Blog: Cross Channel torture is a thing of the past
I have to start this article by stating that I am a dyed in the wool Francophile, writes TravelMole managing director, Graham McKenzie.
Have you been to France recently? I have and I like it – always have. Not for me the philosophy of Edmund Blackadder when he described that being French meant "eating frogs, cruelty to geese and urinating on the streets".
I prefer to think of heady days when you can enjoy all the wonders of alimentation, including the fabulous bread, wine, beer, language, two hour lunches, driving on the right and of course escargots à l’ail.
Fab beaches with mile upon mile of virgin sand, small hamlets with local market wares, menus that are guided by what is fresh rather than what is cheap and wide open roads where driving becomes a pleasure rather than a chore.
I appreciate it’s not everybody’s cup of cha but I think for those of us, like me, that live close to the south coast it’s an enormous privilege. How many places in the world can you, within a matter of an hour or so, be in a world that offers such a different culture? I can’t off the top of my head think of any although I am sure they exist.
But what about getting over to France to enjoy the wide open spaces? In the past I have endured the five hour torture trips from Newhaven to Dieppe where the omnipresent smell was that of Domestos mixed in a very subtle almost Chanel like manner with vomit to create a whole new fragrance …. Vomestos No 5.
My most recent trip to France was from Dover on P&O Ferries. "Good morning Mr McKenzie" .Presumably through number plate recognition rather than telepathic skill sets possessed by the check in staff makes for a positive and reassuring welcome.
This was closely followed by very swift car loading onto the ferry where it is only a short walk to the cornucopia of services available on board. As the ferry departed on time from Dover the whole boarding process lasted less than twenty minutes.
I was a fortunate enough to gain access to the club lounge which for a small fee you can enjoy champagne, orange juice, coffee, tea, snacks and the daily newspapers in comfort all the way to France. Getting off the boat was as easy as getting on and with no customs all you do is drive straight off and into the world of Boursin and baguettes.
Coming back was just as easy but with the car laden with wine, cheese and potatoes (French potatoes are excellent) the short trip back to blighty seemed even quicker. Times have changed and so has the cross channel experience.
Diane
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