The seas in the Bay of Biscay can be very rough and nasty, and are well known to all sailors. But as usual, with the Caledonian Star, we made our way smoothly; she is really built to be out in the ocean. During a full day at sea, there are many options and of course after a few busy days, it is good for relaxing.

For anyone eager to learn more, the day had a full schedule with three very interesting lectures. The first one was displaying and explaining the importance of geology to the different wine areas in France. As we are sailing along the north coast of Spain and very soon will enter the Basque country, everyone attended the lecture explaining the Basque and Galician cultures.

Maybe the best lecture contained a full demonstration on how to make a traditional Clafoutis. Mmmmm! Tradition has it that this dessert originated in the Limousine region of France, though every other region would disagree. It is a dessert incorporating black cherries (that is one ingredient they all agree on). Our guest pastry chef, Sam Mason, from Union Pacific Restaurant, Manhattan, gave us a chance to see how to make this magnificent and tasty dessert.

As the ship made good speed through the whole leg from La Coru¤a, we were able to add some exploration in the late afternoon. The town and harbor of Passaje with its marvelous narrow entrance between high rocks is something special. After yet another excellent dinner on board, several took advantage of the opportunity to stroll around and enjoy the atmosphere of this beautiful small Basque town. A nice way to end a full day at sea!