As we cruised down the Rhone, our French Chef presented a cooking demonstration of making Crepes Suzettes. Kathy took a turn wearing the Chef’s hat and expertly flipped the crepe – later served with an orange Grand Marnier sauce. Tres delicieux!
After we docked at Tournon for the night,our host family picked us up for a four course dinner at their home. The husband, Bernard, only spoke French; however, his wife, Patricia, spoke English as well. First course was a quiche and spinach salad followed by Beef Burgundy, bread and Brie cheese and a molded semolina dessert with VERY THICK chocolate sauce.
Patricia posed with a Can Can dress which she had made for one of her daughters and Bernard sported a pair of pantaloons. We had such a good time singing and dancing that we were the last ones to board our boat at 11 PM.
