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Hail Hermione: historic tall ship sails to US

Photo by Francis Latreille - Association Hermione La Fayette. — Photo by Francis Latreille – Association Hermione La Fayette.

He took the thin threads in his hand, then twisted and twined the beige hemp fibers with his fingers, again and again, until they resembled a string. In the 17^th century, this was the first step in making fat and sturdy rope at this Corderie or rope making factory in Rochefort, France, where the ancient process is demonstrated for visitors. Some 40 men did nothing but twist and twine hemp all day to make the rope used in ship rigging and rope that could carry a ship’s anchors to the bottom of the sea. One of those ships was the Hermione, a French warship that ferried Marquis de Lafayette across the Atlantic in 1780 to help General George Washington and the rebels in the fight for American independence.

The mighty ship has been reborn and is now en route to the U.S., duplicating that voyage of 235 years ago. Craftsmen, artisans and technicians have worked for more than 15 years on a reconstruction of the Hermione. Completed in 2012, the replica Hermione looks every inch like an authentic tall ship. Throughout June and early July it will stop at 12 different ports on the U.S. east coast (See schedule below), before returning to its home port in Rochefort in August where it will be open to visitors.

Francis Latreille - Association Hermione La Fayette — Francis Latreille – Association Hermione La Fayette

I had been invited to Rochefort, a pleasant town on the Charentes River 22 kilometers from the France’s mid-Atlantic coast, for ceremonies celebrating the Hermione’s departure in April. Another journalist and I were even scheduled to go on board and have lunch with the crew on departure day. But, at the last minute, French President Francois Hollande decided to board the vessel and bid the crew farewell on this epic journey. We were bumped. Our dedicated guide tried to convince the ship’s staff that we were as important as Hollande — to no avail.

Mark Jensen, 57, is one of three lucky Americans who were chosen to be among the crew of 80. I spoke to him on the phone. ”It’s a dream come true for me….It’s very exciting. We are remaking history,” he said. Jensen, who has been working on ships since the age of 12, now has a sailboat in New York City which he charters. “I am looking forward to bringing back to life the story and friendship between Washington and Lafayette, their deep desire for the freedom of individuals,” he said.

While it was disappointing not to board the ship, it was thrilling to see the magnificent three-masted frigate, the French flag fluttering from its stern, anchored off shore the tiny island of Aix the evening before its departure. Trying for a closer view, all sizes and types of smaller craft surrounded the proud and regal vessel as if paying honor to royalty. On shore a TV crew set up amidst lots of admirers with cameras. Dismal skies did not dampen the excitement.

The original Hermione was equipped with dozens of cannons and could cross the Atlantic in two months. A small group of French enthusiasts spent two decades planning and fundraising for its replica. Construction started in the dry dock at Rochefort in 1997 and dragged on for 15 years due to costs. Money had to be raised while construction was underway. The end product: an almost perfect replica with complicated rigging, multiple sails, impressive paintwork on the hull and numerous other genuine details.

Of course, it’s not an exact replica. “I would say that we have achieved an unprecedented level of authenticity, but we still had to conform to modern health and safety legislation and there are fixed requirements for vessels wanting permission to sail across the Atlantic,” the ship’s captain, Yann Cariou, told a reporter for the newspaper, Connexion. For example, the cannons are

lightweight and non-functional. The rigging is made of traditional hemp, but the sails are synthetic which makes them stronger and easier to handle. Steel has replaced rope for the anchor cable.

On that legendary voyage in 1780, the Hermione had a crew of between 200 and 240. It took 70 sailors just to raise the anchor. Lafayette was content. “She sails like a bird,” he said.

Fifty-six members of the current crew of 80 are volunteers, with one third being women. All had to achieve fitness levels required to climb the rigging and manage the sails in all weather conditions.

A visit to Rochefort’s Royal Rope Factory (Corderie Royale) is a perfect introduction to the world of ancient warships. After demonstrating hemp twisting, guide Olivier sets a machine in motion that takes the twisted twines and makes a fatter cord. Young members of the audience get a chance to help out with the braiding machine. Nearby his colleague Nicolas shows off his knot tying skills. There are some 3,854 different types of knots, he says. He has mastered 100.

