RECIPE: Gruyère de Comté and Poppy Seed Lollipops

Gruyère de Comté and Poppy Seed Lollipops

 

A great choice for show-stopping canapés or a wonderful homemade gift for your loved ones, these Gruyère de Comté and poppy seed lollipops are sure to be a festive favorite.

 

 

Equipment

 

• 2 large baking trays
• 10 lollipop sticks
• Greaseproof paper
• Cellophane wrap and string or polystyrene block for decoration (optional)

Ingredients

• 80g Gruyère de Comté finely grated (you can use Italian Parmesan or Swiss Gruyère as alternatives)
• 1 tsp poppy seeds
• 1 tsp sesame seeds

 

Method

 

1. Preheat your oven on a high heat, at around 220 °C (425°F)
2. Get two large flat baking trays and line with greaseproof paper
3. Combine the Gruyère de Comté, poppy and sesame seeds together in a bowl
4. If you have a 9cm chef’s ring or cookie cutter, place on the baking paper and add a thin layer of the mixture (approx. 1-2cm thick). Alternatively, you can draw a circle around the base of a circular mug or glass to use as a template. When baking, the mixture spreads so ensure there’s plenty of space between each one!
5. For added magic, place a lollipop stick on top, with the tip in the centre of the cheese disc. If you have any spare Gruyère de Comté – cover the tip of the stick so it’s extra-secure
6. Repeat the process – you should have around 10 lollipops in total
7. Bake for 5 minutes on the middle shelf until golden and bubbling
8. Once baked, slide the discs onto a cooling rack to avoid a soggy bottom!
9. When cooled, place the lollipop in a small cellophane bag and tie with festive string for the perfect homemade present, or for a fabulous centerpiece, decorate a styrofoam block and pierce each with a lollipop stick!

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A History of Western Provence Wines

A History of Western Provence Wines

 

Want to know more about Western Provence wines? This handy little guide will reveal everything you need to know… 

 

The city of Massalia, (modern day Marseille), was founded by the Phoenicians in 6th century BC. Traders from the east plied the Mediterranean and brought vines and wine to the area, planting grapes throughout the south of France. The wines produced during this period were not "red" as we think of red wine today. Grapes were pressed and processed very quickly, giving the wines a pale color.

 

 

When the Romans took control of the region in the 2nd century, the pink wines of Massalia were already famous and coveted throughout the ancient world. Having access to the Roman Empire’s trade network only spread the wine’s popularity. The Romans created Provence without greatly changing the Italian mode. Their cities and monuments are still its grandest features. The name Provence comes from the Latin “Nostra Provincia” meaning “our province”. Provence wines on the other hand, was, until very recently, nothing special: largely overstrong and under-flavored rosé. The region was argued over by rulers of Barcelona, the Kingdom of Burgundy, the Holy Roman Empire and was dominated by the Catholic Church. Each culture contributed to the vast array of grapes now grown in Provence, but it was the Catholic monks who designed the vineyards and developed winemaking techniques which today are so important.

 

Despite its place in history, Provence is in the shadow of more prestigious areas – but things are changing! Sales of rosé, particularly in the United States, are on the upswing, growing faster than other styles of wine. Once again, "pink wine" is chic and Provence is the benchmark for rosé. Ambitious, stylish and wealthy immigrants are often drawn to Provence’s legendary countryside and climate, and many have reinvented Provence wines. An increasing proportion of its rosé wines are gently made, intriguingly perfumed and dry enough to be perfectly paired with the garlic and olive oil which characterises the region’s cuisine. The second largest, and most western, AOC in Provence, Coteaux d’Aix en Provence is heavily influenced by the famous Mistral winds, and its landscape is as soft and undramatic as the wines tend to be. The vineyards here date back as far as 600 BC and were prized by the Royal Courts of Europe in the 15th century.

 

 

Today, rosé is king and is usually a blend of Grenache, Mourvedre, Cinsault, Syrah and Counoise. Cabernet Sauvignon is grown here too. Perhaps one of the most interesting domains in Côteaux d’Aix-en-Provence is the Château Vignelaure. Acquired by Georges Brunet of Bordeaux just after the Second World War, the winery sought to pioneer Provençal blends of Syrah and the non-native Cabernet Sauvignon. In the west of the region, producers use a higher concentration of Cabernet Sauvignon, which helps distinguish their wines. The vintners around Les Baux produce some exceptionally good wines, and many of their vineyards are organic.

