My first experience on an Avalon Waterways cruise was sailing their eight-day itinerary from Paris to Normandy. We chose this cruise because we wanted a small vessel, less crowds and easy access to beautiful little villages and towns along the way. The service was outstanding, and the crew somehow seemed to know everyone by first name after the first couple of days.
We arrived a couple of days early to explore Paris and found ourselves in the midst of the UEFA Euro Finals. It was a rambunctious atmosphere with avid supporters showing their team colours. The city itself is beautiful, full of culture, very walkable with great sights. Ah Paree!
Upon embarkation on the Avalon Creativity, we sailed to Vernon and embarked on our first guided visit to Bizy Castle, known as “Normandy’s Versailles.” Most of the shore excursions were included in the cruise passage and it’s made very clear that some were “gentle” walking tours and some were not. Next excursion was the historic Normandy Landing Beaches. We were very lucky in Normandy because not only was the weather pleasant, but it was not crowded. We were able to see the German bunkers, bomb craters, the American cemetery and were able to walk on Omaha Beach.
Many who go on this tour go because a friend, family member, and/or loved one fought here and they want to pay tribute to their memory.
In Rouen, best known as the home of Joan of Arc, we went on a guided walk through the medieval quarter and visit the gothic Rouen Cathedral—once the tallest building in the world.
Onwards to Conflans, our excursion was to the quaint and inspiring town of Auvers-Sur-Oise—associated with several famous artists, including Vincent van Gogh.On this French river cruise, we enjoyed wine, cheese, beautiful scenery along the Seine River, and stops in charming and historical parts of France.
The food and presentation was magnifique. One standout was the Crème Brulee served. One of my favourite desserts. Here’s Avalon’s recipe for it. Give it a try and let me know how it turns out.
Ingredients
1 cup (250 ml) milk
1 cup (250 ml) cream
4 oz (125 g) sugar
6 eggs yolks
1 vanilla pod (flavouring)
2 oz (50 g) brown sugar
Pour the milk and cream into a saucepan, split the vanilla pod lengthways, and scrape the pulp into the mixture. Stir well. Preheat the oven to 300F (150C). Bring the milk mixture slowly to the boil. Meanwhile, mix together the egg yolks and sugar in an ovenproof bowl. When the milk has reached boiling point, pour it into the egg-yolk mixture, stirring all the time. Place the bowl containing the custard mixture in a bain-marie (water bath), and then put it in the preheated oven. Bake for about 25 minutes, remove from the oven, and allow to cool before placing the custard in the refrigerator for at least four hours.
When the custard is cold, sprinkle brown sugar over the top and use a kitchen blowtorch to caramelize the sugar topping.
CHEF’S TIP Serve the crème brulee immediately after the sugar has caramelized!