Jean-Baptiste Colbert, prime minister and adviser to King Louis XIV, chose Rochefort in 1666 as the ideal place to build a shipyard and establish and maintain a navy. The arsenal, which includes the Corderie, grew through the centuries with the addition of other workshops, warehouses, forges and more. Before it was closed in 1927, some 550 warships were constructed at the arsenal. The Corderie, 374 meters in length and the longest factory in Europe, was purpose built to manufacture the vast quantities of rope needed for the rigging of sailing vessels. Its length enabled it to produce rigging for the length of the frigate’s anchor cable. Because it was constructed during the same time as the Palace of Versailles, it is called “Versailles of the Sea.”

You can track the Hermione’s progress with a series of videos and webinars at Facebook.com/hermione.voyage and at the official site, hermione2015.com

France’s mid-Atlantic region which includes Rochefort offers numerous other attractions and a wealth of outdoor activities. Bicycle around its offshore islands or through “Green Venice” (Marais Poitevin). Taste and learn about Cognac. Explore other towns such as La Rochelle and Poitiers. Enjoy miles of beaches.

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See below for Hermione’s schedule of US visits.

Yorktown, Va., June 5 – 7

Mount Vernon, Va., June 9

Alexandria, Va., June 10, 11

Annapolis, Md., June 15 – 17

Baltimore, Md., June 19 – 20

Fort Mifflin, Pa., June 25

Philadelphia, Pa., June 26 – 28

New York City, July 2 – 4

Greenport, NY, July 6, 7

Newport, RI, July 8, 9

Boston, Mass., July 11, 12

Castine, Ma., July 14, 15

The ship will be back in Rochefort on August 16.

Barcelona — from modernisme to modern

Barcelona — Antonio Gaudi. The city’s artistic son, genius architect and builder, has given the Mediterranean port a host of astonishing edifices admired by millions of tourists every year.

Roof of Gaudi's La Pedrera — Roof of Gaudi’s La Pedrera

I was recently one of them. I have been to this energetic city, the capital of Catalonia, one of the richest and most highly industrialized regions of Spain, several times. This time I met friends from the Ski Club of International Journalists (SCIJ) who had spent a week at the ski resort, Baqueria Beret, before coming to Barcelona.

New design museum, Disseny Hub Barcelona

You never tire of this city where progress and change are on a rapid march with dazzling new architecture and the renovation of old neighborhoods and old treasures. Exuberance is in the air.

This visit focused on both old and new. Gaudi’s masterpieces, especially the still-unfinished Sagrada Familia (Holy Family) church, draw most of the 7.4 million visitors to the city of 1.7 million each year. It’s like no other church you’ve ever seen: bizarre, weird, wonderful. Sagrada Familia was the last and greatest work by Gaudi, who died in 1926 in a streetcar accident before the church was finished. Completion is on the agenda for 2026 – 2028.

Gaudi’s style was known as modernisme, the Catalan version of Art Nouveau or Jugendstil. It’s a decorative, organic style featuring sinuous curves, stylized creatures, floral motifs with an aversion to straight lines and symmetry. Sagrada Familia reminds me of someone gone mad with Play Dough — a facade of sculpted, molten stone, towers, spires topped with sunbursts, symbolic flora and fauna. Giant pillars rise out of turtles’ backs ending as palm trees topped with fronds. An angel swoops out of a green granite fir tree. Not your typical church. Unfortunately this time the lines were long for an interior visit. We chose not to wait, but I will go back to Barcelona.

Husband VR/BB and I did visit the Casa Batllo where, thanks to the audio guide that comes with admission, we learned fascinating details, not just about this apartment residence that Gaudi remodeled, but also about him. From the heating system to the swirling décor, from the furniture to the wood work, Gaudi‘s genius mystifies.

There are numerous theories about Gaudi, an enigma of a man who was very religious and a loner. He gave no interviews and had no close friends. He never married, became a vegetarian and never left Spain. What influenced his wild, exuberant, puzzling style?

