The best holiday is just around the bend. Come cruising with Athos!

Are you looking for a special holiday?

You’ve Googled it.  You’ve talked to friends and family.  We here at Athos make a wager that none of the ideas you’ve stumbled on are anywhere as original as “hotel barge cruising?”

What could be a better holiday than a week-long cruise in your own luxury floating hotel in the South of France?

Does your travel wish-list include any of the below?

Experience Southern french culture and history

The great bit about exclusive travel is having your own guide-ambassador at your disposal all week.  Athos’ tour guide has been given accolades over the years. 

“Mathew is a gifted Tour Guide and Teacher.  He shows accountability for everything”. 

Taste the best of Southern France’s Food and Regional Wines

Best holidays are synonymous with best food and best wine.  Athos has vetted wines from the Corbieres, Minervois, Coteaux de Languedoc and other top wine-growing terroirs in the region

Athos’ crew know the food markets and they’ve put the Chef through her paces!

You can’t go wrong when the food and wine footwork have been done for you.  If you have dietary preferences or allergies, Athos has it in hand.  Just let us know in advance, and we’ll sort it out without cutting corners on the best southern French gourmet experience.  

We recently stumbled on two bits of passenger feedback about onboard meals that made us chuckle: 

  1. What was your favourite meal?  Passenger response:  “You aren’t serious.  Each meal was planned and created by a Genius.”
  2. Out of 10, rate the menu and range of dishes.  Passenger response “25”.

The best holidays are at a destination that is uncrowded and original. 

…especially knowing what we do about Covid.  We just loved travel-writer Jaime Ditaranto’s take on this subject. She spent a week onboard Athos in September 2018.  Her video link and article say it all!

Comfortable climate – neither too hot nor too cold

If it’s going to be enjoyable, the best holidays tend to involve comfortable climate.  The Languedoc (or Occitanie as Southwestern France is recently ) is typically windy.  The winters can howl (like today) but it means that in summer there is always a comfortable breeze.  There is a reason that summers on the coastal South of France are an escape from the stifling heat of populated European cities.

Add to that, Athos is fully air-conditioned and heated.  All cabins have individual air conditioning that you can leave on all night and all day.  The main salon is also fully air-conditioned. The spacious upper deck has a fixed sun awning to protect cruising passengers from daytime rays.  In the heat of summer, we tend to set the jacuzzi to cool, and use it more as a plunge pool than hot spa.

Proximity to the Mediterranean without the crowds

The best holidays involve enjoyable destinations minus complication.  When you go barging, there’s no switching hotels each night because your luxury hotel floats with you.  Your goods and your bags stay in your cosy cabin, and your guide drives you to off-the-beaten path visits.  This means that if you love a beach, you can get there…but you don’t have to spend all night and day surrounded by beach-goers and beach front.  Have a look at Athos’ Best of Languedoc Itinerary and each day’s suggested activities between Argeliers and the Etang de Thau at Marseillan.  If you click on our interactive map and let your mouse hover, a pointer will show each day’s mooring.

If you’d like to ask about availability for your best 2025 or 2026 holiday on Athos, or request more information send us an email.

Best of Languedoc Wine List, Athos Canal du Midi 2016

Best of Languedoc Wine List, Athos Canal du Midi 2016

Athos has a trusted core of acclaimed Languedoc Chateaux and Domaines that have produced consistently acclaimed wines each year.

This is a look at Athos’ 2016 onboard Wine List.

Domaine La Colombette

A father and son team of vignerons who were the first to introduce plastic corks and screw top corks in the otherwise staunchly traditional wine trade of the South of France. They’ve also been on international wine-scouting trips to learn about wine technology abroad, including alcohol-reducing techniques that have permitted them to produce their alcohol-light rosé, “La Plume”.  Colombette’s wines have been part of Athos’ Canal du Midi cruises for many years.

2015 Sauvignon Blanc Vin de Pays d’Herault
2015 Grenache rosé Vin de Pays d’Herault
2015 La Plume Rosé Vin de Pays d’Herault
2014 Lledoner Pelut Vin de Coteaux Libron

Cave Pierre Cros

Pierre Cros is a well-known and well-recognised producer, based closer to Carcassonne than to the cruise route for Athos Canal du Midi.  He describes himself as a “Vigneron Militant”!  His passion is for reviving traditional grape varieties that have been forgotten or worked out of the current AOC guidelines.  His wines tend to sell out from year to year and so Athos gets there early!

