Captain 

Yvan PIERRET  

Yvan Pierret is a passionate sailor with professional experience in the yachting industry. He has worked aboard private and charter yachts, including a 47m catamaran, progressing from Deckhand to Lead Deckhand and Mate before becoming Captain.

Yvan captains day and week charters, overseeing navigation, vessel handling, safety and maintenance while ensuring a high-quality guest experience.

Calm, reliable and professional, he has strong skills in maneuvering, anchoring, mooring, deck operations and navigation. He holds a Master 200 GT Sailing qualification and a 250 kW Mechanic License.

Chef: 
SONIA MARCHAND 

Sonia is an experienced yacht chef with an extensive background aboard luxury sailing catamarans and yachts, combining strong culinary expertise with solid deckhand skills. Since 2017, she has sailed across the Mediterranean, Caribbean, Pacific and Atlantic.

Her cooking focuses on fresh, seasonal, homemade cuisine, blending Mediterranean flavours with international influences. Specialising in healthy, balanced and flavourful dishes, she offers expertise in fresh seafood, Ayurvedic-inspired cuisine, low-temperature cooking, vegetarian menus, special dietary requirements and refined homemade desserts.
 

Experienced in both private and charter operations, Sonia is confident managing the galley independently while assisting with deck duties, watchkeeping, manoeuvres and guest service. Adaptable and resourceful, she brings excellent organisational skills and a genuine passion for gastronomy and life at sea.
 

Qualifications: CMP, CFBS, Medical 1, Coastal Navigation Licence, CAP in Culinary Arts and HACCP training.

Languages: French (native), English and Spanish (professional proficiency).

Nationality: French.

Steward / Deckhand 
ELSA RAILLON

Elsa is a French sailing enthusiast and marine ecology specialist with three years of experience in coral restoration and marine wildlife monitoring across the Caribbean, Indian Ocean, New Caledonia and Indonesia. A PADI Divemaster with approximately 200 logged dives, she combines strong water skills and safety awareness with hands-on experience in marine conservation.

Her recent hospitality experience has strengthened her guest service, food and beverage service and teamwork skills. Sporty, adaptable and passionate about the ocean.

Qualifications: PADI Divemaster, Rescue Diver, CMP, CFBS, CSS and seafarer medical certificates (scheduled for completion by December 2026).

Languages: French (native), English 
 

Nationality: French.

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.

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)

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.

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

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)

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