Brunch cruise in Tournon with Les Canotiers

Share a convivial, gourmet moment. In an enchanting setting, enjoy a generous brunch concocted with fresh, local and seasonal produce, all while taking in the magnificent scenery of the Rhône during a 2-hour stroll.

Menus prepared by the excellent Assemblage restaurant. Each Brunch is accompanied by : 🍹Squeezed citrus juice - Coffee, tea or hot chocolate - 1 glass of sparkling wine or Granith rosé sans alcool - Still water 🌺Sunday May 31st Verrine of strawberries, rhubarb, yoghurt and granola Raisin bread Lemon cake Dulce de leche pancake Rolled omelette with fine herbs & cereal bread Mini Baguel of salmon & lemon-flavored cottage cheese Home-cooked white ham, tomato, cucumber, relish and homemade buns Chocolate brownie & vanilla creamer 🍒Sunday, June 14 Verrine of apricots, yoghurt and granola Chocolate bread Prune & raisin cake Pancake with homemade jam Eggs Benedict (Toast, poached egg, home-made bacon and Hollandaise sauce) Marinated salmon gravlax, potato creek & herbed sheep's milk cheese Caesar wrap: roast chicken, salad and Caesar condiment Lemon tart 🌻Sunday, July 26 Verrine of peach, verbena, yoghurt and granola Almond croissant Lemon cake Red fruit fritters Rolled omelette with bacon & homemade bread Herring marinated in oil, potato salad and fried onion Baguette stuffed with roast beef, mustard emulsion, home-grown tomatoes and gherkin Cherry clafoutis ☀️Dimanche August 16 Verrine of peach, verbena, yogurt and granola Almond croissant Lemon cake Red fruit fritters Pressed summer scramble with herbs and tomato, garlic toast and crisp salad Ceviche of prawns, mango, avocado, spring onion, lime, ginger and plantain chips Braised beef brisket, homemade bread, red cabbage salad and criolla sauce Valrhona chocolate cream, red fruit and almond tuile 🍂Sunday, September 27 Verrine of plums, honey, faisselle and caramelized walnuts Raisin bread Apple cake Chestnut cream pancakes Eggs en meurette and homemade bread Smoked pike-perch, celery remoulade & beet chips Brioche sausage with onion confit and mustard seeds Pink praline tart