Abercrombie & Kent (A&K) has announced that guests on the inaugural “North Pole Expedition Cruise: The Ultimate Frontier” (July 10-27, 2024) will sail aboard the luxury icebreaker Le Commandant Charcot.
Following in the wake of Matthew Henson, Robert Peary, Frederick Cook, Roald Amundsen and other Arctic explorers, A&K will chart a course through the marginal ice zone, "a far-flung Arctic realm of elusive blue rorqual and beluga whale,' en route to 90 Degrees North latitude, marking the geographic North Pole. After overnighting at the top of the world, the ship’s captain will seek out a nearby floe suitable for a gangway landing onto the ice’s surface, allowing guests a photo op and, if willing, a polar plunge.
Days at sea are filled with enrichment programs, such as informative lectures by experts in their fields, hands-on scientific research projects, visits to the ship’s lab and bridge, stargazing sessions, seamanship and polar survival workshops, cooking demonstrations, photo contests and more. Active guests may take advantage of opportunities (weather permitting) to walk on the ice or kayak through open Arctic channels, while others may choose to unwind with daily wellness classes, dips in the indoor and outdoor pools, relaxing sauna sessions or visits to the salon and spa.
Le Commandant Charcot is a luxury hybrid electric polar exploration ship powered by liquefied natural gas. The latest innovations and new technologies enable safe and low impact polar navigation, making it one of the most advanced polar vessels at sea. It is owned and operated by Ponant.
A&K limits the number of guests to 80 percent of capacity; in Polar regions, that’s no more than 199 guests. This ensures a private balcony in every stateroom and suite, one of the best staff-to-guest ratios at 1 to 1.3, and an optimized experience orchestrated entirely by A&K. A&K’s Luxury Expedition Cruises are all-inclusive, from its program of expert lectures, special events and shore excursions, to a culinary program aboard Le Commandant Charcot, including the first Alain Ducasse restaurant at sea.
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