All I want is a cruise somewhere
Far away from the wintry air
Thought giv’n to my every care
Oh, wouldn’t it be lovely.
Food prepared when I want to eat
Drinks supplied to my sun-drenched seat
Shore visits organised, Oh
Wouldn’t it be lovely!
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I’m with you Maw a big knocker girl. Mind you I think I need a visit to Heliopolis to tan my nether regions.
I swear I type big knickers not knockers 
Our destination tomorrow is St Tropez and needs little introduction.
This evening, after dinner, we shall be using our onboard cinema for the first time to show a film made in St Tropez in 1955; And God Created Women starring Brigitte Bardot.
Juliette is an 18-year-old orphan with a high level of sexual energy. She makes no effort to restrain her natural sensuality – lying nude in her yard, habitually kicking her shoes off and stalking about barefoot, and disregarding many societal conventions and the opinions of others. This behaviour causes a stir and attracts the attention of most of the men around her.
We have all been there.
In the interval, we shall be serving coffee with Tarte Tropézienne, a round brioche filled with orange-scented diplomat cream and sprinkled with pearl sugar. Invented by Polish pâtissier and film-set caterer Alexandre Micka and named by Bardot; his pâtisserie still trades in St Tropez so we can go there tomorrow for an extra slice.
Oh, marvellous- our very own meeja room. I've always wanted one of those?. Bring on the popcorn that's what I say.
Unless I'm being refined, c'est à dire.
Can we dress up?
Bags I the front row.
Can I draw your attention away from Doodle's attributes for a moment and towards the cake you are all scoffing. This is clearly a brioche and not a tarte. So why did Bardot name it Tarte Tropézienne? Can any of the gourmandes explain why this might be in the context of the film? Google translate should be used with caution.
Well it's kind of both isn't it, because you can get like tarte briochée where the pastry base is all
soft and fluffy and uses yeast to make it rise. Normally you chuck any kind of fruit into it and it sinks in a bit.
I've no idea why BB named it "tarte tropézienne", but someone named those gladiator type sandals "tropiziennes" too.
Oh, yes. I have just found a recipe for a pear tarte briochée. Chef says:
Au moment du dessert, difficile de choisir entre tarte et brioche, alors on vous a trouvé une super recette pour mettre tout le monde d'accord.
Sounds so much better in French.
Looking ahead to see what we might do next after St Tropez. I must share this gem from the Cannes Tourist Office which Gerard Hoffnung would surely have worked into his act:
In December 1834, on his way to Italy to visit the haystack of his daughter Eléonore-Louise, Lord Brougham stopped over at Cannes.
Talking souvenirs, have we room for this grotesque item I found yesterday? I'm still in love with lavender, and Louis XIV, or is that Louis XV, I've worked my way through so many Louis this trip. Anyway, no ample derrières sitting on it please, especially not with St. Tropez sun oil.
XIV, I think. He's been rifling through our shoe closets again.
Plenty of room for the chair although we may need to tuck it away someway so as not to clash with the ostentatious nouveau-riche bling of the boat .. and to save it from Brünnhilde who will want to bench-press it in the onboard gym. We really do need to find some more wine barrels for her to work out with.
Signac envisioned the south of France as the perfect location for a future anarchist utopia. Suits me. 
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