Tonight’s starter is a 62.8 degree sous vide hens egg, with black trompette wild mushrooms, Bayonne ham – Parmesan & parsley crumble, pumpkin seeds & red vein sorrel.
Category: Rosa
Scallop starter
Start of new week on board the Rosa, first dish of the week pan seared king Scallops, cauliflower & ras el hanout purée, violet cauliflower, caper & raisin purée, micro coriander.
Stunning scenery
Stunning scenery on new route to Bordeaux,, for 20km today the canal has been flanked by the most stunning plane trees.
New route to Bordeaux
Exciting week for all aboard the Rosa this week, after cruising between Montauban & Agen this week we move the other side of Agen to cruise to St Emilion, one of France’s premier wine producing area. As wel as a visit to St Emilion vineyards there are visits to an artisan fromargerie, Marmande, famous…
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.
Moored on the river
Moored on the Tarn river, beautiful clear night with full moon. Pont Napoleon Moissac.
Menu
New menu for the new cruise route from Agen to Bordeaux.
Confit de Canard
Duck confit is probably the most famous dish from Gascony, it is a duck leg that is salted & then cooked in duck fat. Confit is a centuries old process of preserving meat in its own fat, the only way then to preserve meats, before the refrigerator & freezer. In Gascony the confit is made…
Inside the Rosa
The lounge & dining area inside the Rosa.
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…
Maigret du Canard
Dinner entree of Maigret du Canard, fondant de pomme de terre, Fenouil, Nectarines, Dill, Sauce Bigarade. Bigarade in English means bitter Orange, the sauce begins with a caramel to which you add the juice of orange, lemon! lime & star anise, when this has become syrupy you add the zest. This then add.ed to to…
bargechef 