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.