 

Between Aix and the River Rhône is the sub appellation Les Beaux de Provence which was created in 1995 and named after the extraordinary hilltop village of the same name. Les Baux de Provence is probably the warmest part of Provence and its home to the Val d’Enfer or the “Valley of Hell”. Vineyards lie on the hillsides of the Alpilles mountains and, although the climate and rugged terrain are inhospitable, the conditions are perfect for grapes. On average, vines need a minimum of 1,400 hours of sunshine per year to produce ripe fruit. Les Beaux averages 2,700-3,000 hours per year. The AOC regulations now permit white Les Beaux de Provence, made mainly from Clairette, Grenache Blanc and the ever-growing-in-popularity Vermentino. Warmed by the sea and buffeted by Provence’s famous Mistral, this area is even better suited to organic viticulture than the rest of Provence. The Mistral wind keeps everything dry, so rot is not a problem and the average 3,000 hours of sun doesn’t hurt either! Today, 41% of the Provence wine-makers have "gone green".

 

As might be expected of a region with a history of wine growing dating back to Roman times, Provence harbors some well-established wine zones. Perhaps the most historic is Palette on the north-facing, limestone-influenced bank of the River Arc just east of Aix, where the Rougier family of Château Simone have been making wine for over 200 years. Cassis, centered on the small port to the east of Marseille, also makes a serious effort with its distinctive, herbal-scented white wines which can be perfectly paired with the infamously local dish bouillabaisse.

 

Discover Provence

 

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Meet Enchanté Chef, Sylvain Moretto

Meet Chef Sylvain Moretto

 French Hotel Barge Enchante

 

Classically-trained French chef, Sylvain Moretto, has been the master chef aboard Enchanté for ten seasons, with an additional three seasons aboard Renaissance. Read about life as a barge chef on the tranquil Canal du Midi…

 

 

What is your favourite dish to make on board? 

 

I love making my ‘saumon en croûte de sel’ (salmon in a salt crust) because it’s a show for the guests from start to finish. On the barge, I like to stage it as a cooking demonstration so that guests can try it at home and impress their friends and family. I’ve had quite a few email discussions with former guests about how it went with that and other recipes I’ve shared. I love it when the guests really take an interest in cooking.

 

 

What’s the inspiration behind it? 

 

Early in my professional career, I worked for two years in the Dijon restaurant ‘Saumon Cook’, which as you can guess, specialised in salmon cooked many different ways. I first adapted one of the recipes by adding fresh vegetables and herbs to impress my first barge chef boss. It worked! I’ve continued to tweak the recipe since.

 

 

Which destinations have inspired you, and how has that inspiration translated into your cooking/menus? 

 

I have Italian blood and I love Italy (though don’t speak Italian, alas). It’s a classic answer but I love the food in Rome. They use fresh ingredients to make simple, homemade food,with a Roman flair and they take such a pride in their cuisine. I’d describe my cooking style as ‘classic Burgundy fused with light Mediterranean’.

 

 

Who do you consider to be your culinary hero?

 

The late Jean-Pierre Coffe was an inspiration to me. He was a great French chef but not only that, becoming also a celebrated radio and TV presenter. He was what we call an ‘epicurean’. He brought his genuine personality to his cooking and was never too serious, loving to eat and laugh.

 

 

Who would you compare your cooking style with? 

 

I don’t really like to compare my food to other chefs as over the past 20 years I’ve strived to create my own style based on my classic French training. However, it was Jean-Christophe, that first barge chef boss, on the Abercrombie barge in Burgundy, who first taught me the specific art of ‘barge-cheffing’ and that has stuck with me.

 

In terms of the style of how I work, I aspire to compare myself to the aforementioned Jean-Pierre Coffe as I love working in my open kitchen in front of the guests and enjoy sharing the cooking process  and a laugh with them.

 

 

What is your favourite food city? 

