January 24 Science plus plus

Finally, I wrenched myself away from watching the ice over the side of the ship to visit the bowels of the ship for a tour of the science laboratories on board. Le Commandant Charcot is hosting a group of scientists studying a number of critical elements in the polar waters - nanoparticles, CO2, O2, pH and other critical doodads. It was fascinating to see what they are doing. These facilities, built and supported by Ponant, are quite sophisticated and are open to any science group providing they make their data freely available internationally.

From nanoparticles to dessert - a matter of 2 decks. A few of us crowded around a perfect little island kitchen in the main dining room to watch as the delightful Hotel pastry chef Alexandre showed us how to make a Far Breton - we had it for dinner tonight. Far Breton is a traditional 'cake' or dessert from Brittany from where our chef originates. It's similar to clafoutis but with more flour - both are often on the menu each day for breakfast.