Meals and Wines on our boats : Our luxury hotel barges in france cruising on french canals pay hommage to french gastronomy, part of french culture, offer the best cuisine in barging as a star restaurant or relais et chateaux.
your private gourmet chef adds culinary recipes, visit local typical markets, choosing season’s finest farm produces, fresh products , organic vegetables, farm cheeses. food allergies, dietary needs, vegetarian, low fat, low carb, south beach, low cholesterol, gluten free, sugar free food diet are accommodated.
your gourmet chef in spacious barge galley gives you cooking lessons, cooking tips, culinary arts: provencal cuisine, haute cuisine and local regional specialties. wines from all parts of france, bordeaux, burgundy, cotes du rhone, loire and alsace cellars
delicious menus or a la carte dishes will excite your taste buds !
after amuse bouche and delicacies, sit with sumptuous table settings, fine china, crystal, silverware for elegant, entertaining romantic candle lit five course meal.
appetizers: cepes, chanterelles and morels, in pomerol wine sauce, fresh seared foie gras with sauternes wine or traditional onion soup
delicious entrée: boeuf bourguignon, coq au vin, or sophisticated ris de veau, french cheese platter : brie de meaux, munster, camembert, epoisses, roquefort.
luscious desserts: tarte tatin, crème brulee, crepe suzette
dinner is a celebration, lunch al fresco country style, barbecue or gourmet picnic
bon appetit!

Main menu

Meals & Wines

French Gastronomy

Each meal is an occasion to remember, beautiful to the eye, delectable to the palate

While paying homage to French Gastronomy, your Gourmet Chef will add some of his culinary creations with flair & imagination

All produces are local & wonderfully fresh. Suggestions or dietary needs will be accommodated with the same passionate attention.

A sample of our menus to excite your taste buds !

Amuse Bouche

(To amuse your mouth…)

Carpaccio de Thon sur Croûton au Parmesan

Tuna Carpaccio on Toast and Parmesan

Délice de Potiron

Pumpkin Delicacy

Appetizer

Soufflé au Comté sur Roquette, Sauce Aigre douce

Comte Cheese Souffle on Arugula, Sweet & Sour Sauce

Lobe de Foie Gras Poêlé, sur lit de Pommes Flambées au Calvados, Confit d’Oignons et Fleur de Sel

Fresh Foie Gras Seared, on a bed of Apples Flambé with Calvados, Caramelized Onions &Rock Salt

Croustillant de Langoustines sur Purée d’Aubergines et Salade de Mesclun

Crispy Crayfish on Eggplant Purée & Mesclun Salad

Main Course

Agneau de Lait Rôti sur l’Os, au Beurre de Romarin et Petits Farcis Provençaux, sauce au Pomerol

Baby Lamb on the Bone, Rosemary Butter and Stuffed Provencal Vegetables, Pomerol Wine Sauce

Suprême de Pintade poêlé a la Fleur de Thym, Cèpes Rôtis et Petits Légumes Glacés

Guinea Fowl Braised with Thyme Flowers, Roasted Cepes Mushrooms and Glazed Spring Vegetables

Filet de Bar Sauce au Beurre de Noisettes, Fenouil Braisé, Tomates Confites au Basilic et Tapenade

Sea Bass with Hazelnut Butter, Braised Fennel, Caramelized Cherry Tomatoes with Basil & Olive Paste

Cheese Platter

Brie de Meaux, Munster d’Alsace, Saint Marcellin, Aged Fourme d’Ambert, Crottins de Chavignol

Dessert

Tarte aux Pêches façon Tatin, Crème Glacée au Cointreau

Peach Pie façon Tatin, Cointreau Ice Cream

Poêlée de Fruits d’Automne au Sabayon

Seared Autumn Fruits with Sabayon

Crêpes Suzette Accompagnées d’une Crème Glacée Grand Marnier, Arrosées d’un Coulis de Chocolat Tiède

Crepes Suzette with Grand Marnier Crème Glacee and Warm Chocolate Sauce

Mignardises et Chocolats

Sweets and Chocolates and Praslines (the speciality from Montargis)