Cuisine: Food & Wine Aboard Kir Royale
Enjoy fine food and quality wine aboard Kir Royale
— SAMPLE WEEKLY MENU —
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
Wedesday 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
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