Tango's on-board chef specializes in cuisine de terroir, using only the freshest locally sourced meats, sea food, fish, and produce prepared using traditional methods and recipes unique to the region. This is the true cooking of the French people.
Cuisine served aboard Tango focuses on the rich culinary tradition of the Bordeaux area. A moderate climate provides sun ripened fruits, vegetables, olive oil and herbs, while the robust traditional fare of the Southwest offers foie gras, duck and tender lamb. A fantastic choice of fine cheeses and hand-selected wines of the Bordeaux region complete each meal.
Tango's owner, Daniel Sak, graduate of the French National Cooking School in Beaune, Burgundy, designs all menus and oversees sourcing of ingredients, and selection of wines served onboard Tango. Tango's onboard chefs welcome passengers with a strong interest in cooking and are happy to share recipes, techniques and philosophy on fine dining. All of the meals prepared on board Tango are made with garden market produce bought daily, the best quality meats and poultry from area farms, and fresh Atlantic seafood and fish.
Pétit Dejeuner — Each morning risers are greeted by a smiling hostess serving freshly squeezed orange juice, warm freshly baked baguettes and croissants from the boulangerie, locally homemade jams, cereals, fresh fruit, yogurts, café au lait, decaf or regular coffee, teas, hot chocolate and eggs for protein breakfasts.
Midi — Wonderful salads, soufflés, quiches, charcuterie, soups, barge-made fresh pasta, pizzas and tartes are prepared along with specialties from the farmer's markets such as the olive and cheese 'cakes'. The fish mongers provide seafood for paella, monk fish, mussel bourride and seafood spaghetti. Cheese platters complete the mid day feast and of course, the choice of chilled rosé, white and red wines.
Favourite lunch — Salade Niçoise, as colourful as delicious, nothing missing down to the just tender fresh green beans and capers. Flaky pastry tarte topped with caramalized onions, roasted figs, melted goat's cheese laced with honey and herbes de Provence.
Soir — Each evening an entrée featuring seasonal produce and local delicacies will be a light and delicious
Le Vin —During your cruise you will have the occasion to visit some of the Chateau wine domaines of the vineyards that stretch as far as the eye can see. Each meal will introduce you to Bordeaux's fine red and white wines, each matched with the dishes prepared by your chef. You'll deguste selections of the Médoc, St-Estèphe, Pomerol, Pauillac, and Margaux appellations found within the Bordeaux region. There is also sparkling Cremant de Bordeaux, served as a chilled aperitif.
Soft drinks and mineral waters, tea and coffee are available all day, wine offered at all meals. The Chef will choose wines to accompany each course at dinner.
Petite salade de Mesclun, Asperges mauves du Blayais
A gourmet salad of fresh baby greens topped with purple asparagus from the Blaye region, laced with olive oil and Jerez vinegar
Huîtres du Bassin d'Arcachon
Oysters from the bay of Arcachon gently poached in Bordeaux Blanc wine
Confit de Canard
Confit duck from Bordeaux
Patates rotis au gras du Canard
Roast potatoes in duck fat
Garlic, breadcrumb, parsley topping on sweet oven roasted tomatoes
Plateau de Fromage
Fresh strawberries folded into a delicious double cream and cognac laced tiramisu
Terrine de coquilles St. Jacques aux herbes
Atlantic Coast Scallops and fresh garden herb terrine on bed of frisee salad greens with Roquefort dressing
Ravioli farci au ricotta et épinards
Sauce au beurre de sauge
Freshly made ravioli filled with ricotta and spinach
with a sage butter sauce
Tango's Entrecote Bordelaise au foie gras
A speicialty of the Bordeaux region; rib steak seared with a flavourful sauce of red wine and shallots, garnished with a decadent slice of seared foie gras
Ratatouille en pyramide
A pyramid of roasted eggplant, zucchini, bellpepper, sweet garden tomato sauce
Plateau de fromage
Fondant au chocolat
Crème anglaise, coulis au fruits rouges
Rich and warm moist chocolate cake with red berry coulis and crème anglaise custard
Figs avec le Jambon Poitou et le Fromage de Chèvres
Luscious, ripe figs straight from the tree combined with cured ham from Poitou and fresh local goats cheese
Soup aux Moules
A hearty soup of freshly harvested mussels from the Bassin d'Arcachon, laced with saffron, and enriched with wine and cream, served with crusty garlic bread
Plateau de Fromages
An assortment of our favorite, locally sourced French cheeses
Fruit Salad with Raspberry Sorbet
Paella de Tango
An exquisitely fragrant combination of fresh Atlantic fruits de mer- gambas shrimp, calamari, mussels, langoustines, and clams - simmered with onions, garlic, saffron, red bell peppers, and locally grown rice
All lunches and dinners are served with the Captain's selection of fine regional wines