Warning, some people might not like the first few photos!
We’re at sea today as we sail from French Polynesia towards The Cook Islands.
Having bought some whopping tuna in Papeete a couple of days ago, chef decides to do a tuna ceviche special, starting with the butchering of the fish, no small accomplishment in front of hundreds of people and in 30+ degrees heat.
Needless to say it is also an excuse to open a cocktail stall, today coconut based with lots of fun.
The spectacle is good, and the taste even better! An excellent starter before lunch, with fabulous live jaz too.
Our dinner is with the cruise director so I don’t document it, but we enjoy great conversation and excellent tuna pasta and rib-eye. The turn was dreadful so it’s best not to go into details.
