Friends and I recently took a barge on the Canal du Bourgogne on the beautiful barge, Propserite. As I mentioned in another highlight, the food and wine was one of the highlights of our experience. Chef Executif Herve Simon is an amazing chef and took excellent care of us (especially since some of our group had interesting dietary restrictions) and we loved each and every meal. We devoured his Beef fillet with cepes mushrooms and red wine sauce, casserole of snails with garlic and parsley sauce, cod cooked with citronella and ginger and lamb fillet with peppercorn sauce. And his deserts were incredible - fresh-made sorbets, fruits desserts and his amazing almond souffle. One day, Chef Herve surprised us with a cooking class. We learned how to make three different kids of foie gras which we had the following evening. Paired with wines and cheese - life was good on board the Propserite!