Goats cheese mousse wrapped in carpaccio of candy beetroot served with golden beetroot, candy beetroot, beetroot purée, pumpkin seeds & pea shoots.
Tag: food
62.8 degree sous vide egg
Replating of previous dish, sous vide egg cooked for forty five minutes at 62.8 degrees, served with parsley & walnut crumble, girolles, pumpkin seeds, parmesan, & pea shoots.
Canapes
On arrival aboard the Rosa the guests are welcomed by the crew & served champagne & canapés on the sun deck. Canapés from this week include smoked trout roulade with caviar & local seasonal figs wrapped in Bayonne ham roasted & served with Rocamadour goats cheese.
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…
New route to Bordeaux
Exciting week for all aboard the Rosa this week, after cruising between Montauban & Agen this week we move the other side of Agen to cruise to St Emilion, one of France’s premier wine producing area. As wel as a visit to St Emilion vineyards there are visits to an artisan fromargerie, Marmande, famous…
Steamed Cod
Entree from Tuesdy dinner, Steamec Cod with violet cauliflower, violet cauliower purée, Romanesque, Haricot vert, Palourde.
Chocolate Dessert
Dessert from this weeks dinner menu, chocolate caramel ganache, cherry & hazelnut financier, creme fraiche sorbet, caramel hazelnut.
Confit de Canard
Duck confit is probably the most famous dish from Gascony, it is a duck leg that is salted & then cooked in duck fat. Confit is a centuries old process of preserving meat in its own fat, the only way then to preserve meats, before the refrigerator & freezer. In Gascony the confit is made…
Maigret du Canard
Dinner entree of Maigret du Canard, fondant de pomme de terre, Fenouil, Nectarines, Dill, Sauce Bigarade. Bigarade in English means bitter Orange, the sauce begins with a caramel to which you add the juice of orange, lemon! lime & star anise, when this has become syrupy you add the zest. This then add.ed to to…
Captains Dinner
Every Friday evening on the Rosa is captains dinner, a more formal evening where everybody dresses up & the captain sits down for dinner with the guests. This week we served for the entree “Fillet of Limousine Beef Rossini” Limousin beef fillet, mi cuit foie gras, fondant potatoes, truffled celeriac purée, spinach, medoc…
Rabbit starter
Shopping in Castelsarrasin market this morning with the guests we found some amazing wild rabbit to create a new starter, saddle of rabbit with farci of leg meat & prunes, served with prune, bacon & goats cheese risotto, rabbit kidneys, pea purée, fevs & madiera sauce.
Dinner menu
Dinner menu on Rosa week ending 27 June.
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