Day: October 25, 2014

Rabbit

Rabbit saddle wrapped in Bayonne ham, terrine of confit rabbit leg & marjoram, seared rabbit kidney,   carrot purée, pistachio, sprout leaves, Madeira. The rabbit was served with Louis Jadot LaDoix 2011 from Burgundy, ladoix is a village north of Beaune in southern burgundy. Usually producers of red wine this white is produced with grapes…

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Beef Bourguignon

As the tempretures drop it’s time to create warmer lunches & there is no more classic french dish than Beouf bourguignon. Beautiful ” Salers ” beef cheeks cooked down very slowly in Red Bordeaux wine with shallots, garlic, girolles, thyme & carrots. Finished with more carrots, smoked bacon & parsley The perfect lunch on deck…

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Prune & Armagnac tart

One of the sweet treats associated with this area of France is the classic Prune & Armagnac tart made with the amazing dried sweet plums of Agen. One of the dishes from Rick Steins French Odyssey, which was filmed on the boat, however this recipe is different from that in the film as we use…

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