Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized, cheese from fresh 3 day old goats cheese to aged goats cheese…
Tag: barge chef
Rabbit
Rabbit is a much used protein in this area of France & very plentiful, a classic dish in this region is a stew of rabbit with prunes so over the last few weeks we have been serving the whole rabbit including its offal in modern interpretations of this classic dish for both starter & main…
Scallops
This really is revisiting an old dish but with some new garnish & new presentation. Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb. We have also enlarged the dish to create a main course, for…
Lunch salad
Lunches aboard the Rosa seem to have been neglected a little, here is a salad from Monday lunch. Green salad leaf, violet endive, black olives, artichoke hearts, cherry tomato, sun blush tomato, red salad onion, cornichons & pumpkin seeds.
Fig tart tatin
New dessert of fig tart Tatum with brown butter ice cream. Figs have just come into season in the south west, here a whole fig is made into an individual tart tatin, served with honey , a roasted fig segment, chocolate soil & a brown butter ice cream.
Fromage Torteau
Walking into a market in the south of France always a pleasure as a chef, there is always something new but what appeared to be a burnt offering at the cheese stall in Aguillon market intrigued me as I have never seen anything g like it before. Although it appears to be completely burnt this…
Mackerel
A new dish with a bit of my Cornish heritage. Pickled mackerel fillet on a bed of celeriac & pear template, seared mackerel fillet on a charred romane lettuce leaf, mackerel Wellington filled with spinach & tarragon & celeriac purée.
Quail
Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.
Bouillbaisse !
Bouillbaisse is a classic french fish stew from Marseille usually served in a deep bowl, on the Rosa we serve all the components laid out on a plate so they can be seen clearly, then at the table we pour the thick rich sauce onto the plate which brings the dish alive in front of…
Chocolate & Cherry
A new new dessert aboard the Rosa this season, a tempered chocolate filled with chocolate, hazelnut & almond praline at the bottom, covered with a milk chocolate mousse, served with chocolate coated cherries, fresh cherries, kirsch soaked griottines cherries hazelnut caramel spears, chocolate soil & a cherry sorbet.
Canapés
Canapes from the welcome aboard last week on the Rosa, tomato gazpacho in little glasses & a cheese brûlée topped with wild asparagus tips. Every week we have a welcome aboard with a selection of canapés & Champagne ! Smoked salmon roulade with creme fraiche, lime & corriander with a tomato & goats cheese croustade.
Duck Rossini
alnut Another new dish from the Rosa for this season, in honour of Gascony is Duck Rossini using the breast & foie gras of Moulard duck, the breed used in foie gras production in the region, a cross between Muscovy & White Pekin duck. The duck breast was first cooked for 2 hours sous vide…
bargechef 