The Crystal Symphony sailed from Cannes in the late afternoon towards Gibraltar. After a third peaceful night onboard, we had our second perfect sea day, and passengers were entertained, pampered, and educated by the Crystal Symphony staff and guest lecturers. This food and wine theme cruise had a guest chef onboard, Gray Kunz of Cafe Gray in New York City. Chef Gray and his sous chef Michael gave two cooking demonstrations that featured dishes from our guest chef's special dinner near the end of the cruise. Chef Gray provided the recipes for his special dinner items, but I quickly determined that there were way too many ingredients for me to even attempt to recreate his specialties! He was an interesting speaker, and we all enjoyed the presentations.
The day of our guest chef dinner, we had a tour of the galley, where I took this photo. Chef Gray really was supervising the preparation of his specialties!
The cruise also had a very funny and energetic guest wine expert, Paul Einbund of Tartarre Restaurant in San Francisco, and he led two complimentary wine tastings onboard. It was great fun to sample the wines of the Bordeaux region of France and to then see the famous wineries and vineyards on the same cruise. Since the wines we tasted were available from the Crystal Symphony's wine cellar, it also gave us a chance to sample several before purchasing them at dinner.
The Crystal Symphony sailed all night and we arrived in Gibraltar early in the morning of our fifth day onboard.
