On arrival aboard the Rosa the guests are welcomed by the crew & served champagne & canapés on the sun deck. Canapés from this week include smoked trout roulade with caviar & local seasonal figs wrapped in Bayonne ham roasted & served with Rocamadour goats cheese.
Tag: Bargechef
Cruising this week
Some great cruising the canal lateral this week on the Rosa
Tonights cheese platter
Three great cheeses from Midi Pyrenees & Limousin on tonights cheese platter. Firstly we’ve have Figou fermier from the bottom of the Limousin, made from goats milk it is a creamy cheese with fig confiture in the centre. It is a fresh cheese with a mild goaty flavour. Served with fresh figs. Secondly we have…
Pistachio, lime & basil crusted cod
Last nights entree of pistachio, lime & basil crusted Cod with Palourde, fevs, peas & courgettes.
Seasonal starter
A seasonal starter of ingredients from local producers market. Wild asparagus (Ornithogalum pyrenacium) with asparagus purée, fevs, pumpkin seeds, crispy Coppa D’Perigord & hollandaise espuma.
Montauban
Great week from Agen to Montauban with 6 amazing Australians, Roger & Carmel, Laura & John, Cathy & Robyn. Extremely hot all week with tempretures in the nineties ! Beautiful spot to be moored up for weekend, time for crew swim & barbecue ! Crusing from Moissac to Castelsarrasin on the Pont…
bargechef 