TANGO

Luxury French barge cruises in the south of France,
along the Canal du Midi, and also Provence & Camargue

The Finest Cuisine and Wines du Terroir du Languedoc

Tango and Fandango chefs focus on the rich culinary tradition of the cruising area, the Languedoc. A Mediterranean climate provides sun ripened fruits, vegetables, olive oil and herbs, while the robust traditional fare of the Southwest offers foie gras, duck and tender lamb from the Pyrenees. A fantastic choice of fine cheeses and increasingly prominent wines from vineyards once favoured by the Romans complete each meal.

Mother and son team, Hazel Young and Daniel Sak, both graduates of the French National Cooking School in Beaune, oversee the preparation of your meals when aboard Tango and Fandango. They welcome guests with a strong interest in cooking and are happy to share their recipes, techniques and philosophy on fine dining. All of the meals prepared on board Fandango and Tango are made with garden market produce bought daily, the best quality meats and poultry from the farms of the Southwest of France, and fresh Mediterranean seafood and fish.

Pétit Dejeuner - Each morning risers are greeted by a smiling hostess serving freshly squeezed orange juice, warm freshly baked baguettes and croissants from the boulangerie, locally homemade jams, cereals, fresh fruit, yogurts, café au lait, decaf or regular coffee, teas, hot chocolate and eggs for protein breakfasts.

Midi - Wonderful salads, soufflés, quiches, charcuterie, soups, barge made fresh pasta, pizzas and tartes are prepared alongwith specialties from the farmer's markets such as the olive and cheese 'cakes'. The fish mongers of the 100 year old covered market of Narbonne provide seafood for paella, monk fish, mussel 'bourride' and seafood spaghetti. Cheese platters complete the mid-day feast and of course, the choice of chilled rosé, white and red wines.

• Favourite lunch: Salade Nicoise, as colourful as delicious, nothing missing down to the just tender fresh green beans and capers. Flaky pastry tarte topped with caramalized onions, roasted figues, melted goat's cheese laced with honey and herbes de Provence.

Soir - Each evening an entrée featuring seasonal produce and local delicacies will be a light and delicious 'mise en appetit' to enhance your appetite. Hearty and flavoursome main courses dressed up and served in fine style either alfresco on deck or on candlelit tables making each evening a romantic slow food delight. Desserts are composed of the great French classics, rich and divine.

Le Vin - During your cruise you will have the occasion to visit some of the Chateau wine domaines of the vineyards that stretch as far as the eye can see through which the Canal cruises. Each meal will introduce you to the region's fine red and white wines as you 'deguste' the excellent Corbieres and Minervois. A careful selection both from the sandy soils of the Mediterranean coast to the rich reds of the sundrenched inland valleys and foothills will be matched with the dishes prepared by the chef. There is also the 'champagne' of Limoux, which will be served as a chilled aperitif.

DINNER MENU Petite salade de Mesclun, Asperges du Printemps A gourmet salad of baby greens topped with fresh asparagus Laced with olive oil and Jerez vinegar	DINNER MENU Terrine de coquilles St. Jacques aux herbes Scallop and fresh garden herb terrine on bed of frisee salad with Roquefort dressing
Gambas flambées au Pastis Succulent shrimp flambee in Pastis	Ravioli farci au ricotta et épinards Sauce au beurre de sauge Freshly made ravioli filled with ricotta and spinach with a sage butter sauce
Confit de Canard Patates rotis au gras du Canard Tomates Provencales Confit duck from Castelnaudary Roast potatoes in duck fat, Garlic, breadcrumb, parsley topping on sweet oven roasted tomatoes	Tango filet de boeuf au foie gras Ratatouille en pyramide Succulent tender beef filet steak with seared foie gras A pyramid of roasted eggplant, zucchini, bellpepper, sweet garden tomato sauce
Plateau de Fromage Cheese platter	Plateau de fromage Cheese platter
Poires pochées au Noilly Prat Ambrée Avec Crème Brulée Poached pears in aged Vermouth with Crème Brulée Perfection of sweetness and spiced flavour	Fondant au chocolat Crème anglaise Coulis au fruits rouges Rich and warm moist chocolate cake Red berry coulis with crème anglaise custard
Soft drinks and mineral waters, tea and coffee are available all day, wine offered at all meals. The Chef will choose wines to accompany each course at dinner.