Triosart the Canal Barge

Triosartbarge@gmail.com

The road less taken bares the most adventure.

2015 Update

This is intended to somewhat document our journey to France to start our own "Peniche Gite" or in English terms a; "Boutique Hotel Barge" IE. a floating Bed & Breakfast.

 A Sightseeing Cruise through the canals and rivers of France, aboard a converted barge, offering Food, Wine and accommodations beyond industry standards, not to mention an itinerary yet to be attempted or explored, in a region with so much history, culture and beauty.

Hello all who may read this and those who know us, it has been a long road to get to this point, years of research, certifications, Culinary school and of course the whole dog attack debacle . Finally the pieces of the confusing puzzle are coming together, though the effort started a couple of years ago, we are finally making solid plans for trips to the Meaux-Marne region to set in motion our plans to be moved there by 2018. I will be having an extended stay from April 2016, We intend to have the hull purchased by March of 2017, the outfitting schedule calls for completion by April 2018 and then a months worth of trials, inspections and certifications then to start receiving guests by June.

We can't wait any longer to at least take the first step and go back to France, to get our feet on the ground of our future home, I have been contemplating different job offers from companies there and will need to make solid plans so as to have some face to face time with prospective employers, I am also entertaining teaching at a construction school in France just east of Paris to teach building code, construction management and artistic concrete techniques or possibly starting a small construction company to allow me to stay on extended basis.

The Canal Cruise industry combines our favorite passions; Boating/Cruising, Travel, Food & Wine and Especially entertaining and Cooking for Groups of people. We are hoping to create something more romantic and socially significant than most of the existing boats and to offer to the industry the only classically trained Le Cordon bleu Chef(s) onboard a canal barge and when once up and running to offer cooking classes and Culinary students internships aboard and abroad and hopefully create and leave behind a richer life and culture for the generations and Family members behind us.


Michael, Captain/Chef
and
Becky, Host/Concierge




P.S.

To all the nay-Sayers please keep your negativity to yourself, but if you have any positive advice or recommendations then by all means bend my ear.

 Triosartbarge@gmail.com