Gael I

• Special Diets Accommodated
• Kosher Diets Accommodated

Daily Breakfast
(Selection offered daily)

• Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette
• Spreads & Dairy: Butter, fruit preserves, honey, cream cheese
• Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon
• Eggs (on request): Boiled, scrambled, or poached
• Fresh Fruit Platter
• Yogurt or Fromage Blanc
• Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1

Lunch

• Chickpea & quinoa salad with cherry tomatoes
• Grilled vegetable tart
• Lemon sorbet

Dinner

• Starter: Citrus Sea Bream Tartare with Crunchy Fennel
• Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
• Dessert: Strawberries with Basil & Light Lemon Mousse
• Wine: White from Provence

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Day 2

Lunch

• Niçoise salad with tuna, green beans & olives
• Baguette with herb butter
• Apricot yogurt

Dinner

• Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
• Main: Langoustine Risotto with Green Asparagus
• Dessert: Rhubarb & Green Apple Crumble
• Wine: Chardonnay from Jura or Brut Nature Champagne

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Day 3

Lunch

• Lentil & feta salad with fresh herbs
• Tomato gazpacho
• Peach tartlet

Dinner

• Starter: Mango & Coriander Sea Bream Ceviche
• Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
• Dessert: Melon, Watermelon, Feta & Basil Salad
• Wine: Bandol Rosé or Corsican Vermentino

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Day 4

Lunch

• Ratatouille with soft polenta
• Mesclun greens with vinaigrette
• Plum compote

Dinner

• Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
• Main: Grilled Swordfish with Summer Vegetables
• Dessert: Honey-Roasted Apricots with Lemon Cream
• Wine: Rhône White or Dry Rosé

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Day 5

Lunch

• Grilled chicken wrap with cucumber & tzatziki
• Arugula & pine nut salad
• Iced tea

Dinner

• Starter: Tomato Gazpacho with Olive Toast
• Main: Sea Bass en Papillote with Herbs & Lemon
• Dessert: Peach and Rosemary Compote
• Wine: Rosé from Provence

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Day 6

Lunch

• Tuna poke bowl with sesame & avocado
• Chilled cucumber & edamame salad
• Coconut yogurt

Dinner

• Starter: Grilled Octopus with Lemon & Parsley
• Main: Mussels in White Wine, Served with Fries
• Dessert: Lemon-Thyme Tart
• Wine: Muscadet or Sauvignon Blanc

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Day 7

Lunch

• Zucchini & Goat Cheese Tart
• Roasted beet salad with walnuts
• Fig sorbet

Dinner

• Starter: Burrata with Roasted Tomatoes & Basil Oil
• Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
• Dessert: Lavender Crème Brûlée
• Wine: Côte du Rhône Red or Dry Rosé

Captain Mick Creac'h : With over 30 years of experience in the world of sailing and classic yacht racing, Captain Mick has built an extraordinary career at sea. Since the 1990s, he has sailed extensively throughout the Mediterranean and the Caribbean, earning a reputation for excellence, leadership, and deep maritime knowledge. From 2007 to 2019, Mick was at the helm of the iconic MOONBEAM IV, the legendary 1914 William Fife design. Under his command, the yacht dominated the Mediterranean classic regatta circuit, winning nearly every major title and solidifying his status among the top captains in the classic sailing world. Mick studied industrial and mechanical design before embarking on his sailing journey in the south of France. He was immediately drawn to the daily challenges of life at sea—troubleshooting, team management, optimization, and strategic thinking during both cruises and races. What began as a calling quickly became an enduring passion. Mickael brings a wealth of experience not only as a sailor but also as a leader. Whether on shore or at sea, he is committed to delivering real, practical solutions for guests—combining hands-on expertise with a deep respect for tradition and performance.
Speaks French, English and Spanish.

Chef/Cook : Mariano Chiurchiu
Chef Mariano brings creativity and passion to every dish aboard the yacht. With a background in Mediterranean and international cuisine, he crafts fresh, flavorful meals tailored to your tastes—making every dining experience unforgettable at sea.

Deckhand: Yann Tetreau
A seasoned maritime professional with over 20 years of experience in the yachting industry, Yann Tetreau brings deep expertise in classic yacht refit, maintenance, and racing. Born in France and based in Palma de Mallorca, he is fluent in French and Italian, with working knowledge of English and basic Spanish.
Yann has served as First Mate on several high-profile sailing yachts including Moonbeam IV, La Spina, and Solleone (Swan 90), contributing to successful campaigns in prestigious regattas such as Les Voiles de St. Tropez, Rolex Swan Cup, and Copa del Rey. His extensive hands-on skills include hull varnishing, deck restoration, and full refits, making him a valuable asset for both racing and cruising programs.
Holding STCW95, ENG1, and multiple European sailing licenses, Yann is also experienced in Atlantic crossings and Mediterranean charters. His passion for classic vessels and meticulous approach to boat care make him a trusted crew member for discerning owners and professional operations.

Sailor/Stewart : Maxime Gutierrez Danguillaume