THE SOUTHERN FRENCH CUISINE
DISCOVER THE CULTURE OF SOUTH OF FRANCE
Eric and Christel love the cuisine from the South of France influenced by the different Mediterranean cultures. This cuisine is synonym of sun and friendliness. During your canal barge cruise in Provence, we will share with you our passion of Southern French cuisine.
Quality of products is essential. So, Eric and Christel spend the winter season looking for the best producers in the region which work in respect with the environment and with a high quality goal. They taste and select local products to offer you the best cuisine. Similarly, they visit cellars and vineyards of the Rhone, Provence and Languedoc to serve you the finest local wines.
These produts are tastefully prepared by Eric. Fish, meat and vegetables simply seasoned with olive oil, fresh spices and herbs of the region; there lies truly the secret of his cuisine: simple, colored, just good.
To start the day well, breakfast must the generous. On MAM GOZ, we will serve a traditional French breakfast with hot drinks: coffee, tea, chocolate or milk with fresh orange juice. Croissants and similar products such as chocolatine will accompany the French baguette with honey and jam. Of course cheese, ham and eggs as well as cereals, yoghurt and dried fruit will also be available to satisfy you.
Before each meal taken on board, an aperitif will be served on the upper deck. It will be a privileged moment to discover new wines and grape varieties of this rich and wonderful region.
Of course other spirits such as gin, vodka, whisky and pastis will be on board to satisfy you as well as sweet wines from the region such as MUSCAT DE LUNEL Clos de Bellevue, the famous French vermouth NOILLY PRAT or BANUYLS. You will have at your disposal softs, orange juice and the worldwide known sparkling EAU de PERRIER from which the source is located only a few kilometers from the waterway we are barging.
Your aperitif will be served together with Mediterranean « mises en bouche » for example tapenade, caviar d’aubergines or anchoïade.
LUNCH AND DINNER ON BOARD
Meals taken on board respect the standards of the French cuisine with a 4 courses meal. Our products as mentioned before, are provided by local producers specially selected by us for their excellent quality.
Velouté de betteraves à la faisselle de chèvre, huile des Baux
Cold beet soup with goat cheese, Oil of Les Baux and Espelette pepper
Confit de canard gras, Gratin de pommes de terre, poêlée de légumes du marché
Confit of duck, Hash browns and roasted vegetable of the market
Plateau de fromages du pays
Local cheese platter
Salade de fruits frais au sirop de verveine
Fresh Fruit Salad with verbena syrup
Carpaccio de thon rouge de Méditerranée, huile d’olive, coriandre et citrons confits
Mediterranean red tuna carpaccio, olive oil, coriander and candied lemons
Ragout de seiches et d’encornets au safran
Cuttlefish and squid stew with saffran
Fromage frais de chèvre aux herbes de Provence
Fresh goat cheese marinated in Provence herbs
Tarte de la mère Tatin et sa boule de vanille
Mother Tatin tart and its vanilla ball
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Concassée d’huître et pomme grany, granité d’eau de mer aux baies roses
Oyster and grany apple tartare, seawater granita with pink berries
Gambas poêlées, Riz de Camargue et ratatouille provençale
Fried Prawns, Rice of Camargue and vegetable stew
Typical cheese from Pays Basque
Mousse au chocolat
Homemade Chocolate Mousse
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Foie gras de canard et sa compotée d’oignons doux des Cévennes
Foie gras with sweet onions of Cévennes compote
Suprême de pintade, pommes de terre rissolées, légumes confits au jus
Supreme of guinea fowl, Potato gratin, red onions, turnips and snow peas confit in juice
Faisselle de chèvre
Fresh goat cheese
Original pastry from Aigues-Mortes
Plateau de fruits de mer
Assiette de Roquefort
Fraise des Alpilles en sorbet maison
Homemade strawberries sorbet
— ◊ —
Soupe de Favouille du Delta du Rhône et sa rouille
Soup of crabs from Rhone Delta and sauce Rouille
Queues de lotte et de langoustine à la crème de poivrons, riz rouge de Camargue
Confit Monkfish and Norway Lobster tail with pepper cream, Red rice of Camargue
Tommes de brebis de Gallician
Sheep cheese of Gallician
Fresh homemade lemon sorbet with vodka
DRINKS SERVED WITH MEALS
The Rhône-valley, second vineyard after the Bordeaux region, has AOC wines among the most remarkable of France (Côte-rôtie, Hermitage, Chateauneuf-du-Pape…).
Les Côtes de Provence produce a generous and full of sun wine with wonderful rosé wines.
During our barging in south of France we will come across some local vineyards such as Clairette de Bellegarde, Costières de Nîmes that might surprise you.
The Languedoc at last, is the largest wine region of France between the mountains and the Mediterranean. For a long time it produced low quality wine table. But for the last 30 years the wines of the Languedoc thanks to passionate men and women produce nowadays remarkable wines to be tasted during the cruise.
So to discover or discover again the vineyards of our beautiful region, a different wine will be proposed at each meal according to your taste and of course adapted to the menu proposed. You could taste for example, a Châteauneuf-du-Pape DOMAINE MONT REDON or the famous FIOLE DU PAPE, a Côte-rôtie DOMAINE DE BONSERINE, a Gigondas DOMAINE DES BOSQUETS, a Clairette de Bellegarde TERRE DES CHARDONS, a Vin des Sables MONTCALM PRESTIGE, a Costières de Nîmes CHÂTEAU BEAUBOIS or a Pic Saint Loup DOMAINE DE L’HORTUS, or a AOC Languedoc La Clape CHÂTEAU MIRE L’ÉTANG…
Natural or sparkling water and orange juice will also be at your disposition.
DRINKS DURING THE CRUISE
During the cruise, at any moment of the day, natural or sparkling water, softs, orange juice, beer, local red, white or rosé wine as well as coffee or tea will be at your disposition.
LUNCH OR DINNER TAKEN OUTSIDE
According to the day or the place we visit we can choose either bistro, gastronomic, traditional or even sometimes exotic cuisine. Meals taken outside are important: it’s the time to rest between two visits or after a cruise; time to relax ; the pleasure to be together but also to discover other atmospheres and new flavors.