Category: Rosa
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.
Early morning mist
Castet en Dorthe our weekend change over point, early morning mist sitting over the canal as the sun breaks through.
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.
Cruising this week
Some great cruising the canal lateral this week on the Rosa
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…
Colder weather
Now that the weather is turning a little colder we start to introduce warming soups to the menu, a couple of additions to the menu in the last week. A veloute of Cauliflower with florets of violet cauliflower, orange cauliflower, Romanesque & micro corriander. A veloute of Jerusalem artichoke ( sun choke ) with pulled…
Mushroom season
Mushroom season is well underway here in Aquataine, stunningly beautiful fresh mushrooms. Yellow Chanterelles, Trompette Noir & Girolles. King of the fungi, the mighty Cep mushroom ( Boletus edulis ), so lucky to be working with such great ingredients. One of the tricks to cooking really fresh Ceps is to remove the spongy part underneath…
Vegetarian starter
Vegetarian starter, shallot tarte tatin served with griddles leek, fresh walnut, pickled silverskin onions & blue cheese beignets.
Menu
Latest menu complete with wines & cheese aboard the Rosa.
Summer “Cassoulet”
Being a local classic dish with certain rules about the contents of a Cassoulet, I should probably use the term cassoulet loosely for this dish. A classic Cassoulet is heavy with duck fat, pork belly, Toulouse sausage & confit duck, as well as haricot blanc beans. A dish far to heavy for the 30 degree…
Goats curd & beetroot
A light starter of goats curd & a fresh week old goats cheese, very fresh & a little acidic, from a local fromagerie which the guests visit on one of there day trips, served with candy beetroot & golden beetroot both cooked sous vide, pumpkin seeds, walnut & parsley crumble, dehydrated beetroot powder & pea…
bargechef 