‘Dear Matthias,
We returned to the UK at the beginning of this week and I am writing to say how much we enjoyed our trip on L’Esperance. I am pleased that the opening weather when we visited Sete did not persist! In fact the weather was excellent for most of the time and we were able to bask in the sun and to appreciate your excellent hospitality and the complementary role of Lionel.
The programme that you managed for us was very stimulating and we enjoyed the side trip to Arles as also to Les Baux on the last day. I am satisfied that our choice of a journey along the Canal du Rhone à Sete was a good one as we were able to enjoy the solitude of the Camargue, or the periphery of the Camargue, with such a set of ravishing sights of the flamingos and other birds. Two of our party were well informed on the varieties and this, together with your expertise, ensured that we made as much as could have been hoped from such a trip.
L’Esperance is an excellent barge and clearly reflects your devotion to her wellbeing. We were impressed with the presentations of the meals in particular the dinners with the fantastic range of table designs. Lionel’s cooking was inspirational especially considering the small kitchen in which he prepared the meals.
We really most appreciated your role and enjoyed the wide ranging and amusing conversations. Thank you for your hospitality. All of our party were very enthusiastic.
With kind regards and our best wishes to you for your future plans.’
AJH, 5 July 2007
‘We had the most wonderful time! It was too special for
words!’ Randy and Annie Maged
‘We all want to thank you for a truly
magical vacation. You are thoughtful, friendly and highly efficient
hosts. We love our stay; the sights, the rest, the lovely barge that you
made into a home. Thank you. Et nous espérons, a bientôt.’
Lydia, Nick
‘I have been thinking about writing to you for some weeks
now. Every time I use the garlic press I think of the small shop that
Mathias took us to rather than going to the touristy shops in Beaune. I
have returned to being an avid cook using only fresh vegetables, herbs,
and some meat and fish. I had purchased earlier a garlic press here in
the States but abandoned it for the press I purchased in Beaune. The
design is so much better!! Can you imagine? I no longer use dried minced
garlic or garlic powder! The wonderful food aboard the barges has
challenged me to rediscover my earlier cooking skills.
Dorothy
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