Enthusiasts of fine dining and wine, embark on a cruise with Marc Haeberlin(1), a 3-star awarded French chef in the Michelin guide since 1967, and Serge Dubs(1), in turn, best sommelier of Alsace, France, from Europe and the World from 1974 to 1989. CroisiEurope takes you on the Rhine for a journey that will tickle your taste buds.
Highlights
Discover the Alsatian Vineyards along the Wine Trail
Visit a wine cellar and taste some of the famous Alsatian Wine
Taste the cuisine of Marc Haeberlin and wines with Serge Dubs
Involves minimal physical effort and is typically associated with leisurely activities. Activities are low-intensity or last less than a few hours each day.
Passengers are welcome to board our ship at 3:00 p.m. After comfortably settling into your cabins, you will be introduced to our crew at a welcome cocktail. This afternoon will be spent cruising.
Typical dinner menu
Goose foie gras with a truffle glaze and a Sauternes wine jelly
Brown crab tiramisu
Orloff quail aumônière with a truffle and foie gras "Périgourdine" sauce Selection of cheeses with Espelette jelly (Bouton de Culotte, Sainte-Maure cendré, goat cheese with spices) "Tanzanian amber" with caramel and roasted peanuts
Spend cruising this morning. After lunch, join the excursion on the Wine Route. You will return on board in the early evening. For dinner, you will have the pleasure of introducing you to one of the greatest stars of French cuisine: Marc Haeberlin of the Auberge de l'Ill in Illhaeusern. A master of fine cooking, he will prepare a surprise dinner as only he can for you to enjoy on board the ship.
This day, you will have the 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, MS Leonard De Vinci will sail towards Strasbourg, reaching it in the evening. Tonight is your gala evening and dinner.
Typical dinner menu
Sautéed duck liver with plums and Rouge d'Ottrott wine Crawfish lasagna, creamy lobster soup with a Parmesan crumble Lamb tournedos with flageolet beans stuffing in a pastry case of herbs, artichoke puree, cooking juice spiced with Ras el Hanout Saint-Marcellin cheese refined with truffles Mango surprise with fromage blanc, jasmine tea molten center and "ivory" coulis
Day 4: Strasbourg | Disembark
1 Breakfast
Enjoy one last buffet breakfast on board before disembarking at 9:00 a.m and continue your independent trip back home.
Apologies for the inconvenience. Prices for not yet published. Below per person rate based on previous season. Contact us to confirm upcoming season pricing.
Prices for are estimated based on inflation. Contact us to confirm pricing and availability for your desired departure date.
$1,195
Rates are dynamic and fluctuate based on capacity. Contact us for a specific quote.
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Main Deck- Cat A
48 cabins on the main deck (43 twins, 3 single cabins, 2CU cabins, 1 suite) equipped with shower and toilet, hairdryer, satellite TV, safe. Cabin size: 129 sq. ft.
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Main Deck- Cat B
18 double cabins
equipped with shower and toilet, hairdryer, satellite TV, safe.
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Main Deck- Cat C
23 double cabins
1 single cabin
equipped with shower and toilet, hairdryer, satellite TV, safe.
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Upper Deck-Cat A
23 cabins (twins) on the upper deck, equipped with shower and toilet, hairdryer, satellite TV, safe. Cabin size: 129 sq. ft.
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Upper Deck-Cat B
4 double cabins
equipped with shower and toilet, hairdryer, satellite TV, safe. Cabin size: 129 sq. ft.
Notes
20% discount on children between 2-10 years
30% discount for 3rd person in triple cabin
Initial deposit is 30%, and most travelers will call our office and pay the deposit with a credit card.
Final payment is due 100 days prior to departure by bank transfer or credit card. All final payments by credit card may be subject to a surcharge and maximum of $20,000 charge
We are so glad that we chose Adventure Life. The service is top-notch. Everything is well taken care of and we just have to print the documents and go. Franny even gave us timely updates on possible airport strike.
KC Chan
TrustScore 4.8 | 175 reviews
TrustScore 4.8 of 5
Based on 175 reviews on
1 day ago
The response from Adventure Life to my first inquiry was prompt and promising. I worked with Jamie Broeckel, Trip Planner, via text, email, and phone calls- always extremely responsive and thorough with information and explaining the process to arrange a private tour for me to Malaysia Borneo. Within about week, the booking was complete and I made decisions because of Jamie's great customer service , friendly manner, and overall competence on behalf of the company's travel expertise. Now I have an itinerary, additional Trip Planner Assistants, several links for vital information for traveling to Maylasia, etc. Still many details for Sept. trip, but now the heavy lifting is done and I can enjoy the rest of the anticipation and research!! Thanks Jamie- you are amazing!!!!
Susan Campo
3 days ago
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
4 days ago
Mary was so pleasant and professional. She made sure all of our questions were answered.
