CAPTAIN: Clément LAFFANON
French
Master 500
Yacht Master Ocean
Engineer 750kw
Languages Spoken : French & English

Clément has been sailing since early childhood, having grown up aboard a large sailing yacht. He managed operations on sailing yachts, as well as motor yachts.

His career includes transatlantic crossings and seasons throughout the Caribbean, French Polynesia and Mediterranean, where he has developed a strong expertise in sail handling, passage planning, and charter-oriented operations.

Calm, safety-focused, and reliable, Clément places great importance on guest experience, crew coordination, and smooth sailing operations. Passionate about sailing and well-run vessels, he combines professional discipline with a hands-on, practical approach.
Approachable and personable with guests, Clément values genuine interaction while maintaining a high level of professionalism.

Very active and sporty, he regularly practices a wide range of water and outdoor activities, always with a strong safety mindset.
Calm, reliable, and safety-driven, he ensures smooth operations, a positive onboard atmosphere, and memorable charter experiences.

CHEF: Amandine FONSECA
French
CFBS / STCW
CAEERS
Languages Spoken : French, English, Basic Spanish

Amandine is a French self-taught chef whose journey into yachting is driven by a genuine, long-standing passion for both the sea and culinary arts. Originally trained as a French literature teacher and working as a sailing instructor during her studies, she chose to leave the traditional path behind in pursuit of a more hands-on, dynamic lifestyle.

She entered the yachting industry as a deck/stew/cook, gaining a solid understanding of life on board before progressively specializing as a chef.

Entirely self-taught, her cuisine reflects curiosity, discipline, and a constant desire to evolve. She has a particular passion for spices, fermentation techniques, and Asian cuisines (especially Japanese) while remaining deeply rooted in Mediterranean influences shaped by her French and Portuguese heritage.

Today, Amandine lives fully through her two greatest passions : the ocean and cooking. Whether in the galley or under sail, she brings energy, adaptability, and a strong work ethic, thriving in fast-paced environments and consistently striving for excellence. She has no intention of returning to teaching, having found her true calling at sea. And when she’s not in the galley, there’s a good chance she’s somewhere behind a kite, chasing the wind with the same passion she brings to her cooking.

FIRST MATE – WINTER ROTATIONAL: Thomas DUPONT
French
Languages Spoken: French & English

After various experiences at sea over the years, a transatlantic crossing, charter work in
Australia, sailing in the Mediterranean, and boat maintenance projects — Thomas decided to
make it his full-time career and become a professional first mate.

Passionate about sailing and seamanship, Thomas is always learning, but also enjoys
sharing the knowledge he has already acquired. Travel, adventure, discovering new
cultures, and collaborative projects are key motivations for him. He also enjoys exchanging
around music, cinema, and design.

Onboard, he is always keen to go fishing, explore the underwater world, and better
understand the environment he is sailing through — whether through snorkeling, water
sports, hiking, or canyoning.

Attentive, discreet, and friendly, Thomas will happily guide guests during their activities, ensuring their safety, comfort, and enjoyment
throughout the charter.

STEWARDESS: Alixia MAZZA
French
STCW Security Awareness level1
Stew/Deckhand Certificate
Medical first Aid
SUSHI Training - Sushi Prod
Languages spoken: French & English
A passionate and highly motivated yacht captain who has recently gained professional experience aboard the INOUI, a 34-meter sailboat, and previously aboard the M/Y PERSHING 72FT and the S/Y CATAMARAN BALI.
70FTRaised around sailing and the sea, she brings a strong natural understanding of life onboard and thrives in dynamic, high-standard environments. Combines solid galley skills with excellent guest service.

Very attentive to guest needs, detail-oriented, and service-driven, she is known for creating a warm, welcoming atmosphere onboard. Always smiling, approachable, and solution-focused, she adapts easily to different guest profiles and expectations.

A dedicated watersports enthusiast and lifelong sailor, she integrates seamlessly with deck and activity programs and enjoys contributing to the overall guest experience beyond her primary role.

Professional, energetic, and reliable, she is committed to delivering memorable experiences for owners and charter guests alike.

SAMPLE MENU by Amandine FONSECA

BREAKFAST
Tea, chocolate & coffee
European Breads, Fresh Bread, French toast, Pastries
Eggs: Scrambled, Poached Omelette or Fried / Crispy Bacon, jam or Smoked Salmon
Avocado Toast with Cherry Tomatoes
Fresh Seasonal Fruits, Fresh Smoothies
Porridge, Pancakes, French Crepes and bagels

DAY 1

LUNCH
Tomato carpaccio basil burata cream
Oven-smoked chicken thighs, coleslaw, roasted sweet potatoes
Mango and passion fruit tartare, coconut shavings

DINNER
Caribbean platter with cod fritters, Caribbean blood sausage, plantains, Chien sauce
Seared snapper fillet, coconut rice, mango sauce, green oil with local herbs
Caribbean coconut flan

DAY 2

LUNCH
Honey goat cheese crisp
Honey-soy-smoked paprika glazed ribs, red lentils, carrots, pomegranate, rice, lime zest
Exotic fruit salad with papaya, mango, pineapple, and passion fruit

DINNER
Vegetable pakora (red onions, potatoes, carrots, and zucchini)
Lentil dahl, naan bread, cucumber raita, Indian pineapple kachumber salad
Coconut ladoo, kulfi (Indian ice cream)

DAY 3

LUNCH
Gaspacho tomatoes strawberries basil granita
PokéBowl: quinoa, chicken, mango, tomatoes, shredded carrots, red and white cabbage, cucumber, and peanuts
Chocolate mousse

DINNER
Tomato, basilic Bruchettas
Spaghetti aglio e olio, fried garlic, and Parmesan crisps
Passion fruit panna cotta

DAY 4

LUNCH
Avocado, grapefruit and lime oil
Full Medames with tomatoes and beef, salad with cucumbers, red onion, pomegranate, and parsley, hummus
Watermelon skewers with mint and lime, lemon sorbet

DINNER
Cucumber and Mint Gazpacho
Mahi-mahi Fillet with Lemon Butter Sauce, Black Rice, Black Garlic, Beldi Lemon, Parsley, and Cherry Tomatoes
Chocolate Cake with Vanilla Ice Cream

DAY 5

LUNCH
Watermelon, feta, and red onion salad
Sweet potato purée with toasted walnuts, diced plantains, and Ouassous shrimp, garlic, lime, chili, flambéed
Plantain fritters with Nocciolata chocolate sauce

DINNER
Cream of butternut squash soup with coconut cream, toasted hazelnuts, and hazelnut oil
Chicken breast with paprika sauce, mashed potatoes, and roasted zucchini tagliatelle with oregano
Flambéed pineapple

DAY 6

LUNCH
Shrimp and Avocado Salad
Three-layer club sandwich, Grated carrot salad with lemon and cumin
Triple-chocolate cookies

DINNER
Vietnamese Goi bap cai salad with napa cabbage, carrots, and peanuts
Caramelized pork, Cantonese rice
Coconut tapioca pearls, mango

DAY 7

LUNCH
Melon and Palma ham with balsamic glaze
Jerk-spiced roast chicken, garlic-roasted potatoes, red cabbage, pomegranate, apples, and toasted walnuts
Cheese platter and fruit sorbet

DINNER
Burrata with tomatoes
Focaccia, meatballs, tomato sauce, rigatoni
Lemon mascarpone cream with amaretti