Roofof Casa Batllo — Roof of Casa Batllo

On previous Barcelona visits I marveled at Parc Quell, the Gaudi park that has a Disneyland quality to it with fanciful fairytale gatehouses, a dragon guarding a staircase, a cavern of columns supporting a mosaic ceiling and much more. La Pedrera, a revolutionary house Gaudi designed, is another wonder to visit and reveals Gaudi’s engineering talent. It is supported only by columns – no interior load-bearing walls. The roof with its sci-fi chimney pots is a favorite to photograph.

Gaudi was not the only master of modernisme to leave his mark on Barcelona. Lluis Domenech i Montaner, a rival architect, gave the city the Palau de la Musica, my favorite Barcelona treasure. Ceramics, wood and glass were used to create what must be the world’s most original concert hall. The vast ceiling is lavish and complex, a ceramic dream of roses and peacock fans and detailed mosaic tile work dominated by a stained-glass sun encircled by a chorus of angels’ faces. The stage, backed by a relief of 18 muses playing instruments, is flanked by a sculpted stone forest. It’s all gloriously over the top. This time I attended a concert there and had ample time to contemplate the joyous surroundings. And, I visited another newly opened work of Domenech i Montaner – the Sant Pau site, a complex of buildings that makes up the Hospital de la Santa Creu i Sant Pau, until recently a working hospital. I joined friends for a guided tour of

several of the structures all connected by underground passageways. More marvels of modernisme – domes, gabled roofs, decorative panels, sculptures, mosaic murals, stained glass.

Our visit also included a stroll through the narrow streets and alleys of Barcelona’s Barri Gotic, the Gothic Quarter. Tucked away in this medieval maze are interesting shops and restaurants. The Picasso Museum is deep within the neighborhood, and since there were no lines, although we had visited it on a prior Barcelona trip, we decided it was worth a repeat. I am a Picasso fan. This museum’s comprehensive collection of the artist’s early works is enlightening and illustrates his ever-changing styles. The outstanding Gothic cathedral was another repeat visit. I wanted to see if the gaggle of geese was still at home in its leafy cloister. No doubt different geese, but a few of the big birds still reside there. They are said to be descendents of geese originally kept by Roman soldiers to act as sentinels and make a ruckus if intruders approached.

We strolled on Las Ramblas, Barcelona’s Champs Elysees, and ducked into La Boqueria, the city’s famous Market which dates to the 13^th century and has unfortunately become a top tourist attraction. Tour buses deposit their passengers at the entrance who then pack the aisles between the gorgeous displays of hams, sausages, fish, etc. and stop to take selfies. Stall owners have been complaining that they block the aisles and drive down business. Serious shoppers can’t get through. I made the mistake of buying several packages of pricey vacuum packed Iberian ham and sausage there. The contents were very disappointing. They may have been packaged too long ago, or were of inferior quality for dumb tourists. I won’t shop there on my next visit, but instead buy at the Mercat de Santa Caterina, a newer market but with much of the same.

And I will return to two super restaurants, finds of my Finnish friend Terttu who has a friend who has written a Barcelona guidebook. Details below.

Barcelona’s vibrancy gets under your skin. It will beckon you back.

Travel Tips

Les Quinze Nits Restaurant. No reservations accepted here, and there is usually a waiting line. No wonder. Three course lunch menu with wine for 20,95 euros per person. Bob and I chose the “rare tuna with pumpkin puree and olives” — the best tuna I have ever eaten. Located in the Placa Reilal just off Las Ramblas. The restaurant is large. The line moves quickly. Salamanca, seafood restaurant in the Barceloneta area. Bob and I went for paella which was good, but Terttu and Mikko chose the mixed grilled seafood platter. We were envious – a huge quantity of excellent fish and seafood. Almirall Cervera 34, www.gruposilvestre.com

Shopping. My trip souvenirs are usually edibles. However, in Barcelona I could not resist Desigual, with vibrant, fun and colorful fashion. The popular Spanish clothing manufacturer was founded by a Swiss. There are shops throughout the city.

