Almost all the meat on the barge is cooked sous vide, a modern exact temperature cooking technique. As requested by a number of guests interested in this technique here is a little detail & the temperatures I use. This style of cooking has a lot of benefits including consistency of cooking, no shrinkage of the…

The most popular lunch dessert & most requested recipe at the beginning of this season has been the classic & humble Clafoutis. Clafoutis is a sweet batter mix that is baked filled with unstoned cherries, the stones are left in because the give the batter a slight almond flavour during baking. Clafoutis comes from the…

The Rosa cruising from Castelsarasin to Montech in the spring sunshine.

The Rosa in her weekend mooring at the port in Montauban.

Dinner menu aboard the Rosa for first week of the season April 19.