Cuisine Aboard Barge Aurora : Fine Food & Drink

Fine dining is a major part of the cruise. Lunches and dinners are regionally and seasonally inspired fare. Your private Gourmet Chef caters for the needs of all guests and will propose an extensive list of specialties for you to choose from. Whether you wish to eat your favorite foods or select from the à la carte menus, you can be sure of an excellent 4-course meal using fresh, locally sourced produce, and accompanied by a selection of fine wines. Vegetarian and Vegans are equally well catered for.

Breakfast selections are comprised of freshly baked goods, along with fruit salad, cereals, yogurt, cheese, eggs on request, coffee, tea, and freshly squeezed orange juice.

Lunch is typically served in a buffet style featuring hearty salads, soups and savory entrees, and your 4-course gourmet dinner is served in a festive setting.

— Sample Dinner Menus —

— Sample Dinner Menu #1 —

Starter
Braised leeks topped with chopped eggs, parsley and a vinaigrette dressing

Main Course
Beef stroganoff with finely sliced mushrooms, peppers and onions on a spicy vodka sauce served with rice and garnished with a roasted tomato with a fine herbs and breadcrumb topping

Cheese Platter
Munster, Fromage Corse Niolo, Clochette

Dessert
Ricotta dumplings stuffed with fresh strawberries served with melted butter, roasted breadcrumbs and powdered sugar

— Sample Dinner Menu #2 —

Starter
Shrimp cocktail served on a bed of crispy Romaine lettuce, topped with a whisky sauce and garnished with caviar, a slice of lemon, cucumber, tomato and egg

Main Course
Grilled dorade/sea bream with a hot chili sauce garnished with a Brazilian style vegetable salsa and rice

Cheese Platter
Brie, Tomme, Morbier

Dessert
K’s double layer cheesecake made of full fat cream cheese, sour cream and Greek yoghurt topped with a red coulis of forest fruit

— Sample Dinner Menu #3 —

Starter
Warm wild mushroom salad with bacon and drizzled with sweet balsamic reduction

Main Course
Carre d’Agneau Persille / Rack of Lamb with parsley and garlic crust, served with ratatouille Nicoise

Cheese Platter
Cantal, Pont-l-Eveque, Roquefort

Dessert
Fruit medley tiramisu with fresh red fruit filling, Marsala wine and velvety cream

— Sample Dinner Menu #4 —

Starter
Grilled goat cheese salad consisting of French bread croutons topped with warm goat cheese served on a bed of green salad (mesclun) with a dressing vinaigrette and walnuts

Main Course
Beef Bourguignon – a sumptuous slow-cooked stew of beef chunks, carrots, silver baby onions in a red wine sauce served with green beans tossed in sautéed bacon and sesame seeds and roasted flour potatoes

Cheese Platter
Bresse Bleu, Ossau-Iraty-Brebis des Pyrenees, Saint-Nectaire

Dessert
Tarte Tatin – famous upside-down apple tart with an apple layer caramelized in sugar and butter served with vanilla ice-cream and French custard

— Sample Dinner Menu #5 —

Starter
Tourte de la Lorraine (traditional Alsatian minced meat pie)

Main Course
Seafood spaghetti – a scrumptious seafood dish of prawns, mussels, squid and baby octopus simmered in a bisque sauce sprinkled with parmesan shavings

Cheese Platter
Saint-Felicien, Bilou du Jura, Boursin

Dessert
Poached pears in red wine sauce with cinnamon and anise seeds, served in a basket of spun sugar and crème anglaise

— Sample Dinner Menu #6 —

Starter
Veritable Bouillabaisse served with croutons and home made rouille

Main Course
Magret de canard au pistache (duck breasts with pistachios) garnished with carrot puree, sweet potato and chestnut purée

Cheese Platter
Mont d’Or, Reblochon, Boulette d’Avesnes

Dessert
Puits d’Amour – pastry hearts with rich vanilla cream and fresh currants and gooseberries

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