Gourmet Cuisine and Fine Wines on Barge Cruises - Sample Menus

The food on barges is one of the highlights of the cruise. Each barge has an onboard chef, either a qualified crew member or one of the owners trained in culinary skills. The barges each have their own style, but typically provide the same type of meals, such as:

Continental breakfast with fresh breads and pastries, fruit, cereals, juice, yogurt and decaffeinated or regular tea and coffee. Some barges offer a more American breakfast made to order.

Lunches vary with each barge and can be a beautifully presented plated lunch or buffet of fresh colorful salads, pates and cold meats accompanied by hot soup or entrée. A selection of regional cheeses is often served and a sweet treat may be included as well. Lunches are always accompanied by quality wines selected by the chef.

Dinner is a candlelit gastronomic adventure by the talented chef; harmonizing food and good wines, followed by a selection of regional cheeses, delectable desserts with coffee and liqueurs.

The Captain’s dinner on the last night is a festive event where guests enjoy dressing up a bit.

Special dietary requirements (such as vegetarian, gluten free or allergies) are catered for if requested in advance. This information will be requested on a pre-cruise questionnaire provided with the invoice for final payment.

All inclusive barge cruises include all beverages from coffee and tea to soft drinks and beer to alcohol libations. The well-stocked bar is open 24 hours a day and wines are carefully selected for lunch and dinner. A Champagne welcome invites you on board to meet the crew and begin your memorable week.

Half board barge cruises include all meals except 3-5 meals on shore at guests' expense and are available on some 4-6 passenger charter barges.

Drinks not included in the price are some Champagnes and special vintage wines, although you may purchase bottles at cost when available.

Tap water on board is potable and bottled water is also provided.

Some Sample Menus

SAROCHE
in Burgundy and Champagne

Lunch

Gazpacho with a Crayfish and Mozzarella Timbale
* * *
Cheese Platter
Luperac, Goat's Milk Cheese
Cantal, Cow's Milk Cheese
Roquefort Papillon, Ewe's Milk Cheese
* * *
Baked Peach with Honey Marscapone and Raspberry Coulis
* * *

Dinner

Canapé of Scallop, Pea and Mint Crisp
* * *
Amuse bouche of Foi Gras Creme Brulee
* * *
Herb crusted loin of Cod sat on a bed of Puy Lentils, curried Shallots, Beetroot shoots and beetroot chips served with whole grain Mustard Ice Cream
* * *

Cheese Board

Delice de Pommard cows milk cheese
Epoisse cows milk cheese
* * *
Grand Mariner Soufflé
* * *
Coffee, Digestives and Chocolates
* * *

Wine

2012 Paul Kubler Grand Cru Zinnkoepfle Pinot Gris
2009 Santany ler cru, Domain Bachey legros
* * *

Lunch

Quiche Lorraine
* * *
Watercress, Pistachio and Orange Blossom Salad
* * *
Crayfish, Avocado, Quinoa and Grilled Sourdough Salad
* * *
Red Fruits of the Forest marinated in Creme de Cassis and Served with Creme Fraiche
* * *

Wine

Sancerre domain Masson-Blondelet 2014
* * *

Dinner

Canapé of Smoked Salmon and Goats Cheese Macaroons
* * *
Lobster Soufflé
* * *
Paler cleanser - Red Wine and Pear Granita
* * *
Charolais Beef fillet Wellington served with Pomme Anna and Madeira jus
* * *

Cheese Board

Brie de Meaux cows milk cheese
L'ami de Chambertaine cows milk cheese
St Maure goats milk cheese
* * *
Rhubarb compote with a Kirsch Sabayon and Pepper Tuiles
* * *

Wine

Pouilligny Montrachet 1er Cru La Folatier 2010
Hospice de Beaune Cuve Nicolas Rolin 2000


RENDEZ-VOUS

Dinner

Spiced Chevre Parcels on Fig & Grape Salad
Baby Roqutte with Walnut Puree
* * *
Pan Roasted Charolais Beef Fillet
Asparagus, Potato Croquette, Fresh Pea Puree and Chucky Basil
* * *

Cheese Platter

Brie du Meaux
St Maure
Fourme d’ambert
* * *
Lime Curd Tars with Pistachio Marscarpone
Minted Strawberries & Gin Jello
* * *

Dinner

Foie Gras & Carmelized Peach
Balsamic Syrup & Brioche Toast
* * *
Roasted Rack of Lamb with Pea and Peppermint Sauce
Crushed Roots & Jardiniere
* * *

