From Quebec to Miami (Oct. 20 - Nov. 3) join our voyage

[florisdekort]

“Less than 250 passengers” going from Quebec to Miami. 

[artbcpa]

Boarding was extremely easy. The staff was welcoming. They helped with carryon luggage and I saw a sign where they offer hand luggage assistance. Our staff person took as directly to our gorgeous suite. (Photos to follow).  Within a very short time our checked luggage was at our door.

 

Lunch was at the Emporium marketplace on Deck 11. A beautiful display with far too many choices. Unfortunately, the quality was mixed. I started withe the caesar salad which the made to order. It was fabulous (9-10). Looking for soup to go with it, I opted for the Udon soup, something I usually love. It was tasteless. I went back and asked to add the spicy soy sauce. Didn't help. (0-1). I was trying not to spoil my dinner, but the sliced rare roast beef looked so good. Unfortunately, the taste didn't match and I also needed a steak knife to cut it. (5-6).

 

In addition both Ellie and I had trouble communicating with the staff behind the food counters. We have found this to be true on other cruises where they don't allow you select your own food. 
 

So far a mixed day.

[uktog]

40 minutes ago, florisdekort said:

“Less than 250 passengers” going from Quebec to Miami. 

Wow 

[Waltershipman]

45 minutes ago, florisdekort said:

“Less than 250 passengers” going from Quebec to Miami. 

Wow private yacht.  Based upon our trip the service and availability of restaurants will be fantastic 

 

Have a wonderful time 

[Host Jazzbeau]

1 hour ago, Waltershipman said:

Wow private yacht.  Based upon our trip the service and availability of restaurants will be fantastic 

 

Have a wonderful time 

But you still can't have pepperoni on your pizza...  😁

[Stickman1990]

4 hours ago, artbcpa said:

Are you kidding? We have outside tours booked.

Are you kidding?

You’ve never had port changes in the past?

[Stickman1990]

1 minute ago, Host Jazzbeau said:

But you still can't have pepperoni on your pizza...  😁

I don’t think we ever asked if they raised it with someone more senior

i seriously doubt that issue couldn’t be resolved with a simple discussion with the right person 

[florisdekort]

Boarding was smooth. Apparently, the guest count is “closer to 200 than 250”. All crew members we have encountered so far have been super friendly and welcoming. 
 

As others have said, this ship is stunning. We’ve spent >1,000 nights at sea, and this is by far the most beautiful vessel we’ve ever been on. There are so many beautiful bars, lounge areas (indoors and outdoors), pools/spas, etc. Wow, just wow. 
 

We skipped lunch so I can’t comment on the food yet. The quality and taste of the coffee however is outstanding, much better than Seabourn and Azamara. 
 

My only minor annoyance so far: When exercising on the outdoor wrap-around running track, you run past a smokers area, so every lap I got to smell cigarettes. That’s just plain stupid. 
 

Anyway, very happy. So far it’s all 10/10.

 

[Stickman1990]

3 hours ago, florisdekort said:

“Less than 250 passengers” going from Quebec to Miami. 

Are influencers and Travel Agents counted as passengers? 😉😂😂😂

 

I’d love to be onboard for that cruise - the service level would led be great - they’ll be fighting over who is going to serve you 

[florisdekort]

As for “the right person”, the General Manager (what would be the Hotel Director on other cruise lines) introduced himself to us in person within 5 minutes after boarding. Maybe that was pure luck, but we sure won’t have trouble raising an issue (we haven’t had any yet!) on board. 

 

[Stickman1990]

9 minutes ago, florisdekort said:

As for “the right person”, the General Manager (what would be the Hotel Director on other cruise lines) introduced himself to us in person within 5 minutes after boarding. Maybe that was pure luck, but we sure won’t have trouble raising an issue (we haven’t had any yet!) on board.

The senior crew/officers are very accessible in our experience. Like I say judge things for yourself now you have the opportunity to do so - I think you’ll be pleasantly surprised

[artbcpa]

Photos of the ship

[artbcpa]

More photos. I love that chandelier 

[Waltershipman]

1 hour ago, Stickman1990 said:

Are influencers and Travel Agents counted as passengers? 😉😂😂😂

 

I’d love to be onboard for that cruise - the service level would led be great - they’ll be fighting over who is going to serve you 

ABSOLUTELY 

[saminina]

5 hours ago, florisdekort said:

“Less than 250 passengers” going from Quebec to Miami. 

