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A Week on the Water
A Culinary Scrapbook
Featuring the best recipes of luxury barges Tango & Fandango
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FOOD & WINE ABOARD FANDANGO

Celebrating the Fine Wines and Cuisine of the Languedoc and more!

Fandango's owner Hazel Young, a graduate of the French National Cooking School in Beaune, was introduced to traditonal French cuisine at a young age during family holidays in Normandy and aboard elegant French ocean liners between New York and England.

Raising her family in southern France, Hazel developed an equally strong passion for the casual and colorful cuisine of Provence, based on olive oil, home-made pasta, and sun-ripened vegetables.

The result? The cuisine served aboard Fandango is an eclectic blend of French culinary tradition and regional specialties, always with the emphasis on top-quality ingredients and seasonal flavor combinations. And -- thanks to those ocean liner vacations — Hazel brings a dash of SS Île de France and SS La France "presentation" to all the dishes served aboard the barge.

Passengers can participate in the culinary experience, getting inspiration, as Hazel does, from the garden-fresh fruits and vegetables that are ripe at the moment! Passengers can take part in designing the menus, choosing recipes from Hazel's own cookbook, A Week on the Water.

Eating aboard the Fandango is dinner-and-a-show. There's always a glass of wine (like bubbly Limoux) available at Fandango's bar, which offers front-row seats at the open-plan kitchen. Guests can watch as every dish is prepared and plated, taking home tips and recipes to recreate the wonderful dishes enjoyed during their cruise.

Sample Dinner Menus