Read Part Three
I've been remiss in my posts up until now in only telling you about the incredible ports of call I've visited. This one is about life onboard--and what a life it is.

Following a short walking tour of Tain L'Hermitage on the left bank and Tournon on the right of the River Rhône, we enjoyed a visit to the local wine cellars and tasting. Then it was back onboard for a day of sailing.
Let's talk food!
Each day there was coffee, pastries and juice available for those of us who wake early, then around 7:30am the dining room opened for breakfast and offered a buffet of everything from made-to-order eggs, pastries, fresh fruit perfectly in season, pancakes, sausage and bacon (both crispy and what I call flimsy).

Lunch was again a buffet and varied daily. Generally you can choose from a wide selection of vegetables, prepared meat (think Beef Bourguignon) and fish plus a carving station. Full salad bar, cheese and bread selection and an array of desserts. Or you can do a light Lunch available in the lounge. Today four of us grabbed baguettes, a bowl of tuna salad made from fresh tuna, olive oil, black olives, tomatoes and herbs, and a bottle of wine I purchased that morning at the Tain L'Hermitage cellar. We made our way up to the sun deck which stretches from bow to stern (about 300 feet) for a Mediterranean lunch in the sunshine.

Dinner each evening was a gastronomic event offering at least three options of starter (soups and salads), appetizer, entree and dessert all of which is prepared at the time of your order by an extremely talented team of chefs. Tonight was part of the epicurean program and featured a foie gras creme brûlée to begin, followed by cream of celery soup both paired with a Pierreclos white wine. For entree it was sea bass or filet mignon of veal, accompanied by fresh veggies, potatoes or polenta. Tough choice, so my friend Ellen and I decided to do one of each and split it. This course was paired with a red Cote du Rhone. Dessert was hand made Napoleons paired with a dessert wine.

Besides being very well fed onboard, you also get stimulation for the brain. Daily lectures always included a lesson in French. Today's phrase was salut chou chou (thanks Danielle for helping me with my spelling) or 'hello cabbage.' (yes, it's lighthearted and all about fun). We also enjoyed a cooking demo of crepe Suzette today.

All of this, while wonderful, is not what made this trip so special.  That was entirely due to the 38 members of the crew that breath life in to the experience. From Magdi our efficient and sweet steward to the charming wait staff (I wish I could name them all here as, unlike a traditional ocean cruise, this was open seating and you got to enjoy a variety of personalities) who anticipate your every need and remember your preferences even if you've only sat with them once. From the animated and efficient cruise manager AJ, to the suave hotel manager Eric, both of whom have excellent comedic timing.

You know how great it feels when people remember your name even though they've only met you a handful of times? Well, by day 2, the front desk staff was calling me by name any time I walked by (special thanks to Aniko for making me feel special each and every day).

So yes, while the food, accommodations, decor, ambience, and lavender scented towels were fabulous, it's the service and the crew who delivered it that I'll always remember.  So salut chou chou to the crew onboard River Royale!  River Crusing in France, Part One
River Crusing Part Two
River Crusing, Part Three