MENU

LUNCH

Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame

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Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine

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Brownies and pecan walnuts

Vanilla sauce

b - a b - a b - a b - a

DINNER  

Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving

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Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame

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Peaches tiramisu

MENU

LUNCH

Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame

______________________

Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine

________________________

Brownies and pecan walnuts

Vanilla sauce

b - a b - a b - a b - a

DINNER  

Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving

____________________________

Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame

____________________________

Peaches tiramisu

MENU

LUNCH

Beef carpaccio on a rucola salad

Parmesan shavers & truffles oil

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Jumbo shrimp “on the plancha “ créoline dressing  

Skewers of veggie, roasted polenta with herbs

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Raspberries Pana Cotta

b - a b - a b - a b - a

DINNER

 “Minestrone” soup

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Veal medallion with rosemary

Spaghetti “al pomodoro crudo”

(basilic & tomatoes)

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Italian crêpes on Limoncello & lemon zest

LUNCH  

MINI BUFFET STYLE

Caesar salad & crunchy bacon

Trio of quinoa & crunchy veggie

Refreshing salad citrus and dill

Sea bass & Salmon scallop  “on the plancha “

Roasted fennel with curcuma

Chicken & veggie skewers

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Cheeses board, walnuts and fig jam

Carpaccio of pineapple, red berries & wiping cream

b - a b - a b - a b - a

DINNER  

“Maryland Crab Cake “& meli-melo of crunchy veggie

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Shrimp raviolis “Chinese’s style “ (har gow)

Lobster Bisk

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Apple and pear crumble, vanilla coulis

A LA CARTE

Octopus ceviche, lime & pink peppers

Caprese salad – mozzarella basil and blueberries

Salmon gravlax & herbs with mango spicy chutney

Provencal or bacon quiche

Tuna & potatoes salad

Seared green asparagus, quail eggs, balsamic dressing and parmesan

Lobster salad & tropical fruits

Andalusia gazpacho  

Avocado & cucumber soup

Carotte, coconut et ginger soup

b - a b - a b - a b - a

Veal medallion, sautéed mushrooms, cooked juice  

Roasted baby chicken, honey & Rosemary

Rach of lamb seared in herbs, thyme reduction

Vitello tonnato – caper & olive dressing

Red chicken Thai curry & pineapple - basmati rice

Lobster raviolis, julienne of veggie, sea food bisk

Sea scallops sautéed, celery compote

Sea bass, or Royale dorado, better sauce

Beef tenderloin on a “Mathis Burger”

Pesto caprese penne pasta, pine nuts & parmesan cheese

b - a b - a b - a b - a

Pears & apples « Tatin tart »

Vanilla & lime soufflé, icing sugar

Lemon & Limoncello tart meringue

Crunchy “Eton Mess” & red berries coulis

Profiteroles & vanilla ice cream, hot chocolat

Mango & Pineapple carpaccio, home-made wiping cream

Tuscany tiramisu

Rates

High Rate : €160,000

Low Rate : €144,000

Summer Area : W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area : W. Med -Riviera/Cors/Sard.

Video

CREW PROFILES

Crew Profile:
Captain Thomas Rastion - French

Thomas has over 25 years of experience in the yachting industry, having worked on private and charter yachts worldwide, cruising mainly in the Caribbean and Mediterranean seas giving him a huge knowledge of these popular areas and he has also spent time discovering the Pacific Ocean.
He has a very calm attitude with a sparkling personality and works well under pressure managing to run the yacht and crew to a very high standard and also being attentive to his clients needs and make sure everyone has a wonderful experience onboard!

Chef - Nicholas Granier - French

I am a very friendly, smiley and energetic French chef with 25 years of international experience working for private families in Europe, the US and the Caribbean as well as running my own catering company in St Martin (FWI)
My private experience includes cooking for high profile clients on luxury motor yachts, in villas Cap d'Antibes, chalets in Courchevel & Megève, and a private residence in Indiana, America, and of course for various clients on the island of St Martin where I lived for 10 years.
When I was young my father ran a restaurant, so I practically grew up in the kitchen. It was only natural therefore that I decided to follow in my father's footsteps and become a professional chef. I attended culinary college in me home town of Nièvre after which I worked in a number of local restaurants before moving down to Cannes to open a restaurant with my father witch we ran together for three years.
I went to work in Nounou restaurant, the sister of the famous Tetou in Golf Juan, best know for it's fantastic bouillabaisse. To this day, I still loves to cook fish and the techniques I learned there have been invaluable.
After nearly three years I decided to move on the boats and subsequently spent several seasons working in temporary positions on a few different motor and sailing yacht ranging in size from 27 to 50 meters.
In 1998 I got a job in Indianapolis with an American family who travelled to St Martin for their holidays and the more time I spent there, the more I began to realize there was a gap in the market for a local company. I eventually decided to take a plunge and with the backing of this clients, in 2003 I set up my own business " Chefs de France " .
Through this company I provided a broad range of catering options including personal chef services for clients at home or in their villas, inflight catering for NetJets, AirChef, ASN, and many private jets, even catering for large functions and I also ran a café and juice bar under the name of MathisCafé.
Ten years later and with a wealth of experience behind me, I decided to return to my native France. In the summer of 2013 I worked for a high profile Russian client in their villa in Cap d'Antibes and was so appreciated that I was asked to work for them again the following summer, 2014 and also for the winter seasons 2014/2015 at their chalet in Courchevel.
As you can read on my resumé I worked for many VIP families, and few time for a Russian Families.
I will be very happy to cook for your clients, I love cooking healthy food, light and varied , including Asian, Italian, French with a touch a vegan.


Chief Stewardess: Kateryna Fasii - Ukrainian

Previous Yachts: MY RM Elegant, MY LAQUILA, MY UNASOLA, MY ALASKA OF GEORGE TOWN, MY PERLE NOIRE
Interests/languages: English, Ukranian and Russian
Kateryna has been in the yachting industry for about six years. She can adapts herself to all situations, very flexible and self motivated. She greatly enjoy being in multinational environment and she reckon herself hardworking and enthusiastic in path chosen what would definitely help to progress in both.

2nd Stewardess: TBA

1st Mate - Emil Galvin - Croatian
Emil has been on boats since he was born, As a child he drove his family fishing boat and has now spent 3 years in Cargo Ships and over twenty four years in the yachting industry, working his way up the rangs from deck hand to Captain, he is very experienced in refits and also Engineering so has the experience & knowledge to complete all tasks on running the boat smoothly – Having worked on some of the most Iconic charter yachts such as « FULMARA » and « Les Girls Delfino » he has gained a vast experience in static and VIP event Charters
Emil speaks, English, French Croatian and Italian


Deckhand - TBA

Chief Engineer - TBA

2nd Engineer Jake SLOCOMBE - British
Born and raised in France with English parents Jake is completely bilingual, after obtaining his professional Bac in nautical maintenance he worked for some of the leading engineering companies such as LNC Monaco and Navigair gaining a huge experience in the yachting industry. He then went to work as deckhand on “MY LAZY ME” and “MY DXB” and deck engineer on “MY CLICIA”. Jake is very sociable, hard working with an easygoing fun personality with a passion for cars and the sea