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The food on board will very largely be based on traditional recipes from the Bordeaux region
of France, with ingredients sourced from local suppliers on a daily basis. Magret, foie gras, and
seafood will thus be among the basics of the Saint Louis’ cuisine. The food, and the ambiance,
will be enhanced with a twist of the owner-operators’ native Scotland. Flexibility, however, will
be the key - dietery wishes and special dietery needs will always be well catered for. The bar
will be stocked with a range of excellent regional wines including Bordeaux and Gaillac, as well
as a range of local aperitifs and some superb malt whiskies from Scotland!!
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SAMPLE DINNER MENU 1
Brick de Foie Gras
Julienne de Légumes
Sauce Cèpes
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Rôti de Porc aux Pruneaux
Riz Pilaf
Légumes de Saison
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Tarte à la Framboise
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SAMPLE DINNER MENU 2
Salade de Chèvre Chaud
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Eventail de Magret de Canard au Miel
Légumes de Saison
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Plâteau de Fromage
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Crème Dessert au Rhum et Caramel
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