Etang du Roivre
71240
La Chapelle de Bragny
Burgundy
France.
Telephone:
+33 385 922 953
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The Dining Lodge
The dining lodge is situated in the north east
corner of the lake with views across and down the lake. It has been
built in the style of a small English pub and has pine tables and
chairs which will comfortably seat 16 people. It also has a small
kitchen extension where Sharon and Wayne cook the breakfast and where
Jan creates her wonderful, and original, evening meals leaving Keith
as waiter and host “extraordinaire.”In one corner of the lodge there
is a bar with optics and a wine chiller and on the opposite wall is
the fire place with log burner for the cooler mornings and evenings
and to make the atmosphere even warmer. On cold days Keith’s first
job is to clean out and light the fire so that by breakfast time the
“gravel bar” is also somewhere to gather for warmth, to chat or boast
about the monsters caught during the previous night’s fishing, or
simply to relax and enjoy a traditional English breakfast.
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Once we have decided to light
the fire it is normally kept alight all day, unless there is a dramatic
change in the weather. This gives a superb atmosphere for the evening
meal where the freshly prepared, home cooked, food can be accompanied
by a glass, or indeed a bottle of the renowned local burgundy wine. |
Breakfast
is served at 09.30 every morning. Breakfast consists of
eggs, sausage, bacon, beans or mushrooms, potato rostis, and fried
tomatoes. On top of this there is as much tea, coffee and toast
as you can consume.
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Evening
meals are served at 18.30 (6.30 pm) every evening.
(Evening meal times are adjusted to suit the darker evenings so
that anglers can cast out, after their meal, before it gets dark.)
There is no set menu for evening meals as Jan makes her decision
during her daily food shopping trip based on which meats look tastiest
that day. However, some of the favourites from the last five years
have been;
Tartiflette. Sliced potatoes cooked in tartiflette
cheese with lardons of bacon.
Crispy chicken. Chicken breast cooked with a melted
cheddar and crumbled crisp topping.
Fish pie. Pieces of assorted fresh fish and quails
eggs cooked in a pie dish with a mashed potato topping. Other, better
known, dishes also include the likes oflasagne, spaghetti
Bolognese, chillie con carne, and chicken curry.
All of the dishes are served with fresh vegetables
Sunday roast. Every Sunday without fail and no
matter how many guests we have Jan serves up a traditional Sunday
roast to die for. It is likely to be along the following lines;
Fillet of pork, roast potatoes, fresh vegetables, Yorkshire
pudding and gravy. After this particular meal we normally
serve a simple ice cream desert, but during the week the sweet courses
will be the likes of fruit pies, assorted fruit crumbles, or even
the superb French “illes flotant.” We sometimes even manage a French
tart.
N.B. Should anyone wish to travel during the day on the
Friday before your holiday you are welcome to arrive Friday afternoon
to chat with the previous group of anglers. This will allow you
to gather additional information before starting fishing and, as
long as you let us know, we can have a Friday evening meal prepared
for your arrival. |
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