Your onboard chef prepares all meals fresh, with most being served as a set-menu (no choice available). However, with at least 8 weeks’ notice prior to departure, vegetarian, pescatarian, vegan, and non-allergenic dishes can be served to accommodate your dietary preferences.
Start your day with a wholesome and balanced variety of breakfast foods, along with freshly baked bread and pastries, freshly-squeezed orange juice, and hot beverages. Lunch features regional specialties and a selection of quality wines, while dinner offers a candlelit four-course gourmet experience. On the last night, the Captain’s farewell dinner is held, and guests may choose to dress slightly formal.
Enjoy E-W creative cooking and regional specialties such as Filet d’Agneau au Basilic, Magret de Canard au Ratafia de Bourgogne, Poulet à L’Estragon, and Filet de Boeuf Charolais avec Sauce Epoisses cheese. Pair your meals with wines from our wine cellar, which includes Domaine Laroche, Chablis Premier Cru; Domaine Bruno Clair, Marsannay; Domaine Bouchard Père & Fils, Meursault ‘Les Clous’; Domaine Comte Georges de Vôgué, Musigny; Château de la Saule, Montagny Premier Cru; and Domaine Jadot, Ladoix ‘Les Clous d’Orge’.
Finally, indulge in our Cheese Board, which includes Aisy Cendré, Bouton de Culotte, Epoisses, Ami du Chambertin, and Le Petit Vougeot.