Seasonal Menus and a Signature Dessert on the Barge Saint Louis
Bon Appétit! Welcome aboard a floating feast through the Southwest of France.
One of the greatest pleasures of canal barge cruising? The cuisine — fresh, regional, and lovingly prepared. Step aboard the Charming-class, 6-guest Saint Louis as she makes her way through the Southwest of France, where every meal is a celebration of the region’s culinary heritage and bold wines.
As this intimate, impeccably appointed barge glides through Gascony and Bordeaux, guests are treated to a daily procession of dishes that capture the essence of the land — from the orchard-grown stone fruits and farmhouse cheeses to locally-caught river trout and garden-picked herbs.
MEET THE CARRINGTONS: HOSTS WITH CULINARY HEART
Though not formally trained, owner-operators Captain Wendy and Tour Guide Peter Carrington are the heart and soul of Saint Louis’ culinary program. Their shared love of regional flavors, seasonal ingredients, and warm hospitality infuses every meal with a personal touch. Together, they’ve created a gourmet dining experience on the Saint Louis that feels both deeply local and delightfully elevated.
Wendy brings a lifelong passion for cooking and entertaining to the galley, while Peter, a devoted wine connoisseur, curates pairings and shares the story behind every bottle poured.
In tandem with their onboard chef, they design menus that are thoughtful, flavorful, and deeply rooted in the Southwestern regions they love. As Peter explains: “We encourage our Chef to take the lead from what’s fresh and seasonal in Gascony’s markets and Bordeaux’s vineyards, and we create around that. Wendy and I love to discuss the day’s dishes and wine pairings with our guests each evening — it’s part of the Saint Louis experience.”
SOUTHWESTERN FLAVORS TO SAVOR
France’s southwestern cruise regions are the birthplaces of duck confit and foie gras, of golden croustades, garlicky cassoulet, the warming embrace of Armagnac and the velvet kiss of Cognac. Here, every village has a market, every market has a story, and every dish served aboard Saint Louis reflects this bounty. Inspired by seasonal produce, local ingredients, and age-old recipes, an onboard chef crafts unforgettable meals paired with Bordeaux’s bold reds, Gascony’s bracing spirits, and, bien sur, French flair.
Whether it’s a sun-drenched lunch al fresco or a candlelit dinner in the intimate dining room, the culinary experience aboard Saint Louis is more than a meal — it’s a floating love letter to southwest France.
In the barge’s petite galley, multi-course feasts unfold with reverence for both tradition and innovation: duck breast glazed in Armagnac reduction, delicate tomato and chèvre tarts, and hearty cassoulet with a modern touch. Each dish is designed to honor the season, the terroir, and the timeless pleasure of savoring southwestern France’s complex gastronomy.
BON APPETIT FROM THE BARGE SAINT LOUIS
Breakfast aboard Saint Louis begins with flaky pastries from the village boulangerie, accompanied by vibrant fruit platters, crusty breads, and creamy cheeses — many hand-selected by Wendy and Peter during their early morning market strolls. Lunches are light and lively, best enjoyed al fresco: think sun-ripened tomatoes, delicate salads, regional charcuterie, and chilled rosé.
The southwest of France serves up exceptional elixirs in every glass and rustic elegance on every plate, and the Saint Louis brings both to their table.
But the dinner table is where the Saint Louis’ commitment to local culinary treasures and indulgent regional pleasures truly dazzles. One standout menu featured seared foie gras with nectarines flambéed in pastis, followed by a curated cheese board starring sheep’s milk Brebis and other southwestern delicacies — each course paired with wines from nearby vineyards and served with the effortless elegance and heartfelt warmth that define life aboard the Saint Louis.
WENDY & PETER’S CHOCOLATE MOUSSE MAGNIFIQUE
Craving a taste of the Saint Louis chez vous? We’re delighted to share Wendy and Peter’s signature chocolate mousse — a silky, sumptuous classic that’s as easy to make as it is exquisite to serve. Rich with deep cocoa flavor, it’s the perfect finale to any meal, whether you’re feasting on gourmet treats in France or serving decadent desserts at home.
Saint Louis Chocolate Mousse Magnifique Recipe
Courtesy of Peter Carrington
- 7 fl ozs double cream
- 6 ozs dark chocolate (at least 70% cocoa solids), broken onto pieces
- 2 ozs quality milk chocolate, broken into pieces
- 3 very fresh medium eggs
- 3 tbsp caster sugar
- 2tsp icing sugar to decorate
- Chocolate or Cocoa Powder for dusting
Preparation method
- Put the double cream in a small pan on a medium heat and leave to warm up.
- Once the cream is just starting to steam, remove it from the heat and add the chocolate. and leave it to sit and melt for about 5 mins or so
- In the meantime, separate the eggs, putting the yolks in a mug or small bowl and the whites in a large spotlessly clean bowl
- Whisk the whites, preferably using a hand-held electric whisk until they reach a medium peak. The peak should be floppy and not too stiff. Add 1 tablespoon of the sugar and whisk it up again until the whites begin to become shiny then add another tablespoon of the sugar. Make sure that the whites are whisked up well and all of the sugar is dissolved before whisking in the final tablespoon of sugar.
- The chocolate will most likely be melted by now, stir the cream and chocolate and then add the egg yolks and stir to combine.
- Once the whites are lovely and thick and glossy, stir in a spoonful of the chocolate mixture. Gradually pour all of the chocolate into the egg whites and then gently fold them together. Try not to be too heavy-handed or over mix this, as it is good to keep as much air as possible in it.
- Divide between the four glasses. Cover each one loosely with cling film and then pop in the fridge for 30 minutes or so to firm up. I like to take them out 15 minutes or so before I need them so that they are not too cold for the guests.
- To serve we will add a few touches to give a bit of presentation zing! Here we have covered each mousse with a dark chocolate sauce and topped with a small meringue. Then on the presentation plate we have added a waffle basket with strawberry sorbet and a few seasonal berries for extra color.
- For an extra kick, we add a shot glass with Floc de Gascoigne. The Floc de Gascogne is a regional apertif from the Cotes de Gascogne and Armagnac regions of Sud-Ouest wine region of France. It is a vin de liquer fortified with armagnac, the local brandy. However, any liquer such as Drambuie or Cointreau will work as well.
All in all a simple dessert with big impact and tastes great!
For details about the Saint Louis in Gascony, click here. For details about the Saint Louis in Bordeaux, click here. To book your own Southwestern sailing onboard this culinary cruise, click here.