France

Charles de Gaulle Airport (CDG) in Paris, is the closest airport to Nevers.

We typically carry lightweight rain gear with a hood (bring your own). The bikes are set up with saddle bags aka panniers. It is rare that we would get “rained out” but if that were to happen, guests could go on a city tour set up by our guide or remain on the barge.

Our barge is the Clair de Lune.  Her dimensions are 98 ft x  16 ft. There are 10 cabins. Cabins are set up with either a double bed or 2 split-level beds. Each cabin has its own private bathroom (sink, toilet, shower, hairdryer & porthole).  The Clair de Lune is known for its great meals and friendly atmosphere. The crew consists of the captain, chef, and hostess. She is equipped with air-conditioning. 

From Paris, you can take the train to Nevers. Otherwise, you can arrange for private transport (i.e. taxi, Uber). It is advisable to arrive a day early in Nevers to acclimatize and check out the town.

Yes, there is limited WIFI. The electrical system consists of 220 volts. Yes, you’ll need an adapter, we use 110 volt in the US for your cell phone, etc.

No.

Booking.com

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No. Each bike has a built-in lock which flips through the rear wheel.  You do not need to bring a big heavy lock.  It’s optional, but you may bring a lightweight lock to run through the frame to a fixed object (we’ve never had a bike stolen).  As a deterrent, the bikes are equipped with bright yellow water resistant saddle bags with our tour operator’s name on the side. Helmets and water bottles are included.

Yes,  If you're wanting to take a day off you are welcome to stay on the barge to the next night's dock site.

The meals are great! Breakfast will have a variety of hot and cold items (i.e. eggs, sliced meat, cheese, granola, yogurt, toast, etc.). We pack our own lunches. After breakfast, lunch items are put out (bread, sliced, meat & cheese, fruit, granola bars, juice boxes, etc.). Dinners are typically 3 course meals. Beer, wine and soft drinks are available.

Sample Menu

Saturday

Creamy Zaanse mustard soup with bacon

Chicken thighs braised in red wine with pearl onions, celeriac, young leek served with garlic potatoes and green salad

Panna cotta with vanilla and strawberry compote

Sunday

Arugula salad with croutons, walnuts, roquefort and dried fig compote

Cod fillet fried on the skin with green asparagus and grilled tomatoes and saffron potatoes

Warm pear tart with vanilla ice cream

Monday

Tomato salad marinated with sherry vinegar and olive oil, buffalo mozzarella & basil Baguette with homemade tapenade

Homemade lasagna with stewed minced beef, celeriac, and carrot, au gratin with béchamel sauce and old grated cheese

Dark chocolate tiramisu & mascarpone cream

Tuesday

French onion soup with cheese crouton

Braised beef with bay leaf, bacon, mushrooms and carrot with creamy mashed potatoes and green beans with bacon and garlic

Apple-rhubarb crumble with vanilla ice cream

Wednesday

Salad with apple and pecan nuts & goat cheese with old balsamic vinegar dressing, Salmon fillet fried on the skin with fresh pasta with arugula pesto and roasted vegetables such as zucchini, eggplant and bell pepper

Hot chocolate cakes with creme anglaise

Thursday

Creamy roasted carrot & pumpkin soup with ras el hanout & coconut crème fraiche

Braised lamb with red curry, tomatoes, and lentils served with wild rice and pappadums

Salad with mango wild spinach, cauliflower & red onion

French cheesecake with summer berries or Carrot cake with lime frosting

Friday

Mousse of baked sweet potato and goat cheese with pickled tomatoes and smoked turkey

Confit of duck with potato croquettes baked chicory with orange and watercress salad

French cheese platter with a glass of port

Soft chocolate cake with salted caramel / walnut ice cream

Yes. In the case of vegan meals, gluten-free or lactose diets, there is an additional charge. This charge is $80, per diet (2 diets for $100).