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.

Aude Raynal
Chef 
She is a French yacht chef with strong international sailing and hospitality experience across private yachts and expedition-style vessels. She holds a Bachelor’s degree in Tourism from the University of Angers and a catering management diploma, combining solid culinary expertise with practical maritime experience. She is STCW certified and ENG1 medically fit.
A versatile and adaptable chef, Aude specialises in semi-gourmet and traditional cuisine, with a strong emphasis on fresh, seasonal produce and tailored dietary requirements, including vegetarian, vegan, keto, and gluten-free menus. Her experience includes private yachts up to 50m, where she has been responsible for provisioning, inventory control, hygiene standards, and full meal preparation for both guests and crew during coastal cruising and ocean passages, including transatlantic crossings.
Fluent in French and English (B2), with conversational Spanish, Aude is recognised for her reliability, flexibility, and positive team spirit, making her well-suited to dynamic and demanding yacht environments.

Steward / Deckhand 
Alexia Brizi
Alexia is a versatile yacht professional working as a deckhand, stewardess, and cook, with solid experience across private and charter vessels ranging from 56’ to 77’. She is highly adaptable and has built her career in varied cruising areas including the Mediterranean, Caribbean, and Atlantic crossings.
She has worked on both private and charter programs, handling guest service, interior operations, deck duties, and meal preparation for up to 10 guests. She is confident in delivering high-level interior service, plated dining, housekeeping standards, and assisting with deck operations and water activities.
She brings strong organizational skills, a proactive attitude, and a keen eye for detail, particularly in maintaining a clean, welcoming, and well-presented environment onboard. Creative by nature, she also has a passion for interior styling and atmosphere design, enhancing guest comfort through thoughtful presentation.
Reliable, attentive, and team-oriented, Alexia integrates easily into multicultural crews and is committed to ensuring smooth operations and an excellent guest experience at all times.

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