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…
Tag: Bordeaux
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…
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…
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…
New route to Bordeaux
Exciting week for all aboard the Rosa this week, after cruising between Montauban & Agen this week we move the other side of Agen to cruise to St Emilion, one of France’s premier wine producing area. As wel as a visit to St Emilion vineyards there are visits to an artisan fromargerie, Marmande, famous…
Maigret du Canard
Dinner entree of Maigret du Canard, fondant de pomme de terre, Fenouil, Nectarines, Dill, Sauce Bigarade. Bigarade in English means bitter Orange, the sauce begins with a caramel to which you add the juice of orange, lemon! lime & star anise, when this has become syrupy you add the zest. This then add.ed to to…
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