SAINT LOUIS

HOTEL BARGE

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welcome on board

  • Idyllic canal cruising in South West France
  • Choose Bordeaux or Gascony regions
  • Weekly cruise six nights
  • Full time crew
  • Arrival Saturday PM — depart following Friday AM
  • Charter for up to 6 guests
  • Three double or twin en-suite cabins
  • Gourmet dining
  • Extensive cellar on board
  • All inclusive rates

the barge

T he Saint Louis is one of the most luxurious and best appointed barges on the canal network in France today. The team at Saint Louis spare no effort in bringing you the ultimate in luxury cruising,

In the Salon

A tastefully decorated space with a soft seating area, dining for six, open bar, music system, and library. Fully stock open bar Nespresso coffee maker 10GBs Wi-Fi per week* Dining space for six Soft seating area Small library and board games Music system Selection of CDs

In the Cabins

Three double or twin cabins with modern, luxurious en-suite facilities. En-suite shower facilities 220V hairdryers Retractable clothes lines Heated towel rails Bath robes Luxury toiletries Ample 220V power points Full length mirrors Good wardrobe space

On the Sundeck

Saint Louis has the largest open sundeck of any barge of comparable size where you will be able to relax and dine whilst enjoying the peace and tranquility of this wonderful, secluded canal. The sundeck is easily accessed via wide stairs directly from the salon. Four full length reclining sun-loungers Dining area for six Ample sun umbrellas

the saint louis team

Onboard the barge we have four full time experienced crew members to manage all aspects of your cruise. From the moment you are met at your hotel for transfer to the barge at the beginning of your week to the final transfer to your agreed point of departure at the end, our crew are there to cater for you and provide a seamless service.

The four crew fulfill the functions of :

Pilot: Fully qualified, our experienced Pilot is responsible for the safe and timely navigation of the barge along our route and of course the safety of those on board. Alongside this our Pilot has the overall responsibility for the maintenance and servicing of the barge and its presentation.

Chef: Providing seasonal cuisine to the highest of standards using superb locally sourced products wherever possible. Our chef will have a lot of contact with our guests, discussing menus, recipes, techniques and tips as required.

Hostess: Caring for all your on-board needs and managing the in-house service our Hostess is the hub around which your on-board experience turns. Every aspect is meticulously addressed to ensure the highest possible levels of service and comfort throughout your week.

Tour guide/Matelot: as we cruise the route each day your guide will take you on excursions to visit places of significant interest and explain along the way the relevant aspects of the local history, architecture and customs. When on board the Matelot is the person assisting the Pilot when cruising and the is also responsible with the Pilot for the external maintenance of the barge and passenger comfort and safety on the sundeck.

gastronomy

S aint Louis cruises in the gloriously abundant South West France where the finest fruit, vegetables, meats, cheeses and wines of great note are all produced. The Atlantic is nearby and the vibrant local markets here are bursting with varieties of fish, oysters and fruit de mer to tempt every palate.

our food

W e have developed strong and lasting relationships with the best of the best local producers to ensure that we bring to your table outstanding locally sourced produce of the highest quality that truly represent this region, it’s culture and heritage.

Because of the outstanding quality of our ingredients and their freshness, our ethos in the kitchen is: cook it simply, cook it lightly, embrace seasonality and avoid heavy use of sugar, salt and fat, let the flavour and texture of the food be the focus – and our guests love this approach!

our wines

P airing wine with food is an art and we work closely with our wine distributor in St Émilion, himself an executive chef, to bring you a wide variety of wines of great quality from across this region that are specifically selected to complement our food. We have an excellent cellar and carry approximately 600 bottles on board.

say cheese !

F rance is renowned for its superlative cheeses and no dinner or indeed lunch if preferred, would be complete without an offering of examples of the cheese makers’ art. We select three new cheeses each day to create imaginative cheese boards that may include dried fruits, nuts and honey for you to share and enjoy.

your table

T he enjoyment of food is central to what we do; it is not only a taste experience it is also a visual one. Each evening our guests sit down to a different table setting, we carry a wide selection of table cloths, jacquard linen napkins, candles and other decorative finishings that Wendy uses to great effect to create a variety of themed table settings throughout the week – she’s even been known to hold napkin folding classes with inquisitive guests!