Be On Guard. Theft, especially of tourists, is rampant in Barcelona. We were continually warned to be cautious and guard all belongings. We were and did. None in our group had any problems.

The Barcelona Tourist Office web site, www.barcelonaturisme.cat, has a wealth of information, including details on

museum and transport passes, on line ticket purchase and more. To avoid long waiting lines, buy tickets to popular attractions on line. Pay a visit to the main office at Placa de Catalunya for more help and information.

Take the Train.There is now service on France’ fast train, the TGV, from many towns in southern France to Barcelona. Aix-en Provence to Barcelona, 4 hours.

For a taste of Barcelona, try the recipe featured in Today’s Taste for Puerros Gratinados al Roquefort (Leeks Au Gratin with Roquefort)

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Keep scrolling down for photos of more of Barcelona’s sights.

Architect Frank Gehry's fish at the seafront. — Architect Frank Gehry’s fish at the seafront.

Barcelona's huge flea market has moved and is now under a huge mirrored ceiling. — Barcelona’s flea market has moved and is now under a huge mirrored ceiling.

Catalans hope for independence and often display their flag.

Cuisine Club Med

Beef filet Wellington, salmon tartare, grilled scampi, mussels, duck à l’orange, scampi papparadelle, involtini di prosciutto con spinace (ham rolls stuffed with spinach), numerous cheeses, at least eight different flavors of ice cream, an assortment of pastries akin to that of a Parisian pastry shop.

And, those were just the highlights of the offerings at a recent Club Med St Moritz dinner. (See recent post, “Club Med St. Moritz,” February 2015) There was more — an assortment of salads, risotto, numerous tempting vegetable concoctions…

Who counts calories at Club Med where the food is truly over the top, and one of the resort’s many attractions? At St. Moritz, you could eat almost all day, beginning with a breakfast featuring the usual cereals, fresh fruits, freshly squeezed orange juice, breads, omelets, cheeses, cold meats, and eggs cooked to your specifications. One morning a chef was making donuts on the spot. Another morning he was filling freshly made croissants with jams or pastry creams. I indulged, figuring I’d burn up the calories on the ski slopes.

But then came lunch and dinner and more in between. At the club restaurant both lunch and dinner feature copious buffet selections, from several tables laden with cold delicacies, a line of various hot foods, a table of cheeses then on to the gorgeous desserts. At winter Club villages such as St. Moritz, there are usually Club restaurants on the slopes where skiers can have lunch, again a buffet of numerous hearty offerings. Club Med St. Moritz has two mountain restaurants.

Whether at lunch on the mountain or dinner in the club restaurant, will power failed me. I could not resist. I had to try as many different enticing edibles as possible (too many). But, I did take mini portions. Nonetheless the calories piled up.

Since St. Moritz is a winter club with most guests on the slopes during the day, a hearty après-ski snack awaits every afternoon – mini sandwiches, crepes or waffles, also made on the spot. Then, beginning about 6 p.m. the snack selection is put away and a copious assortment of pre-dinner hors d’oeuvres – and I don’t mean potato chips and peanuts — fills the tables in the lounge.

It’s all so good and tempting. How can you pass up fresh oysters, foie gras, roast suckling pig? I can diet when I get home, I reasoned.

The Club at St. Moritz has a capacity for about 550 guests, and it was at 90 percent occupancy during my February visit. Preparing such an incredible variety of food for all these guests on a daily basis has to be daunting. Giuseppe Apicella, assistant restaurant manager at Club Med St. Moritz, says organization and team work are essential. Each member of his team of 23 cooks, including four fulltime pastry chefs, knows what he or she has to do, he said. “For this reason, all is perfect. We aim for perfection.”

Quality ingredients are also a must. “All the products are the best we can get,” said Giuseppe. “The oysters are very fresh and from Holland.” (They were excellent.)

The cuisine of the region is not neglected. Be it Martinique, Mexico, Greece, China or Switzerland, Club restaurants always include local specialties. At St. Moritz, truffle fondue is offered. This required an advance reservation, and there was an extra charge. But, raclette was served one evening — no extra charge.

