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Saroche


	Specifications
	Accommodations
	Itineraries
	Your Hosts
	Food & Wine
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	Testimonials & Ratings
	Dates & Rates
	Special Interests
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Saroche is cruising both in Burgundy and Provence, and has set a new standard in comfort, price and value. You will never regret the Saroche experience...

The comfort and space of this very elegant barge give the largest cabins available. The design is to the highest standards with respect given to the original lines of this wonderful Luxemotor barge.

The choice of menus and a very special collection of wines in the private wine cellar, all combined with the culinary skills of Jody, one of the finest chefs on the waterways of France, make the gourmet experience stand apart and above most other cruise trips available.

Specifications

Size:	128 X 17 feet
Capacity:	6
Crew:	4
Cabins:	3
Accommodations:	3 Staterooms: Choice of Twins or Queen bed
Air Conditioning:	Yes - A/C individual climate control
Key Features:	Salon : Split-level lounge/dining room with picture windows, skylight, comfortable sofas, and wood burning fireplace. Separate library with fishpond. Deck : Sundeck with spa pool, chairs, and dining table for alfresco dining. Parasols for shade and barbeque. Spa Tub : Inviting spa, seating 6.

Saroche is undoubtedly one of the most attractive barges cruising the waterways of France, with classic hull, arched windows and sleek lines.

Accommodations

Cabins:

There are 3 staterooms onboard Saroche and they reflect the high standard to which the vessel was designed. The staterooms are bright, luxurious and spacious - more closely resembling a hotel room than a ship's cabin. All the beds can be converted into either twin beds or queen sized double beds.

Rooms have large wardrobes with ample hanging drawer and shelf space and alcoves with make-up/shaving mirrors above tiled washbasins. Bathrooms contain extra large fully tiled shower cubicles with high ceilings, easy access glass doors and adjustable speed shower nozzles. Hot water is abundant, hair dryers are provided in all cabins and large fluffy bath sheets add to the feeling of luxury. All cabins have opening windows, central heating and individually controlled air conditioning systems.

Salon & Dining Room:

Saroche has a split level lounge/dining room (25' x 16'), a quiet library and writing room featuring a foliage surrounded fish pond with goldfish and a large sun deck and parasol-covered dining deck - for meals 'al fresco'.

The lounge/dining area was designed to reflect the colors of Provence, its subtle peach and cream decor highlighted with accents of amber and turquoise. The cool mosaic tiled dining area and white oak floored salon are complemented by wrought iron and hardwood balustrades and a profusion of leafy indoor plants. Eight large opening windows and a hexagonal skylight flood the room with sunshine and fresh air, as rippling reflections from the water dance across the wood timbered ceiling, flashing across brass ceiling fans - all reflecting and absorbing the atmosphere, bright colors and sunshine of the French countryside.

The comfortable armchairs, wood burning fire, hardwood fully stocked bar, stereo/CD player, satellite TV with CNN and CNBC, news, video and DVD player and library complete the cozy atmosphere - where passengers quickly feel at home.

On Deck:

Guests traveling on Saroche especially enjoy a spacious sun deck and attractive deck area with umbrella tables, lounge chairs and a spa pool. The deck is also ideal romantic candlelit dinner or dinner al fresco.

Off Boat:

An Air - Conditioned minivan follows the barge for guided shore excursions and transfers. Also Saroche is carrying 6 bicycles on board as well fishing equipment for her guest's pleasure.

Itineraries

Saroche offers two distinct cruise routes, through the most beautiful, interesting and relaxing French waterways: Provence (Spring & Fall) and Burgundy during the summer.

Both itineraries will satisfy guests seeking gourmet cuisine, quality wines, historical interest and beautiful countryside.

Highlights:

Burgundy Canal - Dijon to Vandenesse:
Cruising from Dijon along the Valley Ouche to the small village of Vandenesse, near Chateauneuf en Auxois.

