As the sun rose today, Easter, April 24, 2011 we were off the coast of Guinea sailing north toward Senegal. Easter eggs were all around decorating the ship. On the top deck there was a Sunrise Service and at mid-morning there was a Champagne Brunch hosted by Executive Chef Antonio and Maître d’ Hotel Francisco. The Master Chef, Commendatore Alfredo Marzi is still onboard with inspiring meals and culinary demonstrations. The brunch was overwhelming with everything from crab legs to beef tenderloin. The chef prepared a great chocolate display with a large 4 foot tall Easter Egg as the centerpiece.
