Drift food ... growing fat in France

| July 15, 2014

James Innes Williams cruises the Canal du Midi on board Enchanté and revels in the fine cuisine.

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If you would like to read about the details and delights of my journey navigating the waterways of south-west France, please read: L’Eau de Vie | Slowing down in France.

Here, I thought I’d just present picture upon picture of the fine food we all enjoyed during that wonderful week drifting along the Canal du Midi. So indulge me. You can see I did…

Day One – Dinner


Left: Goats cheese wrapped in filo pastry with honey and almonds served on a bed of green leaves

Centre: Guinea fowl served with tarragon jus, pear shaped purée and turned courgettes

Right: Tarte tatin on a caramel sauce served with a cinnamon crème fraiche

Day Two – Lunch


Left: Green asparagus with béarnaise sauce

Centre: Sole mariniere served with wild camargue rice and mange tout

Right: White chocolate mousse

Day Two – Dinner


Left: Montgolfier d’escargots with garlic crème

Centre: Rack of lamb with a thyme sauce served with ratatouille and herbed polenta

Right: A trio of homemade strawberry delights including ice cream and coulis

Day Three – Lunch


Left: Gazpacho soup

Centre: Filet mignon of pork served with homemade taglietelle and sweet glazed carrots with a duo of mustard sauces

Right: Lemon meringue pie

Day Three – Dinner


Left: Cheese soufflé

Centre: Magret de canard with green peppercorn sauce, tomato pesto, celeriac mash and sweet potato crisps

Right: Poached pears served with liquorice ice cream and almond tuille

Day Four – Dinner


Left: French onion soup

Centre: Filet of dorade, sauce vierge, fennel and pilaf rice

Right: Three cheeses – beaufort d’ete brie de meaux, saint nectaire

Lunch was eaten off the barge at a local restaurant in Lagrasse. We also had a dessert with dinner – chocolate fondant with mint cream – but I seem to have been so full I forgot to capture a picture. Above, then, is a picture of the cheese course, which varied with every dinner, but often looks the same on the plate.

Day Five – Lunch


Left: Artichoke hearts topped with eggs Florentine

Centre: Vegetable and goats cheese en croute, served with lambs lettuce and lardons with a walnut vinegrette

Right: Banana tiramisu

Day Five – Dinner


Left: Tomato and mozzarella dressed with balsamic vinegar

Centre: Quenelle of chicken in a crayfish sauce, served with broccoli and beetroot

Right: Roasted pineapple flambéd with rum served with kiwi coulis

Day Six – Lunch


Left: Huitres de Bouzigues with a traditional shallot and red wine vinegar

Centre: Salmon en croute de sel with lentils and a tempura of courgette flower

Right: Crème caramel

Day Six – Dinner


Left: Paté de foie gras with fig compote

Centre: Filet of beef with shallots, dauphinoise potatoes and bundle of green beans

Right: Profiterole swan

Other indulgences


Left: Charcuterie at a canal side restaurant (I was peckish, what can I say?)

Centre: Cheeseboard on the final night

Right: Chocolate dessert at the restaurant in Lagrasse

If you would like to plan a similar trip, please view our cruise holidays >>


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