Cuisine: Food & Wine – Hotel Barge Kir Royale

Sunday Dinner

Baked bell peppers with goat cheese & caper remoulade
Duck breast with celeriac puree & rosemary cherry sauce
Crème brulée
St Maure, Brie de Meaux, Fourme d’Ambert

Wine
Pernand Vergelesses, white
Pernand Vergelesses, red
Chanson 2017

Monday Lunch

Beetroot carpaccio and strawberries, truffle balsamic dressing
Cabillaud (cod fish) with beurre blanc sauce
Chaource, Abondance, Camembert

Wine
St Romain
Mercury Jadot

Monday Dinner

Zucchini rolls & blue cheese mousse on red currants
Beef Bourguignon (Speciality of Burgundy)
Passion fruit pavlova
Reblochon, Emmental, Bleu d’Auvergne

Wine
Châteauneuf-du-pape, white
Châteauneuf-du-pape, red

Tuesday Lunch

Ceviche royale dorade, peas purée
Papardelle with veal and creamy truffle tomato sauce
Pear & peach flambée with vanilla ice cream

Wine
Château la Coste 2021

Tuesday Dinner

Caramelised chicory & red wine dressing and blueberries
Salmon in honey mustard with pine nuts and wild brocoli
Baked apple stuffed with marzipan and caramel sauce
Langeres, Morbier, Valençay

Wine
Beaune bastion 1er cru 2017
Domaine Chanson
Margaux Château Gassie 2014

Wednesday Lunch

Lunch ashore

Wednesday Dinner

Mimosa Salad
Pan fried King prawns served with orange risotto
White chocolate mousse with raspberries, jelly & biscuit
Barisien truffé, Crottins de chavignol, Montbriac

Wine
Reisling GC
Hugel

Thursday Lunch

Buffet Français
Pule, Barisien truffé, Tour de challans

Wine
Sancerre domaine Brochard
Sancerre Louisonne Saget Perrière

Thursday Dinner

French onion soup
Quail backed with aubergine mousse on “mole poblano” sauce
Fresh watermelon and strawberries and black pepper cones
Tomme de Savoie, Ossa iraty, Selles-sur-Cher

Wine
Mercurey Cuvée Marie Christine Domaine
Bautista
Volnay 2020 Joseph Drouhin

Friday Lunch

Mini buratina with French tomato herbs
Stuffed champinions with ratatouille
Classic profiteroles

Wine
Rully 2018 Domaine Chanson
Domaine Dernacueilette 2018 Corbières

Friday Dinner

Seared scallops on broadbean purée
Beef tenderloin steak served with confit potatoes and asparagus
Chocolate fondant
Comte, Époisses, Roquefort

Wine
Domaine Roy
Charmes Chambertin GC – 2016 Domaine
Camus