Lemorvan

7 hours ago, usbeef69 said:

 

 

Perhaps someone needs to give Cunard a few lessons on the regions of Bordeaux 

On 4/7/2023 at 10:51 AM, D&N said:

I've found the QE program again from January 15th 2017. It had been uploaded to a blog "beyondships2".

 

@D&N im absolutely amazed and flabbergasted that a reputable company could issue such shoddy, factually incorrect material. Surprised that you yourself haven’t noticed. According to the promotional material, you’ve posted, Cunard are stating that the wine flight consists of five first growths from the Médoc region, the reality is that there are only four first growths in Médoc, the fifth wine, Chateau Haut Brion, is from the Graves region. Very, very poor.
Mind you, this was on the wine list whilst I was on the Silversea ship, Silver Moon earlier this year.

On 3/27/2023 at 6:10 PM, techteach said:

Pierre Gagnaire had a restaurant in Las Vegas called Twist. He had a 7 course tasting with 7 first growths matched to it. DH has planned for years to do this when he retires. He checked last night and Twist is now closed and we need to plan an alternative that is equally fantastic.

@techteach I’m interested to know what the extra two first growths are, since 1855 until present there’s only ever been five. 

This perfectly sums up Silversea administration across the whole company. One that can’t communicate or organise a festive occasion in a brewery, or winery in this instance. 
Wine list in the Kaiseki restaurant, Silver Moon. 

On 2/22/2024 at 1:00 AM, XBGuy said:

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I tensed, a bit, and thought to myself, "Uh oh.  Well, there is an "R" in September.  So, maybe. . . ."

 

 

R in the month is an old wives tale, a complete myth. 

On 5/11/2024 at 5:22 PM, shipsmail said:

For me the current Pommery was/is superior to this new choice.

Completely agree with you. 

SS provide luggage tags, where is the weakness?

why make your own when they are provided?

32 minutes ago, Harters said:

I'm  sure I've read  that South Korea has only recently banned its use as a meat. 

Yes that’s correct. 

5 hours ago, southend said:

terry, if you look in bookings , then booking details you will see hotel allocation, and transfers from hotel to ship. definitely back to "sound of silence",   i emailed by ss rep and haven't even had an acknowledgement. but there is diddly squat we can do but grin and bear. 

Ah yes, thanks for your information. I’ve just logged in to my account and have noticed I’ve been allocated the Taj Palace. 

I’m already booked in a hotel for three nights before the original embarkation day. I’ve so much to see from a culinary perspective, now I’ve even more time. SS seemingly have arranged excursions not sure what but it will be interesting to see what unfolds. 
Can’t wait, never been on a cruise before but it’s been a nervy ride even before stepping on board.

Received this today.

Click on the charts to enlarge the image

Interesting question, I’m following this, I disembark the previous day to you. 

6 hours ago, david63 said:

In your opinion, mine is the opposite as I am more comfortable wearing a jacket.

Wear one, but don’t expect others to do so if they don’t want to.

It was rationed at our house even though one of my uncles worked there and received lots of free stock. My favourite was cups of hot Vimto along with Lucozade. When I was 8 my gran convinced me it would cure my meningitis. Similarly many years later when I became paralysed my uncle fed me both beverages to cure me.  Both were right. 

Appreciate they aren’t that near. 

6 hours ago, Harters said:

I don't think we have a specific Yemeni restaurant near us. I wish there was, as I've never eaten the food. As a young girl, my partner spent several years living there (in Aden). 

@Harters Hadramout, Rusholme. Yemeni Kitchen, Ceetham Hill Rd. Not been for years but assume they are still open. 

If they (Olsen) can’t be bothered to get back to you in less than 3 months I’d choose another company. 

17 hours ago, carefreecruise said:

Silversea needs all the Passports in their possession when customs board at new countries ports. It saves all the passengers from having to visit the agents. 

Makes sense. 

2 hours ago, CGTNORMANDIE said:

Then we come to all the Indian condiments…lime pickle, mango pickle, egg plant pickle, etc. etc.

Being a bit of a softie when it comes to spices I’ve often steered clear of anything too hot but after 4 or 5 months in Burgundy where anything other than traditional spice free French cuisine is the norm I love a jar of lime pickle on its own or maybe with half a dozen poppadoms.

Henderson’s Relish

Pan Yan pickle 

On 7/19/2023 at 1:06 AM, CntPAcruiser said:

It is not something I have ever sampled, but there is a great story from the late Anthony Bourdain about Tête de Veau, or pressed calves head, that he tells in one of his books, I believe. The dish is made by deboning the calves head and gently cooking it until the skin becomes almost gelatinous. It's probably not something most Americans would care for because of the texture, much like pigs feet.

I have a house I visit for a number of months of the year in a National Park in Burgundy, Tête de Veau is a very popular local dish for the whole family served with sauce Ravigote or sauce Gribiche. It can be served on the bone. I normally eat anything but hate the gelatinous fat 

On 7/19/2023 at 12:07 AM, norn iron said:

I could never find much meat on a pig's foot, but Pierre Koffmans stuffed pigs trotter is a different choice entirely. https://www.greatbritishchefs.com/recipes/stuffed-pigs-trotter-recipe 

Enjoyed his dish back in the late eighties at his Tante Claire restaurant (3 star) if I remember correctly it was also stuffed with morels and sweetbreads. 

So many to choose from but for the all round experience, food, service, wines, ambience etc. I would have to choose the Taillevent, Paris 2003. At the time 3 Michelin stars. I had the pleasure of dining with the then owner of the Taillevent, a couple of years later, Jean-Claude Vrinat at the excellent family run fish restaurant 1star Michelin (since the 60’s) La Duchesse Anne, now changed hands.

For very personal reasons I have to include the restaurant of my childhood and life in fact, The French restaurant at The Midland Hotel, Manchester.

Lancashire Crumbly, toasted. Slightly biased as my wife’s family were Lancashire cheese makers until the nineties. I was brought up up on the very same cheese.
Garstang Blue, same reason as above.

Mature salty Cheddar. 
Medium aged Chèvre 

11 minutes ago, Winemaker_1 said:

Do other wine offerings on board (I'm thinking of the SALT program) consider the locales?

It’s a good point @Winemaker_1 that would add a great deal of interest and would certainly encourage me to buy additional wines over and above the included options.