New season new barge

For summer 2017 I will cruising on the L’impressioniste barge in the Ouche valley in Burgundy, one of the classic barge routes through very picturesque Burgundian villages. A couple of dishes from our first weeks cruising, a new dish of miso & caramelised white chocolate mousse costed in a tempered white chocolate coating, served with…

Jones & Campbell

Friends & colleagues aboard the Finesse last season Joe & Ang, captain & hostess, have started a land based barging style business in the U.K. Staying at a Manor House in the Cotswolds all your needs will be taken care of by Jones & Campbell, full details can be found on there website. .Www.jonesandcampbell.com  

Winter

With the summer barge season finished aboard Finesse it’s time to think about the five months before the Finesse starts cruising again in the spring. I will be heading back to Courchevel again for the winter, back to old friends, but a new chalet called Dulcis Casu in Courchevel Le Praz. . A luxury ski…

Cheese souffle

Friday mornings aboard the Finesse are cooking demonstrations in the beautiful open galley. We try to find something that could be recreated at home, the twice baked cheese souffle was very popular choice all season & I have had many requests to put the recipe here on the blog. This recipe can be made in…

You can’t hurry lunch

You can’t hurry lunch is an article written by Jannine Williamson, who stayed aboard the Finesse for a week in July, for World of Cruising magazine.  

New Finesse website

The new website for barge Finesse has just been launched with everything you need to know about the boat, just click on the link marked home. Home

Finesse on film

Earlier this season a film crew came to the Finesse to make a promotional film about the boat, the outcome was a really great short film which can be seen at this link

Lamb

  Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans. Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the…

Canapés

Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos. Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil Spoons containing little potato & shallot rosti, topped with pan…

Lapin

Every week on Finesse I speak to the new guests on arrival afternoon to discuss their food requirements, this week our English guests asked if it was possible to have rabbit, not everyone’s favourite choice, but happens to be the chefs & it was a pleasure to prepare & cook a much under rated ingredient….

Finesse Bouillabaisse

Tonights main course for dinner aboard the Finesse the French classic bouillabaisse, sea bream, John Dory, cod , tiger prawns, scallops, clams, as-Arabia, fresh fennel pollen & lemon cress, all in sauce made from the fish bones, prawn heads, fennel, garlic, red peppers, tomatoes, onions, saffron, harrissa  & tarragon.