Warning! Do Not Read This If You Are Hungry!

The end of the season for sunflowers and us.

Food seems to be a recurring theme in my writings.  For our last meal of the season in Paris we returned to Verjus.  Friends recommended other restaurants but we enjoyed our meal so much the first time we had to return.  This meal was even better.  They have a set menu but try to accommodate dietary restrictions.  It is an eight-course price fixed meal for 68 Euro.  We didn't add the cheese course as last time we didn't think they served (in our opinion) unusual or special cheeses.

Squid from Saint Jean de Luz, nettle linguini, piquillo pepper confit, toasted marcona almonds

Pan seared foie gras, baked grapes, candied hazelnuts, grains, root vegetables.

Skillet cooked duck breast, smoked celery root, orange, caraway, red cabbage sauerkraut

Grilled hanger steak, butter braised sun chokes, sweet onions, wood sorrel, sun choke chips

Salted lemon cake, lemon curd, blackberry sorbet, vanilla crumbs, lemon creme anglaise

I missed a few pictures because I started eating before remembering to photograph first.  The food was delicious and beautifully presented.  I don't know why they don't have a michelin star.  I find their menu creative, seasonal, and the service impeccable.  I wonder whether the plates, table settings, etc need to be more attractive and "special" to earn that first star.

After our final guests of the season left it was time to take Rabelo to her winter home in St Jean de Losne.  While there we had a lovely lunch on board with our neighbors Bob and Janet.  We were disappointed to discover they had placed their boat on the market.  There are many residents at the Ancient Lock and over time we hope to meet and make friends with more of them.

Now that Rabelo was home it was time to winterize her.  It can freeze there which means we need to empty the water from all tanks, pipes, toilets, and wherever else there is water.  It also involves using a lot of antifreeze.  That’s as far as I’m going with discussing the winterizing of Rabelo.  Our captain will make sure it is all done properly.  We also stored our deck furniture so it will be in good shape when we return in the spring.

It is hard leaving Rabelo as we had our best season yet.  The good news is we have much planned for the six months we are in the US.  Seeing family and friends, meeting our new granddaughter, taking short trips around the country are all things to look forward to.  

This is our camera shy captain Julian.  The only picture I was permitted to take of him.  He helped to make it such an exceptional season! 

More food!  Tom and I enjoyed an evening of "grazing" since we won't see these foods for 6 months.  I am NOT getting my cholesterol checked any time soon!

Riding the metro in Paris when it is raining isn't easy.  For Tom and me, being tall helps because it is an absolute crush of bodies.  You think there is no more room but at each stop people aggressively shove their way in.

I can't resist introducing my darling new granddaughter Lucia.  Her two older sisters Talia and Zoe think she is the cutest baby EVER!

In case you are worried that you won't hear from me for 6 months, I'm not done blogging.  Do stay in touch.  And remember to check next May when we return to France and our 1929 barge Rabelo for season four.

Autumn in France

Dreamy views as we sailed along the Burgundy Canal.

The weather and scenery is changing.

 Which season is more beautiful?  Spring, summer and fall have all been spectacular this year.

For the third year in a row we unexpectedly had the pleasure of my brother and sister-in-law on Rabelo.  They are great fun to have on board.  Arlene is always helpful in the kitchen with meal preparation.  Jerry is an expert now at doing dishes without wasting water.  He's also learned to turn off lights when leaving a room.  We took the boat back up the Burgundy Canal to Pont d”Ouche so we could show them some of the sights while cruising back to Dijon.  Naturally we went to Chateauneuf for crepes.

We had delicious crepes at the Creperie in Chateauneuf

Friends are joining us for lunch

It's colder now so I made minestrone soup to go along with the beautiful cheeses, pate's, fruit, baguettes and more 

We went for a walk.  Jerry and Arlene couldn't pass up a delicious quiche.

What to do with a brioche which wasn't that good and I had forgotten about?  Turn it into bread pudding for breakfast with sausage and fresh fruit!

Bread Pudding

Brother and sister in a rare picture together.

At the lock house 46 on the Burgundy Canal are some of the best crepes we've had this year.  My crepe had chorizzo and was excellent.  Their dessert crepes were also amazing.  I can't wait to return next year.

Restaurant-Creperie L'Ecluse 46

Acres of Vineyards - it's fall.

Those grapes can get heavy.  Hey buddies, can you lend a helping hand?

A town had fabulous screens made from tools used for growing grapes.  Here is a detail from one panel on one screen.

 In case you were worried as to how I was going to celebrate my birthday…it was lovely.  Since the boat would be on the move the actual day of (which meant cooking, dishes, etc.) Tom took me to my favorite place for lunch the day before.  I LOVE Chappeau Rouge, a 2 star Michelin starred restaurant in Dijon!  Can a 3 star Michelin restaurant be any better?  Lunch was accompanied by a great bottle of wine Savigny les-Beaune Premier Cru.

 They bring around a bread cart with two types of bread and a brioche.  The brioche is amazing.  I could make a meal of just that!  They also have sweet butter with salt on the side.

Starter that the chief creates.

Another starter the chief has created to amuse us.  Every bite was special.

Prawns and Foie Gras Ravioli, Truffle and Creamy Soya sauce.  (for me)

Seasonal Mushrooms and Potatoes Gnocchi (for Tom)

We asked how the fish was prepared since every time we eat there it is absolute perfection.  They use a special oven and the fish is baked at a low temperature, slowly.  I believe seafood is their forte.  The round thing in the middle is the plate (not a mushroom).  One thing I particularly like about this restaurant is the sauces for the main courses are on the side rather completely covering the food.

Line Yellow Pollack "Grenobloise" Sauce

Roasted Deer Haunch, Game Sauce

Milk Chocolate and Salted Butter Caramel

Roasted Apple, Cinnamon Soufflé

As if we hadn't had enough!

A satisfied customer.

 After lunch it was back to Rabelo and Julian drove the boat since we have a rule about drinking and driving!

In case you hadn't gotten the message from this blog, the food and wine have been amazing and we enjoyed ourselves eating and drinking our way through Burgundy.

In choosing what kind of barge we wanted one priority was being able to carry a car on deck.  It was a wise decision.  While some areas have many sights within walking distance from where we tie up, other parts of France require transportation to get around.  Bicycles can’t always take us where we want to go.  Our little car has made it possible to venture further from Rabelo and explore many areas.