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…
Tag: Captains dinner
Foie gras
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…
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…
Captains dinner starter
The starter in seven course captains dinner was a terrine of foie gras & fresh figs served with fresh figs, fig confiture made on the barge & pain D’Epice with honey. The terrine was cooked vaccum packed in a water bath at 53 degrees for twenty minutes, just long enough to allow the core to…
Captains Dinner
Every Friday evening on the Rosa is captains dinner, a more formal evening where everybody dresses up & the captain sits down for dinner with the guests. This week we served for the entree “Fillet of Limousine Beef Rossini” Limousin beef fillet, mi cuit foie gras, fondant potatoes, truffled celeriac purée, spinach, medoc…
bargechef 