Seine Valley : Awaken your senses with cuisine and art

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HONFLEUR - DUCLAIR - ROUEN - MANTES-LA-JOLIE - POISSY - PARIS

DAY 1: HONFLEUR

Passengers are welcome to board our ship between 6:00 and 7:00 p.m. After comfortably settling into your cabins, we’ll introduce our crew at a welcome cocktail. Dinner will be served, and the evening is free to do as you please. We’ll remain in port overnight.

Fisherman’s Catch
Seafood salad with a streak of balsamic
Cod loin filet with Normandy sauce and assorted vegetables
Floating island with caramel sauce and toasted almonds

DAY 2: HONFLEUR - DUCLAIR

All meals served on board. In the morning, we’ll have a guided tour of Honfleur, a quaint historic town that would radically alter the history of art by hosting artists such as Eugene Boudin, Johan Jongkind and Claude Monet at the Ferme St. Simeon. This afternoon, we'll have a visit to Etretat, Fécamp, and the Côte d'Albatre, with its magnificent white cliffs lined with pebble beaches. The unusual rock formations on this impressive coastline inspired many Impressionist painters, including Claude Monet, Camille Pissarro and Pierre-Auguste Renoir. Enjoy a taste of fine spirits at the Palais Bénédictine before we return on board. Our ship will cast off when the tides are right.

A Taste of Normandy
Fish in puffy pastry with beurre blanc
Roasted boneless chicken leg cooked “Auge-style” in cider, with country-style potatoes and yellow beans
Local Camembert
French toast, apple-caramel sauce

DAY 3: DUCLAIR -ROUEN

All meals served on board. We’ll begin our day with a guided tour of The Norman Abbey Circuit, first exploring Jumièges and the ruins of one of the most magnificent abbeys in France, as well as the Church of Saint Peter and the Fontenelle Abbey. Both Eugène Delacroix and J.M.W. Turner, who heavily influenced the Impressionists with the ideas of color contrasts, travelled through Jumièges. Turner used the abbey as a subject for experimenting with new techniques. We’ll spend the afternoon cruising towards Rouen. Once we arrive, we’ll set off on a guided tour of Rouen following the footsteps of the Impressionists, including a visit to the cathedral and Musée des Beaux-Arts (when closed on Tuesdays, this tour will be replaced by a visit to the Musée Eugène Boudin in Honfleur on Day 2). We’ll return on board in the late afternoon. Tonight is our festive gala evening. Our ship will cruise through the night.

Typical menu
Duck foie gras, spiced caramel sauce, and brioche roll
Veal cutlet with shallots and tarragon
Mashed Vitelotte potatoes, fries and vegetables
Grilled Cabécou on toast, assorted greens, honey vinaigrette
Baked Alaska with Grand Marnier

DAY 4: MANTES-LA-JOLIE - POISSY - PARIS

All meals served on board. We’ll set off on a visit to Claude Monet’s house and garden in Giverny. Monet spent half his life here and designed several exuberantly colorful gardens, including one with lily ponds that led to his very finest paintings: Les Nymphéas, a series admired and studied across the world that put little Giverny on the map. You’ll be on your own to tour the house and gardens at your own pace. We’ll then visit the Musée des Impressionnismes before returning to the ship in Poissy. (In the low season, this excursion might be replaced with a visit to Chatou, where Renoir often retreated to find inspiration.) We’ll spend the afternoon cruising to Paris. During this time, feel free to join us for a unique sensorial activity using sound and touch. During our cruise, we’ll pass alongside the futuristic business district of La Défense. Enjoy Paris by night this evening. We’ll remain in port overnight.

DAY 5: PARIS

Enjoy one last buffet breakfast on board before disembarking at 9:00 a.m.

For navigational safety reasons, the company and the captain are the only authorized persons who can modify the cruise itinerary. The cruise schedule may vary according to tides and arrival times at ports of call may be subject to change. (1) Transfers guaranteed for a minimum of 20 passengers only. Alcohol can be dangerous to your health. Please drink in moderation.