“From the Bay Area alone came an entourage of some 30 San Francisco
Opera-philes.”
For the hearty and hedonistic souls whose vacations revolve around cuisine, for whom the destination is only as important as what is on the menu, the m/s “Paul Gauguin” offers the best of both worlds - foie gras and lobster with an otherworldly backdrop.
The good ship Gauguin makes ports of call in the Society Islands of French Polynesia: Raiatea, Tahaa, Bora Bora, Moorea and Tahiti. It’s not the only cruise ship that plies the alluring lagoons that surround these verdant volcanic remnants, but it is unique in carrying along two French chefs with four Michelin stars between them.
[Together with executive chef Phillipe Logerais] ...the Gauguin’s La Veranda Restaurant, for six nights, served lavish five-course Apicius tour de force dinners all included in the price of passage. We alternated dinners between Apicius and L’Etoile, one deck below, where Logerais featured nightly signature dishes and desserts conceived by guest chefs.
Eventually a problem arises. Unless you are a consummate glutton, this kind of marathon dining requires some serious training to cope with the calories. And it’s not just the dinners. The breakfasts and lunches also inspire return trips to the buffet. So, how do passengers make room for the three meals, the high teat and the midnight room service snack? Training. The ship has a fitness center with state-of-the-art steppers and treadmills and weights.
By day, passengers and chefs alike flee the comforts of the intimate 320 passenger Gauguin by small tender crafts. Most passengers were in their mid-40’s or 50’s. About 30 percent were French, (they were the best represented at the cooking classes); there were a smattering of Canadians, and the rest were from the United States. From the Bay Area alone came an entourage of some 30 San Francisco Opera-philes.
On one of our trips off the ship, we opted for the Gauguin’s private island, a narrow spit made of pulverized coral and colonized by coconut and pandanus trees. The island of Tahaa is a perfect place to snorkel.
There are other opportunities to work up an appetite, with free kayaking and windsurfing off the Gauguin's marina astern of the sparkling white craft. For an additional fee, other excursions are offered. Choices range from parasailing, circumnavigating Bora Bora by Waverunner or driving tours through the lush jungle of Moorea for the more adventurous, and motorized outrigger canoe rides to black pearl farms and vanilla orchid plantations for those seeking tranquillity.
In this age of itemized cruises, the Gauguin makes decadence easy. All meals are included in the base price, including a selection of wines at dinner and Verlin’s al fresco extravaganzas.
Bon Voyage!