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…
Tag: Ingredients
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…
Beef Bourguignon
As the tempretures drop it’s time to create warmer lunches & there is no more classic french dish than Beouf bourguignon. Beautiful ” Salers ” beef cheeks cooked down very slowly in Red Bordeaux wine with shallots, garlic, girolles, thyme & carrots. Finished with more carrots, smoked bacon & parsley The perfect lunch on deck…
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…
Colder weather
Now that the weather is turning a little colder we start to introduce warming soups to the menu, a couple of additions to the menu in the last week. A veloute of Cauliflower with florets of violet cauliflower, orange cauliflower, Romanesque & micro corriander. A veloute of Jerusalem artichoke ( sun choke ) with pulled…
Mushroom season
Mushroom season is well underway here in Aquataine, stunningly beautiful fresh mushrooms. Yellow Chanterelles, Trompette Noir & Girolles. King of the fungi, the mighty Cep mushroom ( Boletus edulis ), so lucky to be working with such great ingredients. One of the tricks to cooking really fresh Ceps is to remove the spongy part underneath…
Pistachio, lime & basil crusted cod
Last nights entree of pistachio, lime & basil crusted Cod with Palourde, fevs, peas & courgettes.
bargechef 