For a lovely trip back to France take Brittany Ferries. The food is delicious, as good as that served in a fine restaurant. Leave it to the French. For dinner as I sailed across the Channel, I began with duck filled ravioli in a cream of lettuce sauce. Then I had lovely pink lamb garnished with a garlic stuffed langoustine served on a potato puree and ratatouille. The cheese platter was copious and the cheese varied and well aged. Dessert was a Grand Marnier souffle, light, slightly creamy, not at all dry, accompanied by a small glass of the liqueur, which I poured into the center of the souffle. The restaurant staff is professional, courteous and mostly Breton, but all of them speak good English.
After a good night's sleep in a comfortable cabin, breakfast was very good too. The buffet features perfect croissants, plus pain au chocolate, pain au raisins, brioche, hard-boiled eggs, various cereals, fresh fruit salad, dried fruit, and creamy yogurt. There is also a full English breakfast of eggs, bacon, sausage, grilled tomatoes, and mushrooms. The coffee is served in a large pot, with hot or cold milk. I had an espresso noisette, so called because the bit of foamed milk lightens the color of the coffee.
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