Presenting La Vie en Rose, named for the iconic song introduced by French national chanteuse Edith Piaf.
The literal translation of “life in pink” further reflects a state of bliss where everything which surrounds you is a source of joy. Travelers desiring to experience local life and immerse into French wines, cuisine, chateaux, markets, and countryside will indeed find their happiness aboard La Vie en Rose!
Owned and operated by French Captain Alexandre (Alex) Arsie, La Vie en Rose delivers a true French lifestyle experience in which Burgundy’s vineyards and local sights are introduced in a passionate yet personal way. Alex initially discovered the Premier Cru vineyards of the Cote Chalonnaise and Cote de Beaune over 30 years ago. In 2017 he left a high profile corporate career, purchased La Vie en Rose, and began his second career of introducing travelers to the delights of Cote d’Or Burgundy.
Originally constructed in 1930, La Vie en Rose is one of the finest examples of a classic Dutch barge, with a hardwood interior and brass finishing throughout. Three cabins, one with a double bed and two with twin beds, ensure comfortable and cozy accommodations accompanied by modern en-suite bathrooms. The newly refurbished salon invites socializing, while a demonstration kitchen provides the perfect perch for foodies. Guests will be able to spread out on two decks and watch the passing countryside float by. Active passengers can ride through Burgundy’s villages and vineyards, best explored by bicycle.
On shore, La Vie en Rose guests will be introduced to outstanding chateaux, charming towns, and an outdoor market, always with an insider’s view. Two winetastings, one in a private cellar of longtime friends of Captain Alex and the other in a family-owned chateau, spotlight the region’s iconic wines. Onboard, a dazzling roll call of regionally produced varietals such as Pinot Noir, Chardonnay, and Aligote are proudly presented.
These wines match well with the authentic French menus created by your private Chef, which feature local produce and regional ingredients. One lunch and two dinners, taken ashore at the guests’ expense, allow sampling of the local culinary scene; choice of dining venues can range from casual auberges to Michelin-rated restaurants.
