Great food awaits aboard the barge and breakfast, light lunch each day plus one home cooked evening meal are included.
Breakfast on the barge is a lovely time of the day and you can look forward to a feast of freshly brewed coffee, breakfast teas, fruit juice, cereals, freshly baked baguettes, buttery croissants, pain au chocolat, ham, cheese, conserves, yogurt and maybe even boiled eggs.
Light lunches aboard generally consist of freshly prepared salads, cheeses, cold meats, crusty local breads, pickles and time permitting will include a hot dish such as a tasty home cooked quiche, tartiflette, French fries or jacket spuds. All of course, washed down with a nice glass of local wine. Sometimes, if cruising longer than normal, lunch aboard might simply involve you raiding the fridge and building your own baguette!
Whether self catered aboard, cooked by your host or taken in a restaurant ashore, dining in the evenings is one of the highlights of every day.
The French are passionate about their food and wine. Where else in the world do people stop and enjoy two hour lunch breaks. Eating and mealtimes in France are sacrosanct and with some of the finest cuisine and a rich culinary heritage to call on, why not indeed!
Although I wouldn't call myself a 'chef', my guests certainly seem to enjoy a bit of Kev's home cookin'. One repeat couple chartered the barge for three weeks as a result and by separate negotiation, I prepared and served seventeen different regional French three course dinners during their 20 nights aboard.
It might be my rich tender beef bourguignon, naverin of lamb, blanquette de veau or any one of the myriad of dishes I love to prepare from whatever proves freshest at the market.
You'll find the barge crammed with cookery books because I'm not only passionate about the quality of food I cook and eat, but simply love entertaining people aboard my floating home, the barge.
"The food on board was great - we now have to go home to diet and get ready for next year!!!"
H & R's - Canary Islands
Your 'included' dinner aboard will be a leisurely three course affair and usually happens on a day when I spend less time piloting the barge, allowing more time to get cracking in the galley. For guests chartering the entire barge, I'm more than happy to provide additional dinners aboard, given adequate warning, availability of produce, time and a suitable additional contribution!
During the week aboard, you'll enjoy many opportunities to dine ashore should you wish. These might be at small village auberge', brasseries or fine 3 fork Michelin rated chateaux. The choice will be yours and what a choice...
Alternatively, we could pick up some fresh local produce, put our culinary hats together, buy a couple of bottles of 'suitable' wine and 'bobs your uncle', rustle up a Wonderful meal aboard.
One thing you won't be short of is tasty food. In short, meal times offer seduction for your senses.
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