Saturday Kitchen presenter Matt Tebbutt trained at Leiths School of Food and Wine before working as a trainee for the fiery Marco Pierre White, then learning from a master of classic French food Bruce Poole at Chez Bruce. Matt has also written two cookbooks and presented Food Unwrapped, Family Food Fight, Save Money: Good Food and Market Kitchen.
Discover the cuisine of the Alsace with Matt Tebbutt
The cuisine of the Alsace is known for its generous portions and the lively way it's enjoyed with family and friends. The region is also famous for wine and beer, and you'll get to taste plenty on this four-day cruise.
Enjoy German- and French-inspired specialities in the presence of Matt, who spent his early career working at acclaimed restaurant Chez Bruce. Matt will give a talk, Q&A session and cooking demonstration, and introduce chef Marc Haeberlin and sommelier Serge Dubs, who will prepare a dinner and wine tasting. Marc says:
'I'm part of the fourth generation of chefs, this passion comes from my father. The pleasure of sharing cooking is an incomparable alchemy for me!'
Reasons to book
Meet TV's Matt Tebbutt
Two Michelin-starred dinner
Your expert guides
Coming from a long line of culinary experts, Marc is the third generation to take the reigns of the family business. He grew up learning from the best: Paul Bocuse and the Troisgros brothers, and the family business, Alsatian restaurant L'Auberge de l'Ill has retained three Michelin stars since 1967, the year Marc joined his father and uncle, Jean-Pierre, in the kitchen, working as a chef together with sommelier Serge Dubs.
Best Sommelier of France in 1983, of Europe in 1988, then of the World in 1989, Serge Dubs is a master at his craft. In 2004, he became President of the Union de la Sommellerie Française and Vice-President of the Association de la Sommellerie Internationale. With several million tastings under his belt, Serge Dubs is incredibly knowledgable, yet he continues to expand his passion for wine.
- Cooking demonstration by Matt Tebbutt.
- Exclusive talk and Q&A session with Matt.
- Three nights on a CroisiEurope ship.
- Refined French cuisine as part of your full-board cruise.
- Welcome cocktail and gala dinner and evening.
- Dinner cooked by Marc Haeberlin with wines chosen by Serge Dubs, who was awarded Best Sommelier in the World 1989.
- Return flights, free Wi-Fi in the lounge and bar, on-board activities, travel assistance and repatriation insurance.
Day1Strasbourg - RhinauStrasbourg,
Passengers are welcome to board the ship from 3pm today. After comfortably settling into your cabins, you can meet the crew over a welcome cocktail. This afternoon will be spent cruising. Enjoy dinner tonight on-board, then all meals aboard your ship. A typical dinner menu includes goose foie gras with a truffle glaze and a Sauternes wine jelly, brown crab tiramisu, Orloff quail aumônière with a truffle and foie gras "Périgourdine" sauce, selection of cheeses with Espelette jelly (Bouton de Culotte, Sainte-Maure cendré, goat cheese with spices) and "Tanzanian amber" with caramel and roasted peanuts.
Day2Rhinau - BreisachRhinau, France
Cruising this morning, you'll be joined by Saturday Kitchen's Matt Tebbutt for a talk and Q&A. After lunch, take an optional excursion on the Wine Route. You'll return on board in the early evening. For dinner, you'll have the pleasure of being introduced to one of the greatest stars of French cuisine: Marc Haeberlin, of the Auberge de l'Ill in Illhaeusern. A master of fine cooking, he will prepare a surprise dinner as only he can, for you to enjoy on board the ship.
Day3Breisach - StrasbourgBreisach, Germany
Today we have the great privilege of welcoming another personality known throughout the world of wine: Serge Dubs, the best sommelier in the world in 1989. Serge will provide explanations while you taste a variety of wines. This afternoon, your ship will sail towards Strasbourg whilst Matt Tebbut will present a cooking demonstration with some small tasting plates. Tonight is your gala evening and dinner. A typical gala dinner menu consists of sautéed duck liver with plums and Rouge d'Ottrott wine, crawfish lasagna, creamy lobster soup with a Parmesan crumble, lamb tournedos with flageolet beans stuffing in a pastry case of herbs, artichoke puree, cooking juice spiced with Ras el Hanout, Saint-Marcellin cheese refined with truffles, mango surprise with fromage blanc, jasmine tea molten center and "ivory" coulis.
Enjoy one last buffet breakfast on board before disembarking at 9 am.