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
Tango’s Grand Cru Cruise Wines
Tango’s Grand Sommelier selects wines from these outstanding Grands Crus Châteaux:
Châteaux in Medoc
- Gruaud Larose
- Léoville-Poyferré
- Lynch Bages
- Pichon Baron
- Lagrange
- Pédesclaux
- Lafon Rochet
- Du Tertre
- Marquis d’Alesme
- Prieuré Lichine
- Ferrière
- D’Issan
Châteaux in Saint-Emilion
- Le Châtelet
- Fonplegade
- Pavie
- Figeac
- Clos Fourtet
- Péby Faugères
- La Gaffelière
- Grand Corbin
- De Ferrand
- Montlabert
We can accommodate special requests for specific Chateaux or vintages, but additional charges may be required.
Ask about our cookbook, A Week on the Water.
