Dessert on the Finesse menu was my modern take on lemon tart, an intense free standing lemon cream like you find in a lemon tart, a gluten free almond biscuit to represent the pastry case, an isomalt sugar glass to replace the glazed top on a traditional lemon tart, lemon fluid gel, fresh raspberries, dehydrated…
Tag: food
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.
First lunch of the season
Our maiden cruise aboard the Finesse & we have just served our first lunch of the season, a beautiful warm day in burgundy, so for the starter we served a tomato salad of green zebree, marmande & crimee noir tomato, oven dried cherry tomato, mozzarella cheese, avocado, salad onion, basil & dressed with basil oil….
Barge Finesse
A few days before our maiden cruise & the Finesse is guest ready. The finesse interior upper deck is an open plan lounge dining area & open kitchen. The Finesse has four ultra deluxe cabins with unsuite bathrooms.
Welcome to my new kitchen
Aboard the Finesse for the first time I have a demonstration kitchen, beautiful kitchen with marbel work tops & all the toys a chef could need. The kitchen is a metre from the dining table in the dining room, so guests can see everything that happens in the kitchen. it also means we can do…
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…
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,…
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…
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…
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