Twice Baked Cheese Soufflé

Friday mornings aboard the Finesse are cooking demonstrations in the beautiful open galley. We try to find something that could be recreated at home, the twice baked cheese souffle was very popular choice all season & I have had many requests to put the recipe here on the blog. This recipe can be made in…

You can’t hurry lunch

You can’t hurry lunch is an article written by Jannine Williamson, who stayed aboard the Finesse for a week in July, for World of Cruising magazine.  


Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos. Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil Spoons containing little potato & shallot rosti, topped with pan…

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…


Canapes from the welcome aboard last week on the Rosa, tomato gazpacho in little glasses & a cheese brûlée topped with wild asparagus tips. Every week we have a welcome aboard with a selection of canapés & Champagne ! Smoked salmon roulade with creme fraiche, lime & corriander with a tomato & goats cheese croustade.

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.

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…