CAPTAIN: Philippe LEROUX
French
CAPTAIN 500 - STCW 2010 - Powerboat 2- Yacht Master Offshore,
Ocean and MCA Master200gt/500gt Unlimited - Qualified engineer
Languages: French, English & Spanish

Philippe has been passionate about water in all its forms since his earliest childhood. Sailing, of course, but also fishing, diving...
He first started sailing on the family boats, but his intense appetite for discovery and exploration pushed him to think bigger and further afield.
At the end of the 80s, as a photojournalist specializing in travel and the outdoors, he worked with specialized sailing magazines and discovered numerous destinations in the Atlantic, the Caribbean, the Pacific and the Mediterranean.
At the end of the 90s, he moved to the South Pacific and set up a saltwater sports fishing business. He sailed in this part of the world for over 20 years, on various yachts including some of his own sailboats.
Back in Europe, rather than continue with the French certifications, he decided to take RYA and MCA certifications.
He travels to deliver boats, has worked with exploration-seeking private owners and also with charter companies in the Pacific, the Mediterranean, the Atlantic, the Caribbean and the Arctic.
He's committed to the safety and comfort of everyone on board and will be delighted to welcome you abooad ASTROLABE, the perfect yacht to show you the most beautiful anchorages during this tailor-made program.


CHEF: Mathieu FIQUEMO
STCW
Culinary Baccalaureate /5-years courses of Traditional and Modern French cuisine in Paris
French
Languages: French, English

Passionate about cooking and the sea, Mathieu is a chef specializing in culinary arts aboard yachts. With several years of experience in restaurants and aboard private yachts, he is dedicated to providing a top-tier gastronomic experience on the water.

Before venturing into the world of yachting, Mathieu held key roles in the restaurant industry.
From 2013 to 2019, he was the manager of a restaurant. He then worked as a head chef in a prestigious restaurant in Paris, refining his techniques and expanding his culinary range.
After this experience, he decided to embark on a unique journey as a private chef, working for three years with high-level athletes, providing tailored meals to suit their specific needs.

In 2024, Mathieu decided to fully immerse himself in his passion for both the sea and cooking, by becoming a chef aboard yachts.
He likes to cook with fresh, seasonal produce, favoring local flavors and quality ingredients to delight his guests' taste buds.
He offers a wide variety of cuisines, from refined Mediterranean dishes to more exotic flavors, as well as modern creations and revisited classics.
He can also create menus to suit specific dietary requirements, whether vegetarian, gluten-free or other.
His commitment is to offer a tailor-made culinary experience that perfectly complements customers' maritime adventures.


STEWARDESS/DECKHAND: Nadine PRICE
Bristish
STWC - Powerboat L2- Certificate RYA Short Range (VHF)
Food Hygiene L2 - Deckhand Course
Water Padi Seamans Book, Cayman Islands
Language: English

With a passion for adventure and a commitment to excellence, Nadine is a dedicated Deckhand/Stewardess. After completing a season in the Mediterranean in 2024, she joined Astrolabe in the Caribbean in January 2025.

Bringing over a decade of experience in the hospitality and events industry, she specializes in premium customer and F&B services, interior maintenance and is always eager to help on deck duties.
Nadine takes pride in delivering the highest level of professionalism and service and aims to prioritise the ultimate experience for guests.

In her spare time, she likes to practise yoga, meditation or photography, also paddle-board.

SAMPLE MENU by Mathieu FIQUEMO

BREAKFAST

Variety of tea, coffee, chocolate

Pancakes, mini pastries, homemade cakes

Fresh fruit platters, freshly squeezed juices and smoothies

Eggs in all forms, cottage cheese

 

STARTERS 

Tomato carpaccio basil burata cream

Rock octopus salad pomegranate pomelo

Gwakiwis toasted bread tuile

Red tuna tartar mango lime

Honey goat cheese crisp

Mimosa egg shredded black truffles

Crab and mandarin celery

Fresh gambas roll

Samosas madras vegetables with mint sauce

Espuma foie gras figs roast

Carpaccio of wild bass aguachile

Sushis /maki according to availability

Gaspacho tomatoes strawberries basil granita

Thai salad

Toast hot goat mango rocket

Vitelo-tonato with squid ink

Brouillade of organic egg shavings truffles black

West Indian cod accras

Sorbet cucumber mint coriander

Mousse of shrimps and confit tomatoes

Mosaic of salmon Gravlax

Gravlax of red salmon beets

 

MAIN COURSES

Semi-cooked tuna zucchini sweet potatoes soy

Cod Fish and chips mashed peas fresh mint tartar sauce

Thai salad, chicken, soy, mint, coriander, onions, peanuts, siracha

Shrimp wok crispy vegetables

Grilled prawns parsley combava pan-fried zucchini curry

Semi-cooked salmon tartar julienne granny-smith mixed salads

Vegan peas, fresh cherries mint milk emulsion

Eggplant au gratin crispy Serrano parmesan cheese

« Knife » Beef tartar with Thai condiment

Pommes allumettes candied egg yolk

Tataki of beef fillet ,seaweed mosaic Nouri, potatoes, Béarnaise

Mahi mahi as in Tahiti green papaya

Chicken brochettes satay, fried rice

Bao pulled pork barbecue

Fresh salads watermelon Corsican AOP coppa, pine nuts

Wrap of gambas sauces chimichurri

Linguini bottargue, roasted, cherry tomatoes

Ballottines of poultry with morels mashed & chips potatoes

Roasted lobster or langouste with burnt onion, Corsican bisque

Filet of sea bass with carrot mousseline and citrus zest

Platter of shellfish, sea urchinade, Bordier butter and flower salt

Filet mignon of black Corsican pig, chestnut, red wine and carrot

 

DESSERTS

Makis of exotic fruits

Chocolate Mousse

Crème brûlée vanilla bourbon

Lemon meringue tart

Roasted pineapple caramelized grated coconut

Fressinettes Bananas flamed crumble

Pavlova strawberries, raspberries

Carpaccio de mangues du Pérou

Chocolate Mi-cuit, vanilla ice cream

Brioche Perdue, caramel salted butter, ice cream

Fresh fruit salad with vanilla mint syrup

Mille feuilles, Diplomate cream

Maras des bois « Fraisier »

White chocolate pistachio raspberry light ganache crumble

“Mama” coffee Tiramisu

Iced nougat with red fruit coulis

Rice pudding with whipped cream in a siphon

Tarte Tatin vanilla, ice cream

Pear tart almond chocolate

Strawberry, watermelon and fresh mint soup