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Barge Trip Report, November 2001, Burgundy, France

Menu

Saturday. Arrival, cocktails,

Dinner

            Warm Goat Cheese Salad

            Filet of perch pike with a sage sauce and broad beans

            Cheese platter and salad

                        Forrest Fruit Layer

            Wine: Rully, Beaune Cru

Sunday

            Lunch  

                        Ham on the bone with a Chablis sauce

                        Pasta and crayfish salad

                        Cauliflower and mustard salad

                        Endive salad

                        Platter of local meats

Cheese platter and salad

                        Wine: Bougogne Sauvignon St. Bris, Cotes de Rhone

            Dinner

                        Snails in pastry crust

                        Filet of lamb with it’s stuffing. Provencal vegetables

                        Cheese platter and salad

                        Fruit with a champagne cream

                        Wine: Chablis, Medoc Cru Bourgeois

Monday

            Lunch

                        Chicken Fricassee

                        Read Cabbage Salad

                        Broccoli and Herb Salad

                        Carrot Salad

                        Crème Brulee

                        Wine: Reisling, Brouilly

            Dinner

                        Cheese Souffle

                        Filet of tuna, tomato sauce and rice

                        Cheese platter and salad

                        Creamy vanilla dessert

                        Wine: Sancerre, Savigny les Beaune

Tuesday

            Lunch

                        Quiche Lorraine

                        Taboulle with shrimps

                        Tomato and mozzarella

                        Cucumber salad

                        Cheese platter and salad

                        Wine: Bourgogne Aligote, Merlot

            Dinner

                        Poached eggs in red wine sauce

                        Breast of gineau hen with a shallot sauce, tagilatelle and snow peas

                        Cheese platter and salad

Apple Tart with caramel sauce

                        Wine: Pouilly Fuisse, Bourgogne Epineuill

Wednesday

            Lunch

                        Goat cheese and tomato tart

                        Potato salad

                        Celeriac salad

                        Beetroot salad

                        Chocolate mousse

                        Wine: Entre Deux Mers, Bourgogne Pinot Noir

            Dinner

                        French Onion soup

                        Roast veal, darphin potatoes, haricot verts

            Cheese platter and salad

            Bavarois

            Wine: Bourgogne Hautes Cotes de Beaune, St. Emilion

Thursday

Lunch

            Salmon & smoke salmon in jelly

            Mushroom salad

            Rice salad

            Cabbage salad

            Cheese platter and salad

            Wine: Haute Cotes de Nuits, Graves

Dinner

            Aumoriere of foie gras and apples

            Breast of duck, confit duck with potato puree and blackcurrant sauce

            Cheese platter and salad

            Chefs surprise for dessert

            Wine: Meursault, Gevery Chambertin    

Beverages: coffee, decaf, milk, tea (caffeine and herbal) were available at meals and most time of the day (serve yourself). For early risers, there was coffee available at saloon.

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