Cuisine & Wine Aboard Tango
Tango’s on-board chef uses only the freshest local produce and can cater meals to your specific dietary desires, while introducing you to the luscious cuisine of the Bordeauxl region.
Tango’s owner, Franco-American Daniel Sak, is a graduate of the French National Cooking School in Burgundy. He designs all menus and oversees sourcing of ingredients. As proprietor of his own vineyard in Southern France, he is also a connoisseur of Bordeaux wines.
You’ll savor the best Bordeaux has to offer: fresh-caught Atlantic seafood, creamy foie gras, tender steak Bordelaise, roast lamb, locally grown fruits and vegetables, artisanal cheeses, delectable pastries, and the region’s fine artisanal chocolates.
Cheese platters complete lunch and dinner, offering an array of perfectly aged fine French cheeses.
Soft drinks, bottled water, tea, and coffee are always available onboard. The Captain’s selection of fine regional wines accompany lunches and dinners. A fully-stocked bar offers cocktails or aperitifs.
Continental Breakfast
Warm baguettes, croissants and patisseries fresh from the local boulangerie, cereals, platter of seasonal fruits, yogurt, freshly squeezed orange juice, coffee and tea are served every morning. Your chef also prepares eggs, a platter of charcuterie, and cheese for those who prefer a protein-rich morning meal.
Lunch
Fresh salads, tartes, savory crepes, soups, and regional specialties from that day’s market are served for the mid-day meal. Lunch specialities include:
- Mesclun baby salad greens and rocket with cherry tomatoes topped with parmesan cheese shavings
- Pasta salad with cold roasted farm chicken, fresh tarragon
- Flakey pastry tart topped with caramelized onions, figs confits, creamy fresh goat’s milk cheese and honey
- Paella with fresh seafood or a spicy mussel and fish soup laced with aoli
- Platter with a variety of French cheeses
Sample Dinner Menus
Delicious coquilles, half shells filled with fresh seafood in a creamy shrimp sauce, lightly gratinées
Duck confit
Potatoes sautées
Seasonal vegetables, asparagus or wild mushrooms
Cheese platter
Creme brulée, France’s most famous custard dessert
Fresh figs stuffed with ricotta cheese and wrapped in paper thin slices of Bayonne ham lightly grilled and served with chilled Mango coulis
Entrecôte Bordelaise, a Bordeaux specialty, tender rib steak topped with a slice of foie gras, and served with red wine sauce
Delicate and light potato puree
Tender French green beans
Cheese platter
Crepes Suzette
Watch Tango’s Owner, Chef Daniel Sak, featured on Cuisine Culture with Ashley James, originally aired on PBS
Wine Aboard Tango
All lunches and dinners served aboard Tango are accompanied by the Captain’s selection of quality wines from the Bordeaux region. Special attention is paid to highlight some of the fabulous, but less well known, family-owned vineyards. Wines are hand-picked to pair with meals planned for the week, so each week’s offerings vary. Here is a sample of wines served aboard Tango:
Premiere Bulle
Sieur d’Arques
Crémant de Limoux
Château Tour Léognan
2016
Grand Vin de Graves
Pessac-Léognan
Famille Perrin, Propriétaire
Château Pontac Lynch
2014
Quintessence
Margaux appellation
Château Verfnes-Beaulieu 2016
Le Necter du Prince
Bordeaux
Domain de Salies
Famille Gombert, Propriétaire
Château Lespault-Martillac 2014
Grand Vin de Graves
Pessac-Léognan
Château La Croizille 2011
Saint-Émilionn Grand Cru
Château Tour Baladoz 2012
Saint-Émilion Grand Cru
The Captain’s Personal Label
Les Deux Cochons
Château Saliès
St. Chinian AOC
Ask about our cookbook, A Week on the Water.
