Chocolate sphere

desert for Friday’s gala dinner was a tempered chocolate sphere, one half of which was filled with chocolate, hazelnut & almond praline which was topped with a chocolate caramel mousse, the other half was filled with a sharp apricot gel topped with an apricot mousse, after the two halves were put together the sphere was…

Sous vide egg & Orthinogale

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…

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…

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.

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….

First menu of the summer

Dinner menu for the maiden cruise aboard the Finesse this summer. The menu will change weekly depending on seasonality & availability, also as we get used to the region we will find local suppliers & can create dishes around the great local ingredients.

New season new barge

After another winter working in the French alps another summer barge season is imminent, for summer 2016 a move to a new barge & new waterway. When I say new barge I mean this literally, the Finesse has been built & fitted out in Belgium, she will make her way down to Burgundy for a…