Chocolate Soufflé

On the Finesse I do a cooking demonstration every week, which is how to make a twice baked cheese soufflé, but we don’t demonstrate a dessert soufflé, as promised to a number of guests here we will work through the chocolate soufflé served through 2018. Here we have served the soufflé with a passion fruit…

Lemon meringue a la Finesse

I don’t like the word deconstructed, but it probably is the best way to describe this version of lemon meringue, this has evolved a lot over the last few years but I think the balance of flavours is just about right now, it has become my signature dessert. The dessert is made up of a…

A great summer in burgundy

A while since I have posted anything here, but as promised to our guests last summer, through the off season I will post about the recipes requested, the food onboard and burgundy itself. We will start with a few desserts we served last season, which I will go into more detail about in individual articles…

Summer 2018 aboard the Finesse

After a summer moving from boat to boat as a freelance its great to be back aboard the Finesse, a boat that has a special place in my heart, a chance to team up with a great crew of previous Finesse friends & friends from other boats, it’s going to be a great season. Unlike…

Twice Baked Cheese Soufflé

Friday mornings aboard the Finesse are cooking demonstrations in the beautiful open galley. We try to find something that could be recreated at home, the twice baked cheese souffle was very popular choice all season & I have had many requests to put the recipe here on the blog. This recipe can be made in…

Finesse on film

Earlier this season a film crew came to the Finesse to make a promotional film about the boat, the outcome was a really great short film which can be seen at this link

Lamb

  Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans. Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the…

Canapés

Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos. Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil Spoons containing little potato & shallot rosti, topped with pan…

Dorade Royale

light summery main course from dinner tonight aboard the Finesse. Dorade Royale known as Sea Bream in the U.K, served with bok Choc, asparagus, sous vide braised baby fennel &sauce vierge with some yellow cocktail tomatoes added to the classic recipe. A classic sauce vierge is made up of extra virgin olive oil, concase tomato…

Lamb Provencal

Lamb dish from this week on the Finesse, local lamb fillet which has been cooked sous vide at 56 degrees for 45 minutes before being seated very quickly in a frying pan, lamb needs to be well seared in a pan to create the caramel on the meat. The lamb is served with courgette, aubergine…

Lemon tart

Dessert on the Finesse menu was my modern take on lemon tart, an intense free standing lemon cream like you find in a lemon tart, a gluten free almond biscuit to represent the pastry case, an isomalt sugar glass to replace the glazed top on a traditional lemon tart, lemon fluid gel, fresh raspberries, dehydrated…

White chocolate mousse

A new dessert on the Finesse menu is a white chocolate mousse scented with Darjeeling tea, cinnamon, star anise & vanilla. It is served on a bed of chocolate soil, fresh orange segments, orange scented chocolate ganache made with 66% mexique chocolate, orange sorbet made with fresh orange juice & mint sprigs. The chocolate mousse…