March 19th Sailing on Triumph

[tkabrk]

Just returned from the March 19th sailing on Triumph. A little about us, DH (53), DD (16) and myself (52) from TN. We have sailed on multiple cruises/cruise lines and we were not disappointed in the Triumph. We traveled the day before to New Orleans and stayed at the Embassy Suites Convention Center. We enjoyed our stay there – you could see the ship from our room!

Cruise day we checked out Café Du Monde for Beignets. Now I know what all the fuss is about! It took almost an hour and a half to get our order but it was worth the wait. My only regret was that we placed a small order of three (one of each of us) and didn’t want to wait again for more. Oh well, off to the ship for more food . . .

We parked at the pier, although more expensive than some garages, it was a smooth transition to the ship. It was around 1 PM and we were on the ship in 20 minutes. Our room on the spa deck (deck 11) was ready so we dropped our carryons in the room and off to the Lido deck for lunch. After lunch we headed back to the room, unpacked our luggage and decided to watch the sail away from our balcony. As interesting as the ride down the Mississippi is, nothing compares to the blue waters of the Gulf.

More to come . . .

[*Mach*]

Sounds like an excellent start for your review!

I'll be looking for more!

:)

[tkabrk]

We had the early sitting in the Paris dining room. We had a table for nine and had a great time with our new tablemates. Throughout the cruise we tried a lot of different dining options, but our favorite was the Chef’s Table. This is an ‘excursion’ that you sign up for ahead of time – fills up very quickly. For those who are not familiar with this event, it’s seven courses of fine dining prepared by the Executive Chef and his staff. The evening begins with a champagne reception in the galley with several wonderful appetizers. The Chef is very passionate about all his creations -- it felt like we were on an episode of Iron Chef – only better! From the galley our group of twelve moved to the Library for the reminder of our meal. While the dress was cruise casual, it was a wonderfully elegant environment. The atmosphere was entirely comfortable and relaxed. The Chef provided an excellent description of each course and the special ingredients and techniques that went into its preparation. There was enough time between courses that we were able to get to know our tablemates. We never felt rushed the entire evening. During one of the discussions with the Chef, we learned that he had been a chef on the splendor during the troubled cruise where they floated for days at sea. He provided some fascinating insights into the challenges they faced and the creative solutions they came up with.

More to come . . .