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FRUIT
CLAFOUTI
CONTINENTAL WATERWAYS
Ludovic Dumont, chef on-board the new 51-passenger Chardonnay
luxury hotel barge in Continental Waterways' fleet and
sous-chef Candice Sauvageot, are both classically trained
French chefs. Their menus on board the Chardonnay include
a lunch buffet with three salads and a warm entrée,
plus a red and a white wine. Typical dishes: beets with
walnuts and apples, barley with tuna and shrimp, tomatoes
with herbs, Quiche Lorraine, chicken with three mustard
sauces, or Jambon au Chardonnay (baked ham with Chardonnay
sauce). For dessert, the chef alternates each day with
a choice of cheeses or a freshly baked sweet. Dinner
is more formal, with four courses accompanied by red
and white wines, and begins with an appetizer reflecting
the day's market finds, such as onion soup, Roqueford
cheese soufflé, or warm goat cheese salad. Typical
entrées: roasted lamb loin with parchment bags
of ratatouille, Magret de canard with a Cassis sauce
and polenta, scorpion fish with glazed turnips and rice,
coq au vin, veau à la Bougeoise, boeuf Bourguinon,
trout, salmon, cod, or rouget.
Their recipe:
8 oz. flour
2 1/2 oz. sugar
7 eggs
1 cup cream
2 cups milk
butter stick
8 oz. fresh fruit of choice (cherries, pineapple, apricots)
4 oz. mixed berries
Mix flour, sugar and eggs. Add the cream and milk. Butter
a 12-inch pan and place in the refrigerator for 15 minutes.
Place fruit in the pan and cover with the flour mix.
Heat the pie for 35-45 minutes at 200F. In a blender,
blend the mixed berries for a sauce. Serve the fruit
clafouti warm with the berry sauce.
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