End of the season on the Rosa & the markets are full of the new seasons produce. Many varieties of wild mushrooms are in season here, black trompettes, ceps, chanterelles & girolles which have chosen to use here. There are also pumpkins & squash of all sorts from crown prince, acorn, spaghetti & potimarron which…
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…
Lunches aboard the Rosa seem to have been neglected a little, here is a salad from Monday lunch. Green salad leaf, violet endive, black olives, artichoke hearts, cherry tomato, sun blush tomato, red salad onion, cornichons & pumpkin seeds.
Fig tart tatin
New dessert of fig tart Tatum with brown butter ice cream. Figs have just come into season in the south west, here a whole fig is made into an individual tart tatin, served with honey , a roasted fig segment, chocolate soil & a brown butter ice cream.
Walking into a market in the south of France always a pleasure as a chef, there is always something new but what appeared to be a burnt offering at the cheese stall in Aguillon market intrigued me as I have never seen anything g like it before. Although it appears to be completely burnt this…
A new dish with a bit of my Cornish heritage. Pickled mackerel fillet on a bed of celeriac & pear template, seared mackerel fillet on a charred romane lettuce leaf, mackerel Wellington filled with spinach & tarragon & celeriac purée.
Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.
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…
Chocolate & Cherry
A new new dessert aboard the Rosa this season, a tempered chocolate filled with chocolate, hazelnut & almond praline at the bottom, covered with a milk chocolate mousse, served with chocolate coated cherries, fresh cherries, kirsch soaked griottines cherries hazelnut caramel spears, chocolate soil & a cherry sorbet.
Canapes from the welcome aboard last week on the Rosa, tomato gazpacho in little glasses & a cheese brûlée topped with wild asparagus tips. Every week we have a welcome aboard with a selection of canapés & Champagne ! Smoked salmon roulade with creme fraiche, lime & corriander with a tomato & goats cheese croustade.
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…
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…