Catering Aboard Capitaine Fracasse
On board the Capitaine Fracasse, quality is our priority.
Each cruise meal is prepared with seasonal products. Our chefs are committed to offering authentic cuisine, whether it be for a classic dinner, brunch, or a special menu.
valentine's day menu
AMUSE-BOUCHE
Seared scallops, Parmentier with coconut milk, verjuice.
STARTER
Pan-seared duck foie gras, red kuri squash mousseline, crispy buckwheat.
MAIN COURSE
Aveyron and Ségala PGI veal cut, tender quinoa with mushrooms, heirloom vegetables.
DESSERT
Macaron by our pastry chef: strawberry, lemon, mint.
***** Attention, no drinking water on board *****
Origin of meats: France / Belgium / EU
This menu is currently offered on the boat.
It may be modified at any time depending on the arrivals to guarantee the freshness of the products.
For a special dietary requirement, please mention it when making the reservation.
