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About elCercado

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    BFE Member
  • Birthday 16/06/1963

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  1. Certainly seems to have been given a bit of attention since 2016 - was it nearly 4 years ago that I used it? Time flys!
  2. Pont Aven last weekend - a deck hand was explaining to each driver exactly how to turn off interior motion sensor & lift/jack alarm (2 separate buttons on my car). Impressive knowledge.
  3. The food selection will depend on how busy the sailing is. If it is very quiet, they won't put on the buffet, there'll be a bistro menu of starters, mains and desserts.s That's not very likely, though, during summer. the next possibility is buffet plus mains (with options to have just the starter & dessert buffets, or starter buffet + main, or main + dessert buffet, as well as the full 4 courses). Finally, you may get the full menu, with buffet and chef-prepared starters & desserts, which will be very similar to Pont-Aven or Bretagne evening sailings. It's almost always very good, the
  4. Makes sense - look at what happened to BF after Sterling plunged in the aftermath of the Global Financial Crisis. Whichever side one takes in the referendum, it is clear that the effects will spread far beyond the shores of the UK.
  5. There is (or at least was) a link to click on in the "Enjoy your crossing..." email which is sent out a few days before departure for Spanish crossings, for club members as well as those making inclusive holiday bookings.
  6. If you're a club member, you should get an email enabling you to pre-book the restaurant on Cap Finistere and Pont-Aven.
  7. I returned from Rosslare on Sunday. Dinner in the Berneval is about 36€ for 3 courses, or there was a special offer 29€ for 2. If you like fillet steak, it's enormous (about twice the size you get with BF) and very tender. They also have some very nice Irish cheeses and the wine starts at 12€ for a very reasonable Bordeaux. The service is very good. Also, the restaurant wine list is available in the bar (including some half bottles) and is better as well as starting cheaper by volume than the mini bottles of Côtes du Rhône that you see on the shelf. If you like a cooked English/Irish brea
  8. The Cafe at the terminal in Ouistreham opens at 06:45.
  9. It's actually horrendous. The worst BF conversion, visually, by far. But, c'est la vie, it's not a real problem, in the general scheme of things. And like being inside a very ugly building, less of a problem when you're on board.
  10. Prices may well have increased since January, as the sailings have filled up, but you lose nothing by having a look: https://www.brittany-ferries.co.uk/amend You will be able to back out of the change if the price difference is not to your liking.
  11. The cabin was fine in all respects. It made quite an impression on my companions.
  12. The cost of installing scrubbers versus running of diesel or even converting to LNG is, of course, a judgement to be made by operators. If the decision is not so clear-cut now, due to currently low fuel prices, it's a new lease of life for Bretagne, at least. But cutting sulphur emissions is unarguably a good thing, for both the environment and the future of the ferry industry.
  13. Was travelling with family this week, so we treated ourselves to a daytime Commodore cabin on Bretagne. I showed my companions the Commodore lounge, we were alone in there. It's a forgotten facility, it seems, not least by BF. Not advertised, and could do with a little wash and brush up (particularly the ceiling tiles). My party weren't particularly concerned about providing refreshments in there (after all, they're provided in the actual cabins), but suggested more could be made of it - a library, games (Scrabble, etc), newspapers, for example.
  14. Good stuff, looking forward to sampling - still on the old menus on Bretagne this week. I do hope that scallops appear this year, though. And I wonder why they haven't publicised this in an email to club members?
  15. Agreed, had that for lunch on Normandie a couple of weeks ago. It arrived so quickly, it must have been pre-cooked/re-heated, bit still perfect, very moist and tender. How do they do that? Pork fillet is so lean, it is difficult to cook properly in the best of circumstances.
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