Adrien Bourcier
Captain – Professional Skipper
Adrien Bourcier is a 29-year-old French captain with extensive experience commanding and managing high-end sailing catamarans across the Mediterranean and the Caribbean. Passionate about sailing from a young age, he has developed strong technical, navigational, and leadership skills through years of work on various multihulls from 50 to 75ft.
With expertise in yacht preparation, new vessel delivery, transatlantic crossings, charter operations, and owner management, Adrien has handled every aspect of yacht operations—from technical maintenance and administration to crew coordination and guest service.
Trained at IPFM in La Seyne-sur-Mer (CAP 200 Voile, Mechanic 250kW, CGO, MEDI 2), Adrien combines technical proficiency with a personable approach and a deep respect for the sea. Fluent in French and English, with conversational Spanish, he continues to navigate between shipyards and charters, ensuring excellence on every voyage.

Laurine Duffrenne
Chef and Yacht Stewardess
Passionate about gastronomy and the sea, Laurine Duffrenne is an experienced yacht chef who has worked aboard prestigious sailing and motor catamarans across the Mediterranean and Caribbean. Fluent in French, English, and Spanish, she combines her culinary creativity with a strong sense of hospitality and service.
Laurine has led galley operations on yachts such as Okinawa (FP 59), Yoff (Lagoon 4.6), and L’Octant (Neel 5.1), delivering refined, seasonal cuisine for discerning guests. Trained in culinary event management at Kedge Business School, she also brings experience from high-end events with brands like Adidas, Nike, Chanel, and Dior.
Whether cooking privately in villas from Ibiza to Amsterdam or preparing transatlantic provisioning for yacht charters, Laurine approaches each project with professionalism, warmth, and attention to detail.

Steward / Deckhand
TBC

MENU 

All menus are created according to the tastes and flavors of our customers,
using local, seasonal produce and the catch of the day.
Every need is possible on request.

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1. BREAKFAST

• Different types of eggs: scrambled, fried, omelette, boiled

• Homemade pancakes, French toasts, crêpes, grilled cheese, bacon egg muffins

• Fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, jams, butter, bread, fruit juices & smoothies

• Barista service: coffee, latte, cappuccino, macchiato, flat white, iced latte, and tea (all day long)

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2. APÉRITIF

• Apéritif platter with dips, charcuterie, local cheeses, arancini, samosas, chorizo cake, hazelnut & basil pesto puff pastry, and more

• Homemade cocktails available on request: Daiquiri, Basil Smash, Espresso Martini, Mojito, Punch, Sangria, Negroni, etc.

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3. STARTERS

• Duo of green and yellow zucchini marinated with herbs, stracciatella, and paprika-toasted hazelnuts

• Mimosa egg with Espelette pepper mayo, pancetta chips, and arugula

• “Gaspacho du soleil” with garlic & parsley croutons, toasted pine nuts, olive oil

• Grilled octopus with lime basil sauce

• Egg parfait with parmesan cream, parsley oil, and chopped walnuts

• Salad of roasted figs with honey, fresh spinach, walnuts, brie, and balsamic vinaigrette

• Bruschetta with homemade focaccia and tomatoes marinated in Provençal herbs

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4. MAIN COURSES

• Fresh tuna tartar with leche de tigre, coconut rice, diced carrots, and grated radish

• Truffle risotto with white fish fillet or grilled pancetta

• Citrus roast chicken with honey and rosemary drizzle, served with parmesan & thyme potatoes

• Shrimp fried rice served in half a pineapple

• Linguine with garlic and coriander, roasted cherry tomatoes, and fresh local fish

• Eggplant parmigiana served with local grilled meat

• Sea bream ceviche with nectarine, jasmine Thai rice, and tomato rougail

• Beef or lamb simmered in spices, with mashed potatoes (Emmental & fresh herbs)

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5. DESSERTS

• Chocolate moelleux with custard

• Chocolate sea salt mousse

• Tiramisu

• Roasted peaches in basil syrup with lime and vanilla whipped cream

• Lemon cream with speculoos crunch, served in a lemon half

• French cheesecake with homemade passion syrup

• “Crème aux œufs” on coconut biscuit

• Panna cotta with seasonal fruit syrup