We are less than a weeks sailing time from the City of Lights, and Lisa can’t stop thinking or talking about Paris. We won’t be able to spend a lot of time there this year, but we always enjoy this very special place.
“The leaves are starting to turn.”
The next stop on our journey was Montargis. The views along the Canal de Briare are just getting better and better. Entering the city, Rabelo cruised past ancient buildings and bridges along with many canals leading off into the main part of town. Lisa commented, “This is beautiful.” We jumped ship as soon as we were secured, and went exploring. Unfortunately it didn’t take long to discover that the best part of Montargis was along the canal we had just traversed. There are a couple of nice parks and a chateau that has been turned into a cooking school, but other than the walk along the canal there wasn’t much to do or see. Fortunately we have the car so we can go sightseeing further afield.
“Part of an old castle attached to a modern apartment.”
“Small canals leading off into the main city.”
“The Montargis welcoming committee with flowers on the bridge.”
“Some old homes along the canal.”
The best thing about Montargis is the boulangerie, La Boulange. We discovered the place by accident, but apparently all the hotel barges know about them.You can smell the bread baking a block away. Their baguettesare made in relatively small batches. With the lines out the door, there is a fast enough turnover that you always get a loaf that is still warm, and sometimes down right hot.We buy two loaves now, one for the walk back to Rabelo, and the other for breakfast, lunch or dinner.Just writing about La Boulange makes my mouth water. I can’t stand it. I have to stop writing, andget a couple of baguettes, but I’ll be back.
“Lisa counting out change at La Boulange.”
“A park in Montargis.”
“Flowers covering a low bridge.”
I’m back. I just bought two baguettes. OMG, the smell is ever so fresh with just a hint of yeast. They have that perfect crunch factor on the outside, but deliciously soft and chewy on the inside. We now have a warm baguette sitting on the kitchen counter. I need to remind Lisa that she owes me. The wonderful aroma is drifting through our floating home, as a family of ducks passes by the window. Unfortunately the other baguette didn’t make it back.Don’t look at me.
“The Canal de Briare flows through the center of Montargis.”
“I told you that level was no good.”
-Tom Miller
Author of “The Wave” – a Chuck Palmer Adventure novel
NOV
About the Author:
Tom Miller graduated from the University of Southern California with a Bachelor of Science in Geology. He is a consummate adventurer with over 1,000 dives as a recreational scuba diver, and an avid sailor who has traveled 65,000 miles throughout the Pacific including the Hawaiian Islands. Miller has also cruised the canals of Europe on his canal barge and given numerous lectures on cruising the canals of Europe, as well as sailing in the South Pacific. Piloting is also an interest of Miller's, and He has completed over 1,000 hours flying everything from small Cessnas to Lear jets.