Drift food ... growing fat in France


| July 15, 2014

James Innes Williams cruises the Canal du Midi on board Enchanté and revels in the fine cuisine.

growing fat in France banner

If you would like to read about the details and delights of my journey navigating the waterways of south-west France, please read: L’Eau de Vie | Slowing down in France.

Here, I thought I’d just present picture upon picture of the fine food we all enjoyed during that wonderful week drifting along the Canal du Midi. So indulge me. You can see I did…

Day One – Dinner

Day-one-dinner

Left: Goats cheese wrapped in filo pastry with honey and almonds served on a bed of green leaves

Centre: Guinea fowl served with tarragon jus, pear shaped purée and turned courgettes

Right: Tarte tatin on a caramel sauce served with a cinnamon crème fraiche

Day Two – Lunch

Day-two-lunch

Left: Green asparagus with béarnaise sauce

Centre: Sole mariniere served with wild camargue rice and mange tout

Right: White chocolate mousse

Day Two – Dinner

Day-two-dinner

Left: Montgolfier d’escargots with garlic crème

Centre: Rack of lamb with a thyme sauce served with ratatouille and herbed polenta

Right: A trio of homemade strawberry delights including ice cream and coulis

Day Three – Lunch

Day-three-lunch

Left: Gazpacho soup

Centre: Filet mignon of pork served with homemade taglietelle and sweet glazed carrots with a duo of mustard sauces

Right: Lemon meringue pie

Day Three – Dinner

Day-three-dinner

Left: Cheese soufflé

Centre: Magret de canard with green peppercorn sauce, tomato pesto, celeriac mash and sweet potato crisps

Right: Poached pears served with liquorice ice cream and almond tuille

Day Four – Dinner

Day-four-dinner

Left: French onion soup

Centre: Filet of dorade, sauce vierge, fennel and pilaf rice

Right: Three cheeses – beaufort d’ete brie de meaux, saint nectaire

Lunch was eaten off the barge at a local restaurant in Lagrasse. We also had a dessert with dinner – chocolate fondant with mint cream – but I seem to have been so full I forgot to capture a picture. Above, then, is a picture of the cheese course, which varied with every dinner, but often looks the same on the plate.

Day Five – Lunch

Day-five-lunch

Left: Artichoke hearts topped with eggs Florentine

Centre: Vegetable and goats cheese en croute, served with lambs lettuce and lardons with a walnut vinegrette

Right: Banana tiramisu

Day Five – Dinner

day-five-dinner

Left: Tomato and mozzarella dressed with balsamic vinegar

Centre: Quenelle of chicken in a crayfish sauce, served with broccoli and beetroot

Right: Roasted pineapple flambéd with rum served with kiwi coulis

Day Six – Lunch

Day-six-lunch

Left: Huitres de Bouzigues with a traditional shallot and red wine vinegar

Centre: Salmon en croute de sel with lentils and a tempura of courgette flower

Right: Crème caramel

Day Six – Dinner

Day-six-dinner

Left: Paté de foie gras with fig compote

Centre: Filet of beef with shallots, dauphinoise potatoes and bundle of green beans

Right: Profiterole swan

Other indulgences

other-indulgences

Left: Charcuterie at a canal side restaurant (I was peckish, what can I say?)

Centre: Cheeseboard on the final night

Right: Chocolate dessert at the restaurant in Lagrasse

If you would like to plan a similar trip, please view our cruise holidays >>

 

Share:

Comment on this article

Leave a Reply

Your email address will not be published. Required fields are marked *