After many scallop & cauliflower dishes aboard the barges, a variation from the brassica family is scallops with Romanesque broccoli served as a starter aboard the Finesse. Also known as Roman cauliflower, chartreuse in colour it creates a very very smooth pure a little nutty in flavour, it pairs with the same things as cauliflower,…
Tag: Food onboard
Foie Gras
At the end of the week on Friday on the Finesse we have a last evening gala dinner, this week the starter was a pressed foie gras & raspberry terrine served with fresh raspberries, raspberry purée & pea shoots. A whole lobe of foie gras is bought to room temperature & then gently deveined, then…
Chocolate delice
A dessert from last nights dinner aboard the Finesse, dark chocolate delice, made with 70% chocolate, served on chocolate soil with fres strawberries, dried strawberry crisps, strawberry & red pepper sorbet, lemon cress.
Classic Cassoulet
The most famous dish from Gascony is without doubt is cassoulet given its name from the dish that it is cooked & served in, Cassol d’Issel an earthenware pot from the town of Issel near Castlenaudary. Everywhere you go in this region of France seems to have its own variance on the recipe for Cassoulet,…
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…
Rabbit
Rabbit saddle wrapped in Bayonne ham, terrine of confit rabbit leg & marjoram, seared rabbit kidney, carrot purée, pistachio, sprout leaves, Madeira. The rabbit was served with Louis Jadot LaDoix 2011 from Burgundy, ladoix is a village north of Beaune in southern burgundy. Usually producers of red wine this white is produced with grapes…
Prune & Armagnac tart
One of the sweet treats associated with this area of France is the classic Prune & Armagnac tart made with the amazing dried sweet plums of Agen. One of the dishes from Rick Steins French Odyssey, which was filmed on the boat, however this recipe is different from that in the film as we use…
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.
Amuse Bouche
A ” Cassoulet ” of escargot (snails) with slow braised oxtai & parsley, garlic & walnut crumble. Cooking the snails in the cooking liqueur from the oxtail means they take on all the great flavours from the sauce.
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…
Goats cheese & beetroot revisited
Goats cheese mousse wrapped in carpaccio of candy beetroot served with golden beetroot, candy beetroot, beetroot purée, pumpkin seeds & pea shoots.
bargechef 