Following in the footsteps of Rick Stein in the French Odyssey television series I visited La Tupina restaurant in Bordeaux this week for lunch. La Tupina used to be in worlds 50 best restaurants, cooking food that is classically from the south west of France & an amazing ambience you feel like you are eating…
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.
Fromage Torteau
Walking into a market in the south of France always a pleasure as a chef, there is always something new but what appeared to be a burnt offering at the cheese stall in Aguillon market intrigued me as I have never seen anything g like it before. Although it appears to be completely burnt this…
Cruising Pictures
A few photos of the Rosa cruising so far this summer. Early morning cruise out of Pommevic crusing on staircase upto Montech. Ecluse 17 at Saint Martin cruising down an avenue of beautiful plane trees. cruising off the river Tarn into deep double lock to enter the canal
Take a Slow Cruise Through Gascony
A great article about cruising on the Rosa this summer written by one of our guests Mary Anne Evans. Gofrance.about.com
Foie gras mi cuit
Local Gascon foie gras, pan seared mi cuit, half cooked, served on home made toasted pain d’epice, spiced bread, served with fresh raspberries, raspberry purée & chervil,
Duck hearts
this week we served confit duck hearts, coeur de canard, with the confit duck leg for lunch. The hearts were cooked sous vide for 8 hours at 82 degrees celsius with a table spoon of duck fat & then sautéed in span on the stove to create a little caramel on the outside. The hearts…
Mackerel
A new dish with a bit of my Cornish heritage. Pickled mackerel fillet on a bed of celeriac & pear template, seared mackerel fillet on a charred romane lettuce leaf, mackerel Wellington filled with spinach & tarragon & celeriac purée.
Frozen strawberry mousse
Seasonal dessert from this weeks menu, frozen strawberry mousse topped with raspberry jelly, served with Italian meringue, fresh berries, dehydrated strawberries, chocolate soil & creme fraiche sorbet.
Quail
Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.
Bouillbaisse !
Bouillbaisse is a classic french fish stew from Marseille usually served in a deep bowl, on the Rosa we serve all the components laid out on a plate so they can be seen clearly, then at the table we pour the thick rich sauce onto the plate which brings the dish alive in front of…
Chocolate & Cherry
A new new dessert aboard the Rosa this season, a tempered chocolate filled with chocolate, hazelnut & almond praline at the bottom, covered with a milk chocolate mousse, served with chocolate coated cherries, fresh cherries, kirsch soaked griottines cherries hazelnut caramel spears, chocolate soil & a cherry sorbet.
Canapés
Canapes from the welcome aboard last week on the Rosa, tomato gazpacho in little glasses & a cheese brûlée topped with wild asparagus tips. Every week we have a welcome aboard with a selection of canapés & Champagne ! Smoked salmon roulade with creme fraiche, lime & corriander with a tomato & goats cheese croustade.
bargechef 