Patsie’s Veal Medallions

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…

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Hello from Barge Johanna

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.

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Patsie’s Meatballs

Preheat the oven on 180°C (360°F). Brush an oven tray with extra virgin olive oil.
Use your hands to mix all the ingredients (except the rosemary) and make balls the size of a small/medium tomato and…

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Cruises in France, a day in Lagny

On our way back to Bruges.
The wine harvest in Champagne is over. Our last guests have gone back home. Autumn has arrived with the first rainy days… Time to return home with Barge Johanna to our home port of Bruges. Yesterday, we passed the very winding “Boucles de la Marne” between…

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