St. Moritz is close to the Italian border and most of the kitchen staff is Italian. “I prefer cooks from Italy. They are the most professional in the world,” said Giuseppe, a native of that country who worked at his family’s hotel- restaurant in southern Italy before joining Club Med three years ago.

So, it’s no surprise that Italian specials predominate at this mountain club, mainly served in the Italian restaurant adjacent to the main dining room. Fresh pasta with various sauces, pizza and other Italian favorites were on the agenda. You could try these, as well as the buffet in the main restaurant.

Beverages – as much as you want all day. Machines are at your disposal for coffee, soft drinks and juices. Cocktails and wine are offered at the bar. And, wine with dinner – as much as you want.

There is no extra charge for any of the above – all included in the Club Med package price.

“You have to wonder how they can offer all this food for the price,” commented my friend Gerlinde. “I paid 5 Swiss francs ($5.20) in town for just a cup of coffee.”

Indeed mind boggling. And, fattening. Even with the skiing, I gained a few kilos. I am still trying to shed them….but the delectable food adventure was worth every bite.

My all-inclusive ski week at Club Med St.Moritz cost 1,141 euro. Ski and boot rental extra. Gerlinde and I shared a room.

More on Club Med: http://www.clubmed.com. More on St. Moritz: www.stmoritz.ch

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Celebrating Lemons and Bicycles

Fruity floats, gigantic citrus creations, fabulous flowers. The annual Menton Lemon Festival (Fête du Citron) is an explosion of color, scents, and scenes in honor of the city’s prized small yellow fruit.

We were enthralled with it all during a visit many years ago, and returned a few weeks ago to survey the scene of dazzling orange and yellow sculptures once again.

This Riviera city, the lemon capital of France on the border with Italy, has been celebrating the lemon with festivities every year since 1929. The festival attracts some 230,000 visitors who come to admire 145 tons of citrus fruits which make up the creations and exhibitions.

This year’s theme, the lemon in China, featured a mammoth dragon, a pagoda, a temple, animals and more all made of lemons and oranges.

The exhibits are set up along the Jardin Biovès, a long promenade lined with the colossal fruit constructions. An elevated ramp in the middle is especially popular with the camera crowd who line the steps for overall shots of the scene. Stands selling the fruit, citrus liqueurs, soaps, jams and postcards do a brisk business.

Menton’s microclimate with more than 300 sunny, temperate days per year is ideal for growing the tangy fruit. There are some 80 varieties of lemons, but it’s the Menton lemon that is prized by chefs for its perfume, distinctly flavored zest and pulp, and high sugar content. While the lemon gets top billing, oranges play a leading role in the gigantic creations.

We had previously visited Menton, my favorite coastal city, in January. See post, “French Riviera: Magnifico Menton.” The city, which was originally part of Italy, became the property of Charles Grimaldi, Lord of Monaco, in 1346. In 1848 it broke away from Monaco, becoming a free city, and in 1860 it became part of France. By the late 19^th century it was on the map as a popular tourist spot on the French Riviera.

This time instead of staying in Menton, we crossed the border and spent three nights in Sanremo on the Italian Riviera. It’s just a 45 minute drive from Menton, and a lovely town on a coastal bike path. That was our plan – get back on the bikes.

Husband, formerly known as Bicycle Bob (BB), was an avid cyclist. He seems to have lost interest in pedaling, even though he invested in a snazzy, expensive bicycle a few years ago. His passion has become wine, so I call him VR (Vino Roberto). I miss biking and the great rides we have taken over the years — in Switzerland, Austria, Germany, Holland and France.

Let’s not give in to old age. Let’s get moving again. He agreed and we had a wonderful, easy ride on the bike route from Sanremo to San Lorenzo al Mare, about 18 kilometers, then back to Sanremo and another 4 kilometers in the other direction to Ospedaletti.

