Meandre on the Canal du Midi

What a pity that nice things never lasts very long and always comes to an end?

This past weekend we were invited by my dear longtime friend, Olivier Baudry (used to be called Cape Froggy and now Canal Froggy) and his lovely partner Gladys, to navigate with them on the Canal du Midi!

Breaking away for a weekend from our B and B here in the countryside near Vichy is not an easy thing and then we still had to get back quick quick on Sunday for another friend's 50th birthday lunch, cutting this little excursion far too short!!

Well, all I can say is that we were totally spoilt for 2 days. Apart from the wind that did not quite play along, we had an amazing time, taking time seeing the world going by. A rarity for us, always on the run! Beautiful trees with their knobbly root fingers stretching far into the canal lined the stretch we did on this incredible feature, the Midi Canal finished and inaugurated the 15th of May 1681! More that 300 years old.

This all on the beautiful Hotel Barge Alegria (http://www.hotelbargealegria.com) that Olivier bought and converted more than 2 years ago and charters for very small exclusive groups (4 pax max) on this beautiful engineering wonder!

As usual a lot about this engineering feat can be found on my favourite website : http://en.wikipedia.org/wiki/Canal_du_Midi

 

My Olivier enjoying his coffee next to one of the big portholes in the lounge 

Gladys, Olivier's partner is not only a very smart lady, she is also an amazing chef and if I tell you the menu she prepared for us, you'll all be jealous!

Friday night: Starter - Goat cheese sprinkled with 'herbes de provence' on bread roasted under the grill, served with a fresh salad AND goat cheese icecream! Yes! This absolutely divine.

Main course - Filet Mignon with a Coffee sauce! YES! and the recipe will follow below, served with endives braised in an orange sauce

Dessert - Coconut Flans (steamed in a pot and not done in the over. I must still get this recipe though!)

Saturday lunch:

Gladys made a quick and easy mango achard that was gobbled up as a starter, then delicious pan fried prawns served with a creamy garlic, onion and lemon-grass sauce on basmati rice cooked to perfection and to end this lovely lunch, a very easy thin apple tart. (Roll out your puff pastry in a round tart tin, spread cooked condensed milk mixed with salt on the bottom - in France we get what they call 'Confiture de lait au beurre salée!' , arrange your thinly sliced apples on top and bake it in the oven until done - about 15 - 20 minutes! Quick and easy and DELICIOUS!)

Saturday night I had another belated birthday dinner!! So spoilt!!! (but maybe I deserved it!)

After a profusion of little snacks accompanied with an Organic Champagne produced by a friend's aunt, Gladys served us a local dish, a Bull Stew! (Gardiane de Taureau) Very much like a bourguignonne, the bull meat is macerated in red wine with herbs for a couple of hours and then slowly simmered for some more hours and served with simply boiled potatoes. Olivier then spoilt us even further by taking out one of his precious bottles of South African redwine - a Rust en Vrede Cabernet Sauvignon.

Manoeuvring through the narrowest bridge at Capestang

What great hosts, animated conversations, splendid meals all served with perfectly matched wines. Olivier has done a wonderful job finding great local producers. Some of them they also visit with their guests whilst doing their excursions on the Canal. 

Bravo to our Captain Olivier (who navigated through one of the narrowest  bridges on the canal with such style) And his lovely Gladys for her amazing welcome and great culinary skills (and in a small scully one must know what to do to)! A moment to savour!
Life's about Sharing
Bisous
Lynn
ps if this adventure tempts you, do not hesitate to contact Olivier as he has special prices up his sleeve!! email: olibaudry@aol.com

Gladys manoeuvring in her scully

And now for the filet mignon (pork fillet) with coffee sauce :

Roll your filet mignon in grinded coffee beans with pepper added.

Brown it in a hot pan and before putting it aside to finish the cooking in the oven (about 15 minutes), scrape off the coffee bean mixture into the pan.

Add a small glass of Cognac to this mixture in the pan and flame it. Add a glass of white wine and simmer for a while. Add cream and just before serving, add a small cup of coffee (espresso)! Absolutely sumptuous