Food and Wine

Chef knows that sublime food and wine is a principle reason to come to France, that’s why he’s here! Each meal aboard the Athos is special. Inspired both by the tradition of rich, French cuisine and fresh Mediterranean ingredients, Chef takes passengers on a journey through the very best of the Southern French culinary tradition.

Have a dish or ingredient you’d like to try? Chef is more than happy to serve your favourite meal as you dine under Canal du Midi Plane trees.


The Languedoc is home to a great diversity of food and culinary traditions, all of which feature exceptional local ingredients. The warm summer sun and rich terroir produce some of Europe's best peaches, plums, leeks, tomatoes, rosemary, thyme, and of course wines. Chef sources local ingredients at open-air markets and uses only the best Languedoc meats. Eating fresh, in-season produce is a Southern French delight and we want you to experience it in every Athos dish.


Gourmet French meals are a centerpiece of the Athos experience. Chef carefully selects fresh produce from the local markets and will delight you with cuisine that reflects the region and its love affair with food. Dishes inspired by the first cherries of spring through to the squash harvest in October will be a holiday highlight.


When you think French wines Bordeaux, Champagne and Burgundy come to mind. But, the Languedoc is a truly exciting wine region with so much more variety and so many different flavours. Enjoy beautiful sparkling wines; elegant white wines that pair so well with local oysters cultivated at the nearby coast; and full-bodied red wines that taste of the wild herbs that grow in the Mediterranean landscape. If you're looking to discover new wines, Languedoc is the place to come.


  • Grilled spring asparagus, peas and broad beans topped with a perfect poached egg and hollandaise sauce
  • Fragrant thyme, parsley and rosemary crusted rack of lamb served alongside
  • Provencal Ratatouille and steamed new potatoes
  • Roquefort
  • Decadent dark chocolate fondant with an Agen prune parfait and Armagnac syrup


  • Mediterranean Oyster Medley: Tempura battered, Kilpatrick and on the half shell with shallot and red wine vinaigrette
  • Sea bass filet served with a bright Sauce Vierge on a bed of courgette ribbons, basil pine nuts and parmesan. Crowned with a courgette flower fritter
  • L'Ecu, fresh Combebelle Goat's cheese
  • Delightful filo millefeuille served with fresh strawberries, berry compote, mascarpone cream and strawberry honey sorbet


  • Roasted squash soup spiced with a garlic and girolles mushrooms fricasse
  • Classic French duck breast in a rich current and red wine reduction, with panfried foie gras and local steamed greens
  • Ossau Iraty
  • Plum and frangipane tart served with roasted almond ice cream