Skip to navigation Skip to content
Search
< back

Bordeaux

Saga Pearl II blog - Captains' blogs

4th August, 2018

Today we continue our stay here in Bordeaux and it is a nice cool start to the day, looking at the forecast it is set to reach around 37c or 98f.

This morning, continuing with our themed cruise, our guests had the chance to visit a local market here in Bordeaux with our Executive Chef Dirk, F&B Manager Julian and Omar Allibhoy, along with Captain Nick and Assistant Cruise Director Resty. It was a short bus ride to the market and once there everyone learnt what our chefs look for in our foods to ensure that we have the best quality food on board. After the markets all the Ladies where treated a bouquet of flowers and everyone enjoyed a coffee in a local café as they waited for the return bus trip to the ship. Julian our food and beverage Manager kept everyone entertained with a handy tip for strawberries and how to remove the green stork with a straw!

We had a few guests on tour today which took them to the UNESCO Citadel of Blaye and the Medieval Bourg, while some took a trip to the magical town of Saint Emilion and here they took a road train and sampled the local wines of the area. We also have a tour that took in the local sights and details of Bordeaux followed by a visit to the Cîté du Vin, which is an ultra-modern building that is both a wine museum and cultural centre.

The weather was just as fantastic as the day before and the water front appeared to be the centre of all the activity, again many families and groups of friends were sat on the park areas enjoying the afternoon sun.

With the weather being so great it was time for a Deck Department Photo on the dock in front of Saga Pearl II. This is the last time that Saga Pearl II will visit Bordeaux so we had our photo taken which will be placed on the bridge with other team photos that have been taken over the years.

This evening we had a late departure of 2300. This is because we must pass the bridge at high water to avoid the strong river currents. At high water we have what we call slack water which is where the river is at its highest before the water ebbs back to the sea. As we got ready to leave the berth here in Bordeaux you could see all the people sitting on the grass getting ready to watch us leave. While we completed our pre-departure checks we could see that the one of the very important tasks was taking place, and that was the bridge being raised so that we could pass under the bridge.

It took us about 4 hours to sail out towards the pilot station and we disembarked our pilot at 0300. It was at that point I completed my working day on the bridge and passed the Charge to our Safety Officer who assisted the bridge team while under the radar guidance of Bordeaux as we headed out to open sea.

Good night all!

Simon D Westall - Staff Captain

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Archive

2018