Last cruise of the season

Today we welcomed our final guests of the season Mike & Sonja, James & Diane, Don & Joanne, Gary & Sue all from the USA. Our final cruise from Castet en Dorthe to Boe starts tomorrow morning, doesn’t seem 6 months ago we left Toulouse.

Amuse Bouche

A ” Cassoulet ” of escargot (snails) with slow braised oxtai & parsley, garlic & walnut crumble. Cooking the snails in the cooking liqueur from the oxtail means they take on all the great flavours from the sauce.

Goats cheese & beetroot revisited

Goats cheese mousse wrapped in carpaccio of candy beetroot served with golden beetroot, candy beetroot, beetroot purée, pumpkin seeds & pea shoots.

62.8 degree sous vide egg

Replating of previous dish, sous vide egg cooked for forty five minutes at 62.8 degrees, served with parsley & walnut crumble, girolles, pumpkin seeds, parmesan, & pea shoots.


On arrival aboard the Rosa the guests are welcomed by the crew & served champagne & canapés on the sun deck. Canapés from this week include smoked trout roulade with caviar & local seasonal figs wrapped in Bayonne ham roasted & served with Rocamadour goats cheese.

Tonights cheese platter

Three great cheeses from Midi Pyrenees & Limousin on tonights cheese platter. Firstly we’ve have Figou fermier from the bottom of the Limousin, made from goats milk it is a creamy cheese with fig confiture in the centre. It is a fresh cheese with a mild goaty flavour. Served with fresh figs. Secondly we have…

Steamed Cod

Entree from Tuesdy dinner, Steamec Cod with violet cauliflower, violet cauliower purée, Romanesque, Haricot vert, Palourde.  

Chocolate Dessert

Dessert from this weeks dinner menu, chocolate caramel ganache, cherry & hazelnut financier, creme fraiche sorbet, caramel hazelnut.

Tarte Au Citron

Dessert from this weeks menu on the Rosa. Deconstructed “Tarte Au Citron” set Lemon cream, Paillette Feuillettine, Basil & Lime sorbet. Set lemon cream is lemon purée cooked out in a thermomix with cream & eggs, then set in the fridge, served with Paillette Feuillettine which is broken up pieces of very crispy crepe biscuit…

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.