Overview

⮞ Guests (6)

⮞ Length (98.00 Ft)

⮞ Type (Power)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (3)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (no)

⮞ Generator (yes)

⮞ Year Buillt (1920)

Accomodations

⮞ 3 LUXURY CABINS WITH ENSUITE BATHROOM

Locations

⮞ Summer Port : W. Med - Spain/Balearics

⮞ Preffered Pickup : CANAL DU MIDI

Price Details

⮞ The Charter Fee Includes: * Round trip transfers in air conditioned vehicle from pre-arranged meeting point to the canal barge and return after the barge cruise * Accommodation for up to 6 passengers for 6 nights in 3 double staterooms with en-suite bathrooms * All meals including wine with meals and drinks from the bar, other than vintage wines, Champagnes. * Excursions in the private air conditioned vehicle and admittance fees as stipulated * Use of on-board bicycles * Champagne welcome aboard * Morning coffee and afternoon tea. * Wireless internet access. Note: Not included are travel and cancellation insurance; ballooning and other activities not stipulated; gratuities for the crew; and personal expenses. EUR Rate: 6 passengers - EUR 38,300 in Regular season - EUR 33,300 in Value season 4 passengers- EUR 34,500 in Regular season - EUR 30,000 in Value season USD Rate: 6 passengers - USD 44,800 in Regular season - USD 39,000 in Value season 4 passengers- USD 40,300 in Regular season - USD 35,100 in Value season Regular Season *April 13 to July 12 *Aug 24 to Oct 11 Value Season *March 16 to April 12 *July 13 to Aug 23 *October 12 to November 1

Crew Profile

GUIDE - TOUR LEADER BECKY
Born in the UK, Becky’s passion for history and adventure has made her totally ensconced in living the French life since 2012. Having spent 9 seasons on Hotel Barges in Burgundy, Provence and Languedoc with the prestigious Belmont Cruises, she is bringing to Roi Soleil, a wealth of knowledge and passion, elegance and humor, all wrapped up in a ball of happy energy. Becky now lives in her Languedoc home in St Jean de Minervois and has the magic key to hidden treasures and insights that only the locals could unravel.
CHEF TOBY
With a vast hospitality experience ranging back to 2008, UK born Chef Toby is passionate about his cuisine. As a young entrepreneur, together with his life partner, also a chef, he founded a Chalet and Catering Company in the French Alps that won yearly Awards for Excellence in Best Food and Hospitality.
An assignment on Canal du Midi drew Toby to Roi Soleil where he has been a mainstay for many seasons. Toby knows how to cater to any taste and will make a creative, gourmet experience that only his abounding passion could create. His caring and involvement runs deep, not just for our guests but also in volunteering for NGOs.

CHEF DAMIAN
Incredibly creative, artistic and dynamic, Chef Damian epitomizes the standard of cuisine fit for a King. Having developed his skills in top restaurants in his homeland of New Zealand, Damian’s destiny took him all around the world, be the Caribbean islands such as Mustique or elite hunting lodges in America and private vineyards in Burgundy. His other passion took him as a competitor to the world championship for mountain-biking in the French Alps, a couple of broken bones later, he settled there in Morzine and established his own private-dining business, he is also a sought-after photographer.
This keeps him busy during the Ski Season – and Roi Soleil has welcomed Damian in the summer since 2012. So, when you cruise with us, be prepared to be taken to the next level of dining, all together with a warm and friendly attitude.
Either of our chef will be happy to demonstrate from our open kitchen/bar.


PILOT SEPPE
Introducing highly skilled, kind and jovial Seppe, who was born by a Belgium shipyard where his father worked as an engineer. Seppe has established his own boat repair business and lives happily with his young family by the Canal du Midi. With over 20 years of experience as captain onboard both private and hotel barges, Seppe chose the Roi Soleil in season 2023 as he was attracted by both the boat and crew. We are very glad that he did and even more so are our guests.

HOSTESS AISTE
Aiste was a most welcomed addition to Roi Soleil in season 2023. With a BA in Contemporary Dance from Lithuania, Aiste exudes poise and elegance as well as kindness and attention to details. Having managed and hosted for luxury villas in the Côte d’Azure for many years and then also for luxury Hotel Barges in Burgundy, Aiste is highly experienced with caring for discerning guests. She is a wonderful addition to a dynamic, professional crew who enjoys working together.



CHARTER REVIEW – 1st Charter of Season 2024 – April 7-13 – Courtesy of French Waterways
1. The staff was amazing. The boat manager/tour guide, chef, pilot and hostess fulfilled their roles with utmost professionalism and fun. Better yet….they worked so well as a team. They were constantly helping others when they had a bit of down time. They were kind, courteous, helpful and fun!!! Our group wanted to take all of them back to the US with us…haha!
2. The food was out of this world! Our group contains big “foodies” and they couldn’t say enough wonderful things about chef Toby and his awesome creations!
3. Becky, boat manager and tour guide was so fun. She was always willing to seek out options for us for sightseeing and took into consideration our likes and dislikes. She went above and beyond to ensure we had a spectacular cruise!!
4. Pilot, Seppe and Hostess Aiste were both equally wonderful to be with. They both were so accommodating and made sure our rooms were always tidy, etc. Seppe is an amazing pilot going through many locks with a vessel that barely fits!!! He was willing to dock when we wanted to bike, etc.
5. Boat is so very lovely!! It was quite cold when we started the cruise and quite warm by the time we ended. Nothing but wonderful things to say!!

Sample Menu

 

Sample Dinner Menu for River Yacht “ROI SOLEIL”Foie Gras Duo

Home made Foie Gras au Torchon with pear and date chutney & Pan fried fresh foie gras on poached pear and marinated date

                   Served with AOC Muscat de Saint-Jean de Minervois 2010

Charollais beef fillet on braised beetroot and fresh asparagus with chunky basil pesto and plum, apple chutney

                  Served with AOC Chateauneuf du Pape Chateau Mont Redon 2001

Roquefort, Reblochon de Savoie & Langres

Chilled blackberry & vanilla soup with caramel & balsamic ice cream on a chocolate truffle with pistachio spun sugar

Coffee – Fine Chocolates from St Remy de Provence – Fine Liqueurs