Rocamadour goats cheese

A light cheese course for the lunch menu, Rocamadour goats cheese baked in the oven on a crouton of baguette paysanne, a drizzle of local honey & served with a little herb salad & black cherry compote. Rocamadour goats cheese belongs to a family of goats cheeses called Cabecou from Quercy, the name is derived…

Foie gras

As the seasons move on here the garnish changes on dishes according to what is currently fresh & available, with autumn upon us pears which can be seen growing in orchards all the way along our cruising route, are perfect match for the local foie gras. Here a whole lobe of foie gras has been…

Barge kitchen

As with most hospitality environments most of the space on the barge is devoted to guest space to create as much comfort as possible, as I have posted some pictures of the living space on the barge I thought it would be good to add some pictures of the kitchen area. A free standing cooker…

Goats cheese cheesecake

Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized,¬†¬†cheese from fresh 3 day old goats cheese to aged goats cheese…

Rabbit

Rabbit is a much used protein in this area of France & very plentiful, a classic dish in this region is a stew of rabbit with prunes so over the last few weeks we have been serving the whole rabbit including its offal in modern interpretations of this classic dish for both starter & main…