New season on the Rosa, one of the new dishes on the Rosa, Lamb with Provençal vegetables. Fillet of lamb cooked sous vide at 49 degrees centigrade & then pan seared on a fondant potato pave, served with courgette, aubergine, red peppers & cherry tomatoes all individually cooked on a tomato, red pepper, herb de…
Tag: barge chef
Rabbit & Pickled Chanterelles
Loin of rabbit with prunes wrapped in Serrano ham, ragu of rabbit leg, rabbit kidneys, white carrot, baby carrot, carrot purée, pickled yellow chanterelles, spinach, madeira & marjoram sauce. A good way of preserving any excess wild mushrooms is to lightly pickle them, they will keep for upto six months in pickling jars in the…
Guinea fowl & carrots
Rolled supreme of Guinea fowl on a bed of spinach with purple & yellow carrots, baby carrots, braised silver skin onions, roasted ratte potatoes & Madeira sauce.
Classic Cassoulet
The most famous dish from Gascony is without doubt is cassoulet given its name from the dish that it is cooked & served in, Cassol d’Issel an earthenware pot from the town of Issel near Castlenaudary. Everywhere you go in this region of France seems to have its own variance on the recipe for Cassoulet,…
Buzet Appellation
On our Bordeaux cruise every Wednesday night we moor up at the village of Buzet-sur-Baise, approximately halfway between Agen & Bordeaux the Buzet appellation is made up of 27 villages between the Garonne river & Landes forest covering 18,000 hectares of vines. Wine has been produced in Buzet since Roman times & was formerly part…
Quiche
A recipe that was asked for almost every week this season on the boat was that of the humble quiche. A lunch staple on the Rosa & regularly the most popular dish, quiches have been given a poor image by bland cold buffet quiches in soggy pastry. The pastry is as important as the filling…
Trip to Sauternes
A trip from our stop in Castet-en-Dorthe to the world famous Sauternes AOC, the wine of Sauternes, praised as early as the XII century by Richard the Lionheart, was regarded by gourmets of bygone days as the finest of great white wines. Thanks to the 1855 Bordeaux Classification the quality & renown of Sauternes wines…
Rabbit
Rabbit saddle wrapped in Bayonne ham, terrine of confit rabbit leg & marjoram, seared rabbit kidney, carrot purée, pistachio, sprout leaves, Madeira. The rabbit was served with Louis Jadot LaDoix 2011 from Burgundy, ladoix is a village north of Beaune in southern burgundy. Usually producers of red wine this white is produced with grapes…
Last menu of the season
Menu from the final week of hone season 12 to 18 October.
Beef Bourguignon
As the tempretures drop it’s time to create warmer lunches & there is no more classic french dish than Beouf bourguignon. Beautiful ” Salers ” beef cheeks cooked down very slowly in Red Bordeaux wine with shallots, garlic, girolles, thyme & carrots. Finished with more carrots, smoked bacon & parsley The perfect lunch on deck…
Prune & Armagnac tart
One of the sweet treats associated with this area of France is the classic Prune & Armagnac tart made with the amazing dried sweet plums of Agen. One of the dishes from Rick Steins French Odyssey, which was filmed on the boat, however this recipe is different from that in the film as we use…
Last cruise of the season
Today we welcomed our final guests of the season Mike & Sonja, James & Diane, Don & Joanne, Gary & Sue all from the USA. Our final cruise from Castet en Dorthe to Boe starts tomorrow morning, doesn’t seem 6 months ago we left Toulouse.
bargechef 