Lunch appetizers: Vegetable terrine and chive sauce, and carved smoked salmon.
Entrée: Coq au Vin: Braised chicken in Riesling wine sauce with herbed croutons, crispy bacon, and potato wedges.
Sandwich: Tortilla Wrap with Roast Turkey, with crisp potato wedges.
Soup: Cream of Vegetable with garlic bread.
Pasta: Semolina Gnocchi alla Romana in tomato sauce.
Desserts: Traditional Paris Brest, pastry filled with coffee butter cream, or Peach Melba with vanilla ice cream and raspberry sauce.
This afternoon we had free time with the option to take a shuttle bus back to Strasbourg or explore the town of Kehl. Otherwise there was the optional excursion: The Alsation Wine Tasting Tour. Since it was too early in the season for the this tour to go into the vineyards, they were spending more time in the town of Obernai.
We decided to walk through Kehl. We followed the Rheinpromenade/Rhine Promenade along the river.
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| Kent, Brynne & Paul |
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| La Passarelle/des Deux Rives/Footbridge of Two Banks (2004) by architect Marc Mimram |
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| Biblischen Garten/Biblical Garden |
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| Wasserbandbrunnen/Water Ribbon Fountain |
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| Water-powered whirly-thingy |
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| Looking up in the center of the Weisstannenturm/White Fir Tower |
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| Weisstannenturm/White Fir Tower is 44m/144' tall |
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| "Kehl Gymnastic Team" painted on the back of the stands |
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| Baseball! |
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| Wasserturm/Water tower (1904-05) |
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| Abandoned house |
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| We saw a lot of these crushed stone fence/walls on the trip |
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| Recycling is big; here you have to separate glass by color |
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| Flower wall |
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| Before you buy cigarettes, you have to scan your ID |
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| Don't want birds pecking on your walls? provide them with birdhouse holes |
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| Waterway called Altrheinarm/Old arm of the Rhine |
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| Pruned Platanus sp./Plane trees |
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| St Johannes Nepomuk (1911-14) |
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| Monument of the 14th Baden Pioneer Battalion, garrisoned in Kehl from 1881-1918 |
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| Rathaus/City Hall (1819) |
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| Ostern Flohmarkt/Easter Flea Market |
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| Demonstrating a window cleaner |
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| Pocket comic books |
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| Mutter Kinzig (1861 by Franz Xaver Reich), representing the River Kinzig |
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| Friedenskirche/Peace Church (1817) |
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| German suspenders |
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| American hot dog in a big baguette with roasted onions, pickles, ketchup and a special dressing! |
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| Hotel Schwanen/Swan Hotel |
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| Villa Schmidt (1914) built on 1683 fortifications |
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| Viking Gullveig library |
At 17:30, there was a cooking demonstration for making Spätzle/egg noodle or dumpling.
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| Chef de Cuisine Klaus Ungruh is prepared for an emergency, while a volunteer uses a handy gadget to make the irregularly shaped noodles |
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| We got to sample the Spätzle |
At 18:45 was the Daily Briefing. The briefing usually starts with Chef Klaus reading the menu for the evening. Viking is pretty good about giving all information both verbally and in writing, but there are still many who ask for information that has already been given. I don't know how many people asked when the shuttles to Strasbourg were scheduled.
So the Daily Briefing gives all the information necessary for the following day, and then when you return to your room after dinner, the printed "Viking Daily" has been delivered, giving you all the information in writing!
Tonight was the International Dinner.
Dinner amuse-bouche: Bruschetta.
Appetizers: Babaganoush & Hummus, eggplant caviar and chickpea mousse with sesame seeds, or Baby Shrimp Cocktail with cocktail sauce.
Salad: Salad Niçoise with tuna, red onions, tomatoes, potatoes and green beans.
Soup: Parsley Soup and Black Truffle Velouté with puff pastry twist and glazed sugar peas.
Entrées: Wiener Schnitzel: breaded veal escalope with potato salad, crisp parsley, and cranberry marmalade, or
Pan-seared Sea Bass with glazed celery and carrots, leeks with seagrass salad, and mango-lime sauce, or
Sauteed Vegetables & Crisp Corn Tortilla with ginger chips and coconut curry sauce.
Sauteed Vegetables & Crisp Corn Tortilla with ginger chips and coconut curry sauce.
Desserts: Traditional French Tarte Tatin: hot apple tart with vanilla ice cream, or
Vanilla Ice Cream or
Maracuja/passionfruit Sorbet or
Mandarin Cake.
Fruit plate: Fresh galia melon.
Cheese plate: Camembert and Goat Cheese.
Suggested wines: Grüner Veltliner and Blauer Zweigelt from Winery Mörwald, Wagram, Austria.
The Viking Gullveig departed from Kehl at 19:00.
During dinner we saw through the window that we had a big stone wall next to us. After a while the boat stopped, and we started sinking! Or at least it felt like that, although we were obviously being lowered in a lock; the Gambsheim Locks (1974), France's largest inland locks, at KM 309.
At 21:15 there was a presentation about the various cruises offered by Viking River Cruises, which we already know about.
Next: Heidelberg.
The Viking Gullveig departed from Kehl at 19:00.
During dinner we saw through the window that we had a big stone wall next to us. After a while the boat stopped, and we started sinking! Or at least it felt like that, although we were obviously being lowered in a lock; the Gambsheim Locks (1974), France's largest inland locks, at KM 309.
At 21:15 there was a presentation about the various cruises offered by Viking River Cruises, which we already know about.
Next: Heidelberg.
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