Sailing Savoir Faire The Hotel Barge! A Vacation of a Lifetime!

What is in a name? Surely, when we gave our blog a name, we should have presumed someone else would have grabbed the name first! Well, we were right!

Here is a yacht called Savoir Fair! 

In 1979 the Savoir Faire was converted from a canal barge into an elegant cruiser sporting three decks.

When I was a young buck, if it didn't have a bar it wasn't cool. This mini-cruise ship has a bar and it is fully stocked!

There are six luxurious staterooms on the Savoir Faire. Guests are attended by five people who all speak English.

The bathrooms (they call them heads) are spacious considering the limited space on-board a barge!  Each cabin has it's own private bath.

What could be more fun than lunch on the after-deck? 

How much fun to belt out the favorite tunes in the lounge? This intimate setting is perfect for families and close friends. The Savoir Faire offers a golden opportunity to invigorate new romances and add to the album of family memories. The lounge is finished in mahogany, teak and brass. She is furnished with antiques!

The Savoir Faire can handle up to twelve guests! This cabin is perfect for the young people in the family!

What a blast to see the country side from your own private barge! There sinply is no other way to see the people as they really are than this!




You will enjoy the two large decks to watch the countryside glide by. There is plenty of room for privacy and wonderful spaces to cement friendships, to learn, to make new friends and relationships! She is perfect for a corporate retreat. Wonderful for recuperation and moments of tranquility!

Check sailing dates HERE.

Enjoy a wonderful meal!  This is a great chance to get to know your fellow traveler, or rekindle a relationship frayed at the edges.

BREAKFAST
Our Continental & hot breakfast offerings include pancakes, Belgian waffles, eggs, bacon, fresh breads, pastries, cereals, fresh fruits and yogurt.


LUNCH
Swordfish nicoise
Fresh lobster and crab cocktail with avocado over salad with mango dressing
Traditional French chocolate custard pots

DINNER
Traditional French onion soup
Beetroot carpaccio with St Agur cheese, pistachios, haricots verts and baby leaf salad
Chicken fermier with wild mushroom and tarragon veloute sauce
Duck confit with pomme fondant, cabbage and greens accompanied by a sauce l’orange
Profiteroles with a trio of ice creams and raspberry coulis
Trio of sorbets
Crème brulee

Assorted cheese selections

The Hotel Barge, Savoir Faire!  Come enjoy a trip of a lifetime!   

Enjoy a Barge Trip!

The River Baroness

• Swordfish nicoise
• Fresh lobster and crab cocktail with avocado over salad with mango dressing 
• Traditional French chocolate custard pots

DINNER

• Traditional French onion soup
• Beetroot carpaccio with St Agur cheese, pistachios, haricots verts and baby leaf salad
• Chicken fermier with wild mushroom and tarragon veloute sauce
• Duck confit with pomme fondant, cabbage and greens accompanied by a sauce l’orange
• Profiteroles with a trio of ice creams and raspberry coulis
• Trio of sorbets
• Crème brulee
• Assorted cheese selections

LUNCH

• Swordfish nicoise
• Fresh lobster and crab cocktail with avocado over salad with mango dressing 
• Traditional French chocolate custard pots

DINNER

• Traditional French onion soup
• Beetroot carpaccio with St Agur cheese, pistachios, haricots verts and baby leaf salad
• Chicken fermier with wild mushroom and tarragon veloute sauce
• Duck confit with pomme fondant, cabbage and greens accompanied by a sauce l’orange
• Profiteroles with a trio of ice creams and raspberry coulis
• Trio of sorbets
• Crème brulee
• Assorted cheese selections

LUNCH

• Swordfish nicoise
• Fresh lobster and crab cocktail with avocado over salad with mango dressing 
• Traditional French chocolate custard pots

DINNER

• Traditional French onion soup
• Beetroot carpaccio with St Agur cheese, pistachios, haricots verts and baby leaf salad
• Chicken fermier with wild mushroom and tarragon veloute sauce
• Duck confit with pomme fondant, cabbage and greens accompanied by a sauce l’orange
• Profiteroles with a trio of ice creams and raspberry coulis
• Trio of sorbets
• Crème brulee
• Assorted cheese selections