Goats curd & beetroot

A light starter of goats curd & a fresh week old goats cheese, very fresh & a little acidic, from a local fromagerie which the guests visit on one of there day trips, served with candy beetroot & golden beetroot both cooked sous vide, pumpkin seeds, walnut & parsley crumble, dehydrated beetroot powder & pea…

62 degree hens egg

Tonight’s starter is a 62.8 degree sous vide hens egg, with black trompette wild mushrooms, Bayonne ham – Parmesan & parsley crumble, pumpkin seeds & red vein sorrel.  

Scallop starter

Start of new week on board the Rosa, first dish of the week pan seared king Scallops, cauliflower & ras el hanout purée, violet cauliflower, caper & raisin purée, micro coriander.        

Stunning scenery

Stunning scenery on new route to Bordeaux,, for 20km today the canal has been flanked by the most stunning plane trees.

New route to Bordeaux

Exciting week for all aboard the Rosa this week, after cruising between Montauban & Agen this week we move the other side of Agen to cruise to St Emilion, one of France’s premier wine producing area.   As wel as a visit to St Emilion vineyards there are visits to an artisan fromargerie, Marmande, famous…

Steamed Cod

Entree from Tuesdy dinner, Steamec Cod with violet cauliflower, violet cauliower purée, Romanesque, Haricot vert, Palourde.  

Chocolate Dessert

Dessert from this weeks dinner menu, chocolate caramel ganache, cherry & hazelnut financier, creme fraiche sorbet, caramel hazelnut.

Moored on the river

Moored on the Tarn river, beautiful clear night with full moon. Pont Napoleon Moissac.


New menu for the new cruise route from Agen to Bordeaux.        

Confit de Canard

Duck confit is probably the most famous dish from Gascony, it is a duck leg that is salted & then cooked in duck fat. Confit is a centuries old process of preserving meat in its own fat, the only way then to preserve meats, before the refrigerator & freezer. In Gascony the confit is made…