Hotel barge cruising ( barging ) in France

MERGANSER is a traditional conversion of an old Dutch barge originally built in 1931. After sailing her from her home in Holland in 1990 the present owners have created a classic interior of mahogany, ash and other fine woods reminiscent of vessels of bygone days. They have achieved this without sacrificing comfort. Her compact cabins each have en-suite facilities of shower and WC, 220/240 volt power points and ample storage capacity, and her saloon and deck capacity is generous, this latter complemented by a canopy sufficiently large to enable al fresco dining for much of the year. She is owner operated. She is fully centrally heated, air conditioned and has a well-appointed saloon with a varied library. Passengers are also welcome in the wheelhouse, which doubles as a comfortable observation location.

Well, the canals and rivers themselves are of great interest. One does not have to leave the boat to see small villages with their stacks of wood, ready for the winter, and their carefully tended vegetable gardens, vine clad hills, pretty lock houses. Then there are the towpaths for walking or cycling as we go along. The cruising area in 2012 is the very popular Champagne region, from Château Thierry in the West, to Reims in the North and Vitry le François in the South. We are fortunate that the routes available to us enable us to explore this most beautiful region in all its diversity, from the magnificence of Reims Cathedral to the unique wood framed churches of the Champagne bocage, from award winning family owned vineyards to traditional workshops. From the towns and villages we moor beside each day we buy baguettes and croissants direct from the boulangeries, warm from the oven; patisserie complements the French cuisine provided from our own galley (see below) and French wines and aperitives complete the picture. Note also that the galley will provide special menus when required – gluten free, vegetarian etc. 

   The SaloonThe Galley

 

Subject to availability of the raw materials menus will be made up from the following dishes:

Starters: Crème d’Avocat et Saumon Fumé, Crêpes aux deux fromages, Lotte a L'Impératrice, Paté de maquereau fumé, Potages variés, Quiche Lorraine, Salade Niçoise, Salade de fromage de chèvre. Main Dishes: Bœuf Bourguignon, Bouillabaisse, Cassoulet, Confit de Canard, Coq au vin, Epaule d’Agneau au vin rouge, Filet de Porc Normande, Fricassée de Poulet à l'Ancienne, Omelette aux Champignons et Fromage, Pavé de Saumon grillée. Desserts : Crème Brûlée, Crêpes Variées,  Fruits en saison, Mousse à Chocolat, Pêches Melba, Poires Belle-Hélène, Tarte aux Abricots et Amandes.

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