Description
Ducasse-sur-Seine
On board the restaurant boat, let yourself be carried away by a magical cruise where you will have the opportunity to savor a gourmet menu while admiring the most beautiful monuments of the capital.
Whether it's a romantic moment or a time with friends or family, all the beauty of the capital will be revealed to you during a journey filled with beauty.
The service
Everything is designed to offer you an unforgettable experience, a harmonious combination of visual and culinary pleasure.
Your lunch menu
At the table, the story unfolds like a screenplay, a four-course menu with a choice of three starters, four main courses and four desserts, with a perfect pairing of food and wine.
The menus are prepared on board with fresh seasonal produce.
They are likely to change every 6 weeks or so - this menu is provided to you as an example.
Cruise Menu (with choice on site between 2 suggestions from the chef) 3-course lunch & food and wine pairings
1st time (Appetizer)
- Sweet onion foam from the Cévennes, oak lentins with Arbois wine
2nd time (Cold starter)
- Soft-boiled chicken egg, candied butternut squash, kumquat and bottarga
- Marinated sea bream, red cabbage, coriander and physalis
- Braised celeriac with chestnut honey, gold caviar
3nd time (a meat or fish dish)
- Cookpot of smoked green wheat, seasonal vegetables and fruits
- Grilled scallops, pencil leeks, Grenobloise condiment
- Beef cheek with peppers, melting beets, Périgueux sauce
Desserts
- Mango/kalamansi composition, exotic sorbet
- Cooked and raw apples, crushed dill, fermented yogurt ice cream
- Paris all chocolate, feuillantine and praline
Beverages
1st time
- NM Champagne brut ~ R.018 ~ LALLIER
2nd time
- White wine 2019 Marsannay ~ Le Clos ~ RENÉ BOUVIER
3nd time
- Red wine 2019 Montagne Saint-Emilion ~ Eve
MALENGIN Castle
Lunch Cruise Menu (with choice on site between 2 chef's suggestions) 4 courses & food and wine pairings
1st time (Appetizer)
- Sweet onion foam from the Cévennes, oak lentins with Arbois wine
2nd time (Cold starter)
- Marinated sea bream, red cabbage, coriander and physalis
- Braised celeriac with chestnut honey, gold caviar
3nd time (Hot starter)
- Cookpot of smoked green wheat, seasonal vegetables and fruits
- Soft-boiled chicken egg, candied butternut squash, kumquat and bottarga
4nd time (a meat or fish dish)
- Grilled scallops, pencil leeks, Grenobloise condiment
- Beef cheek with peppers, melting beets, Périgueux sauce
Desserts
- Cooked and raw apples, crushed dill, fermented yogurt ice cream
- Paris all chocolate, feuillantine and praline
Beverages
1st time
- NM Champagne ~ Imperial ~ MOËT & CHANDON
2nd time
- 2021 Bordeaux White Wine ~ Merle Blanc from CHÂTEAU CLARKE
3nd time
- White wine 2020 Alsace ~ Orange Wine ~ The Green Game MARCEL DEISS
- Red wine 2019 Côtes de Provence ~ Gabriel ~ Château MINUTY
4nd time
- White wine 2020 Puligny-Montrachet ~ The Teachers JEAN PASCAL & FILS
- Red wine 2014 Pauillac ~ CHÂTEAU PÉDESCLAUX