 

I travel a lot and always sample the local cuisine. Its very difficult to pick just one city. I particularly enjoy the flavours found across the Asian continent, particularly in Sri Lanka and Vietnam.

 

In Europe I’d say Rome, for the reasons above. Consistently simple, fresh flavours and passion for food.

 

 

Name 3 ingredients you cannot live without 

 

• Olive oil
• Cream fraîche
• Fresh herbs are essential in any dish I make. Chives, tarragon and mint I use the most. With those you can make sauces, give taste and cook healthy, dishes.

 

Next big foodie trend? 

 

This is a good question for a French chef, as French cuisine had always been considered a world standard, based on its consistent quality. However, this never encouraged innovation and ‘trends’ and so while a lot of fads and fashions took off around the world, French cuisine didn’t change much until recently.

 

The classic French ‘haute cuisine’ style you learn at trade school is based on just 3 different ways of cooking: fried; slow and covered; and fried then slow: ‘Concentration, expansion et mixte’.

 

Now, we are seeing a lot more fusion on the scene as the French are starting to travel abroad more and bring back ideas, There’s smoked slow cooking, wok-based dishes, different types of bread, non-European herbs, African hibiscus etc.

 

In the food world in general, with increasing awareness of world problems, there seems to be a trend towards more organic, less meat and sugar and also less plastic packaging.

 

 

Describe life as a barge chef in 3 words 

 

• Opportunity
• Freedom
• Sharing

About The French Hotel Barge Enchante

Enchanté moored in Le Somail

• Route: Canal du Midi between Sallèles d'Aude and Trèbes
• Up to 8 guests
• Charters and Cabin cruises
• Itineraries: Standard classic, Culinary, Family, Golf, Wine
• Learn More: Online Brochure

 

Sample Chef Sylvain's cooking aboard Enchanté 

 

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Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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Meet The Barge Chefs

Barge Chefs for the 2020 Season

Each luxury hotel barge features a master chef with world-class training and a certain flair for creating mouth-watering taste sensations in particularly compact mobile kitchens. They play a huge role in your luxury barge cruising experience. Here's an introduction to some of this season’s barge chefs…


ANJODI, Dave Lawrence

 Aboard Anjodi - Canal du Midi, France

Dave is from the Australian island state of Tasmania.  He worked briefly on Anjodi’s sister barge, L’Art de Vivre, at the start of the 2012 barging season before returning to his hometown of Hobart, Tasmania to work as a Head Chef. In 2019, Dave joined the crew of Spirit of Scotland with his partner and fellow crew member, Michelle; and this year he is looking forward to returning to the markets of France.

Online brochure: CLICK HERE


LA BELLE EPOQUE, Arnis Maskevics

Aboard La Belle Epoque - Burgundy, France

Originating from Latvia, Arnis (pronounced Ar-nee) joined the crew of La Belle Epoque in 2018, having spent most of the previous year working aboard Panache. Experienced in a multitude of culinary expertise, Arnis is looking forward to putting his skills to excellent use aboard La Belle Epoque.  A great multi-skilled crew member, Arnis also enjoys throwing a rope if necessary, in between courses.

Online brochure: CLICK HERE


RENAISSANCE, Hannah Dunleavy

Aboard Renaissance - Upper Loire/ Burgundy, Framce

Hannah has been a much-loved member of the Renaissance crew since 2014. She was a hairdresser in the past but fell in love with food. Hannah moved to France to learn its fine cuisine, which she now shares with her guests.

Online brochure: CLICK HERE


PANACHE, Jonathan Drew

Aboard Panache - Holland & Champagne, Alsace-Lorraine, France

Jonathan lives outside Glasgow where he trained and gained experience in high-end hospitality in the prestigious Number Seven Lounge of Celtic FC. While working for the Compass Group preparing private buffets and fine dining events for Directors and Senior Management at the new Scottish Power HQ in Glasgow, he competed in The Compass Chef of the Year Competition, finishing second. Jonathan, or "Jonny" to his friends, joined Panache when he was visiting Alsace. He is looking forward to a full season onboard and adapting his menus for both Holland and Northern France.