Old railroad tracks were converted into the wide coastal trail, used by walkers and roller bladers as well as bicyclists. It meanders through Sanremo then down the coast. No hills. No need to downshift. There are plenty of spots along the route complete with benches where you can rest and enjoy the scenery. And villages (Bussana, Arma di Taggia, Santo Stefano al Mare) for a refreshment stopover.

We had a fantastic and bargain lunch at Café Emy by the beach in San Lorenzo al Mare. The insalata frutti di mare (seafood salad) was huge – a meal in itself. My spaghetti frutti di mare was the best I have ever eaten (see photo).

A unique aspect to this bike route is tunnels – several. The most famous and longest is the Capo Nero tunnel along the section Sanremo-Ospedaletti, 1.75 kilometers long. It has been converted into a memorial of sorts to Sanremo’s most famous sporting event, the cycling classic Milan-Sanremo. For more than 100 years, the race has been the first important contest of the cycling season. It will take place on March 22 this year.

Every bay of the tunnel is dedicated to a specific year in the history of the race, with some basic facts about that year’s event written on one side, with tidbits and anecdotes on the other, in both Italian and English. I was too busy pedaling to read it all, but did try to catch some phrases to break up the monotony of the dismal tunnel trek.

Total ride: 45 kilometers. It was a success. And, so was the hotel where we stayed. Fabulous. With just four rooms, the Villa Rita can’t really be called a hotel. The house sits just above the beach within walking distance of the town center. Our room had a large terrace and lovely views. I was in heaven, lying in bed, enjoying the sea view from the window while listening to the restful sounds of waves slapping the shore — and contemplating future bike rides.

Villa Rita: www.villaritasanremo.it

Menton Lemon Festival: www.fete-du-citron.com/ The festival takes place the last two weeks of February.

Ristorante Bar Emy, Via Al Mare 1, San Lorenzo al Mare, Italy, ++ 39 0183-91314

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Club Med St. Moritz: A winning combination

I love Club Med. The love affair started way back in the ‘70s when my friend Irene and I, both late 20-somethings, set off to the Club in Martinique. Fabulous. The next year we tried the Club in Cancun, Mexico. Even better. Good times were had… even a tad on the wild side, but we were young.

Since living in Europe, I’ve been to several clubs in the Alps for skiing, most recently St. Moritz, Switzerland. Husband VR no longer wants to ski, so I joined my friend Gerlinde from Stuttgart and her son and daughter-in-law, all downhill skiers who have been coming to Club Med St. Moritz for several years.

Although much has changed with Club Med since its earliest days back in the 1950s when it was known as haven for swinging singles, much is the same.

It’s the perfect all inclusive vacation – food, beverages (including wine and cocktails), lodging, use of sports facilities and lessons, evening entertainment – all for one price. Rental of ski equipment, however, is extra.

“You can be here for a whole week and not spend any extra,” said Patrick Franck Oberaspach, the chef du village (manager) of the St. Moritz Club. My only

additional expenses, not including ski and boot rental, were a few cups of coffee in the town, and some special bandages for a blister caused by my ski boots.

Clubs are now family oriented, with many clubs, including St. Moritz, having a Mini Club for children. The kids are entertained, taken to the slopes, given ski lessons. They, and their parents, love it.

And, Clubs are no longer just for the younger set. I was overjoyed to find so many older GMs (at Club Med, originally a French enterprise, guests are Gentils Membres or nice members). I may be old, but there were plenty even older than I. Most, like me, were Club Med repeats.

Patrick noted that during the week I spent there, 60 percent of the 540 guests were repeats. Colette, a woman from Nancy, said she has been coming to Club Med St. Moritz for 40 years. “I switched to cross country 10 years ago. Downhill skiing was too fast. Now I snowshoe,” she said.

Club Med offers rental equipment and instruction in all of the above. Since my new knee performed so well on the slopes last season, I signed up for downhill. Gerlinde, an excellent skier, and I chose group level 4. The Club divides skiers into 6 categories, with 6 being the top for those hard core, off-piste daredevils, i.e. her son Tobias.

For non-skiers, there are plenty of high altitude trails in the snowy mts.

