With plenty of space available on the barge, Kerri says: “That’s one of the great things about barges such as Enchanté; it might not be the size of an ocean liner, but there are enough spaces around the barge to spread out and have some time on your own.”

That said, there are plenty of social opportunities too! At mealtimes “conversations were light, congenial and bursting with travel stories from all over the world”. The saloon was the hub of the barge and “For the most part, the guests ebb and flow from here, enjoying French champagne as lunch approaches, sipping on a cheeky cocktail in the afternoon or enjoying an aperitif as the day blends slowly into the evening.”

Guests enjoyed lunch on the upper deck when it was bright enough and could watch the world go by as the barge moved down the Canal do Midi to its next location. It’s also the location of the hot tub, which was kept at an indulgent 38° Celsius!

Kerri doesn’t neglect to mention the hard-working staff, of which Enchanté has five crew members. The staff look after the guests before they get up in the morning and after they go to bed at night. Kerri says, “The hosts are attentive and very quickly learn the guests’ individual preferences.” She enjoyed a quirky cocktail in the afternoon and champagne at other times!

The open galley kitchen gives guests an exciting opportunity to learn about gourmet food. “The chef had the skills, personality, and ability to relate to guests of all ages, from all parts of the world to create a five-star dining and food experience.” She spoke extremely highly of Mateo, mentioning “His eagerness to interact and engage with the guests made Mateo a standout, and it is one of the key value-adds to this particular barge. We were all welcomed by Mateo to join him whenever we liked.”

Breakfasts were pastries, fruit, eggs and muesli options, also served with breads and continental meats. Lunch was four courses, including a cheese course to finish and wines paired with each course. Dinners are another four courses, slightly larger than the offering at lunch. Some dinners are “richly decadent” like a cassoulet with pork belly, and others are lighter like the fish cooked whole in rock salt.

She rates the food she experienced on hotel barge Enchanté as a 10/10, saying “Food is not a side act to everything else during the week. It is front and centre, and rightly so.”

The week aboard Enchanté was full of amazing experiences, too. Kerri said of the activities that:

“Guests get private access to the producers and the owners in a way that adds personalisation and exclusivity to the experience. You know and feel that the events have been specially curated for guests, ensuring they are fun, interactive and physically accessible.”

A visit to Carcassonne for its historical background was an obvious highlight, with a particular mention for the cathedral which “was staggering, both in its size and wealth”. A tour and wander through the souvenir market of Carcassonne was fascinating, allowing guests to see unusual crafts being practiced, like “the man making statues out of local marble for 40-plus years.”

On another occasion, a visit to Minerve left a lasting impression. “Surrounded by limestone hills and deep valleys, this medieval town is just as beautiful looking at it from afar as it is when you are ensconced in the narrow, cobbled streets that wind their way through old stone buildings.”

There was also the Narbonne market with its bustling atmosphere and incredible array of foods. This trip is “pure fun” as guests get to tour the market with the barge chef to source fresh ingredients for the day’s meals. Kerri wrote that Chef Mateo “exceeded expectations by really engaging with the guests and encouraging everyone to choose something to take back to the barge for him to prepare”.

The visit to Le Mas d’Antonin for a truffle hunting demonstration was also very eventful, where the team hid the truffles for a live truffle hunting experience with Söike the truffle dog. Can you believe that truffles sell for anywhere between €1000-€1200 per kilogram?

The week ended with some special entertainment from entertainers Dorine Portmann and Eric Payan, who performed some beautiful French music aboard Enchanté for guests to enjoy. There were even some hits from The Police and Elton John thrown in, to give the attendees a chance to sing along.

All in all, Kerri gives a full and in-depth account of what it’s like to cruise on a barge like Enchanté. Her article promises a “true and accurate source of what it’s genuinely like to be on a barge cruise”.

For more information on what to pack, what to wear and some general information about barge cruising, check out Kerri’s blog in full here.

Oenophiles

With our expertise in French vineyards and wines, European Waterways is the obvious choice for a Wine Appreciation Cruise in the South of France. On a voyage with Enchanté, you’ll have a chance to visit the vineyards of the twelfth century Château La Grave, experience a wine tour of the Appellation d’Origine Controlée of a Château in Minervois, and a tasting of full-bodied wines at Domaine de l’Herbe Sainte. Last but not least, learn about Catherine Wallace who fulfilled a life-long dream of becoming one of the most acclaimed wine makers in the Saint Chinian A.O.P at her Château de Combebelle vineyard.

Families

If you’re cruising with family, then Enchanté has an abundance of child-friendly activities to choose from, whether you have a younger or older audience to please. When you charter a Family Cruise, choose from a selection of nearby activities to match your children’s ages and interests,  like visiting the Prehistoric Caves at Limoussis, the Goat’s Cheese Farm at Combebelle and the living museum of Richard de Bas Paper Mill. If you’re looking for a more adventurous holiday, then perhaps swimming in the sea at Saint-Pierre La Mer is more to your liking, or some water sports on the River Aude.