Online brochure: CLICK HERE


ENCHANTE, Sylvain Moretto

Aboard Enchante - Canal du Midi, France

An extremely experienced chef, Sylvain has been barging for over ten seasons with Enchanté, and three seasons aboard Renaissance. Many guests who are fortunate to enjoy Sylvain’s cuisine will photograph and write about their culinary adventures.

Online brochure: CLICK HERE


L'IMPRESSIONNISTE, Jim McGarry

Aboard L'Impressionniste - Burgundy, France

Jim is a seasoned barge chef having worked on a number of barges over the past seven seasons. His eighth season is aboard L’Impressionniste, where Jim shall continue to delight passengers with his varied menus and beautiful presentations.

Online brochure: CLICK HERE


ROSA, Erell Delmotte

Aboard Rosa - Gascony & Bordeaux, France

Erell has been a crewmember on various barges since 2015, both as hostess and guide. Having worked closely with the chefs onboard barges Nymphea, Renaissance, Finesse, Panache, L’Impressionniste and Scottish Highlander, Erell gained valuable experience and spent the winter of 2018 training as a chef.  Her weeks as relief chef on Rosa in 2019 were more than enough to convince Rosa's owner to offer her the position of barge chef for the 2020 season.

Online brochure: CLICK HERE


SPIRIT OF SCOTLAND, Robert Erdelyi

Aboard Spirit of Scotland - Highlands, Scotland

Robert is originally from Budapest and gained his experience working on the larger river boats. His first experience working on a luxury barge cruise was aboard L’Art de Vivre, where he thoroughly enjoyed a close working connection with the barge’s passengers. You’ll instantly warm to Robert’s outgoing character and broad smile.

Online brochure: CLICK HERE


FINESSE, Mike Crowson

Aboard Finesse - Burgundy, France

A bit of a celebrity in the world of culinary blogging, Mike Crowson spends the barging season serving up delicious meals for the lucky passengers aboard luxury hotel barge Finesse. Born and bred in Cornwall, Mike is a stellar chef who takes a great deal of satisfaction from both barging and cooking up a storm in the kitchen.

Online brochure: CLICK HERE


LA BELLA VITA, Andrea Chin

Aboard La Bella Vita - Venice, Italy

Andrea has been the Italian master chef aboard La Bella Vita since its launch. This culinary extraordinaire loves interacting with passengers and sharing his passion for Italian food. But don’t take our word for it – client reviews on Chef Andrea’s creations speak for themselves!

Online brochure: CLICK HERE
 

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Enjoy Luxury Barge Cruising with the Experts

Whichever barge you choose for your cruise, your onboard chef will delight you with culinary creations featuring the best locally-sourced ingredients. He/she has the experience and imagination to produce dishes that cater to your specific dietary requirements. Typically, chefs are pleased to show off their skills with a cooking demonstration in the galley.

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Discover the Canal de Bourgogne, Burgundy France

Barge Cruising on the Canal de Bourgogne

French Hotel Barge l'Impressionniste

The Canal de Bourgogne in Burgundy with its beautiful scenery that features charming French houses and colorful greenery is revered as one of the nicest canals to navigate in France. There are many sites to visit along the way including renowned vineyards, medieval towns, elegant châteaux, magnificent cathedrals, picturesque villages, and charming delightful local markets.

(Click image to enlarge)

The Long and Winding Road

Completed in 1832, this 242-kilometer waterway connects Burgundy to Paris, wending its way through the heartland of France. If you want to explore the Canal de Bourgogne on a French hotel barge cruise, we’d recommend a journey on L’Impressionniste’s route between Fleurey-sur-Ouche and Escommes or La Belle Epoque’s gorgeous stretch of Northern Burgundian countryside between Tanlay and Venarey-les-Laumes.

Attractions en Route

The great thing about barging in this region of France is that the canal roams its way through a number of beautiful French cities, giving you time to explore their history and soak in a little local culture. Cruising along the Canal de Bourgogne allows you to explore the Northern and Southern areas of this renowned region.

 Abbaye de Fontenay

In the north, be sure to visit the Abbaye de Fontenay. Founded in the early 1100s, its structure has been incredibly well maintained with its cloisters, scriptorium, and dormitories still intact. It’s a breathtaking piece of architecture. Now that it is a UNESCO World Heritage Site, even its gardens and ponds retain their original glory.

