Gladys proposes a gastronomy based on a few excellent principles, such as giving priority to ORGANIC FOOD and to buy FAIR TRADE products whenever possible. One motto she has is to "make spices sing"... thanks to the use of a range of soft spices from all over the world...

You will taste some typical French local dishes as well as the best French gastronomy. Each meal will be accompanied by different wines and we mainly serve the excellent vintages from Languedoc and Rousillon (the Minervois, Faugères, St-Chinian, Corbières becoming more and more renowned) straight from our Wine Cellar on board. You will never be offered the same wine twice during the week (unless you insist on drinking again "that one" you particularly loved !)

For your added pleasure, we set your table with different services for breakfast, lunch and dinner: from the festive one through the ethnic one to the classic one with its Silver cuttlery. Weather permitting your meal is served outside on the deck.

To see some photos of Gladys dishes please go to the section "GladysFanClub" in the" Passengers Photos" page.

• Our Chef will cater specifically for you and might even share some of her cooking tips as she prepares a dish.
• And ... we will also invite you for two meals (drinks included) off the barge in some local restaurants!
• For Breakfast you will be served a selection of pastries and breads, cereals, yogurts, fruits, fresh fruit juice, cheeses, cold meats, smoked salmon, eggs cooked to order, a selection of teas, coffee, etc.
• The lunch is an ever changing style with a starter, a main course, a selection of cheese, salad and a desert, sometimes served while you are cruising...!
• We show you below some examples of Dinner menus together with the wines, but please bear in mind that the dishes can vary according to the time of the year, the availabilities on the markets, and … the temper of the Chef!!!

Mise en bouche
Foie Gras with its Onion Jam and a Mango Chutney
Muscat Doux Baroubio, Saint Jean de Minervois
Duck Magret stuffed with dates, and a duo of mashed potatoes
Rouge/ AOC Fitou Domaine Bertrand-Bergé 2006
Brie de Meaux
Duo of Pan Fried and Fresh Black & White Grapes
Dessert : Vin Doux Naturel Mas Amiel, Cuvée Spéciale 10 ans d’âge

Mise en bouche
Verrine of Farm Cheese with Chorizo and Herbs
Blanc: Viognier “Les Terres Rousses”2008
Veal with Olives and Herbs from the Bush, served with a Tagliatelle of Pasta, Yellow and Green Courgettes
Blanc : AOC Minervois, Château La Grave, Expression 2008
Epoisse made by Berthaud, refined with Marc de Bourgogne
Mango Mousse and Coco Biscuit
Rouge: Vin Doux Naturel AOC Banyuls, La Rectorie 2006

Mises en bouche: Foie Gras ; Trio of Tapenades
Verrine of Carrots and Raisins with Sweet Spices
Sauvignon Blanc Gourgazeaud Vin de Pays d’Oc 2008
Suprême of Guinea-Fowl with Vanilla; Basmati Rice and Spinach Babies
Viognier Gourgazeaud, Vin de Pays d’Oc 2008
Langres, refined with Marc de Champagne
Trifle of Strawberries
Vin Doux Naturel Maury, La Préceptorie

... and a lot more including dishes with fish, seafood, Chocolate deserts, etc...

Do not forget to inform us prior the cruise if you cannot eat a specific dish: we take your dislikes in account!