The lounge & dining area inside the Rosa.
Month: July 2014
Tarte Au Citron
Dessert from this weeks menu on the Rosa. Deconstructed “Tarte Au Citron” set Lemon cream, Paillette Feuillettine, Basil & Lime sorbet. Set lemon cream is lemon purée cooked out in a thermomix with cream & eggs, then set in the fridge, served with Paillette Feuillettine which is broken up pieces of very crispy crepe biscuit…
Maigret du Canard
Dinner entree of Maigret du Canard, fondant de pomme de terre, Fenouil, Nectarines, Dill, Sauce Bigarade. Bigarade in English means bitter Orange, the sauce begins with a caramel to which you add the juice of orange, lemon! lime & star anise, when this has become syrupy you add the zest. This then add.ed to to…
Montech
Cruising the Canal Lateral at Montech, most famous for the water slope (Pente-d’eau) ,but curing through the five locks beside it is one of the most beautiful stretches along the canal. Flanked on both sides by beautiful Plane trees, that we’re planted originally to keep the sun of the horses that used to pull the…
Captains Dinner
Every Friday evening on the Rosa is captains dinner, a more formal evening where everybody dresses up & the captain sits down for dinner with the guests. This week we served for the entree “Fillet of Limousine Beef Rossini” Limousin beef fillet, mi cuit foie gras, fondant potatoes, truffled celeriac purée, spinach, medoc…
Aquaduct
Some pictures of the rosa crossing the 1000 foot Cachor Pont Canal (aquaduct) over the river Tarn between Moissac & Castelsarasin, made of grey stone of Quercy & pink brick of Toulouse, with 13 arches the pont canal managed to survive a huge storm which brought down the neighbouring railway bridge in 1930, they widened…
Rabbit starter
Shopping in Castelsarrasin market this morning with the guests we found some amazing wild rabbit to create a new starter, saddle of rabbit with farci of leg meat & prunes, served with prune, bacon & goats cheese risotto, rabbit kidneys, pea purée, fevs & madiera sauce.
French tapas on the Tarn
Night of for the crew tonight as the guests go for dinner at a restaurant in Moissac, this afternoon we served tapas while cruising the river Tarn. Roasted asparagus wrapped in Coppa D’Perigord, steak tartare with quails egg, potato gratin with lardons & Rocamadour goats cheese, seared chicken livers, Merguez meat balls with spicey…
Lock House Restaurant
As we approach Agen, one of the last lock houses of the week has been converted into a small Bistro restaurant & coffee shop, great to see these old disused houses getting a second lease of life, it appears to be very popular as every time we pass it seems quite busy.
Welcome aboard
Start of a new on the Rosa, welcome on board Rick & Lisa from Australia, Mark & Sheree from the USA , Mathew & Maribelle from Australia. First nights dinner menu, great to have such good produce to create from, every chefs dream.
bargechef 