Chef Arnis from La Belle Epoque entices us with his signature recipes…
Dining Delights aboard La Belle Epoque
Food and wine is a huge part of our guest experience on board, and we take pride in our staff of world-class chefs whose creations take you on a different culinary journey each day. La Belle Epoque’s Latvian-born master chef, Arnis Maskevics, shares his three signature recipes – a zingy balsamic vinaigrette, a hot goat’s cheese salad, and a comforting Beef Bourguignon.
You Will Need:
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp fine sea salt
- ½ tsp fine sea salt
- ½ tsp freshly crushed black pepper
- 1 large garlic clove, minced
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
- Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate.
- Shake well before serving.
Hot Goat's Cheese Salad
For the Marinade:
- 290ml extra virgin olive oil
- 100ml balsamic vinegar
- 2tbsp brown sugar
- Pinch of salt
- Pinch of pepper
For the Salad:
- Freshly ground black pepper
- Olive oil for drizzling
- 200g goat’s cheese log, cut into 1cm thick slices
- Extra virgin olive oil
- Fresh basil
- Garden leaves of your choice
- 100g cherry tomatoes
- 100g sundried tomatoes
- Splash of sundried tomato oil for seasoning
- Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting
- For the marinade, place all of the marinade ingredients into a large bowl and mix together well
- Place the goats’ cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown
- To serve, place the salad leaves, cherry tomatoes and sundried tomatoes into a large serving bowl. Top with the grilled goat’s cheese. Drizzle with a little of the marinade and sundried tomato oil for extra flavour.
You Will Need:
- 675g lean beef steak, cut into 5cm cubes
- 45ml rapeseed or olive oil
- 1 medium onion, peeled and chopped
- 200g baby carrots, tops removed
- 2 large garlic cloves, peeled and finely chopped or crushed
- 750ml/1 bottle good quality Burgundy red wine
- 200g bacon lardons or pancetta cubes
- 300g shallots or baby onions, peeled and left whole
- 100g button mushrooms, halved
- Salt and freshly milled black pepper
- 2 tsp sugar
- Handful of freshly chopped flat-leaf parsley, to garnish
- Heat half the oil in a 1.7L ovenproof casserole dish with a lid and cook the beef in batches for 4-5 minutes until browned. Remove and set aside.
- Cook the onions, carrots and garlic for 3-4 minutes.
- Bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
- Return the meat to the pot and sprinkle over the onions.
- Add the wine. Season and cook in a preheated oven at Gas mark 2, 150°C/ 300°F, or on the hob under a very low flame for 2-2½ hours.
- 45 minutes before the end of the cooking time, heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 minutes until soft, and lightly browned.
- Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.
- Garnish with parsley and serve with boiled new potatoes, or mash and seasonal vegetables.
Dining on La Belle Epoque
For your chance to try the exquisite menu on La Belle Epoque as it traverses through Northern Burgundy, request a brochure or contact our team today!