a bubbly story.
It’s not only about the magic bubbles or the different grapes this nectar is made of. It is also not in particular about the tying of the vines or the terroir they grow on. It’s our story, the story of 2 Belgians that bought a ship, started cruising the champagne area…
Cooking:
Preheat a frying pan, and when hot enough, add the coconut oil. Season one side of the meat with some fleur de sel and put that side in contact with the pan, lower de heat a little bit. Fry it (max 3 minutes when less than 200g), put some fleur de sel on top of the meat and then turn the meat with your tongs. Let it fry for 1minute, lower the heat again ( a bit less than medium heat) and add the 10g of butter, let it fry for another minute…
Greetings from Kris & Patsie.
We hope you are doing well and enjoyed your stay on board Johanna as much as we like living on our little barge.
It’s been a long and hot but interesting summer this year. We cruised from early April till late September. Now we’re happy to be back in our hometown Bruges, offering B&B on the canal.
We started a blog on our website. Patsie will share recipes and we will feature our excursions, champagne facts and add historical hightlights of our region.
Merry Christmas, Happy New Year and good health.
I hereby give the permission to send me information on Johanna barge cruises.
Ik geef hierbij toestemming om mij informatie te sturen over cruises.
You hereby give us permission to send information about our sailing holidays.