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Just returned from a cruise through the Canal du Midi with some lovely visits to local wineries and ancient Cathar villages. One of the best parts of being on the Anjodi, a perfectly restored Dutch barge from 1929, was being fed like Kings and Queens each night by a chef that deserves a Michelin star.

I am dragging my feet getting back to my own kitchen and lapse into foggy fantasies remembering Guy’s fabulous cuisine. (They also ushered us through an amazing about of perfectly paired wines so it’s a bit hazy on the details. I would like to recreate a few of them and some are my favorites already. So before I forget, here is a little run down of what he prepared from us.

Escargots in a lovely crème sauce with cognac

Giant Moules marinières in white wine

Oysters on the half shelf with a shallot red wine vinaigrette

–that lobster lunch—

Toulousian sausages on a bed of asparagus, tomatoes and a Dijon sauce

Guinea fowl with cèpes and cream sauce

A super thin gratin of potatoes stacked a mile high

Foie gras with a sweet Grenache and poached apples

Prawns with aioli

Rack of lamb

Puree of potatoes that was 1/3 butter, 1/3 cream and 1/3 potatoes

Pork fillet mignon

A traditional onion soup

Barley and fennel salad

Leek quiche and salmon quiche

Prawns with garlic mayonnaise

Dorade (fish) with puy lentils

Duck magret with wine and pears

Side of leeks cooked in butter and cream

Tortue of crab—a salad of pounded crab with herbs and mayonnaise

And the desserts:

Apple tarte

Lime crème brulee

Chocolate truffle mousse cake on a biscuit cookie

Fresh French strawberries and the best cream ever

Crepe suzettes with grand mariner

Raspberry Creme layered cake

And about 20 different cheeses along the way all served with dried fruits and nuts, perfectly matched to go with each cheese. Exquisite.

Tags: garlic, potatoes