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.
light summery main course from dinner tonight aboard the Finesse. Dorade Royale known as Sea Bream in the U.K, served with bok Choc, asparagus, sous vide braised baby fennel &sauce vierge with some yellow cocktail tomatoes added to the classic recipe. A classic sauce vierge is made up of extra virgin olive oil, concase tomato…
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.