SAROCHE
in Burgundy and Champagne
Lunch
Gazpacho with a Crayfish and Mozzarella Timbale
* * *
Cheese Platter
Luperac, Goat's Milk Cheese
Cantal, Cow's Milk Cheese
Roquefort Papillon, Ewe's Milk Cheese
* * *
Baked Peach with Honey Marscapone and Raspberry Coulis
* * *
Dinner
Canapé of Scallop, Pea and Mint Crisp
* * *
Amuse bouche of Foi Gras Creme Brulee
* * *
Herb
crusted loin of Cod sat on a bed of Puy Lentils, curried Shallots,
Beetroot shoots and beetroot chips served with whole grain Mustard Ice
Cream
* * *
Cheese Board
Delice de Pommard cows milk cheese
Epoisse cows milk cheese
* * *
Grand Mariner Soufflé
* * *
Coffee, Digestives and Chocolates
* * *
Wine
2012 Paul Kubler Grand Cru Zinnkoepfle Pinot Gris
2009 Santany ler cru, Domain Bachey legros
* * *
Lunch
Quiche Lorraine
* * *
Watercress, Pistachio and Orange Blossom Salad
* * *
Crayfish, Avocado, Quinoa and Grilled Sourdough Salad
* * *
Red Fruits of the Forest marinated in Creme de Cassis and Served with Creme Fraiche
* * *
Wine
Sancerre domain Masson-Blondelet 2014
* * *
Dinner
Canapé of Smoked Salmon and Goats Cheese Macaroons
* * *
Lobster Soufflé
* * *
Paler cleanser - Red Wine and Pear Granita
* * *
Charolais Beef fillet Wellington served with Pomme Anna and Madeira jus
* * *
Cheese Board
Brie de Meaux cows milk cheese
L'ami de Chambertaine cows milk cheese
St Maure goats milk cheese
* * *
Rhubarb compote with a Kirsch Sabayon and Pepper Tuiles
* * *
Wine
Pouilligny Montrachet 1er Cru La Folatier 2010
Hospice de Beaune Cuve Nicolas Rolin 2000
Dinner
Spiced Chevre Parcels on Fig & Grape Salad
Baby Roqutte with Walnut Puree
* * *
Pan Roasted Charolais Beef Fillet
Asparagus, Potato Croquette, Fresh Pea Puree and Chucky Basil
* * *
Cheese Platter
Brie du Meaux
St Maure
Fourme d’ambert
* * *
Lime Curd Tars with Pistachio Marscarpone
Minted Strawberries & Gin Jello
* * *
Dinner
Foie Gras & Carmelized Peach
Balsamic Syrup & Brioche Toast
* * *
Roasted Rack of Lamb with Pea and Peppermint Sauce
Crushed Roots & Jardiniere
* * *
Cheese Platter
* * *
Passion Fruit Panna Cotta
Raspberry Shortbread
Fresh Cape Gooseberries & Citrus Fruit Salad
* * *
Sample White Wines
Pouilly Fumé, Guy Saget, 2004
Sancerre, Reverdy-Ducroux, 2004
Chablis Grand Cru "Bougros", Domaine de Colombier, 2002
Borgogne Aligoté, Richard Maniere, 2004
* * *
Sample Red Wines
Saint Emillion Grand Cru, Chateau
La Fleur Cravignac, 1999
Vosne Romanee les Suchots 1er Cru, 2001
Santenay Maladière 1er Cru, 2001
Côtes du Rhone, 2002
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Regional Specialities
Terrine de Pecheur facon Maison
Tourte Chaude d'Escargots
a la Ciboulette
Filet de Rouget au Safron
* * *
Wines
Sancerre, Chablis, Pouilly Fume
Cote de Nuits, Haute Cotes de Beaune
* * *
Cheeses
Brie, Pont L'Eveque
Maroilles, St Marcellin
Coffee, Tea, Chocolates
Dinner
Cock a Leekie Mousseline with Dijon Hollandaise
* * *
Pan Fried Salmon on Dill & Chives Creme Fraiche Courgettes, Garlic Kale and Stovies
* * *
Cranachan
* * *
Cheese
Smoked Clava, Isle of Arran cheddar with chives
Wines
Château du Cléray Muscadet de Sèvre et Maine Sur Lie (2012), Sauvion /Melon de Bourgogne/
Mâcon Rouge ‘Les Roches Rouges’ (2012), Louis Jadot /Gamay, Pinot Noir/
Dinner
Pan fried Scallops with Black pudding, Quail eggs and Thai style curry sauce and Mushy peas
* * *
Rack of Lamb on Scotch broth Vegetables
with Mint Olive oil
* * *
Lemon Posset with Glayva berries
* * *
Cheese
Red Anster, Corra Linn
Wines
Paul Mas Chardonnay (2013), PGI Pays d’Oc
Château de Sainte Gemme (2008), Haut – Médoc
SAVOIR VIVRE
Diverse dining with dinners in local restaurants included in the price
Breakfast
Is as per all barges, continental, fresh, varied, and delicious. We've really focused on our coffee, it is excellent.
Lunch
Chef Steve is an experienced
ultra-deluxe barge chef and knows
exactly how to produce knock-out lunch services. He does so
in his
extensive restaurant kitchen where he is not hindered by any
of the
space restriction of a ship's galley. As with everything on
the 8
passenger Savoir Vivre, quality comes first. There is zero
compromise in our lunch service system, it is of the highest luxury
barge standard,
except that in our case we support a local independent
business for the
entire season.
Restaurant dinners included in the price with 1/2 bottle of wine per person
We have assembled 6 local and independently owned restaurants (in
fact we have 8 to cover seasonal closures etc) which provide Savoir
Vivre passengers with an absolutely outstanding and authentic dining
program which bests the dining available on any other barge hotel on
many levels. If guests wish to visit France for the food, wine, culture,
history and natural beauty then it is essential to experience its
restaurants. Our guests enjoy food from the hands of 6 different chefs
in 6 different restaurants, not six meals in essentially the same
restaurant.
Our restaurants vary from the 'very-ultra-deluxe' Abbaye de la Bussiere
to hill top Le Spuller with its beautiful sunset views. The L’Auberge
Gourmande in Fleurey is tipped for its first Michelin star and the Ferme
de Rolle is owned by the previously Michelin starred Sangoy family. The
quality and variety of our dining program is absolutely outstanding and
unique.
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