Chateau de Commarin and Abbaye de La Bussiere

Today's adventure was to the Chateau de Commarin, a moated "farming", as opposed to defensive, Chateau which has been owned by the same family for twenty-six generations.




After lunch on board and our final "barging" of the week, we hit one of the culinary highlights: a visit to the Michelen starred restaurant at the Abbaye de La Bussiere, transformed from a Cistercian Abbey.

We take appertif drinks on the patio, Kir, a local cocktail made from creme de cassis (blackcurrant liqueur) and white wine
and dinner in the "bistro" dining room.


Scallops and beets with tomato bisque:
Beverly's adventuresome entree: snails:
Sea bass:
More molten chocolate cake:
More dessert:
Sadly, our stay on the Bonheur has come to an end.  We tearfully say good-bye to Paul and Annie after breakfast in the morning and Paul drives us to the train station at Dijon-ville and escorts us to the platform.










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