CLAIR DE LUNE
French Hotel Barge CLAIR DE LUNE
Cruising the South of France
Canal du Midi between Carcassonne and Le Somail
~ CUISINE ABOARD ~
The chef will concoct tasty local menus specially for you, to caress your taste buds and open new doors of culinary experience by sharing gastronomic secrets and the art of French cooking with you. Elegant dishes are carefully prepared from the very best of local produce, meticulously chosen fresh fruit and vegetables from local markets, seafood and regional wines, and a choice selection of traditional French cheeses.
If you wish, the chef will act as guide when visiting the typical south of France markets, to help you choose the products that will be cooked that very same evening, and plunge you into all the wealth of the ‘terroir’ and the discovery of the local customs in this beautiful region.
Continental breakfast with freshly baked pastries and breads, cereals, fresh fruits, yoghurt (Greek and fruit)
plus eggs and pancakes cooked on request.
Fresh fruit juices, coffee and a selection of teas
Quiche Lorraine ~ Green Bean Salad with Lardons and Walnuts ~
Mesclun Salad with Pine Nuts and Raspbery Vinaigrette ~ Tomme de Lozere
Ballotine of Chicken stuffed with Leeks & Spinach, Fondant potatoes and Brandy Mustard Sauce
Roquefort Cheese ~ Peach Sabayon with Balsamic Peaches
Plateau de Fruits de Mer (Seafood selection)
Bleu des Causses Cheese
Ratatouille Quiche and warm Potato Salad with Shallot Dressing
Tabbouleh Salad ~ Comte Cheese
St Agur and Walnut Souffle Tart with Rocket and Apple Salad
Roasted Lamb Loin with Mustard-Herb Crust, Braised Lamb with Roasted Baby Vegetables & riz de Marseillette
Cheese: Chaorce and Bleu de Causses
Trio of Crème Brulee’s
Honey Glazed Quail with Waldorf Salad
Cod Steaks with Gnocchi, Chilli and Rich Tomato Sauce
Cheese: Brebis Basque and Gaperon
Chocate Crumble Tart with Hazelnut Ice Cream and Lime Butterscotch Sauce
Jerusalem Artichoke Veloute with warm Quince Pannacotta
Pork Filet Mignon with Parma Ham, Agen Prunes, Armagnac and Apple & Celeriac Gratin
Cheese: Bleu d’Auvergne and Saint Felicien
Chocolate and chilli Fondant with Caramel Ice Cream
Spinach, Caramelised Garlic, red pepper and Potato Pithivier
Seared peppered Tuna Steak with Quail Egg Nicoise
Cheese: Epoisse and Pelardon
Liquorice Poached Pear with Honey and Praline Ice Cream and Liquorice Brandy Cream
Prawn and Crab Ravioli with Prawn Bisque Foam
Pan Fried Breast of Pintade with Honey & Lemon Roasted Fennel and shaved Fennel & Mache Salad
Cheese: Cantal and Cabecou
Pomegranate and Yoghurt Pannacotta with Angel Hair Spun Sugar
France, land of cheese and superb wines. It was General De Gaulle himself who said that France was the country of 300 cheeses! Today there exist more than 350 cheeses, and it could be said that there is a different cheese for each day in the year. So, you don’t have to choose between cheese and dessert. Give in to the temptation of the multitude of flavors, shapes and textures of Clair de Lune's enormous French cheeseboard...
Particularly those that typify the Languedoc-Roussillon,
authentic cheeses of quality and tradition, handmade on the farm, such
as Causses Blue, the Brique de brebis (made from sheep’s milk), the
Fourme d’Aubrac, the Pélardon (goat’s cheese), sheep’s milk
Perail or the Tome from the Lozère.
Savor one of the most ancient French traditions and talents: perfectly matching wine to each selection of cheese.
The Languedoc-Roussillon now
counts 12 AOC (Appellation Origin) wines, and Clair de Lune invites you
to discover their picked selection of the very best local wines:
Faugères, Corbières, Fitou, Minervois, Côtes de Malpère, Coteaux de
Languedoc, Côtes de Thongue, Pic St Loup, and Saint Chinian to name
just a few. The great variety of their wines – red, white and rosé –
will allow you to taste each dish with a different wine, and savor the
art of matching food and wine.
CLAIR DE LUNE Home > Food & Wine: Cuisine aboard
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