Melsea's Adventures of First. Part 9a

[melsea]

31st Oct. Day 2 Overnight on the Orient Express the final leg Paris to London plus more food...

We both slept well which was quite amazing. I got up once to venture down the corridor to the one of three toilets that were available to us in this carriage. Yes I did don the VSOE blue dressing gown, it was all rather surreal really having to come out of our cabin to spend a penny on a moving train. I will say that it is all part of the adventure and I would not change it. Also many years ago I travelled on a number trains in Australia which is certainly an experience to behold. Apart from the sheer distances the trains were very old and I did not appreciate it at the time except perhaps the journey from Alice Springs to Adelaide on the The Ghan which today now runs from Darwin to Adelaide as they extended the track. All the railway lines in Australia were built by different companies, as a consequence no two lines have the same gauge, so you have to transfer from one company to another. Anyway back to our nights journey. It was a bit like sleeping in a force 10 - 12 gale at sea but without the unpleasant feeling of going up & down. At one point in the night the train stopped somewhere for what seem like ages, which made for sleeping better. The beds were very comfortable. I got a little cold but you are supplied with blankets which I duly added to my bed. The heating on this train is supplied through pipes running all the way through each carriage. It is heated in a very old fashion way, wood fire furnace that the steward keeps topped up. It really is a remarkable piece of engineering.
When the day dawned we were travelling at a steady pace. Our steward woke us up for our breakfast which was to be served in our cabin. We were still half asleep and had to get up so that Rupert our steward could restore our cabin back to day use and for us to enjoy our breakfast. Watching him transform our cabin was quite amazing, it was like a large puzzle being solved and put together. Our breakfast was continental but it was so much more than 'just' continental. Two flask with tea & coffee, two fresh orange juices, croissants, other pastries and rolls. Also there were two tall glasses which had fruit salad like nothing I have ever had, it was very delicious as too was everything else, all so very fresh. This was served at around 9am and as we were finishing we were approaching Paris. We learnt at this time that we were actually behind schedule, we didn't actually find out why but I do know that we stopped for quite sometime during the night but whether this was the reason for this delay I have no idea. At some point we were asked when we would want brunch and it was not long after we had just had our very filling breakfast. We asked what was it going to be and we were told it was going to salmon and scrambled eggs. We thought that's okay we can do that as we were feeling very full.
We arrived in a very sunny Paris EST. We were able to get off and stretch our legs which we did. Took loads more photos and I noticed up the platform there were people gathered, as I got closer I saw who they were. There was a photo shoot going on. It was our chef from the train. He was being photographed with food as you would expect but not just any food but a Lobster in one hand and a flat fish in the other hand. I took photos of this event as it was a bizarre scene to be witnessing. It was at this point I realised that Bill was nowhere to be seen. I walked up the platform where passengers were taking photos of each other by an area that had the Orient Express emblem on a a rug that had this on it with the splendid backdrop of the train itself. You really cannot take too many photos during this trip. It was at this point I saw Bill who presented me with a posy of three roses which he bought at the stations flower stall. How lucky was I? And romantic too. Before you ask, Bill often buys me flowers as he is the romantic type. It wasn't long before we were boarding the train and on our way again. Remember the photo shoot well the food that was being photographed was being loaded onto the train.
Bill was being mischievous as he decided to go and try on our stewards jacket, his hat and white gloves. Our steward fell about laughing and took photos of Bill & himself together. I grabbed my camera and took a few myself.
Time was passing so very quickly, I wished there was a pause button so that I could at least take it all in. There is so much to immerse yourself in and witness. It was once again time to be fed. What we thought was going to be a light brunch was anything but. It was in fact a full blown lunch and boy what a lunch it was.

But first I have to make a correction to my previous report I said that we were in the 'Côte d’Azur' restaurant, we actually dined in the 'L'ORIENTAL' it was originally a Pullman kitchen car. Built in Birmingham in 1927 in the Etoile du Nord style, it ran a luxurious service between Paris and Amsterdam. It later joined the Lusitania Express.
When purchased for the Venice Simplon-Orient-Express, the car was updated and refitted with black lacquer panels.

Our brunch meal was in the Côte d’Azur restaurant car which as I said was in fact more than we were expecting. When we read the menu we thought wow this is 'brunch'!! First we had Scrambled egg with smoked salmon, very nice it was too. Remember what I said had been loaded onto the train and that had been in the photo shoot with the chef, the Lobster. 'Broiled lobster with fresh cress butter, potato and chive whirls. I really do have to emphasise that this was by far the best lobster we have ever tasted, sorry but both P&O and Cunard do not even come close. If I could hire the chef for one evening it would be to have this Lobster again. This was followed by Caramelised apple tartlet dessert.

Next issue of my report will be the home straight.