Cuisine: Fine Food & Drink

France and food go hand-in-hand which is why a particular emphasis is put on the combination of barging with gourmet food and fine wines. Previous guests aboard Finesse have loved their state-of-the-art open galley – perfect for food lovers – allowing you to watch your chef at work both before and during the meal.

Hotel Barge Finesse's chef working his magic

Watch your chef do his magic in the demonstration style galley

For real enthusiasts, a trip to the market with your knowledgeable guide can be the highlight of your barge trip as it is the perfect opportunity to select some beautiful produce to bring back to the barge and then enjoy the cooking demonstration presented by your talented chef as yet another gastronomic creation takes shape.

Highly trained in professional culinary schools and top end restaurants, our onboard chefs are on hand to cater to any wishes. They particularly enjoy working in an open galley as this offers another level of interaction where they can share their passion for gourmet food.

French Hotel Barge Finesse passengers enjoying captain's dinner

Sample Lunch Menus

Asparagus served with Serrano ham and Hollandaise Sauce

Dorade Filet on a bed of Spinach, Quinoa and Saffron Sauce

Chocolate Mousse served with Raspberry Coulis

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Traditional Oeuf Meurette

Poulet Gaston Gerard with Gratin Dauphinois

Cheese: Camembert and Truffled Brillat Savarin

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Fried Goat Cheese Ball in a Prosciutto Cup with Fig Jam

Garden Pea and Leek Risotto Served with Rum Steak

Cheese: Reblochon and Morbier

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French Countryside Buffet with a Latvian Touch
and a Refreshing Dessert

Sample Dinner Menus

Salmon tartare with Mango and Avocado, Lime and Chive Base served with Crispy Capers

Filet Mignon, served with Roasted Sweet Potatoes and Wholegrain Mustard Sauce

Cheese: Tomme de Brebis, Bleu d’auvergne

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Cauliflower Veloute with Crispy Bacon and Truffle Oil

Delicate Slices of Duck Breast served with Carrot Puree, Green Beans and a Red Wine Cassis Sauce

Cheese: Brie de Maux, Abbaye de Citeaux

Mango and Pineapple Sorbet, with Whipped Cream and Pistachio

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Champagne Lentils with Cherry Tomato Chutney and Roasted Red Pepper

Traditional Beef Bourguignon with Rosemary Potatoes

Selection of Cheese

Lemon Posset

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Layers of Tomato and Zucchini with Mozarella and Chive Garlic Oil

Tuna Marinated in Calvados served with Avocado, Mango and Sesame Seeds

Poached Pear in Champagne with Melted Chocolate

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Vegetable Cream Soup with Garlic Croutons

Rack of Lamb served with Ratatouille and Sugar Snaps

Cheese: Crémeux du Jura, Comte

Oven Baked Cheesecake with Raspberry Coulis

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Pan Seared Scallops with Garlic and Parsely Butter

Foie Gras on Pain d’Épices served with Caramelised Onions

Beef Charolaise Filet Steak with Baby Carrots, Potatoes, Celery Root Fondue and
Morilles Mushroom Sauce

Selection of Cheese

Souffle Grand Mariner, accompanied with Dragonfruit and Cassis Sorbet

FINESSE > Cuisine

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