Sur-oeste de Francia es un lugar lleno de deliciosos, cultivados localmente, los alimentos y el buen vino. Como es el hotel de barcos San Luis.
Aquí, en la Saint Louis, the French food tradition has become an integral part of the barging experience. Whether enjoying your meal in the wood-panelled salon or alfresco on the sun 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 largely based on traditional recipes from this region of France prepared with international additions and a twist of our native Scotland. Ingredients are prepared fresh from our local suppliers on a daily basis. Maravillosamente preparada por nuestro chef, pato, foie gras and seafood are thus among the basics of the cuisine. Las preferencias de la dieta, necesidades dietéticas especiales vegetarianos y siempre se respetan.
Desayunos Continental son de estilo – jugos, los cereales, fruta y yogur, with croissants and bread arriving fresh each morning from the local baker. Cooked breakfasts are available if requested.
Bolsas are generally enjoyed on the sun-deck as we glide gently through the French countryside. You may have a freshly-made savoury tart, o una variedad de embutidos, with salads to compliment, o incluso un delicioso plato de sopa de pescado fresco. (Barbara’s fish soup is rated by a professional French chef as being the finest in France!) Después, the dessert course is likely to be fresh fruit or a dish prepared from fresh fruit. Lunch will be served with carefully selected wines from the region.
Cenas may either be served below or on deck, de acuerdo a los deseos de los huéspedes. Twinkling candles help to set the scene as the sun dips below the horizon. Guests will enjoy a delicious four-course dinner, todos los recién hecho, tasty and finely presented. Para acompañar, specially selected wines from this region of France will be served. The Saint Louis dinner experience is a fitting and enchanting way to round off another wonderful day on the barge. The wines on board are of excellent quality, selected personally from local vineyards including some wonderful examples from Gaillac and Fronton. licores locales están bien representados en la barra de, con un rango de Armagnacs y Floc de Gascogne. El bar también las poblaciones de una serie de especiales de alta calidad de whiskies de malta de Escocia.
La cocina del suroeste de Francia – Aquitania y Gascuña
The culture of quality food in south west France is widespread and deeply entrenched – almost everyone here is a connoisseur of gourmet food. Es parte de un estilo de vida, of a quality of life, que ha cambiado poco en los últimos años. Esto realmente es el "países Cocaign” – the land of plenty, with a wide range of products from land and sea ending up on the tables of these relaxed people. Esto es, por ejemplo,, the basis of the French Sunday lunch – which might easily start at mid-day and continue until six in the evening.
The range and the quality of the food of south west France was very evident in the TV series French Odyssey, in which celebrity chef Rick Stein took a barge trip from Bordeaux to Toulouse, visitar granjas y cocinas en el camino. We should also mention Kate Hill, the American chef who runs a cooking school not far from Agen, que publicó el libro "Un Viaje Culinario de Gascuña".
The region is well known for its consumption of duck, de los gansos, y de juego. There is a range of well-known dishes prepared from the duck, incluyendo por supuesto de magret y confit de canard, pero el producto más conocido debe ser "foie gras", and this region is pre-eminent in France for its foie gras production. It is not always realised how old the method is – it does actually date back to ancient Egypt.
The range and the quality of the seafood in south west France is remarkable. A large part of the Atlantic coast is devoted to the production of oysters, mejillones, scallops and other shellfish, and it is not surprising that the people in this area have developed many dishes based on these excellent products.
The Garonne valley is often referred to as La Vallée de Serres (Valle de los invernaderos). In the valley you have great soil, clima perfecto, abundancia de agua para el riego, and a population largely of Spanish origin – all the ingredients for the production of a huge range of high quality fresh vegetables.
South west France is particularly well known for its fruit, sobre todo los frutos de arriba " (frutas cultivadas en los árboles) and there are extensive orchards devoted to the production of apples, peras, ciruelas, cerezas, albaricoques, los melocotones y los kiwis. Las ciruelas, particular, son ampliamente utilizados en los platos de esta región, and Agen is known as the “prune capital of the world”.
