big white swan approaches expectantly, followed by many mallard ducks

A big white swan approaches expectantly, followed by many mallard ducks. After a shower in the tiled loo and rub-down with a thick nautical blue towel, I head upstairs. On an antique oak sideboard in the main salon hostesses Fanny and Barbara have laid out a breakfast of granolas, yogurt, and fresh fruit.

Once a working canal barge, it's been reworked with both class and passenger comfort in mind. The salon is hunter green, rose and mahogany, with cushty banquettes and vases of fresh flowers. This up to the minute hotel barge carries just 12 passengers, with 6 crew to look after each probable passenger need. Nick, our guide, had picked us up in Paris the day before before the Hotel Ampre. We enjoyed a fizz welcome accompanied by freshly-baked popovers. After meeting the crew and getting settled into our cabins, we explored the cobblestone streets and trendy shops of Auxerre. Many of us I meet are convinced that camping vacations are still hosted in wet fields, where food is tough to cook as conveyable stoves fail to light in the damp weather. Nevertheless , if you are still left worried about the standard of the food on your trip, then why not consider one of Burgundys campsites? This area of France is famous for its high living and gourmet eating, so you are certain to be in for a culinary treat. Here are just some of the appetising treats you should plan for whilst camping in Burgundy. The Beef The main beef in the area is the Carollais meat cattle, and as such beef eaters are warranted huge rich portions. This style is repeated with lots of other dishes, and if your French isnt that good, keep an eye open for the phrase "a la Bourguignonne". There are sure to be some cafes near your campsite in Burgundy serving this sort of food, given its such a popular local fare. There are masses of other meats if you are not a chicken or meat eater, assorted hams, hare, calf head and even some brook fish customarily poached in white wine, with bacon, onions, garlic and butter. If you consider yourself a connoisseur, you may need to think about the black snails ( the best of which are raised on grape leaves ) which are thought to be amongst the best in France. The Cheese The cheeses are another fine part of the regions cuisine, and a really nice present to bring back from your holiday spent camping in Burgundy. The best ones are Chaource ( creamy and white ), St-Florentin, the orange skinned poisses and various kinds of goats cheese from Morvan. La Belle poque slides into a chamber to rest whilst a set of gates at every end closes so the water level can be raised. At Captain Lee's call he comes out to control the gates. The Canal du Nivernais passes thru western Burgundy, crossing the Yonne Valley and often joining with the Yonne Stream itself.

Burgundy in france