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Usually, we avoid sweets when we have to expose ourselves in a bathing suit…<\/p>\n
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But the association of Ponant cruises, pastry chef Pierre Herm\u00e9 and Moroccan hotel La Mamounia<\/strong> for 8 dreamy days in early July in the Mediterranean should overcome any reluctance…<\/p>\n <\/p>\n The program, from July 6 to 13, is tempting in more ways than one.<\/p>\n <\/p>\n The “Ancient Treasures of the Mediterranean<\/em>” cruise kicks off on July 6 in Athens, aboard Le Lyrial, one of the twelve 132-cabin Ponant luxury ships<\/strong>.<\/p>\n <\/p>\n <\/p>\n Founded in 1988 in Nantes<\/a> by a pool of young merchant navy<\/a> officers, the company gave itself the means to cultivate excellence by joining Art\u00e9mis<\/a>, the Pinault family<\/a>‘s holding<\/a> company, in 2015.<\/p>\n <\/p>\n From Athens<\/strong>, Greece’s capital, to Istanbul, Turkey<\/strong>‘s historic city, Le Lyrial will take you on a tour of exceptional ports of call, many of them UNESCO<\/strong> World Heritage sites: Nafplio (Greece’s first capital…), the ruins of Mycenae, the theater of Epidaurus<\/strong>, the islands of Paros, Mykonos and Delos<\/strong> (an open-air museum where only archaeologists are allowed to sleep), in the Cyclades archipelago<\/strong>, then the island of Patmos<\/strong> (in the Dodecanese), Kusadasi, in Turkey, near the site of Ephesus<\/strong>, and back to Greece on the volcanic island of Limnos<\/strong>, near the Dardanelles Strait.<\/p>\n <\/p>\n <\/p>\n And since travel whets the appetite, the guest of honor, celebrated pastry chef-chocolatier Pierre Herm\u00e9, and Rachid Agouray, executive sous-chef at La Mamounia<\/strong>, will be sure to satisfy the taste buds of happy travelers.<\/p>\n <\/p>\n The former, named the world’s best pastry chef<\/strong> in 2016 by the British ranking of “World’s 50 Best Restaurants<\/em><\/a>“, will fill the dessert plates during the two gala dinners. The star of the show will be the four macaroons, designed by<\/strong> Pierre Herm\u00e9<\/a>, whose specialty is macaroons. With the usual flavors – vanilla, pistachio and chocolate – but also the more exotic Ispahan flavor (rose, raspberry & letchi)<\/strong>, more in tune with the cruise’s location!<\/p>\n <\/p>\n Finally, lucky participants should also appreciate the talent of Rachid Agouray, executive sous-chef of the Moroccan hotel La Mamounia<\/strong>, known for his sophisticated, fragrant flavors.<\/p>\n <\/p>\n And they’ll have the chance to meet and chat with Pierre Jochem, General Manager of La Mamounia Marrakech<\/strong>, who will also be part of the expedition…<\/p>\n <\/p>\n Enough to make them dream of their next vacation destination?<\/p>\n <\/p>\n Read also >Belmond Cruises takes you to discover the Champagne region<\/a><\/p>\nExceptional stopovers<\/h2>\n
Delicious taste buds<\/h2>\n