Luciole
began her life in 1926 at Dunquerque as a mule-drawn
vessel, the 'Ponctuel'. Later equipped with an engine,
she carried some 180 tons of cargo.
In 1966 she was converted as the first 'hotel-barge' the 'Palinurus', for 22 passengers. Aquired by current owner John Liley in 1985 and renamed 'Luciole' (Firefly) she had her saloon roof raised and the interior completely rebuilt with larger and fewer cabins and private bathrooms throughout. Today Luciole is welcoming her guests with comfort and elegance and invite everyone to join on a magical cruise to explore up-country waterways of central France.
Salon : The salon/dining area has large picture windows, comfortable seating and dining areas with dining table for 14
Deck : Sundeck with chairs, dining table and umbrellas.
With
warm-spirited and expert crew of six, Luciole
offers her guests wonderful local gourmet
cuisine and comfort with thoughtful personal service
throughout each cruise.
Three double-bedded cabins are available, each of which can be converted into twins, together with three further twin-bedded and two single cabins on board. Each cabin has its own private shower and toilet facilities.
Salon & Dining Room:
From the air-conditioned saloon big picture windows allow uninterrupted views of the passing scene. Salon and dining area are combining different mixes of beautiful woods, complemented by traditional and regional fabrics with ever-present bouquets of fresh flowers.
On Deck:
Spacious sundeck on board Luciole with huge umbrellas for those who wished to be in the shade, provides a premium vantage point to view the gorgeous scenery as we cruised along the waterway, as well as providing the perfect setting for alfresco dining.
Off Boat:
For guests comfort and pleasure barge Luciole is providing her guests with round trip transfers from Paris to the barge, as well as daily guided shore excursions using the barge cozy air conditioned van. Bicycles area also made available to the guests who love to explore delightful villages along the way.
Reaching into the very heart
of France, Luciole explores a
magical part of the land. The route chosen by
the barge is described as the most beautiful
and varied water route of them all', the Nivernais
offers all the attractions of an up-county waterway
in combination with the elegant city of Auxerre,
where voyages begin or end.
Along the way, Charolais cows graze by the water's edge, while periodic stone built villages stand invitingly, the painted shutters and doorways framed in roses.
Embracing both river and man-made canal,this entrancing waterway preserves the character of 150 years ago. Too shallow now for larger barges, it has a number of locks that are also short - hence the dimensions of the Luciole, which can just pass through.
Highlights:
Passage through picturesque villages of St Bris and Irancy.
Visiting wine caves in the vicinity of Chablis.
Vezaley, where the spectacular 12 th Century Basilica dominates the town.
Chateau of Bazoches , the 17 th century home of the Marquis de Vauban, France 's great military engineer.
Luciole
is owned by John and
Penny Liley.
Previously, John was editor
of a leading British yachting
magazine, while books he has
written include France-the Quiet
Way, an exploration of the entire
canal and river system of France.
These early journeys inspired
him to select the Nivernais
cruising area and establish
the present hotel-barge business
in 1976. This was with another
barge, 'Secunda', fore-runner
to Luciole.
Continually updating the fittings
and furnishings on board, Penny
and John ensure the smooth-running
of each cruise.
Penny first worked on the Luciole
as a chef in 1986,
and has since played a major
role in creating a warm welcoming
atmosphere on Luciole,
where a feeling of calm and
attention to detail is apparent
as soon as one steps aboard.
Stephane
has many years experience as
a Captain of hotel barges throughout
France, his native country.
His immense knowledge and fluency
of English bring great enjoyment
to all cruising on the Luciole.
Luciole's
crew is widely remembered for
their uncommon hospitality and
personality, and is consistently
praised in our customer feedbacks.
They love talking with the guests,
getting to know where they are
from, sharing information on
the cruising area, and conveying
their love for barging.
Meals on board the Luciole are treasured times, opportunities to sit and relax and share with friends, old or new, a summer luncheon or dinner by candlelight.
Chef is encouraged to be innovative and imaginative, marrying French cuisine with a contemporary twist while using fresh local ingredients to inspire and spoil.
Day commences with the arrival of freshly baked bread and pastries.
Lunch is a feast of salads and savory dishes, followed by a selection of fresh fruit and cheeses.
The four-course evening meal is the gastronomic highlight of each day, to be concluded, on the starlit nights for which Burgundy is noted, with coffee on our observation deck.
With Chablis on our doorstep, local vineyards are well represented; but wines from far and near - Bordeaux and the Côte D'Or amongst them - are chosen andintroduced to complement the menu.
Sample Lunch Menu I
Sea trout fishcakes with salsa verde
Smoked chicken with tarragon
Warm potato and chorizo salad
Roquefort and rocket mixed green salad Cheeses: Delice de Bourgogne, Morbier
Sample Lunch Menu II
Salmon and red onion tartlets
Burgundian gougere
Pasta, sun dried tomato and pesto salad
Courgette, pine nut and parmesan salad
Roasted Mediterranean peppers
Three bean and celeriac
Marinated artichoke hearts
Frisee salad with bacon lardons
Cheeses: Bleu d'Auvergne, Chaource
Sample Dinner Menu I
Warm asparagus with a Dijon vinaigrette, smoked duck and
parmesan shavings
Grilled Guinea fowl on a bed of wild rice with a tomato and butter sauce, garnished with tomato crisps
Broccoli florets, Butter fried zucchini
Cheeses: Epoisses, Brie, Roquefort
Tossed green salad
Passion fruit and orange tarte with Cointreau Cream
Coffee, chocolates and liqueurs
Sample Dinner Menu II
Pan fried foie gras served on a country style bread with caramelised apples
Pork filet migon with a cognac cream sauce
Savoyard gratin
Honeyed carrot straws, Haricot vert
Cheeses: Saint Agur, Beaufort, Tomme de Chevre
Tossed green salad
Chocolate fondant and vanilla ice-cream, garnished with strawberries, white chocolate dipped strawberry ice cream balls and chocolate sauce
