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The Emeraude,
the pride of Emeraude Classic Cruises in Vietnam, has emerged from dry-dock
with a new suite, an expanded crew of expatriates, a Happy Hour on the sundeck and a new
summer special.
The Captain’s Suite debuts as the third suite on the ship. Slightly larger than the Paul Roque and slightly smaller than the Emeraude, the 12.3
square-meter Captain’s Suite includes a second 3.4-square-meter bathroom.
“We started with one suite – the Paul Roque, named for the colon whose firm built the original Emeraude in 1906,” said Kurt Walter, general
manager of Emeraude Classic Cruises. “The demand for more space has been such that we had to add the 15.2 square-meter Emeraude Suite
and now the Captain’s Suite.”
The
Emeraude's design and ambiance, from its fin de siècle architecture, to its brass nautical fittings, planked decking and
high-backed wicker chairs, evoke the nostalgia of a bygone era.
Spacious decks girdle the main and upper decks while the sundeck provides ample open space for lounging.
“All this space is a key differentiator,” said Walter. “Out here on the
bay [Halong Bay], you want to spend as much time outside as possible, in as much privacy
as possible, be it in a wicker chair outside your cabin or on the sundeck. This is one of the things we do better than anyone – personal, outdoor
space.”
With the addition of Sylvain Marmet and Sarah Panigada, the Emeraude’s expatriate crew increases to three French and one Austrian (Chief
Purser Thomas Koessler) as a complement to the seasoned Vietnamese crew.
Marmet’s F&B career includes stints at a seaside resort in Britain, a ski resort in the U.S. and upscale hotel work on the Channel Islands.
Panigada’s hospitality work has ranged from Germany to Belgium, France and Switzerland.
The Emeraude
has also launched a new Happy Hour on the sundeck, with complimentary canapés. As always, the sundeck greets
dusk with the whirl of a movie projector and a nightly screening of the French epic,
Indochine.
A
summer special for local residents is currently available, offering overnight passage and all meals for
$80 per person on a double-occupancy berth.
The Emeraude’s current menu was produced and is managed by Marcel Issak, the group
executive chef who hails from Switzerland.
In addition to the three suites, the 55-meter Emeraude now features 12 superior cabins and 22 deluxe cabins for 74 passengers maximum.
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Hotels, Emeraude,
Halong
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