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HIRONDELLE
| Luxury barge cruise vacations on the French hotel barge HIRONDELLE cruising along various canals in Burgundy (Bourgogne) and Upper Loire, France |  |
French Hotel Barge HIRONDELLE
Burgundy / Bourgogne and Upper Loire, FRANCE
~ FOOD AND WINE : ON BOARD DINING ~
Wining
and
dining is a highlight of any cruise and the five-course candlelit
dinners are a special treat. The table d’hôte menus on board Hirondelle
are of the very highest quality and include many regional specialties
and wines picked to compliment the dinner.
Each week’s menu includes some of the on board chef’s original recipes as well as regional specialties and seasonal delicacies unique to the area.
You
will enjoy a buffet style continental breakfast, large lunch including
pâtés, cheeses, cold meats, tarts, terrines and salad. Dinners are
always platted with at lest four courses and complementary wines.
All meals taken on board are included in your fare, and can be enjoyed on the sun deck or in the comfort of the lounge.
Sample Menu
Burgundy / Bourgogne and Upper Loire, FRANCE
~ FOOD AND WINE : ON BOARD DINING ~
On Board Dining
Wining
and
dining is a highlight of any cruise and the five-course candlelit
dinners are a special treat. The table d’hôte menus on board Hirondelle
are of the very highest quality and include many regional specialties
and wines picked to compliment the dinner.Each week’s menu includes some of the on board chef’s original recipes as well as regional specialties and seasonal delicacies unique to the area.
You
will enjoy a buffet style continental breakfast, large lunch including
pâtés, cheeses, cold meats, tarts, terrines and salad. Dinners are
always platted with at lest four courses and complementary wines.All meals taken on board are included in your fare, and can be enjoyed on the sun deck or in the comfort of the lounge.
Sample Menu
Sunday
Amuse-bouches
Foie Gras on Pain d Piece
Entree
Roast Sweetcorn Soup with Lobster and Spiced Butter
Main
Crispy Skinned Sea Bass Fillet on Pea and
Mint Puree with a Truffle Beurre Blanc and Watercress Salad
Dessert
Sticky Date Pudding with Whisky Toffee Sauce and Cream Fraiche
Monday
Buffet Lunch
Moule Mariniere
Shrimp and Celeriac Remoulade
Watercress, Frisse, Fennel and Orange Salad
Grilled Vegetable, Artichoke and Ricotta Tart with Fruit Chutney
Insalata Caprese – Mozz, Basil, Tomato, Spanish Onion Vinaigrette
Amuse-bouches
Wholemeal Pancakes topped with Duck and Red Pepper Chutney
Entree
Tempura Zuchini Flowers stuffed with Chevre,
Honey and Thyme with Beetroot Relish
Main
Chicken breast stuffed with Morel Mushrooms wrapped in Jambon Cru with Asparagus tips,
Pesto Quinoa and a light Chicken Jus.
Dessert
Raspberry Brioche with a White Chocolate Sauce
Tuesday
Buffet Lunch
Honey Cured Pork Fillet Mignon Studded with Clove and a Orange and Garlic Glaze
Smoked Salmon and Camenbert Quiche
Potato and Egg Salad with Tarragon and Sundried Tomato
Baby Spinach, Parmesan and Crouton Salad
Melon and Proscuitto
Amuse-bouches
Beetroot and Walnut Pate on Wholemeal Crostini
Entree
Caramelized Onion of Auxonne ,St. Agur and Pear Tart
Main
Rosemary and Garlic marinated Lamb Loin,
Herbed Cous cous, Steamed Broccoli and Red Current, Red Wine Jus
Dessert
Peach Tartin with a Vanilla and Pecan Ice Cream
Wednesday
Amuse-bouches
French Sausage and Comte En Croute
Entree
Quail marinated in Citrus and Genepi on Creamy Polenta
Main
Chef’s Signature Dish - Twice cooked Pork Belly,
Asian style Salad with Chilli Caramel Dressing and Basmati Rice
Dessert
Lime and Rhubarb Poussette with an Almond Tuilles
