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L'Austral Cruise Photos

From: L'Austral cruise review

Gastronomy (5)

Lionel Doutou sugar demonstration

On another day, Lionel Douteau--L'Austral's own pastry chef--presented a "sugar demonstration" in the Main Lounge.


Lionel Douteau pastry chef

Sugar rose by Lionel Douteau

After making a dough or modeling clay from warm sugar, he fashioned the malleable material into a white sugar rose.


Sugar flower on L'Austral

The flower took only a few minutes to make, but when completed, it was a work of art.


Lionel Doutou with sugar creation on L'Austral

M. Douteau then added the flower to several pieces of faux marble that he'd made out of sugar before the demonstration. He took the resulting sculpture to Reception, where it became a sweetly artificial floral display for the remainder of the cruise.


Pastry tray on L'Austral

Birthday cake on L'Austral

We'd like to publicly thank M. Douteau for another work of art that he created during the cruise: a small, intensely rich brthday cake of dark and white chocolate that was delivered to our cabin on a silver-plated tray with plates and utensils.


Creme brulee on L'Austral

And if M. Douteau wasn't responsible for the tasty creme brulée with vanilla bean that we ordered from room service (along with the hamburger and cheeseburger with pommes frites shown below), we hope he'll pass our compliments along to the pastry cook who made the dessert.

Room service on L'Austral


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L'Austral photos
Ship tour
Gastronomy

L'Austral Adriatic cruise - day by day
Day 1: Venice Departure
Day 2: Zadar
Day 3: Trogir
Day 4: Dubrovnik
Day 5: Mouth of Kotor, Mljet
Day 6: Hvar
Day 7: Rab
Day  8: Venice Arrival

Also see:
L'Austral cruise review (8 pages)