Cheese Platter

* * *

 Passion Fruit Panna Cotta
Raspberry Shortbread
Fresh Cape Gooseberries & Citrus Fruit Salad
* * *

Sample White Wines

Pouilly Fumé, Guy Saget, 2004
Sancerre, Reverdy-Ducroux, 2004
Chablis Grand Cru "Bougros", Domaine de Colombier, 2002
Borgogne Aligoté, Richard Maniere, 2004
* * *

Sample Red Wines

Saint Emillion Grand Cru, Chateau
La Fleur Cravignac, 1999
Vosne Romanee les Suchots 1er Cru, 2001
Santenay Maladière 1er Cru, 2001
Côtes du Rhone, 2002

 


L'ART DE VIVRE

Regional Specialities

Terrine de Pecheur facon Maison
Tourte Chaude d'Escargots
a la Ciboulette
Filet de Rouget au Safron
* * *

Wines

Sancerre, Chablis, Pouilly Fume
Cote de Nuits, Haute Cotes de Beaune
* * *

Cheeses

Brie, Pont L'Eveque Maroilles, St Marcellin

Coffee, Tea, Chocolates

 

SCOTTISH HIGHLANDER

Dinner

Cock a Leekie Mousseline with Dijon Hollandaise
* * *
Pan Fried Salmon on Dill & Chives Creme Fraiche Courgettes, Garlic Kale and Stovies
* * *
Cranachan
* * *

Cheese

Smoked Clava, Isle of Arran cheddar with chives

Wines

Château du Cléray Muscadet de Sèvre et Maine Sur Lie (2012), Sauvion /Melon de Bourgogne/

Mâcon Rouge ‘Les Roches Rouges’ (2012), Louis Jadot /Gamay, Pinot Noir/


Dinner

Pan fried Scallops with Black pudding, Quail eggs and Thai style curry sauce and Mushy peas
* * *
Rack of Lamb on Scotch broth Vegetables
with Mint Olive oil
* * *
Lemon Posset with Glayva berries
* * *

Cheese

Red Anster, Corra Linn

Wines

Paul Mas Chardonnay (2013), PGI Pays d’Oc

Château de Sainte Gemme (2008), Haut – Médoc​

 

GRAND VICTORIA

Canapes

Dates wrapped in Bacon
Sereno Ham and Melon Balls
***

Open Bar and Wine

Domain Laroche Stellenboch Savignon Blanc

Dinner

Goat Cheese on Toasted Tomato and Olive Baguettes Mixed-Leaf Salad
***
Pan Fried Filets of Sea Bass
with Wine, Tarragon, Basil and Butter Sauce
Sweet Potato Strips and Snow Peas
Paired with Pouilly Fume Les Vielles Terres
***
Cheese Board
Paired with Mersault / Lande de Pomerol
***
Creme Brulee
Paired with Sauterne or Barsac

SAVOIR VIVRE

Diverse dining with dinners in local restaurants included in the price

Breakfast

Is as per all barges, continental, fresh, varied, and delicious. We've really focused on our coffee, it is excellent.

Lunch

Chef Steve is an experienced ultra-deluxe barge chef and knows exactly how to produce knock-out lunch services. He does so in his extensive restaurant kitchen where he is not hindered by any of the space restriction of a ship's galley. As with everything on the 8 passenger Savoir Vivre, quality comes first. There is zero compromise in our lunch service system, it is of the highest luxury barge standard, except that in our case we support a local independent business for the entire season.

Restaurant dinners included in the price with 1/2 bottle of wine per person

We have assembled 6 local and independently owned restaurants (in fact we have 8 to cover seasonal closures etc) which provide Savoir Vivre passengers with an absolutely outstanding and authentic dining program which bests the dining available on any other barge hotel on many levels. If guests wish to visit France for the food, wine, culture, history and natural beauty then it is essential to experience its restaurants. Our guests enjoy food from the hands of 6 different chefs in 6 different restaurants, not six meals in essentially the same restaurant.

Our restaurants vary from the 'very-ultra-deluxe' Abbaye de la Bussiere to hill top Le Spuller with its beautiful sunset views. The L’Auberge Gourmande in Fleurey is tipped for its first Michelin star and the Ferme de Rolle is owned by the previously Michelin starred Sangoy family. The quality and variety of our dining program is absolutely outstanding and unique.

 

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