EVENING MENU
Sample Dinner menu served on the hotel barge Luciole
Warm asparagus with a Dijon vinaigrette, smoked duck and
parmesan shavings
Grilled Guinea fowl on a bed of wild rice with a tomato and butter sauce, garnished with tomato crisps
Broccoli florets, Butter fried zucchini
Cheeses: Epoisses, Brie, Roquefort
Tossed green salad
Passion fruit and orange tarte with Cointreau Cream
Coffee, chocolates and liqueurs
* * * * * * * *
Pan fried foie gras served on a country style bread with caramelised apples
Pork filet migon with a cognac cream sauce
Savoyard gratin
Honeyed carrot straws, Haricot vert
Cheeses: Saint Agur, Beaufort, Tomme de Chevre
Tossed green salad
Chocolate fondant and vanilla ice-cream, garnished with strawberries, white chocolate dipped strawberry ice cream balls and chocolate sauce
Coffee, chocolates and liqueurs
Warm asparagus with a Dijon vinaigrette, smoked duck and
parmesan shavings
Grilled Guinea fowl on a bed of wild rice with a tomato and butter sauce, garnished with tomato crisps
Broccoli florets, Butter fried zucchini
Cheeses: Epoisses, Brie, Roquefort
Tossed green salad
Passion fruit and orange tarte with Cointreau Cream
Coffee, chocolates and liqueurs
* * * * * * * *
Pan fried foie gras served on a country style bread with caramelised apples
Pork filet migon with a cognac cream sauce
Savoyard gratin
Honeyed carrot straws, Haricot vert
Cheeses: Saint Agur, Beaufort, Tomme de Chevre
Tossed green salad
Chocolate fondant and vanilla ice-cream, garnished with strawberries, white chocolate dipped strawberry ice cream balls and chocolate sauce
Coffee, chocolates and liqueurs
An interesting French fact.......
Escargot are usually served by the half dozen or dozen. Eating them with the tools provided is one of those French experiences not to be missed. In your left hand use the rounded tongs to grip the snail shells and use the 3 pronged fork in your right to extract. Mop up the garlic butter with the French bread. At fetes in France, there is ocassionally a van selling snails. A Luciole passenger once came across one, she bought 3 dozen, just before lunch for the chef to serve and to this day, we still offer them at lunch time, in memory
Gastronomy and Burgundy go hand in hand. The pastoral region is rich in tradition.......
healthy cattle producing beef, milk, cream and cheese are staples in the diet of the farming folk of latter year. Vegetable gardens are still plentiful. Combine all with the the delicious wines of the area and one understands why the reputation of Burgundy's gastronomy is renown today.
Our on board chef is able to cater for any dietary requirements you may have
Four course candlelit dinners served on the Luciole, accompanied by delicious red and white wines