Burgundy and Provence 2014

  We love European River Cruising!   There is only one problem ….   Here’s a clue.

SS Catherine

Epicurean Adventurer
Burgundy and Provence
To Start With
Homemade French traditional Pate en Croute with fig chutney and seasonal salad


Provence onion soup with cheese bread
Warm Appetizer
Local Romans raviolinis with creamy porcini sauce and fresh grated parmesan cheese
Entree – your choice
Seared lake char fillet “Grenobloise” with capers, bread crouton, lemon butter, wilted spinach
Stuffed quail, roasted with grapes, wild mushrooms, string beans and Anna potatoes
Slow roasted beef sirloin, sauce Foyot, broccoli, vanilla carrots, Chateau potato
Tarte tatin (apples) with apple cinnamon sorbet
Select your own cheeses with condiments from the board
The Executive Chef’s choice cheese platter served from the galley
Coffee, Teas
French-pressed coffee, cappuccino, espresso, and selected teas

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