Our afternoon visit to the small town of Pleyben perfectly illustrated a number of issues we had been discussing over lunch. The traditional paternalism of French industrialists, by the Peugeot employee seaside vacation residences, the high value accorded to artisanal production by our visit to a chocolate factory. The purpose of the visit to Pleyben was to see the best example of Breton religious architecture, the parish enclosure, dating from the seventeenth century. We marveled at the calvary, the ossuary, and the magnificent church interior.
Adjacent to the parish enclosure in Pleyben was a small producer of hand-made chocolates. Not only did our visit to this workshop illustrate aspects of our morning's lecture, but it returned us to our culinary theme.
As every day traveling with Lindblad Expeditions, the grand finale will always be the dinner prepared by our excellent galley team. Even though we are in France, and with several options for dinner ashore, most of us would never miss a dinner on board the Caledonian Star.
Here in the picture we can present the head chef Henrik, the first chef Tommi and our cold cook sa, all from Sweden. The main dish for dinner today was either Lemon and Herb Marinated Mahi Mahi, or Beef Rib Eye Entrecote.
The evening dessert, prepared by guest pastry chef Sam Mason, was a rich chocolate mousse cake served with chocolate ice cream, which fitted well into the chocolate theme for the day. Why not come aboard and try?
