I'm sitting here in a Dijon McDonalds using their free WiFi to download new movies/TV shows. Blinding fast here too.
While I'm waiting, I thought I'd share a couple photos from this boat season:
Duck confit salad with grilled asparagus, nut roasted beets and hazelnut dressing.
Pan roasted pigeon breast on wild mushrooms with asperge sauvage. Served with confit pigeon leg on wilted watercress, grosseille syrup and truffle shavings.
Orange & vanilla panna cotta with vanilla-poached rhubarb crumbles and rhubarb sorbet
Croistilant du Chèvre on fresh fig and grape salad with walnut pesto and balsamic syrup
Dourade Royale on roasted red pepper and chorizo with salsa verde and micro herbs.
Moelleux au chocolat with a poached fig, fresh raspberries and a honey-port syrup
Chevre and thyme panna cotta with a salad of wild watercress, apple and toffee walnuts. Served with white balsamic syrup.
Charolaise beef fillet on young asparagus with kumara and Roquefort wantons on braised beet purée. Served with bearnaise sauce and chunky basil pesto.
Lime curd shortcake tartlettes with pistachio mascarpone, minted wild strawberries and gin jelly.
Home made pappardelle with confit rabbit, wild mushrooms and Swiss chard. Served with game jus, truffle shavings and fresh Parmesan.
Grilled lamb fillet with crispy polenta, oyster mushrooms and braised lamb poitrine.
Drambuie and lavendar ice cream with Earl Gray poached prunes and Hokey Pokey.
Cured salmon on pickled cucumber with a light wasabi dressing, a wasabi wafer and salmon caviar.
Pan roasted duck breast on sweet potato purée with confit duck & foie gras tortellini on Chinese Lantern mushrooms.
Chocolate and Baileys ganache slice with Creme de Menthe & white chocolate ice cream and an 'After Eight' shot.
That'll do for now I'm sure. I don't get internet often while I'm on the boat (except for basic sporadic 3G coverage on the iPhone), so I'm off to do other things now.
While I'm waiting, I thought I'd share a couple photos from this boat season:
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150209911215611_900660610_13207314_4276269_n.jpg)
Duck confit salad with grilled asparagus, nut roasted beets and hazelnut dressing.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs549.snc3/30047_10150209930565611_900660610_13208023_1887299_n.jpg)
Pan roasted pigeon breast on wild mushrooms with asperge sauvage. Served with confit pigeon leg on wilted watercress, grosseille syrup and truffle shavings.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs549.snc3/30047_10150209912220611_900660610_13207324_5479213_n.jpg)
Orange & vanilla panna cotta with vanilla-poached rhubarb crumbles and rhubarb sorbet
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs529.snc3/30047_10150210263470611_900660610_13219807_5015989_n.jpg)
Croistilant du Chèvre on fresh fig and grape salad with walnut pesto and balsamic syrup
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150210265215611_900660610_13219853_3603862_n.jpg)
Dourade Royale on roasted red pepper and chorizo with salsa verde and micro herbs.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs529.snc3/30047_10150210267710611_900660610_13219961_7122161_n.jpg)
Moelleux au chocolat with a poached fig, fresh raspberries and a honey-port syrup
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150212116195611_900660610_13264477_1067589_n.jpg)
Chevre and thyme panna cotta with a salad of wild watercress, apple and toffee walnuts. Served with white balsamic syrup.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150212117630611_900660610_13264499_2315216_n.jpg)
Charolaise beef fillet on young asparagus with kumara and Roquefort wantons on braised beet purée. Served with bearnaise sauce and chunky basil pesto.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150212119235611_900660610_13264546_4219099_n.jpg)
Lime curd shortcake tartlettes with pistachio mascarpone, minted wild strawberries and gin jelly.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150212410505611_900660610_13271962_4916562_n.jpg)
Home made pappardelle with confit rabbit, wild mushrooms and Swiss chard. Served with game jus, truffle shavings and fresh Parmesan.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs529.snc3/30047_10150212411225611_900660610_13271979_6407546_n.jpg)
Grilled lamb fillet with crispy polenta, oyster mushrooms and braised lamb poitrine.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs509.ash1/30047_10150212411845611_900660610_13271985_3679838_n.jpg)
Drambuie and lavendar ice cream with Earl Gray poached prunes and Hokey Pokey.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs289.snc3/28097_10150212708195611_900660610_13280052_1793672_n.jpg)
Cured salmon on pickled cucumber with a light wasabi dressing, a wasabi wafer and salmon caviar.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs319.ash1/28097_10150212710505611_900660610_13280108_6763486_n.jpg)
Pan roasted duck breast on sweet potato purée with confit duck & foie gras tortellini on Chinese Lantern mushrooms.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs319.ash1/28097_10150212712210611_900660610_13280146_6733777_n.jpg)
Chocolate and Baileys ganache slice with Creme de Menthe & white chocolate ice cream and an 'After Eight' shot.
That'll do for now I'm sure. I don't get internet often while I'm on the boat (except for basic sporadic 3G coverage on the iPhone), so I'm off to do other things now.