More guests with whom to share a meal. Once again, fellow bargees. We cruised with Mark and Debra on the Canal de Bourgogne back in the summer of 2021. Melba is their home in France.
Not just in France. Like us it is their full-time home – wherever they happen to be cruising. Debra, keeping an eye out at the bow in the photo above, told me how it began. One morning, back in Australia, Debra went into her adult son’s bedroom and told him he had to find another place to live. “Did I mention we are going to sell the house and buy a barge in France? I guess this now creates an opportunity for you to start an independent life of your own.” I can’t think of a better reason to tell an offspring that it’s time to move on.
While Mark and Debra are from Melbourne, their barge, Melba is not named after Melbourne. It’s named after Dame Nellie Melba. But that wasn’t her real name. She called herself Melba because she was from Melbourne. Melba was a world-renown soprano. And yes, both Peach Melba and Melba Toast are named after her. She was even featured (although played by an actress) in an episode of Downton Abbey.
Melba – the barge, not the soprano (She died in 1931) – is moored in Strasbourg. (Take a look at Chapter 131 to see how beautiful Strasbourg is at Christmas.) Mark and Debra came by train to spend a couple of nights with us in Paris. To thank us for our hospitality, they took us to lunch at the Kitchen.
The name didn’t conjure up an image of a high-class restaurant. Not in my mind. It does now.
It was one of the rare times in France that there was no ‘Menu’ – just ‘La Carte.’ It did give us more to choose from. The entire left side listed the Entrées. On the right side, the Plats.
Only the men chose to have an Entrée.
Ravioles de Foie Gras – In a Shrimp Broth
Noix de Saint-Jacques à Cru – Raw Scallops in a Citrus Marinade
And then there were the Plats…
Cabillaud Vapeur – Steamed Cod with Nutmeg Spinach Leaves
Échine de Cochon Dodu- Pork Loin
Finally, dessert.
Mangue au Naturel, Glace Thé Matcha.
Mousse au Chocolat Noir Intense, Sarrasin Grillé. (Not quite as colourful as the Mangue au Natural. But as the name says – with a very intense chocolate taste.)
Earlier I said the name “Kitchen” didn’t conjure up a high-class image. A walk through the lobby certainly changed that impression.
After lunch, there was a chance to purchase a souvenir. Since it was February, how about a Valentine’s Day necklace? €1,580.00
After lunch, we walked to one of my favourite stores in Paris – and one that likely supplied all the tools wielded by the chefs at the Kitchen – E. Dehillerin.
One window had copper of every description – from fish poachers to what looked like a giant pizza wheel.
Inside, the copper hung – glistening on pegboards.
Anything that caught your eye was already wrapped and ready to go.
If you wanted for a more robust pan, there were shelves of those, too.
There were boxes of knives and spatulas.
It seemed like the shelves held every cooking tool you’d ever need.
Until you looked up to the ceiling and saw even more choices.
Mark and Debra couldn’t resist temptation and did not leave empty handed.