Provence and the Camargue - Avignon to Sète:
Avignon, the Rhone valley, the Camargue and the warm scents of Provence are just some of the highlights of a magical cruise in Southern France.

Your Hosts

Saroche is owned by Kevin Tickell who has cruised extensively on board in the inland waterways of Europe and has spent several years on board a luxury motor yacht based in the Mediterranean. He has a deep love of the waterways, especially throughout France, which he has made his home - spending winters in the Camargue and summers in Burgundy. He also has a passion for good food and fine wines and has designed Saroche around this concept so that passengers can experience the true flavors of France whilst traveling on board.

“Captain Kevin”, assisted by Jody, extraordinary Chef de Cuisine, and their specially selected crew including guide and hostess, have years of experience in hotel barging and catering and combine this experience to ensure that cruising on board Saroche is a relaxing, comfortable, informative and gourmet experience.

Passengers, who are made to feel at home and rapidly become friends, appreciate their friendly, cheerful personalities and sense of humor. Kevin is committed to offering guests not only quality in terms of the barge and its amenities, but also flexibility with regard to cruising, excursions and the food and beverages on board.

Food & Wine

Every cruise on board Saroche is a gourmet experience.

Whilst the majority of other passenger barges have a set menu each evening, Saroche offers a choice of dishes each evening on its 5-course menu, based on your personal preferences, including any special dietary needs.

Buffet lunch spreads include mouthwatering home made quiches, patés and terrines, cold cuts and crisp salads - rounded off with dessert or a selection of cheeses and all accompanied by excellent wines.

Saroche carries a 'cellar' of some 200 bottles of wine and champagne - specially selected fine wines from Burgundy and Bordeaux are complimented with prize-winning vintages from lesser known regions, vineyards and châteaux. Many of these wines are virtually unknown outside their own region of production, however their excellence will speak for itself. Guests are invited to visit the "cave" and select their own wines each evening, although crew are always enthusiastic to give assistance in the choice and to recommend wines to accompany the menu selections.

During your cruise and for the Captain's farewell dinner guests are invited to dine on shore to sample the regional cuisine and ambiance at specially selected country Auberges and local Michelin rated restaurants.

Chefs Suggestions for Monday's Dinner

Potage de Celeriac
Cream of Celeriac Soup with Crispy Bacon
or
Poivrons Rouge à l'Anchois
Char-Grilled Red Peppers with Anchovies
or
Tomate Farci
Baked Tomates Stuffed with a Spicy Herb Mince Meat

Salmon au four avec Citron et Aneth Buerre Blanc
Baked Salmon with a Lemon & Dill Butter Sauce
or
Poulet à l'Estragon
Chicken Breast with a Taragon Cream Sauce
or
Lapin à l'Ancienne
Casserole of Rabbit cooked in White Wine and Mustard

Plateau de Fromages
Selection of French Cheeses

Creme Brulee scented with Lavender

Chefs Suggestions for Tuesday's Dinner

Potage de Poitron au Moules
Cream of Pumpkin Soup with Fresh Mussels
or
Salade au Brique de Fromage
Green Salad with a Hot Cheese Pastry Parcel
or
Salade du Avocat et Saumon Fume
Smoked Salmon & Avocado Salad

Roti du Lotte au Coulis de Tomates et Basillic
Roasted Monkfish with a Fresh Tomato and Basil Sauce
or
Filet de Charolais au Champignon du Bois
Fillet Steak with a Wild Mushroom Sauce
or
Magret de Canard au Sauce Rouge
Pan-Fried Duck Breast with a Red Berry Sauce

Plateau des Fromages
Selection of French Cheeses

Tarte au Citron
Lemon tart

Chefs Suggestions for Wednesday's Dinner

Soup de Poisson
Fish Soup served with Garlic Mayonnaise, Cheese & Croutons
or
Escargots de Bourgogne
Snails baked with Garlic & Parsley Butter
or
Roquefort Souffle
Blue Cheese Souffle

