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: Featured
Scallops
This really is revisiting an old dish but with some new garnish & new presentation. Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb. We have also enlarged the dish to create a main course, for…
Duck Rossini
alnut Another new dish from the Rosa for this season, in honour of Gascony is Duck Rossini using the breast & foie gras of Moulard duck, the breed used in foie gras production in the region, a cross between Muscovy & White Pekin duck. The duck breast was first cooked for 2 hours sous vide…
Lamb Provençal
New season on the Rosa, one of the new dishes on the Rosa, Lamb with Provençal vegetables. Fillet of lamb cooked sous vide at 49 degrees centigrade & then pan seared on a fondant potato pave, served with courgette, aubergine, red peppers & cherry tomatoes all individually cooked on a tomato, red pepper, herb de…
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