Tonights cheese board of local cheese from Midi Pyrenee. Occitane goats cheese with Occitane cross in ash crusted top, Ramier from near Montauban & pepper crusted goats cheese from small fromargerie near Moissac on our route.
Author: Mike Crowson
I am a chef aboard ultra deluxe barge cooking and cruising the waterways of France, this year I will be in burgundy, which has a larder chefs dream of.
Morning cruise to Boe
Cruising this morning from Pommevic to Boe, between avenue of Plain trees.
Arriving at the Tarn River this morning
Leaving the canal to cruise the Tarn river this afternoon, beautiful hot summer afternoon.
Pistachio, lime & basil crusted cod
Last nights entree of pistachio, lime & basil crusted Cod with Palourde, fevs, peas & courgettes.
Kristyna
Entering the Tarn river this morning with our hostess Kristyna.
Seasonal starter
A seasonal starter of ingredients from local producers market. Wild asparagus (Ornithogalum pyrenacium) with asparagus purée, fevs, pumpkin seeds, crispy Coppa D’Perigord & hollandaise espuma.
Happy Anniversary
Happy 27th anniversary to Roger & Laura, celebrated with a chocolate & cherry gateau
Montauban
Great week from Agen to Montauban with 6 amazing Australians, Roger & Carmel, Laura & John, Cathy & Robyn. Extremely hot all week with tempretures in the nineties ! Beautiful spot to be moored up for weekend, time for crew swim & barbecue ! Crusing from Moissac to Castelsarrasin on the Pont…
Saturday in Montauban
Saturday evening off & celebration of Evie’s birthday, great food, wine & company. Johanna Maria, Jan, My empty chair, Xavier, Christine, Dave, Will, Heather, Evie & finally our pilot Sep.
Chocoholic
Tuesday nights dessert, chocolate caramel ganache, apricot sorbet, sous vide apricots, cocoa nibs.
La Ferme de Cabriole
Chefs love getting out looking for great produce, today out looking for cheese I found La Ferme de Cabriole, producer of le Cathare cheese mentioned in a previous post. Situated near the town of Saint Felix the farm covers 65 hectares of grassland, with a herd of 120 dairy goats & cows, brunnets, after using…
Cheese
Part of the enjoyment of being a travelling chef working on a barge is the opportunity to go out & discover new produce. On the Rosa all the cheese is now being sourced from the south west of France, using small artisan cheese makers. The first new cheese added to this list of fifteen cheeses…
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