Saint
Louis is a graceful and good-looking hotel barge.
Originally built in Holland in 1923, she was bought
by her previous owners some ten years ago, who made
a fabulous job of the design of the renovation, and
of the work itself. They managed to retain her original
pleasing lines, while converting her to carry up to
six passengers in real comfort. All up-to-date conveniences
were fitted, including central heating and air conditioning,
and the boat has all the features you could need for
a fabulous holiday.
Salon : Salon/dining area with comfortable sofas, bar, dining table and picture windows
Deck :Sundeck with loungers, umbrellas, and tables and chairs for dining on deck
Cruising on board of the Saint Louis guests especially enjoy the luxuriously appointed contemporary style and comfort of the barge with attention to details, such as furnishing touches and flowers.
The three cabins (127 square foot each) are light and airy. The accommodation in each can either be twin beds, or queen-sized doubles. They all have fully tiled en-suite bathrooms, with roomy showers. The cabins are well insulated, and equipped with wardrobes, full-length mirrors, dressing-tables and storage.
Salon & Dining Room:
The beautifully decorated salon aboard the Saint Louis is very well appointed, with a fitted bar, a dining area, and a "sitting room" with comfortable sofas. There is also a small library, stocked with reference books and novels, and a music center/CD player.
On Deck:
The large sun deck has loungers for lazing away those sunny afternoons, and tables and chairs for all those alfresco meals, all prepared by Barbara, a talented cook, who uses nothing but the freshest regional produce and whose repertoire is full and imaginative.
Off Boat:
Air-conditioned minibus is provided by Saint Louis for her guests during shore excursions and transfers. The Saint Louis carry six bicycles on board, for leisurely rides along the towpath or for exploring local villages.
The 6-passenger Saint Louis welcomes you
aboard for a cruise through the beautiful heartland
of Southwest France, cruising on the canal and
river system between Bordeaux and Toulouse.
It is a region of rural calm, medieval villages, Roman art, some of the finest fruit in Europe, and of course in the Bordeaux area many of the finest vineyards in the world.
French in their masses have not yet discovered this tranquil part of France so tourist traffic is light. Summertime temperatures are just a couple of degrees cooler than the South of France.
Let
the Saint Louis take you to some of the
more interesting places in this part of France.
One of the most spectacular is Moissac, "City
of Roman Art". The area abounds in other
Roman works - bridges, washhouses, cloisters,
etc..
There are scores of Bastides (medieval fortified towns), many in a superb state of preservation as well as more recent chateaux and churches. There are also some impressive examples of canal engineering -- such as the water-slope at Montech, and the aqueducts at Moissac and Agen.
Man's history in southwest France for the last 2,000 years, sometimes surprising and often turbulent, has left a rich legacy of architecture.
Highlights:
Agen to Castets Itinerary
Cross
the amazing stone arched aqueduct over the river
Garonne, the longest in France.
Visit the medieval town of Nerac and the Chateau of King Henry IV.
Visit the walled Bastide town of Vianne and one of its glass-blowing workshops.
Visits and tasting at some of the remarkable vineyards of the Bordeaux region.
Montauban to Agen Itinerary
Visit Montauban , city of art and culture, with its central Italian square, and the Pont Vieux over the River Tarn.
Pass down
the extraordinary Montech Water Slope,
an impressive experience for everyone.
Visit to the Abbey and 11th century Cloisters of Moissac, City of Roman Art, reputed to be the finest cloisters in Europe.
Cruise to the city of Agen, (famous for fruit, especially melons and prunes)
Your hosts, Alasdair and Barbara Wyllie, have worked together since leaving Scotland in 2001. Back in Argyll, some 10 years ago, they set up and ran a prestigious Bed and Breakfast enterprise in addition to their main occupations. They each have a very flexible attitude, and are developing their reputation for being able to tailor a cruise to the exact requirements of their guests, and thus provide an entirely bespoke service. They have lived and worked in Southwest France for the last two years.
Alasdair's background is in engineering and rural development. He is a very experienced salt-water sailor, and holds the coveted Yacht master Off shore (Commercial) certificate With your safety on the road in mind, he holds a UK Advanced Motorists certificate.
Barbara's background is in administration, customer services and catering. She completed a number of Scottish Tourist Board courses including Quality Housekeeping. She is a super cook, with a keen interest in dishes from Southwest France as well as elsewhere in the world.
On board the Saint Louis, the French food tradition has become an integral part of the barging experience. Whether you eat in the wood-paneled saloon or alfresco on deck, the cuisine will remind you that you are in a part of the world where food is treated lovingly and seriously.
The superb food on board is very largely based on traditional recipes from this region of France, with ingredients sourced fresh from local suppliers on a daily basis. Magret, foie gras, and seafood are thus among the basics of the cuisine. The food, and the ambiance, will be added to with a twist of our native Scotland. Dietary wishes and special dietary needs are always well catered for.
Breakfasts are Continental-style, with croissants and bread arriving each morning still warm from the baker's oven.
The wines on board will be excellent quality wines selected largely from local vineyards, including some wonderful examples from Gaillac and Fronton, and of course a selection of wines from the Bordeaux region. Local liqueurs will be well represented in the bar also, with a range of Armagnacs and Flocs de Gasgogne. The bar will also stock a number of distinctive high quality malt whiskies from Scotland.
SAMPLE MENUS OF THE CULINARY CELEBRATION
Brick de foie gras, julienne de legumes sauce cèpes
Roti de porc aux pruneaux riz pilaf, légumes de saison
Plateau de fromage
Tartes aux framboises
OR
Salade de chèvre chaud
Eventail de magret de canard au miel, legumes de saison
7 days and 6 nights on the barge in cabins with private baths; transfers from Toulouse or Bordeaux to the barge and return; all meals beginning with dinner on Saturday through breakfast on Friday, including any meals on shore with wine as selected by the captain, wines with lunches and dinners on board (open bar); all escorted side-excursions; use of bicycles and other on-board equipment.
