Bequeathing the Quiche — Slice into the Saroche’s Quiche Lorraine!

Cruising Southern Burgundy aboard the Deluxe class, 6-passenger Saroche is a feast for the senses, thanks to the hospitality of Captain Jason Ashcroft and Chef Dawn Coles.

Long regarded as one of barging’s most dynamic duos, Captain Jason Ashcroft and Chef Dawn Coles blend expertise and passion as owner-operators of the Saroche. Their hallmark is hospitality that feels both polished and personal, with Dawn in the galley and Jason in the cellar — Chef and Sommelier working seamlessly to showcase the flavors of France at their finest.

Onboard, the canal’s culinary traditions come alive through thoughtfully planned experiences: private tastings at boutique vineyards, shopping trips to bustling markets, and seasonal menus paired with bottles from Saroche’s carefully curated wine list. Each element is designed to reflect the flavors, signatures, and stories of Southern Burgundy, ensuring guests experience French gastronomy at its most authentic.

MEET CHEF DAWN AND CAPTAIN JASON OF THE SAROCHE

A graduate of Switzerland’s prestigious École du Hôtelier, Captain Jason Ashcroft built a career spanning hotels, restaurants, and nightlife across Europe and East Africa. Now a trained Sommelier, Chef, and Tour Guide, he brings decades of expertise to Saroche, curating immersive wine tastings and insider excursions throughout Burgundy. Guests often enjoy privileged access to boutique vineyards, rare vintages, and behind-the-scenes cellars thanks to Jason’s deep connections in the region.

Chef Dawn Coles, a graduate of the UK’s Concord Hotel and Restaurant Management Scheme, inherited her passion for cooking from her mother, a professional chef. Her approach to French classics balances authenticity with a contemporary touch, blending Burgundy’s market-fresh bounty with her refined recipes. From onboard cooking demonstrations to hearty lunch buffets to candlelit dinner parties, Dawn’s culinary program reflects both creativity and care, delighting guests with every gastronomic course.

Together, Captain Jason and Chef Dawn form one of barging’s most dynamic duos. Their seamless partnership — Jason in the cellar, Dawn in the galley — transforms each meal into a true symphony of food and wine.

It is this combination of warm hospitality, culinary excellence, and insider knowledge that has earned the Saroche its sterling reputation among travelers seeking an authentic taste of France.

THE QUICHE IS BEQUEATHED

With market-fresh ingredients and her contemporary approach, Chef Dawn’s Quiche Lorraine has become the stuff of onboard legend. A deceptively simple dish she elevates both with ingredients and technique, its light, buttery crust gives way to a custard enriched with smoky bacon, and is perfectly paired with a crisp Riesling hand-selected from Captain Jason Ashcroft’s extensive onboard cellar.

“French classics aren’t meant to be reinvented, they’re meant to be perfected,” says Chef Dawn. “Quiche Lorraine may be simple, but the secret is using the best cheese you can find — that’s what gives it real depth of flavor.”

And because no lunch along the canals is complete without a dash of culinary inspiration, Chef Dawn has graciously shared her Quiche Lorraine recipe, so Barge Lady guests can savor a slice of Saroche long after their cruise.

CHEF DAWN’S RECIPE FOR QUICHE LORRAINE 

This timeless dish from France’s Alsace-Lorraine region makes an elegant lunch, a charming picnic centerpiece, or a satisfying snack. With Chef Dawn’s family trick for a lighter pastry crust, it’s as delicate as it is indulgent. Best enjoyed with a chilled glass of dry Alsatian Riesling. Makes one medium quiche.

Ingredients

Pastry
• 2 cups of plain flour
• 1/4 cup butter
• 1/4 cup margarine — this is Chef Dawn’s secret ingredient!
• Salt and pepper
• 50ml very cold water

Filling
• 4 onions finely sliced
• 4 eggs
• 1/2 pint milk
• 1/2 pint cream
• 1/3 cup grated Gruyere, or similar hard cured cheese (Comté, Beaufort)
• 1 cup diced bacon
• 1 tablespoon butter for frying

Preparation

Pastry

1. Place the flour, butter and margarine with a pinch of salt into a food processor.
2. While you mix the ingredients on ‘pulse’ slowly add the water until combined, do not over work the mixture. It should form to a ball which should be wrapped in cling film and chilled in the fridge for 30 mins before rolling out.
3. Pre-heat the oven to 200c.
4. Lightly flour your work surface and roll out the pastry.
5. Line a flan ring with it (preferably with a removable bottom), place in the fridge until firm.
6. Remove from the fridge, cover the pastry with baking parchment and pour baking beans on the top. Blind bake for 10-15 min.

Filling

1. Melt the butter in a frying pan and stir in the onions. Cook over a low heat for about 20 min until the onions are soft.
2. Stir in the bacon and saute them until lightly browned. Remove the onion and bacon from the pan with a slotted spoon and let them cool.
3. In a large jug, mix together the milk, cream, eggs, and 3 quarters of the cheese, season to taste carefully as the bacon is usually quite salty.

Putting it together

Turn the oven down to 180C. Spread some of the cheese into the pastry base before evenly spreading the onion and bacon mixture on top. Now place the pastry pan onto the middle shelf and pour the cream mixture evenly over the bacon and onions. Sprinkle the remaining cheese on top and cook for 20mins. Reduce the temperature to 160C and cook for a further 20mins.