The chefs’s boat – Dinant
The Mosan region is full of impressive landscapes and culinary talents. What if we offered you to enjoy both in one place?
This will soon be possible thanks to our brand new autumn concept: "The chefs’s boat"!
4 top chefs, at the head of renowned establishments in Namur (CCnomie, ABCD restaurant, MOMA & La Fermette de Falaën), agreed to play along! All have sharpened their knives to create a 3-course menu that will be offered on the chefs’s boat. Each chef will give life to his menu in his culinary studio; the precious dishes will then be entrusted to our on-board kitchen team responsible for preparing, presentating and serving at your table for 4 days.
In a cozy atmosphere specially created for the occasion, the Saxwill be transformed into a floating restaurant. After all, what better venue to enjoy the know-how of the Valley than the Valley itself?
A one-hour cruise through the landscapes of the Haute-Meuse, a bistro/ gastronomical meal, access to the terraces of the boat and the after-dinner liqueur bar located in the panoramic lounge of the upper deck ... As a couple, with colleagues or friends, embark on this unique experience!
Don't wait no more, seats are limited :
MENU CCNOMIE
WEEK 1 – from Thursday 16 to Sunday 19 November 2023
APPETIZERS
STARTER
Fluffy pheasant,
gyoza of its confit thighs,
foie gras and carcasses consommé
MAIN COURSE
Orloff doe medallion and its full-bodied Croisette de Dinant juice,
autumn garnishing,
truffle polenta
DESSERT
Pear and chestnut sphere
«Auguste» whisky ice cream (from Wave Distill Dinant)
MENU ABCD RESTAURANT
WEEK 2 - from Thursday 23 to Sunday 26 November 2023
APPETIZERS
STARTER
12 hours bacon confit,
home made Thai perfumes gyozas,
white cabbage pickles, hoïsin juice, lime and sea lettuce
MAIN COURSE
Yellow poultry in bread crust,
mushrooms and buttered cabbage,
Parmesan gnocchi and reducted veal juice
DESSERT
Apple in trompe l'oeil,
salted butter caramel and Calvados ice cream from Condroz
MENU MOMA
WEEK 3 – from Thursday 7 to Sunday 10 December 2023
APPETIZERS
STARTER
Green lentils from Puy, sweet chorizo, tuberous parsley juice, duck, eel confit,
vegetable charcoal mascarpone mousse
MAIN COURSE
Half-smoked and grilled salmon with Green Egg,
Portobello-truffle bruchetta,
Buttered spring onion and lobster
DESSERT
Miserable Valrhona praline,
Cointreau gel/hazelnut-cocoa crumble
MENU FERMETTE
WEEK 4 – from Thursday 14 to Sunday 17 December 2023
APPETIZERS
STARTER
Saku tuna marinated in beet juice and balsamic vinegar,
roasted sesame seed tile
MAIN COURSE
Duck breast with red shiso juice and sakura vinegar,
Tartare of pimentos del pequillos
potato millefeuille
DESSERT
White chocolate mousse, Granny aneth apples,
Hazelnut financier, Granny apple sorbet and lime
USEFUL INFO
BOARDING TIMES
LUNCH SERVICES ( THURSDAYS AND SUNDAYS ) :
| Boarding possible between 12h00 and 12h45
| Cruise from 13h00 to 14h00
| Kitchen open from 12h00 till 14h00
| Closing time at 17h
EVENING SERVICES ( FRIDAYS AND SATURDAYS ) :
| Boarding possible between 18h30 and 19h45
| Cruise from 20h00 to 21h00
| Kitchen open from 19h00 till 21h00
| Closing time at midnight
BOARDING POINT
Avenue Winston Churchill, quai 4
5500 Dinant
PRICES
70 €/PERS. EXCL. DRINKS :
The menu (appetizers, starters, main course, dessert) |
A one-hour cruise on the Meuse |
Free access to the boudoir lounge of the upper deck (and its after-dinner liqueur bar!) |
RESERVATIONS
RESERVATIONS REQUIRED :
By phone on 082 22 43 97 |
Or by mail to info@dinant-evasion.be |
CAUTION : limited number of places