Thursday
Buffet Lunch
Oven baked Salmon Fillet with a Dill Hollandaise
Spinach, tomato and Chevre Quiche
Mesclun and Boccocini Salad
Chickpea, peppers, and Feta Salad
Green Bean and Tomato Salad with Basil Vinaigrette
Amuse-bouches
Quail Egg and Caviar Tartlet
Entree
Spicy Capsicum Soup
Main
Fillet d Boeuf et Foie Gras En Croute, Feta and Rosemary Potato Smash,
Roasted Cherry Tomatoes and Wilted Spinach
Dessert
White and Dark Chocolate Mousse with Strawberry and Mint Salsa
Friday
Buffet Lunch
Dijon Mustard encrusted Veal Fillet
Savoyard Tart
Cous Cous Salad
Roast Root Vegetables with Feta and Toasted Seeds
Rocket Bleu Cheese and Pear Salad
Amuse-bouches
Thai Sweetcorn and Coriander Fritters with Chutney
Entree
Dill and Crab Cakes with a Campari Sorbet
Main
Confit de Canard with a Cherry Glace,
Celeriac and Potato Gratin and Grilled Courgettes
Dessert
French Lemon Tart with a Raspberry Coulis and Fromage Blanc
Amuse-bouches
Foie Gras on Pain d Piece
Entree
Roast Sweetcorn Soup with Lobster and Spiced Butter
Main
Crispy Skinned Sea Bass Fillet on Pea and
Mint Puree with a Truffle Beurre Blanc and Watercress Salad
Dessert
Sticky Date Pudding with Whisky Toffee Sauce and Cream Fraiche
Monday
Buffet Lunch
Moule Mariniere
Shrimp and Celeriac Remoulade
Watercress, Frisse, Fennel and Orange Salad
Grilled Vegetable, Artichoke and Ricotta Tart with Fruit Chutney
Insalata Caprese – Mozz, Basil, Tomato, Spanish Onion Vinaigrette
Amuse-bouches
Wholemeal Pancakes topped with Duck and Red Pepper Chutney
Entree
Tempura Zuchini Flowers stuffed with Chevre,
Honey and Thyme with Beetroot Relish
Main
Chicken breast stuffed with Morel Mushrooms wrapped in Jambon Cru with Asparagus tips,
Pesto Quinoa and a light Chicken Jus.
Dessert
Raspberry Brioche with a White Chocolate Sauce
Tuesday
Buffet Lunch
Honey Cured Pork Fillet Mignon Studded with Clove and a Orange and Garlic Glaze
Smoked Salmon and Camenbert Quiche
Potato and Egg Salad with Tarragon and Sundried Tomato
Baby Spinach, Parmesan and Crouton Salad
Melon and Proscuitto
Amuse-bouches
Beetroot and Walnut Pate on Wholemeal Crostini
Entree
Caramelized Onion of Auxonne ,St. Agur and Pear Tart
Main
Rosemary and Garlic marinated Lamb Loin,
Herbed Cous cous, Steamed Broccoli and Red Current, Red Wine Jus
Dessert
Peach Tartin with a Vanilla and Pecan Ice Cream
Wednesday
Amuse-bouches
French Sausage and Comte En Croute
Entree
Quail marinated in Citrus and Genepi on Creamy Polenta
Main
Chef’s Signature Dish - Twice cooked Pork Belly,
Asian style Salad with Chilli Caramel Dressing and Basmati Rice
Dessert
Lime and Rhubarb Poussette with an Almond Tuilles
Thursday
Buffet Lunch
Oven baked Salmon Fillet with a Dill Hollandaise
Spinach, tomato and Chevre Quiche
Mesclun and Boccocini Salad
Chickpea, peppers, and Feta Salad
Green Bean and Tomato Salad with Basil Vinaigrette
Amuse-bouches
Quail Egg and Caviar Tartlet
Entree
Spicy Capsicum Soup
Main
Fillet d Boeuf et Foie Gras En Croute, Feta and Rosemary Potato Smash,
Roasted Cherry Tomatoes and Wilted Spinach
Dessert
White and Dark Chocolate Mousse with Strawberry and Mint Salsa
Friday
Buffet Lunch
Dijon Mustard encrusted Veal Fillet
Savoyard Tart
Cous Cous Salad
Roast Root Vegetables with Feta and Toasted Seeds
Rocket Bleu Cheese and Pear Salad
Amuse-bouches
Thai Sweetcorn and Coriander Fritters with Chutney
Entree
Dill and Crab Cakes with a Campari Sorbet
Main
Confit de Canard with a Cherry Glace,
Celeriac and Potato Gratin and Grilled Courgettes
Dessert
French Lemon Tart with a Raspberry Coulis and Fromage Blanc
HIRONDELLE HOME
> Food
& Wine: On board cuisine