Places to eat in French Southern and Antarctic Lands

Food on board was delicious (everybody knows that French and Chinese cuisine are among the best of the world). On board the menu was fixed but diverse. For instance, for lunch we had as main course “Entrecote grille sauce Marchand de vin”, or “Legine (exquisite and rare fish!) sauce verge avec Melon Cantaloup”, and for dinner “Espadon sauce Combava avec Risotto de legumes”, or “Brochette Tandouri et sa garniture de feuillete strasbourgeois”. Before the dessert we were offered at least ten different sorts of French cheese, from all parts of France. Then followed “Corbeille de fruits” plus Bordeaux wine and coffee. In the islands we had lunch with the personnel of the bases (self service) and drank pastis as aperitif, and for dinner in the refuges a chef prepared us French delicatessen. We all preferred to eat lobsters mainly, day and night, without interruption, and each had a weight of 1 kilo. The last night in Amsterdam Island I ate the five lobsters of the picture during my dinner!