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ENCHANTÉ
| Luxury barge cruise vacations on the French hotel barge ENCHANTÉ cruising the South of France along the Canal du Midi and also the regions of Provence & Camargue |  |
French Hotel Barge ENCHANTÉ
Cruising the South of France
Canal du Midi and Provence & Camargue
Cruising the South of France
Canal du Midi and Provence & Camargue
SAMPLE MENUS
| SUNDAY Dinner Goat’s cheese parcels on baby roquette and white grape salad with a walnut pesto Pan fried Dorade on roasted tomato, capsicum and chorizo with a salsa verde topped with micro herbs Cheese: Petit Basque, Munster Lemon & honey Parfait with roasted wild figs, fresh raspberries, a port wine syrup and pistachio spun sugar Wine: A.O.C. Sancerre, Domaine Vacheron, 2007 Appellation Faugères Controlée, Domaine Saint Antonin « Magnoux » 2005 | MONDAY Lunch Salad of endive, pear & blue cheese salad with pumpkin seeds Caramelised Red onion and Beetroot tart with a lemon, pine nut & mint Couscous Raspberry chocolate Torte Wine: Vin de Pays du Val de Montferrand, Bergerie de l’Hortus « Classique » 2008 Dinner Duck confit salad with nut-roasted beets and a hazelnut dressing Duo of pan-roasted and confit quail on wild mushroom and sautéed watercress with a groseille syrup Cheese: Chaource, Salers, Saint Marcelin Hot chocolate fondant with orange & mint salad Wines: Appellation Faugères Contrôlée, Domaine Alquier « Roussanne & Marsanne » 2007 Appellation Beaune Contrôlée, J. Claude Rateau « Les Beaux et Bons » 2005 Château La Voulte-Gasparets « cuvée réservée » 2007 |
| TUESDAY Lunch Paté en croute with a beetroot leaf and pistachio salad Moules marinières with a tomato, mozzarella, fresh basil & pine nut salad Simple green salad with an avocado dressing Apple and frangipane pithivier Wine: Appellation Faugères Controlée, Château de la Liquière « Les Amandiers » 2008 Dinner Home cured Salmon on pickled cucumber with a light wasabi dressing Duo of grilled and braised lamb on minted polenta with wilted cress with a jus Cheese: Ecorce de Sapin, Valençay, Orange & vanilla pannacotta with blood nectarines and vanilla poached rhubarb Wines: Vin de Pays d’Oc, Laurent Miquel Viognier « Nord Sud » 2008 Appellation Chateauneuf-du-Pape Controlée, Domaine de Nalys 2007 | WEDNESDAY Lunch Homed cured salmon on pickled cucumber with a light wasabi dressing Pan-roasted magret of duck on kumara mash with braised silverbeet Lime curd tarts with pistaccio mascarpone minted strawberries Wines: Appelation Faugères Controlée, Château de La Liquière « Les Amandiers » 2008 Dinner Restaurant “La Bastide” Chateau de Cabezac |
| THURSDAY Lunch Seafood plateau with Bouzigues Oysters and King prawns Parma ham wrapped chicken on a mushroom and spinach risotto with a white truffle oil Seasonal figs with a crumble topping Wines: Appellation Alsace Controlée, Riesling Domaines Schlumberger « Les Princes Abbés » 2006 Dinner Chèvre & thyme pannacotta with a salad of apple, cresson and caramelised walnut Pan-fried Monkfish on fresh scallops and calamari saffron broth Cheese: Brie de Maux, Chèvre aux épices, Saint Nectaire Rich dark chocolate mousse with Russian fudge, served with plum sorbet on woven chocolate Wines: Appellation Corbières Controlée, Château Ollieux Romanis 2007 Appellation Coteaux du Languedoc Controlée, Pic Saint Loup Mas Bruguiere L’Arbouse 2007 | FRIDAY Lunch Fig, smocked duck and feta salad Fresh tuna steak on crushed baby potatoes served on fresh market vegetables Poached pear with almond tuiles and a pear chocolate sauce Wines: Appellation Coteaux-du-Languedoc Controlée, La Clape Château Mire L’Etang « Gris » 2008 Dinner Pan fried foie gras on a marinated pear and date salad Beef fillet on roasted beets & baby carrots with béarnaise sauce and a duck ravioli Cheese: Roquefort, Neufchatel, Tournon Lavender and Drambuie ice-cream with Earl Gray poached prunes & homemade hokey pokey Wine: Appellation Muscat de Saint-Jean de Minervois Controlée, Domaine de Barroubio 2008 Appellation Montagne Saint Emilion Controlée, Château Guillou 2006 |