We started out with a group of about 10 others, all good skiers and mostly much younger. Our monitor, ski instructor and guide, led us down the perfectly groomed slopes at a fast pace. No breaks for hot chocolate, photos or admiring the scenery. I kept up, but was more than ready for the lunch break at the Club’s mountain restaurant.

After lunch, the monitor mentioned that a couple from the group (older like me) was switching to a slower group 4. Lest I expend all my energy on the first day, I followed. A wise move as the new group 4, all good skiers but most in my age range, did ski a bit slower. A few days later Gerlinde also joined the slower group of senior citizens.

After lunch rest at the Club's mt. restaurant. — After lunch rest at the Club’s mt. restaurant.

But, we were hardly a group of turtles on the blue, baby slopes. We kept on the move, whizzing down red slopes and even an occasional black run. Our fellow skiers were all very fit. Joggers. Serious cyclists. Cross country as well as downhill skiers.

All had been to Club Med St. Moritz many times. It’s the slopes, as well as the Club, which draws them back. “It’s a very empty ski area which is fantastic in the Alps,” said Patrick. “You usually queue half of the ski day, but not here.” He’s right. No lift lines during my visit. Others praised the meticulous grooming of the slopes. A cross country skier, who has been coming back for 20 years, called St. Moritz “the best in Europe” for that sport. “The Swiss keep the trails in beautiful condition.”

Gerlinde loves the area for skiing. “No beginners on the slopes. Few snow boarders. No young, crazy skiers.”

Our ski group was German speaking. However, the club has multi-lingual monitors. In addition to German, there were French, Italian and English language ski groups.

People contact is another Club plus. In addition to skiing with others, you may sit with them at meals, socialize after skiing, join them at après-ski entertainment. Club Med staff, Gentils Organisateurs (GOs) or nice organizers, mingle with guests, dine and party with them.

Gerlinde, who came alone to St Moritz for her first few visits, said, “Even if you come alone you will find friends.”

Snow polo on St. Moritz's frozen lake. — Snow polo on St. Moritz’s frozen lake.

Back when Irene and I went to Martinique, we quickly found friends and more. Irene signed up for sailing. I went for scuba. We joined a Yoga group. We played volley ball. I participated in a French conversation group. We met interesting people from distant lands. We had fun, so much that we extended our stay for an extra three days.

Club Med is no longer a French company having recently been purchased by a Chinese conglomerate. Patrick does not expect big changes. He pointed out that Club Med has been partners with the Chinese firm for some 10 years. “They guarantee that we can continue as before,” he said.

Admiring the scenery on the trail at Muottas Muragl.

There are now 70 Club Med villages around the world, including three in China. Future plans call for opening three new resorts each year as well as closing some that are no longer profitable.

Patrick, 42, began his Club career as a ski teacher many years ago on the St. Moritz slopes. “I gave ski lessons to kids who now come with their kids,” he said.

As chef du village, one would expect he’d be busy, but I had to wonder if he ever slept. One frigid morning we bused to an adjacent ski area. Patrick was on hand dispensing hot chocolate — with a shot of schnapps if desired. He greeted guests as they filed into the dining room at dinner each evening. He was the MC and sometimes an actor as well in the after-dinner shows, a Club Med tradition.

What keeps him with Club Med? He has always enjoyed mixing with the clientele. “The Club Med staff don’t stay apart. You discover lots that you would not normally discover. You have lots of interesting conversations. It’s quite enriching to work in this environment.”

And delicious. Be it a summer or winter Club Med, the food is fantastic, and yet another reason the Club has so many fans. St. Moritz cuisine was amazing. It deserves its own blog post. Stay tuned.

My all-inclusive ski week at Club Med St.Moritz cost 1,141 euro. Ski and boot rental extra. Gerlinde and I shared a room.

More on Club Med: http://www.clubmed.com. More on St. Moritz: www.stmoritz.ch

Today’s Taste features that spicy North African dish, Tagine. Click on photo at upper right to see recipe.

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More horse racing on the lake. The "carriage" behind the horse is on skis. — More horse racing on the lake. The “carriage” behind the horse is on skis.

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