A starter aboard Finesse this week featured Orthinogale, also known as wild asparagus. A sous vide slow cooked hens egg, cooked at 63 degrees for an hour served with Orthinogale, local cured ham crisped in the oven & a hollandaise purée. The egg cooked in its shell in a water bath for an hour is…
Tag: barge chef
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…
Scallops & Romanesque Broccoli
After many scallop & cauliflower dishes aboard the barges, a variation from the brassica family is scallops with Romanesque broccoli served as a starter aboard the Finesse. Also known as Roman cauliflower, chartreuse in colour it creates a very very smooth pure a little nutty in flavour, it pairs with the same things as cauliflower,…
Foie Gras
At the end of the week on Friday on the Finesse we have a last evening gala dinner, this week the starter was a pressed foie gras & raspberry terrine served with fresh raspberries, raspberry purée & pea shoots. A whole lobe of foie gras is bought to room temperature & then gently deveined, then…
Chocolate delice
A dessert from last nights dinner aboard the Finesse, dark chocolate delice, made with 70% chocolate, served on chocolate soil with fres strawberries, dried strawberry crisps, strawberry & red pepper sorbet, lemon cress.
The Finesse
The Finesse moored in Saint-Jean-de-Losne, our starting point one week & finish the following week. Although in these pictures she looks deceptively small at 38 metres long she is 8 meters longer than her sister boat the Enchante which cruises the Canal du Midi.
First lunch of the season
Our maiden cruise aboard the Finesse & we have just served our first lunch of the season, a beautiful warm day in burgundy, so for the starter we served a tomato salad of green zebree, marmande & crimee noir tomato, oven dried cherry tomato, mozzarella cheese, avocado, salad onion, basil & dressed with basil oil….
Barge Finesse
A few days before our maiden cruise & the Finesse is guest ready. The finesse interior upper deck is an open plan lounge dining area & open kitchen. The Finesse has four ultra deluxe cabins with unsuite bathrooms.
Autumnal Venison
End of the season on the Rosa & the markets are full of the new seasons produce. Many varieties of wild mushrooms are in season here, black trompettes, ceps, chanterelles & girolles which have chosen to use here. There are also pumpkins & squash of all sorts from crown prince, acorn, spaghetti & potimarron which…
Rocamadour goats cheese
A light cheese course for the lunch menu, Rocamadour goats cheese baked in the oven on a crouton of baguette paysanne, a drizzle of local honey & served with a little herb salad & black cherry compote. Rocamadour goats cheese belongs to a family of goats cheeses called Cabecou from Quercy, the name is derived…
Foie gras
As the seasons move on here the garnish changes on dishes according to what is currently fresh & available, with autumn upon us pears which can be seen growing in orchards all the way along our cruising route, are perfect match for the local foie gras. Here a whole lobe of foie gras has been…
bargechef 