2015 Les Costes, AOC Minervois Blanc
2013Les Vielles Vignes, AOC Minervois Rouge
2014 Les Aspres, AOC Minervois Rouge
2015 La Partouse, Vin de France Rosé

Les Costières de Pomerols, Cave Co-operative

The cave co-operatives across the Languedoc are responsible for much of the huge volume of wine produced in the region.  Traditionally, the huge volume did not necessarily represent refined wines.  Happily this has changed dramatically over the past 20 years and many Cave Co-ops are producing some excellent wines across the region.  This is one of Athos’ Canal du Midi cruising favourites and it matches up perfectly with the oysters and seafood of the terroir!

2015 Hugues de Beauvignac, AOC Coteaux de Languedoc, Picpoul de Pinet

Domaine les Murettes

Mme. Bellido of Domaine les Murettes has long been a force to contend with as is her Viognier.  It also sells out annually, and with reason:  this is a true dry white wine that speaks of pure Languedoc peach and apricot orchards. Quaffable and friendly with food.  A perfect wine for cruising with on the Canal du Midi.

2015 Viognier, Vin Blanc Biologique

Chateau la Negly

Based at Fleury d’Aude, overlooking the Gruissan and Narbonne plage area, the vineyards around Fleury grow in the salty Med breeze – never too cold in winter, never too dry in summer. Chateau la Negly are internationally recognised for their quality and also have a large production destined for international export.

2015 La Brise Marine, AOC La Clape Blanc
2014 La Falaise, AOC Coteaux de Languedoc

La Voulte Gasparets

Athos has carried La Voulte Gasparets Corbieres wines onboard for the past 20 years, a testament to their quality and consistency. Typical to Corbieres grape varieties and depth of fruit and character, these wines have always been crowd pleasers with passengers who cruise Athos Canal du Midi.

Cuvée Romain Pauc, 2013 AOC Corbieres rouge
Blanc 2015 AOC Corbieres
Rosé 2015 AOC Corbieres

Domaine d’Antech

Onboard bubbly – important for special occasions on board, and well, just because you can.

Cuvée Eugénie, AOC Crémant de Limoux
Cuvée Émotion, Cremant de Limoux

Chateau Mire l’Etang

This is another of the wine producers that Athos has worked with nearing 20 years. Again based on the Fleury d’Aude side, bordering the Med, Mire l’Etang’s wines benefit from the softening effects of the salty med air. Named for the historical Duchess de Fleury, Aimée de Coigny blanc is a crisp and delicate blend of Roussanne, Bourboulenc and Grenache Blanc. The Ducs de Fleury red is an oaked combination of traditional Languedoc grapes Syrah, Grenache, Mourvedre noir.

Aimée de Coigny, 2015 AOC La Clape blanc
Ducs de Fleury, 2014 AOC La Clape rouge
Gris, 2015 AOC La Clape rosé.Rose

Why a Canal du Midi Cruise on Luxury Hotel Boat Athos should be on your bucket list.

A Canal du Midi Cruise on Athos is a South of France experience that is a once in a lifetime, must-do holiday. Here’s why:

  1. Athos makes your Canal du Midi cruise exclusive and personalised. VIP is the only class and service option.

Athos carries a maximum of 10 passengers on board in any given week and her 5 full time crew members ensure that they are given every attention and comfort.  Athos and her crew are all about making your special Canal du Midi holiday the lifetime trip to remember.  With the option of chartering the entire boat for up to 10 passengers, you can choose your own group of preferred travellers.  If you’d like to stay away from the crowds, Athos’ crew can arrange that.  

  1. It’s not JUST a luxury Canal du Midi Cruise.  

Inclusive shore excursions mean that you’ll See & Experience More on hotel barge Athos.  Because Athos’ experienced crew will look after the complicated travel questions of Where-to…? How-to…? and What’s-on-the-menu…  we make it possible for you to do far more than an independent traveller in the South of France. 

During a week onboard, Athos’ Canal du Midi cruise activities include: 
  • cruising the Canal du Midi by historical hotel barge and exploring the surrounding area. 
  • tasting and travelling your way through the vast wine region,
  • delighting your palate with the onboard Chef’s repertoire (tweaked to your preferences of course)
  • walking & bicycling the surrounding countryside
  • sitting back and enjoy the flavours, fun and experiences without losing time figuring it all out. 

