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…
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.
Clafoutis
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…
Cruising to Montech
The Rosa cruising from Castelsarasin to Montech in the spring sunshine.
Montauban
The Rosa in her weekend mooring at the port in Montauban.
First menu of the season
Dinner menu aboard the Rosa for first week of the season April 19.
Duck Rossini
alnut Another new dish from the Rosa for this season, in honour of Gascony is Duck Rossini using the breast & foie gras of Moulard duck, the breed used in foie gras production in the region, a cross between Muscovy & White Pekin duck. The duck breast was first cooked for 2 hours sous vide…
Lamb Provençal
New season on the Rosa, one of the new dishes on the Rosa, Lamb with Provençal vegetables. Fillet of lamb cooked sous vide at 49 degrees centigrade & then pan seared on a fondant potato pave, served with courgette, aubergine, red peppers & cherry tomatoes all individually cooked on a tomato, red pepper, herb de…
Panna Cotta
Honey panna cotta served with sticky gingerbread, rhubarb purée & sous vide cooked rhubarb. The rhubarb has been vacuum packed with a little sugar & cooked at 61 degrees for 45 minutes, under vacuum at this temperature the rhubarb keeps it’s structure & does not go mushy as it does when it’s traditionally poached. The…
New season
Just over a month left before returning to the Rosa on 19th April for another summer season cruising through beautiful Gascony & all the amazing produce from the region.
Venison & wild mushrooms
Loin of venison served with a wild mushroom pie filled with yellow & grey chanterelles & pied de mouton, caramelized parsnip purée, braised silver skin onions, wilted spinach & port & chocolate sauce.
Pumpkin & rhubarb
An unusual ingredient for dessert, set pumpkin creme served with sous vide poached rhubarb, Parkin ( Yorkshire gingerbread ) & rhubarb fluid gel. Parkin is a classic gingerbread that is very easy to make & keeps well in air tight container, it actually tastes better after a few days. Parkin recipe 55 g. …
Rabbit & Pickled Chanterelles
Loin of rabbit with prunes wrapped in Serrano ham, ragu of rabbit leg, rabbit kidneys, white carrot, baby carrot, carrot purée, pickled yellow chanterelles, spinach, madeira & marjoram sauce. A good way of preserving any excess wild mushrooms is to lightly pickle them, they will keep for upto six months in pickling jars in the…
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