Scallop starter – bargechef

Start of new week on board the Rosa, first dish of the week pan seared king Scallops, cauliflower & ras el hanout purée, violet cauliflower, caper & raisin purée, micro coriander.    

Scallops – bargechef

Neil Churchill, Grand Cru Hotel Barge, Burgundy

Scallops & Romanesque Broccoli – bargechef

Rabbit – bargechef

Rabbit – bargechef

Rabbit – bargechef

Rabbit – bargechef

Neil Churchill, Grand Cru Hotel Barge, Burgundy

Scallop starter – bargechef