With the culinary traveller in mind, European Waterways announced new, experiential enhancements to its popular culinary theme charter cruises for 2018.
Managing Director, Derek Banks, said the company is incorporating more immersive, on-location cooking classes, behind-the-scene tours, as well as exclusive wine, cheese, and gourmet mustard tastings that will appeal to both millennials and the more mature ‘gastronomes’. Guests will also enjoy private wine tastings at renowned wineries and daily cooking demonstrations by the hotel barge’s onboard master chef, using fresh local ingredients.
“Every cruise is as much a gastronomic adventure as it is an opportunity for our guests to become immersed in the history, culture and lore of the region,” said Banks. “Whether you’re a connoisseur of the culinary arts, a passionate foodie looking for new taste sensations or someone who simply enjoys a fine meal surrounded by elegance and culture, European Waterways’ culinary theme cruises are a delight to the senses.”
The 12-passenger deluxe hotel barge L’Impressionniste cruises France’s Burgundy Canal and introduces guests to the lush Burgundian countryside and its much-celebrated history of viticulture. Its culinary theme charter cruises further personalise the already ‘wine rich’ itinerary to include more exclusive gastronomic experiences.
Among the highlights are a tour and an exclusive cheese tasting at the Abbaye de Cîteaux, where the Cistercian monks have been making cheese since the 1920s. Guests also visit the marketplace and enjoy a lunchtime cooking lesson in old Dijon, followed by the preparation of a meal made from locally sourced ingredients. They also visit the Vigne de L’Enfant Jésus, a famous vineyard owned by the domaine of Bouchard Père et Fils, where an expert offers insight into the production of its Grand Cru and Premier Cru wines. This is followed by a private tasting of Bouchard Père et Fils wines and a private lunch prepared by Michelin-starred chefs in the orangery of Château de Beaune, owned by the winery since 1820.
Mustard is an integral part of a much-treasured gastronomic tradition in France. Interwoven throughout L’Impressionniste’s itinerary are numerous opportunities to learn about the art of the mustard seed cultivation and enjoy fascinating tours and a private tasting of diverse mustard-based products. Among these is a visit to the Edward Fallot Moutarderie, where the Fallot family has been making mustard since 1840. Guests will also “say cheese” during a visit to the Gaugry Fromagerie, the last cheesemaker still producing raw milk Epoisses, first made by monks in the 16th century.
Visit www.gobarging.com or call 1800 828 050 for information on pricing, cruises and schedules on these barges and more.
SOURCE: European Waterways
