You can’t hurry lunch

You can’t hurry lunch is an article written by Jannine Williamson, who stayed aboard the Finesse for a week in July, for World of Cruising magazine.  

New Finesse website

The new website for barge Finesse has just been launched with everything you need to know about the boat, just click on the link marked home. Home

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


  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…


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…


Every week on Finesse I speak to the new guests on arrival afternoon to discuss their food requirements, this week our English guests asked if it was possible to have rabbit, not everyone’s favourite choice, but happens to be the chefs & it was a pleasure to prepare & cook a much under rated ingredient….

Finesse Bouillabaisse

Tonights main course for dinner aboard the Finesse the French classic bouillabaisse, sea bream, John Dory, cod , tiger prawns, scallops, clams, as-Arabia, fresh fennel pollen & lemon cress, all in sauce made from the fish bones, prawn heads, fennel, garlic, red peppers, tomatoes, onions, saffron, harrissa  & tarragon.

Amuse Bouche

A little pre dinner taster, in the bottom of the glass are some diced Finesse pickled baby carrots, this topped with an intense carrot cream & this is topped with a coriander foam. All quite intense flavours to awaken the palate before dinner, the foam is made by blending blanched coriander into a mix of…

Lemon tart

As you will have seen if you have been following the blog for a while the lemon tart has had many incarnations, but after working on textures and flavours for many summer months I have finally found the right balance of textures & flavours. The lemon creme is the same but it’s now on a…

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…

Wecome aboard a barge with real ‘Finesse’

The finesse is now in her ninth week of cruising in her maiden season & now have some great pictures that show just how beautiful she is. This is a picture of her moored up on the canal du centre in her new colour scheme, but she never always looked like this she was rescued…

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…