With plenty of space available on the barge, Kerri says: “That’s one of the great things about barges such as Enchanté; it might not be the size of an ocean liner, but there are enough spaces around the barge to spread out and have some time on your own.”
That said, there are plenty of social opportunities too! At mealtimes “conversations were light, congenial and bursting with travel stories from all over the world”. The saloon was the hub of the barge and “For the most part, the guests ebb and flow from here, enjoying French champagne as lunch approaches, sipping on a cheeky cocktail in the afternoon or enjoying an aperitif as the day blends slowly into the evening.”
Guests enjoyed lunch on the upper deck when it was bright enough and could watch the world go by as the barge moved down the Canal do Midi to its next location. It’s also the location of the hot tub, which was kept at an indulgent 38° Celsius!
Kerri doesn’t neglect to mention the hard-working staff, of which Enchanté has five crew members. The staff look after the guests before they get up in the morning and after they go to bed at night. Kerri says, “The hosts are attentive and very quickly learn the guests’ individual preferences.” She enjoyed a quirky cocktail in the afternoon and champagne at other times!
The open galley kitchen gives guests an exciting opportunity to learn about gourmet food. “The chef had the skills, personality, and ability to relate to guests of all ages, from all parts of the world to create a five-star dining and food experience.” She spoke extremely highly of Mateo, mentioning “His eagerness to interact and engage with the guests made Mateo a standout, and it is one of the key value-adds to this particular barge. We were all welcomed by Mateo to join him whenever we liked.”
Breakfasts were pastries, fruit, eggs and muesli options, also served with breads and continental meats. Lunch was four courses, including a cheese course to finish and wines paired with each course. Dinners are another four courses, slightly larger than the offering at lunch. Some dinners are “richly decadent” like a cassoulet with pork belly, and others are lighter like the fish cooked whole in rock salt.
She rates the food she experienced on hotel barge Enchanté as a 10/10, saying “Food is not a side act to everything else during the week. It is front and centre, and rightly so.”