Grand Gastronomic Cruise on the Rhine

Grand Gastronomic Cruise on the Rhine

Starting at $1,195

Destinations & Sightseeing
Itinerary and Meals

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Enthusiasts of fine dining and wine, embark on a cruise with Marc Haeberlin(1), a 2-star awarded French chef in the Michelin guide (2019), 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.

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Map for Grand Gastronomic Cruise on the Rhine

Destination & Sightseeing


Passengers are welcome to board our ship at 3:00 p.m. After comfortably settling into your cabins, we'll introduce 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

The morning will be spent cruising. After lunch, join us for an excursion on the Wine Route. We'll return on board in the early evening. For dinner, we will have the pleasure of introducing you to one of the greatest stars of French cuisine: Marc Haeberlin (1) 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.

We will have the great 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, our ship will sail towards Strasbourg, reaching it in the evening. Tonight is our 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

Enjoy one last buffet breakfast on board before disembarking at 9:00 a.m. End of our services.  

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