Chocolate Soufflé

On the Finesse I do a cooking demonstration every week, which is how to make a twice baked cheese soufflé, but we don’t demonstrate a dessert soufflé, as promised to a number of guests here we will work through the chocolate soufflé served through 2018. Here we have served the soufflé with a passion fruit…

Lemon meringue a la Finesse

I don’t like the word deconstructed, but it probably is the best way to describe this version of lemon meringue, this has evolved a lot over the last few years but I think the balance of flavours is just about right now, it has become my signature dessert. The dessert is made up of a…

A great summer in burgundy

A while since I have posted anything here, but as promised to our guests last summer, through the off season I will post about the recipes requested, the food onboard and burgundy itself. We will start with a few desserts we served last season, which I will go into more detail about in individual articles…

Summer 2018 aboard the Finesse

After a summer moving from boat to boat as a freelance its great to be back aboard the Finesse, a boat that has a special place in my heart, a chance to team up with a great crew of previous Finesse friends & friends from other boats, it’s going to be a great season. Unlike…

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…

Twice Baked Cheese Soufflé

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…