62.8 degree sous vide egg

Replating of previous dish, sous vide egg cooked for forty five minutes at 62.8 degrees, served with parsley & walnut crumble, girolles, pumpkin seeds, parmesan, & pea shoots.


On arrival aboard the Rosa the guests are welcomed by the crew & served champagne & canapés on the sun deck. Canapés from this week include smoked trout roulade with caviar & local seasonal figs wrapped in Bayonne ham roasted & served with Rocamadour goats cheese.