Have a look at our detailed suggestions on the Best of Languedoc itinerary. 

  1. Outdoor Luxury

Athos offers magical days seeing the South of France that way it is best appreciated – from outdoors. What other form of hotel offers the comforts of a hotel that floats and moves with you on your journey, taking luxury into the countryside from her generous top deck?  The Languedoc’s Mediterranean climate and landscapes are warm, rustic, charming – and all able to be experienced from your comfortable lounge chair on the Athos deck.  Here’s a little photo selection and a link to historical and practical information about the Canal du Midi to whet your appetite!

Click here to Drop us an email to ask questions, dates and details.

Artichokes with White Wine Vinaigrette

This is a simple but delicious recipe perfected on the barge and written by long-time friend & barge Chef, Hazel Young.  It is published with her permission from her book  “A Week on the Water”.  Email Dannielle if you’d like to buy a copy!!

Step One

6 artichokes, stemmed

juice of 1 lemon

1.2 tsp of salt

Bring a large saucepan of salted water to the boil, add the lemon juice and artichokes, placing a plate on top to keep them submerged.  Bring back to boil and simmer, approx. 30 minutes for large globe artichokes, 15-20 mins, if small Mediterranean variety.

Step Two

8 tbsp olive oil

4 spring onions, finely chopped

4 tbsp white wine

4 tbsp white wine vinegar

1/2 tsp Dijon mustard

pinch of sugar

1 tbsp finely chopped parsley

Heat 1 tsp of the oil in a small saucepan, add the spring onion and cook over low heat for 5 mins.  Leave to cool slightly then add the white wine, vinegar, mustard and sugar.  Gradually whisk in the remaining oil.  sEason well with salt and pepper and stir in half the parsley.  Place an artichoke on each plate, gently prising the leaves to open a little and spoon in the dressing.  Drizzle some over the top, and around the plate.  Sprinkle a little parsley to decorate.  Pour the remaining dressing into small bowls to dip the leaves.

artichoke heart

Tuna with Red Onion and Sweet Vinegar

(Serves 4)

6 tbsp of olive oil

2 garlic cloves, cut into fine matchsticks

3 red onions (about 400g) sliced chinese-style

4 fresh bay leaes

600g fresh tuna loin or monkfish cut in 3cm cubes

2 tsp chopped fresh oregano

350g cherry tomatoes blanched, peeled, quartered & seeded

300g drained cooked judion beans (150g dry weight) or use cooked butter beans or cannellini beans

1 tbsp of sweet red wine vinegar (or any good-quality red wine vinegar with a pinch of sugar)

  1. Sautee the garlic matchsticks in olive oil until golden brown (but not burnt), then remove the garlic with a slotted spoon and set aside
  2. Add the onions and bay leaves to the still-hot pan with a good pinch of salt & increase to med heat. Cook for 15 minutes, stirring often, until the onions are softened and beginning to brown. Set aside
  3. Minutes before you are ready to serve, place a very wide pan over a high heat until smoking. Season the tuna with salt & pepper. Add the remaining 2 tbsp of oil to the pan and sear the tuna briskly on both sides. They will only need a minute or two per side.
  4. Add the cooked onions, half the oregano, the tomatoes, beans and vinegar and sauté for a minute more, until everything is warmed through (the tuna should be quite pink in the middle).
  5. Transfer to a warm serving dish, sprinkle over the remaining oregano and crispy garlic and serve immediately.

Photo credit "Cooking on the Weekends" Valentina

Tuna and Red Onion with Sweet Vinegar

A Languedoc Tradition: Picpoul and Oysters at Christmas

Much like the rest of Europe, the French in the Languedoc celebrate Christmas on Christmas Eve, or La Reveillon, which translates to “the awakening of Christ”. Many typical families begin their Christmas with evening Mass at the local church. Once they return home from Mass, the celebrations begin. Father Christmas will have visited while everyone was out, and in the French way, eating and drinking also begins. No doubt you’ll remember the famous oysters & Picpoul from your own experience on the Etang de Thau while onboard Athos? Mais oui, the well-known Languedoc combination of Picpoul de Pinet and oysters is the plat du soir!

Picpoul and Oysters while Onboard Athos

How to Choose Your Best Bubbly

Although there is nothing wrong with being partial to a glass or two of Dom Perignon, a respectable sparkling wine doesn’t have to cost the price of a bottle of His own.