Notre-Dame de Dijon

By Welleschik - Own work, CC BY-SA 3.0, Link

As you travel further south, you’ll want to visit the monumental Notre-Dame de Dijon. It’s a Gothic-style church with an ornamented façade that boasts stunning columns and archways, as well as the typical gargoyles. Inside, you’ll find lovely colorful stain-glass paintings. Both edifices are a compelling time capsule, the first providing unrivaled insight into Cistercian life and industry, while the second lets you revisit French Catholic practices.

If you have time, you should also stroll through Dijon’s market. It wouldn’t be a vacation in France without sampling French wines, local cheeses, and artisanal bread. There are also pâté and terrine stalls that are worth a visit, as well as local delicacies like snails on offer. Make sure to try Dijon’s famous mustard and take some back with you as a souvenir. It’s a real treat for the tastebuds!

History and Feats of Engineering

Entering a Lock

Conceptualised in the seventeenth century, the Canal de Bourgogne is an incredibly well thought-out masterpiece of engineering, perfect for your barge trip in France. The waterway opened in 1832 and took over 50 years to build. It features 127 locks, the most impressive of which is at Pouilly-en-Auxois. This lock is continuously filled by an underground reservoir via a tunnel system. It serves as a watershed from which the water flows both towards Dijon in the south and towards Migennes in the north.

The canal boasts many ingenious features. Its best one though, is the tunnel which links the Pouilly-en-Auxois lock with the small port of Escommes. It is a very narrow 2.5 mile underground passageway that was dug out from the rock in the early nineteenth century. Even today, it remains an essential connection between the north and south of France.

Discover Burgundy

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French Hotel Barges Cruising the Canal de Bourgogne

La Belle Epoque

• Route: Canal de Bourgogne between Tanlay and Venarey-les-Laumes
• Accommodations: up to 8 guests in 4 ensuite staterooms
• Private charters and Cabin cruises
• Itineraries: See all itineraries
• Learn more: Online brochure

L'Impressionniste

• Route: Canal de Bourgogne between Escommes and Fleurey-sur-Ouche
• Accommodations: up to 12 guests in 8 ensuite staterooms
• Private charters and Cabin cruises
• Itineraries: See all itineraries
• Learn more: Online brochure

Grand Cru

• Route: Canal du Rhone au Rhin and the Canal du Centre between Pontailler-sur-Saone and St Léger-Sur-Dhune
• Accommodations: up to 8 guests in 4 ensuite staterooms
• Private charters
• Itineraries: See all itineraries
• Learn more: Online brochure

Prosperite

• Route: Canal de Bourgogne between Plombieres-les-Dijon and Vandenesse-en-Auxois
• Accommodations: up to 8 guests in 4 ensuite staterooms
• Private charters and Cabin cruises
• Itineraries: See all itineraries
• Learn more: Online brochure

Rendez-Vous

• Route: Canal de Bourgogne between Fleurey-sur-Ouche and Escomme
• Accommodations: up to 6 guests in 3 ensuite staterooms
• Private charters
• Itineraries: See all itineraries
• Learn more: Online brochure

Savoir Vivre

• Route: Canal de Bourgogne between Fleurey-sur-Ouche and Escommes
• Accommodations: up to 8 guests in 4 ensuite staterooms
• Private charters and Cabin cruises
• Itineraries: See all itineraries
• Learn more: Online brochure

Inquire / Book Now

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Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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Special Offers & Discounts - Updated

Special Offers and Discounts for Barging Cruises

Updated February 20, 2020

With up to 20% off private charters and cabin cruises, now's the time to secure a fantastic deal on an all-inclusive luxury barge cruise.

Today we updated our Special Offers & Discount page for barge cruises so be sure to check it out. We have added dates to some of the previously discounted barges and have included 3 cabin weeks for Magna Carta in England. There are now 3 vessels offering a "No Single Supplement" special that you may wish to check out if you are a solo traveler.

NEW: 2021 Early Bird Specials (Roi Soleil, Canal du Midi)

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View Special Offers / Discounts

Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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