ras el hanout".
Saint Marcellin refined with truffles.
Sweetness of mango with fresh cheese, melting heart of jasmine tea, with ivory sauce.
DAY 4 STRASBOURG
Disembarkation after breakfast in Strasbourg (rue du Havre). End of our journey.