1. Determine your preferences for sparkles: Do you prefer:
– the traditional dry and biscuit-y taste of AOC Champagne or would you rather a wine that’s fruitier or even sweet?
– how do you like the size of the bubbles: smaller or larger / coarser or smoother?

In the Languedoc, a number of traditional grape varietals and fermentation methods are used which affect the generally-described differences above. Chenin and Mauzac, grapes used in the Languedoc “Blanquette” give for a fruitier, and often sweeter sparkling wine with finer bubbles than its drier counterpart, Cremant. Chardonnay and Pinot Noir are the predominant grapes in Cremant, and the no-sugar-added fermentation process produces a coarser bubble, making it generally more akin to traditional Champagne.

Both approaches have their merits. Sweeter sparkling can be a delightful accompaniment to dessert, or refreshing as a pre-dinner drink with savoury canapes. Most people are hard-pressed to find a bad accompaniment for a dry sparkling wine with a clean finish!

2. After the broad guidelines above, making a choice for a favourite in-house sparkling is a matter of tasting and testing.  Note: Some might find the taste-testing a demanding task – others less so.

Bubbly
Cremant de Limoux

Grilled Peaches with Mascarpone & Honey

This is an Emeril Lagasse recipe & photo that’s followed by Martha Stewart and a whole line-up of others including Athos! It’s perfect for the perfectly ripe peaches of the Languedoc:

INGREDIENTS
• 6 large ripe peaches, halved and pitted
• 6 tablespoons honey, plus more for serving (optional)
• 8 ounces mascarpone cheese, at room temperature
DIRECTIONS
• Preheat a grill to medium-high.
• Place the peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes. Transfer the peaches, cut side up, to a grill-proof baking dish or baking sheet, and drizzle them evenly with the honey. Place the dish on the grill and close the grill. Cook until the peaches are soft, about 5 minutes.
• Remove the baking dish from the grill, and divide the peach halves among six dessert plates. Divide the mascarpone evenly among the plates, and drizzle with additional honey if desired. Serve immediately.


Grilled Peaches with Mascarpone

Traditional Cherry Clafoutis

Cherry Clafoutis is a well-known french spring-time pudding.  It is a quick stand-by home-cooked dessert, equivalent perhaps to the apple crumble in anglophone cookery.  It’s traditional to leave the stones in the cherries — they add a bitter, almond-y flavour during cooking.  Best to point this out before serving to your friends & family…

185ml / ¾ cup thick cream

1 vanilla pod

125ml / ½ cup milk

3 eggs

55g / ¼ cup caster sugar

85g / ⅔ cup plain flour

1 tbsp kirsch

450g / 1 lb cherries

icing sugar to dust

Serves 6

Preheat oven to 180∘C (350∘F / Gas 4). Put the cream in a small saucepan.  Split the vanilla pod & scrape out the seeds, add to the cream.  Heat gently for a couple of minutes, then remove from the heat.  Add the milk and cool.  Strain to remove the vanilla pod.  Whisk the eggs with the sugar and flour, then stir into the cream.  Add the kirsch and cherries, stir well.  Pour into a 23cm /9″ baking dish and bake for 30-35 minutes, or until golden on top.  Dust with icing sugar to finish and a dollop of crème fraîche on the side.

First local Languedoc cherries at Top Fruits, Argeliers

The Athos 2013 Year in Pictures

Big thanks for photo-contributions from Athos passengers over the year, as well as to our very own onboard photographer, Zsuzsa!

[portfolio_slideshow id=2119]

 

Inspired Autumn Menu by Chef Andrew

Chef Andy is making passengers’ mouths water with seasonal dishes, like these.

Entrée

Fresh goats cheese and truffle mousse with tempura basil

White wine:  Chateau Mire l’Etang “Aimee de Coigny” 2012 AOC La Clape

Plat Principale

Roasted, spiced quail and aromatic couscous with pomegranate

Red wine: Chateau Ollieux Romanisse “Reserve” 2012 AOC Corbieres

Plateau Fromages

Camembert

Bresse Bleu

Dessert

Poached pear with pistachio brittle and salted caramel ice cream

Desert wine:  Domaine de la Barroubio “Muscat Doux Petits Grains” AOC Saint Jean de Minervois