Chilled Cucumber Soup

Dorade au Four
Baked Sea Bream stuffed with Fresh Herbs
or
Boeuf Bourgogonne
Beef Casserole
or
Pintade Provencale
Guinea Fowl cooked in a Tomato, Wine, Garlic & Olive Sauce

Plateau de Fromages
Selection of French Cheeses

Mousse au Chocolate with Fresh Raspberries

Chefs Suggestions for Thursday's Dinner

Salade au Composee
Mixed Leaf Salad with Crisp Bacon, Poached Egg & Croutons
or
Foie Gras Poele au Confit du Pomme
Fresh Duck Liver, pan-fried and served with Caramelized Apple
or
Soupe de Cresson
Watercress Soup with Crème Fraiche

Orange Ceviche

Filet de Rascasse en Croute
Scorpion Fish with a Herb & Cheese Sauce Baked in Puff Pastry
or
Confit de Canard
Slow Cooked Duck with Savoury Lentils
or
Porc au Poirve Vert
Pork Fillet with a Green Peppercorn Sauce

Plateau de Fromages
Selection of French Cheeses

Poire Poche
Pears Poached in Red Wine with a White Chocolate Sauce

Chefs Suggestions for Friday's Dinner

Salade au Roquefort
Roquefort Salad with Pears and Walnuts
or
Foie Gras Poêlé au Confit d'Oignon
Fresh Duck Liver, pan-fried and served with Caramelized Onions
or
Carpaccio de Boeuf
Thinly Sliced Fillet of Beef with Lemon, Olive Oil, Fresh Basil and Capers

Tarte Tatin à l'Oignon
Caramelized Onion Tart

Loup de Mer a l'Orange Epicée
Sea Bass with an Orange and Cardamon Glaze
or
Perdreau rôti au jus à l'embeurée de jeunes choux
Roast young partridge served on a bed of cabbage leaves
or
Fricassée de poulet de Bresse au vin jaune d'Arbois et Morilles
Fricassee of Bresse Chicken with Arbois Wine and Morels

Plateau de Fromages
Selection of French Cheeses

Tiramisu

Dates & Rates

Schedule

March 30 – April 05	June 15 –June 21	Aug 31 – Sept 06
April 06 – April 12	June 22 – June 28	Sept 07 – Sept 13
April 13 – April 19	June 29 – July 05	Sept 14 – Sept 20
April 20 – April 26	July 06 – July 12	Sept 21 – Sept 27
April 27 – May 03	July 13 – July 19	Sept 28 – Oct 04
May 04 – May 10	July 20 – July 26	Oct 05 – Oct 11
May 11 – May 17	July 27 – Aug 02	Oct 12 – Oct 18
May 18 – May 24	Aug 03 – Aug 09	Oct 19 – Oct 25
May 25 – May 31	Aug 10 – Aug 16	Oct 26 – Nov 01
June 01 – June 07	Aug 17 – Aug 23	Oct 02 – Nov 08
June 08 – June 14	Aug 24 – Aug 30
* Value weeks are indicated in blue Special weeks are in green

2008 Prices (6 Nights / 7 Days)

Individual Cabin Bookings	Special	Value	Regular
Per Person (2 sharing)	$3, 500	$4000	$4, 500
Single person suppl.	$500	$750	$1, 000
Full Boat Private Charter	Special	Value	Regular
For 6 guests	$18, 500	$23,000	$26, 000
For 4 guests	$15,0500	$17,500	$20, 000
Your cruise includes : 7 days and 6 nights on the barge in a cabin with private bath; all meals from Sunday dinner through Saturday breakfast; wine with lunch and dinner; Captain's farewell dinner ashore;all escorted side excursions; use of bicycles; transfers from Paris (for Burgundy cruises) or Montpellier/Avignon (for Provence cruises) to the barge and return.

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