Food and Wine
Food on board the Absoluut2 is always of the highest standard and can definitely be termed ‘gourmet’.
Below is a selection of starters, main courses and desserts that give an illustration of the types of
dishes you can expect to savour once on board.
Wines and cheeses are served with lunch and dinner, and there are always some surprises in store!
Starters -
Garlic prawns
Stuffed mushrooms
Chicken liver flambéed in Armagnac salad
Smoked salmon salad
Foie Gras with fig jam on brioche
Gravadlux
Salad chevre chaud (hot goats cheese salad)
Puréef garlic on lemon buttered frogs legs
Gnocchi verde (green gnocchi pasta)
Smoked duck fillet salad
Seared tuna on green asparagus
Desserts -
Crème Brulée
Chocolate mousse
Crèpes Suzette
GM soufflée
Tarte Tatin
Garlic prawns
Stuffed mushrooms
Chicken liver flambéed in Armagnac salad
Smoked salmon salad
Foie Gras with fig jam on brioche
Gravadlux
Salad chevre chaud (hot goats cheese salad)
Puréef garlic on lemon buttered frogs legs
Gnocchi verde (green gnocchi pasta)
Smoked duck fillet salad
Seared tuna on green asparagus
Desserts -
Crème Brulée
Chocolate mousse
Crèpes Suzette
GM soufflée
Tarte Tatin
Main Courses—
Pork fillet cream mushroom
Lott / turbot meneure
Fillet au poivre (fillet of steak with pepper sauce)
Salmon with lemon vinaigrette capers
Fresh corn fed chicken breast
Fillet of venison
Duck fillet in Drambuie marmalade
Scallops
Tornados Rossini
Seafood crèpe
Lobster
Lamb fillet
Vegetable Accompaniments -
Broccoli almonds and nine chips
Pommes de terre au gratin in individual moulds
Spinach in individual moulds
Beans wrapped in bacon
Honey glazed carrots
Green peas puréed
Snow peas
Green asparagus
Pork fillet cream mushroom
Lott / turbot meneure
Fillet au poivre (fillet of steak with pepper sauce)
Salmon with lemon vinaigrette capers
Fresh corn fed chicken breast
Fillet of venison
Duck fillet in Drambuie marmalade
Scallops
Tornados Rossini
Seafood crèpe
Lobster
Lamb fillet
Vegetable Accompaniments -
Broccoli almonds and nine chips
Pommes de terre au gratin in individual moulds
Spinach in individual moulds
Beans wrapped in bacon
Honey glazed carrots
Green peas puréed
Snow peas
Green asparagus
TO CONTACT US
Phone: +33 563 02 87 04, Fax: +33 563 02 24 11
Phone (Toll-Free from USA + Canada): 1-800-688-0245
Email: info@bargecompany.com
Web: www.bargecompany.com
The Barge Cruise Company Ltd, 501 Chemin Lacoste, 82170 Grisolles, FRANCE
Phone: +33 563 02 87 04, Fax: +33 563 02 24 11
Phone (Toll-Free from USA + Canada): 1-800-688-0245
Email: info@bargecompany.com
Web: www.bargecompany.com
The Barge Cruise Company Ltd, 501 Chemin Lacoste, 82170 Grisolles, FRANCE