You are correct.  Less than 250 passengers.   Quite a few less. 

[florisdekort]

Our first dinner was a hit. For those familiar with Seabourn, we love TKG (I appreciate not everyone does) and we felt Marble & Co is its equal if not better. Great menu, delicious food, wonderful service and a super knowledgeable sommelier who sold us the perfect wine. 10/10.

 

 

 

 

 

 

 

 

[Azulann]

I love all your pictures. What kind of stateroom are you. In ? 

[uktog]

@florisdekort that looks a beautiful meal. Way above Prime C standard. What was the source of the beef as I read they’d planned some changes 

[uktog]

13 hours ago, artbcpa said:

 

 

In addition both Ellie and I had trouble communicating with the staff behind the food counters. We have found this to be true on other cruises where they don't allow you select your own food. 
 

So far a mixed day.

Can you be more specific what the communication issue was?  
 

I try and avoid anywhere that is select yourself so am absolutely delighted to hear no one can do that on Explora.  I was so disappointed when Azamara and Viking went back to the pile it on yourself model.
 

But I’m interested in understanding what the issue was - was your request basic or unusual for example?  

[artbcpa]

4 hours ago, uktog said:

Can you be more specific what the communication issue was?  
 

I try and avoid anywhere that is select yourself so am absolutely delighted to hear no one can do that on Explora.  I was so disappointed when Azamara and Viking went back to the pile it on yourself model.
 

But I’m interested in understanding what the issue was - was your request basic or unusual for example?  

Excellent question.
 

I am not sure if you have worked in a commercial kitchen or where you are working with sous chefs.
 

My problem was two fold. Since Explora has decided to make things fresh - a noble effort (to put ingredients together for each order) it is important that the people doing this have a good knowledge of how to do that. In more than one station, the person behind the counter had to ask their supervisor how to do that. (Ex. My Udon soup and my caesar salad). In effect Explora is asking each server to be a mini chef and they were obviously not trained to the extent they needed to be.
 

Secondly, in cases where the  amounts could vary by taste, we encountered a language problem which made it more difficult to get the dish served how we would like it.

 

While neither is a major issue, they did impact our enjoyment of the experience. I am sure with time they will be resolved.

[artbcpa]

In honor of Explora's desire to create a different type of cruise experience, we did something very different for our first night. We have sailed on most of the luxury lines,  several of the mid-line ships and even a couple of the mega ships. The first night we go to the opening show and then spend time at the casino and one of the lounges.

We ditched it all last night and went swimming in the indoor pool and spa - The Conservatory. That was extremely interesting.
 

The spa is very unique. A very long rectangle that could accommodate more than 20 persons comfortably. We really enjoyed it. 
 

The pool is a lap pool. It is heated which I love and salt water, not my favorite. 
 

Overall it was a very different first night. No show, no casino and no lounge.

[uktog]

47 minutes ago, artbcpa said:

Excellent question.
 

I am not sure if you have worked in a commercial kitchen or where you are working with sous chefs.
 

My problem was two fold. Since Explora has decided to make things fresh - a noble effort (to put ingredients together for each order) it is important that the people doing this have a good knowledge of how to do that. In more than one station, the person behind the counter had to ask their supervisor how to do that. (Ex. My Udon soup and my caesar salad). In effect Explora is asking each server to be a mini chef and they were obviously not trained to the extent they needed to be.
 

Secondly, in cases where the  amounts could vary by taste, we encountered a language problem which made it more difficult to get the dish served how we would like it.

 

While neither is a major issue, they did impact our enjoyment of the experience. I am sure with time they will be resolved.

I have not worked with chefs but I do work in an environment where I have to communicate with people at all levels and with all language skills across a wide range of languages. I’ve no problem someone asking a supervisor as you say they have a lot to keep up to speed with. In terms of communication some accents and some colloquialism hits issues so I find slow, distinct and simple words like more and less when discussing food works well in any environment. 
Hope you get dishes to your liking today 

[florisdekort]

6 hours ago, uktog said:

@florisdekort that looks a beautiful meal. Way above Prime C standard. What was the source of the beef as I read they’d planned some changes 

This was the USDA Prime ribeye. We’re going to try the French filet next time. 
 

[florisdekort]

We skipped the show as well. Sail away from beautiful Quebec was at 9 pm so we drank Moet in a spa as we sailed down the river. Life is tough. 
 

 

 

 

Edited October 21, 2023 by florisdekort

[florisdekort]

 

 

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