BPPV and CGO
Languages spoken – French and English
Born in 1967, Serge began sailing in Brittany on the family boat.
Professional skipper for 25 years, Serge has experience on all types of sailing yachts, in the Caribbean (Bahamas to Venezuela), in the Med and Polynesia.
The sea is his passion and he‘ll be very happy to share it with his guests as well under water (level 2 in diving), on water (windsurfing, paddle, water skiing) or looking at the stars.
His long experience will allow everybody to feel perfectly safe and so to take full advantage of the cruise.
His friendly personality creates a pleasant atmosphere and he makes sure the guests feel right at home on board.
Hostess: Sylvie Bello– French
CAP cook - Captain 200 UMS - Medical 2 - STWC
Languages spoken – French , Spanish and English
Born in 1968.
Sylvie is very dynamic and passionate. She has been working in restaurants and
bakeries in France and abroad. Her travels took her to Ecuador where she lived for
12 years. She created a tropical flower plantation specialized in flower arrangements
and export. Since 2015, she has been working as a hostess/cook on sailing yachts in
Med and in the Caribbean. Her cooking talents, her communication skills and her
smile insure our guests unforgettable moments on board.
Chef: Edward Bennett – New Zealand
STCW 95 and ENG1
AHCTS Professional Cookery Certidicate
Food and hygiene Certidicate
NZQA National Certifical in Hospitality level3
Languages spoken - English
From Auckland, New Zealand and currently residing in the south of France, Edward has always been around food and great ingredients. Initially trained in interior design at Auckland’s University of Technology, his passion and desire to cook came to the forefront and that could not be ignored. He went on to further his studies, training as a chef at the Auckland Hospitality School for Chefs. He’s 39 years old, a married father of one and moved to France around five years ago looking to further his career and knowledge, which eventually put him in the direction of working in yachting. Being from New Zealand and having grown up in and around yachting, the two seemed a perfect fit. He has worked on catamaran Muse for four seasons and going onto his fifth, having worked with three separate captains. He has worked as chef in multiple restaurants and also on previous yachts including motor, one which was based in Italy, where he was stationed for six months cooking for the owner on board and at his private villa. He enjoys cooking French, Italian and Asian cuisines but love learning. Having completed an Atlantic crossing a year ago, he looked forward to the challenge of the Caribbean and the wonderful new ingredients and challenges it proposed and it was everything and more than expected. His ultimate goal is to give the guests more than they could ask for on any given day and continue to learn and travel, gaining experience from all over the world and using that to make people happy through food.
Pick Up Locations
BVI or St Martin
Engines: 2 x 118 HP YANMAR
Generator: KOLHER 13 KVA
Communications via high speed internet in unlimited with laptop computer in each cabin.
# of Videos:
# Dine In:
KOLHER 13 KVA
2 x 780 liters
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Hors d’œuvres – Canapés
Baklava With Anchovies, Pistachios, Curry & Honey
Baklava With Smoked Poultry, Pineapple, Malibu & Ginger
Brochettes Of Beef, Règlisse and Carrots
Bouchées Of Hummus & Marrons Glacés
Tartelettes of Salmon & Trout, Red Berries, Burnt Plantain Skins and Caviar.
The First Sensation
Soupe Glacée of Langoustines & Girolle Mushrooms
Potage Asiatique with Dumplings (Fish, Meat or vegetable) & Seasonal Vegetables
French Onion Soup & Brioche
Warm salad of Baby Crispy Vegetables
Ceasar Salad (Nature, Grilled Chicken or Duck or Grilled Fish)
Tartare of Sea Bass & Mint
Carpaccio of Beef, Spices & Stuffed Figs
Chef Gravlax & Condiments
Italian Proccuito with Caramelised Cashew Nuts & Granité of Watermelon
Pata Negra with Port Cantaloupe Melon
Sugar Cane Skewer of Fresh Fruit with Grilled Ginger & a Strawberry Wine
Fagots d’Asperge with Tomato Confite & Glazed with a Red Curry Hollandaise
Clams Farçis with Garlic & Fresh Herbs
Moules Marinières with Fresh Local Bread
Crab Cakes & Perche Caviar Mousse
Hot Oysters Gratinés with Spinach & Green Tea
Cold Oysters & Condiments
Feuilleté of Foie Gras with an Onion & Cheese Tuile Sauce & Green Grape Wine
Pompadoure Tuna Sushi, Mango Bean Sprouts & Red Berries
Green Cabbage Leaf Stuffed with either: Vegetable Mousse, Fish Mousse, Meat Mousse or Cheese served with Harissa Mousseline & Warm Nuts
The Admittance (2 or 4 people)
Plateau de Fruits de Mer Oysters, Mussels, Clams, Crab, Seaspider, Langoustines, Shrimps, Lobster & Seaweed
Grilled Lobster, Braised Fennel, fresh Vegetables, Hawain Potatoes & a Hot Red Grapefruit Vinaigrette (2 or 4 people)
Whole Giant Scallops Gratinés, Purée of Dark Wheat & of Compote of Leeks. Sauce Beurre Blanc, Basil & Muscadet
A Typical Antipasto, Grilled Vegetables, Parmesan & a Foccacia with a Green Salad
Enormous Côte de Bœuf Grilled & Oven Roasted with Ses Petits Plats & Green Salad
Whole Local Fresh Fish Stuffed with Local vegetables & Pommes Paillasson Choucroute de la Mer, all Local Fish, Vegetables, Mollusques & Crustaceans Peking Duck slowly cooked & Caramelised
The Admittance (per person)
Magret de Canard Grilled, Roasted with Dragées Crumbs & Fresh Figs
Giant Gambas Grilled with Coconuts & Asian Dip
Brochette of Fresh Monk Fish Oescetra Caviar, Pineapple Tree & Potato Mousse
Veal Chops, Oven Baked Apples, Tarte Fine aux Légumes & Sweet Potato Mikado.
Seafood in Black Organic Pasta, Fresh Pesto, Parmesan & Cream Sauce
Chicken Tagliatelle, Pine Nuts, Basilic, Avocado & Portebello Mushrooms
Tuiles of Fromaggio de Parmegiano, Mint Baby Vegetables & Berries.
Beef Tenderloin marinated, Asian Noodles, Crispy Vegetables, Soy Sauce & Black Bean Potato Purée
Crab Farcis à La Bretonne – Chefs Region
Salad of Fresh Exotic Fruits Hot Skewer of Fresh Fruit, Chocolate Ganache & red Berry Compote Fresh Tuile with Warm Figs, Pistachios & Mascarpone Ice Cream Orange & Grapefruit Sorbet in their own Skins with Macaroons Lemon Meringue Tart Tarte Tatin with Vanilla Ice Cream Chocolate Tart with Marshmallow Ice Cream Banana Tart with Rum Coulis Crême Brulée with a Choice of Chocolate, Berries, Nougat or Vanilla Nougat Glacé, Hot Pears & Règlisse Soupe Glacée des Fraises des Bois Green Tomato Sorbet, Sweet Pepper Chili & Ouzo Charlotte Glacée aux Deux Chocolats & Berries Chocolate Truffles Coated in Nuts caramelised with Mango , Papaya Iced Juice Duette of Crêpes en Cornet with Fresh Fruit Purée & a Guinness Mousseline Peanut Butter Ice Cream, Bailey Coffee Martini Tiramisu Fusion Cocktail Sorbet of Fresh Apricot, Chocolate Mikado & Ginger Mousseline Regional Cheese Board, Dried Fruits, Nuts & Warm Local Bread