A lunch from the buffet grill on deck 6. (Rachel Short-Miller)
Food, on any cruise, speaks to the overall quality of the experience and is an essential part of the adventure- even more so when that food is the only option available for hundreds of miles. Cuisine provides cruise ships an opportunity to showcase their level of sophistication and luxury. Of course, French influence was apparent through each and every course. Whether it was raw fish, caviar or the vast options of fine cheeses, I definitely felt as if I was getting a foreign and cultural experience. Unsurprisingly, everything was delicious, but more than that it was beautiful. Far more than could be said for the meager rations consumed by early explorers to this corner of the world.
Lunch ordered to our room. (Rachel Short-Miller)
If branching out and trying new dishes isn’t quite your thing, Ponant still has your back. There was an “order at any time” menu that was always available with the classics. This included french fries, caesar salad, hamburgers, baked potatoes, but Grant, my husband, continued to rave about the fine steak. In the mornings, we could order breakfast in bed or a club sandwich for a snack- and don’t get me started on their hot chocolate! Drinks were included which was a hit by all and wow, their bartenders were good! Manhattans, daquiris and martinis added the perfect touch to a brisk Antarctic evening. If the included drinks didn’t strike your fancy, there were always finer spirits that could be added to your tab. And don’t forget to select a red, white or rose glass of wine to go with your dinner.
My husband, Grant, at the restaurant on deck 2. (Rachel Short-Miller)
Oftentimes, you could find members of the expedition team, bridge crew and performers dining amongst passengers. I enjoyed seeing the captain, who normally had to rush through most of his meals, take the time to eat a formal dinner with those who signed up for a meal at the captain’s table. Several times during these dinners, he had to excuse himself to help navigate the L’Austral through thick patches of ice or dodge pods of whales and, you know, whatever else Antarctic captains do.
Dessert from a 4 course meal from the restaurant on deck 2. (Rachel Short-Miller)
The trip was not only memorable for the amount of animals we saw but also for the people and accommodations at the two camps where we stayed. Our first guide, BK, was a wealth of information about the animals, landscape and down to the plants and what they were used for. Everyday out was a learning experience with him. All the people at the camps were gracious and the food was excellent.
Our second camp in the Okavanga was just as good as the first as far as the staff, accommodations, food and animals. After our experience at the first camp we amazed that the high quality remained the same. Our guide, G, made sure we were able to enjoy every experience including a rush through the bush to witness a cheetah and an ensuing hunt that he heard over his radio.
In both camps there were enough guides out that if they saw something the other guides were informed which helped in seeing as much as possible. It was also nice that the concessions were large enough that we did not have vehicles following each other throughout the day.
Normally there is always something in a trip of this length that we think could be improved upon but this is the rare case where we cannot think of anything. From the time we left the States to when we returned it was one of the most hassle free vacations we took.
Perhaps emphasizing the use of the laundry facilities at the camps would be useful because of the luggage restrictions would be the only thing I can think of as an improvement to future clients.
Kenneth Dropek
2 days ago
Mary was so pleasant and professional. She made sure all of our questions were answered.
