The 10-passenger Athos has been entertaining its guests for more than a decade, and is known for its outstanding cuisine. Athos cruises the part of the Midi Canal that approaches the Mediterranean between Carcassonne and Marseillan. Even the "off-season" cruises can be sunny, and with a particularly large and comfortable deck, Athos offers a fun and relaxing ambiance that suits every age and taste.
Salon:Saloon/dining area with 8 picture windows, 2 sofas
and dining table seating 12.
Deck:
Large sundeck with recliners, dining table, chairs,
and umbrellas
The overall impression of décor on Athos is fresh and welcoming- a timeless blend of clean and modern whites with traditional brass and exotic hardwood
Of the 5 cabins, 4 are identical and have 8.6m2 of floor
space including the en suite bathroom. Beneath all beds is planned luggage
storage as well as additional closet space into the bathroom area.
The "Suite" which covers the width of the bow is slightly larger than the other 4
cabins, measuring a total of 10m2.
Salon & Dining Room:
The beautiful polished wood salon is your dining area with its well-stocked bar and the expansive sun deck is ideal for sunbathing or seeing the sights as they roll slowly by.
Since her 1982 conversion, Athos has undergone a number of redecorations and renovations, keeping her in her well-reputed classy condition.
On Deck:
The Athos has an exceptionally large deck allowing guests to enjoy the canal while soaking up the sun in comfortable chairs and loungers or under umbrellas for those who prefer the shade
Off Boat:
Bicycles are available on board, and the Athos minibus and resident tour guide will accompany your cruise.
The creation of the Canal du Midi was the dream of Pierre-Paul Riquet. In 1665, when he was already over 60, Riquet received the assent of Louis XIV to construct a canal to connect Toulouse to the Mediterranean. Ironically, the first ship passed through from the Atlantic to the Mediterranean in 1681 - just seven months after Riquet's death.
Your journey takes you gently and unhurriedly along a waterways renowned for its beauty and history.
From the magnificence of Carcassonne's battlements to the picturesque Minerve, a near-deserted village located on a promontory, where its inhabitants continue to cultivate their grapes for the production of one of the most popular wines in southern France. The crossing of the lake "Thau" - the village of Marseillan and the nearby Mediterranean beaches - make this a unique cruise.
Highlights:
.The fortress town of Carcassonne
. Minerve, a Cathare stronghold in the 12th century
. The crossing of the lake "Thau"
. The magnificent Fonserannes 7-lock staircase
.
Marseillan,
a small fishing village on the lake of Thau near
to the seaport of Sete
Athos Luxury Barge Cruises are run with 5 crew members including her Captain of 17 years, Julian Farrant, his wife and and Athos Tour Guide of 10 years, Dannielle, a full-time onboard Chef, and 2 hostesses . The Athos Crew has a well-earned reputation for hosting their guests with charm and competence. Combined with the scenic and historical Canal du Midi, Athos is a perfect choice for vacationers who enjoy comfortable commodations with air conditioning/heating, the sunny Mediterranean climate, and gourmet French Cuisine and wine amongst good company.
Salad of Warm Goat's Cheese wrapped in Filo packets with Dijon Mustard and Honey Vinaigrette
Wine: Hugues de Beauvignac 2004 Sauvignon Blanc
Duo de Poissons: Filet of Daurade and lightly floured Mediterranean Sardines served with mixed warm Artichoke hearts, Black Olives and Chick Pea and a Roasted Tomato Garnish
Wine: Chateau Salitis, 2002 AOC Carbardes
Brillat de Savarin Camembert
Raspberry Creme Brulée with Raspberry Sorbert
Menu II
Homemade Terrine of Leeks, Scallops and Smoked Bacon served with a Roquefort Dressing
Wine:
Domaine de Cazes 2004 Vin de Pays Muscat-Viognier
Boeuf en Daube with Garlic Purée, Sautéed Cabbage and a Duxelle of Mushrooms
Wine:
Chateau les Ollieux, AOC 2002 Corbieres Tradition
Salers
Roquefort
Coconut and Lime Tarte with Fresh Strawberries marinated in Balsamic Vinegar and Black Pepper
Menu III
Millefeuille of Peppers, Aubergines and Goats' Cheese, served with Balsamic Vinegar, basil oil and rich tomato sauce.
Magret de Canard with roast root vegetables in a rosemary, thyme and red wine jus.
Chevre frais, Etorki, Roquefort
Lavender Creme brulée
Wine:
Crémant de Limoux, Chateau Haut Gléon
Corbieres, Borie du Maurel Minervois, Picpoul
de Pinet, Chateau Puech Haut rosé.
