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A culinary voyage aboard Clair de Lune…
During your voyage, the gourmet chef will offer you a variety of wonderfully fresh dishes. You can sample
some Mediterranean recipes or a choice of classical French cuisine. Here are a few suggestions to
help you imagine sitting at the dinner table, being served by Clair de Lune's hostess.
As a starter, Chilled Gazpacho (fresh summer vegetable soup from Spain) ~ Foie Gras from the south
east of France served with warm apple and fig chutney ~ Wild mushroom tartlets accompanied by
poached quail eggs with a prize winning rosé wine from the Faugères, Domaine du Fraisse ~ Coquilles
Saint-Jacques (Scallops) with a white Coteaux de Languedoc Château la Fernede.
For the main course, may he tempt you with a Bouillabaisse from Marseilles ~ Duo of Salmon and Dorade,
on a bed of baby spinach leaves, served with a yellow pepper and tarragon sauce ~ Roast leg of
lamb with a lemon and fresh herb crust, accompanied by its green vegetables al dente and Tomate
Provençal with a typical red Corbières, Château Aiguilloux wine.
The French tradition is to ease from the main to the dessert course, with a selection of cheeses. There
are reputed to be over 365 cheeses in France - as many as there are days in the year! Here are some
of the local wines that go with the cheeses from the Langedoc region a Corbières ~ Château Saint
Auriol from Lagrasse and red wine from the Minervois, Château Saint Eulalie or Cuvée Arthur from Château
Cabezac.
For dessert, our Chef would like you to taste a mosaic of summer fruits with a caramelised sabayon
sauce, a mouth watering Clair de Lune Chocolate Dream or, of course, the world famous Crèpes Suzettes
with, for instance, a white late harvest wine from Château de Ventenac alongside the canal.
However, if you happen to be a vegetarian, or have other special dietary requirements, our Chef will always
be pleased to prepare a suitable menu for you.
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