Kajikia

• Special Diets Accommodated
• Kosher Diets Accommodated

SAMPLE MENU by Thomas CARMEILLE 

BREAKFAST

Various teas, coffee, chai, matcha, detox, fresh fruit juices & mixed fresh fruit plates  
Plain pancakes, chocolate hazelnut, caramel, red fruit
Viennese pastries, homemade granola, pancakes, various yogurts, cakes
Various jams, honey, dried fruit, avocado toast, various eggs
Croissant ham, truffle eggs, bacon, sausage, sautéed potatoes, various bagels

STARTER

Tomatoes Mozzarella trompe l'oeil
Burrata, Mozzarella, pesto, basil, garlic and fine herb cream, pistachio, speck chips

Hummus des prés
Beetroot hummus, feta, butternut and beetroot cubes, avocado, chickpeas, sesame, beetroot and soybean sprouts

L'Endivette
Mixed endive salads, walnuts, Roquefort, pears, figs, yuzu balsamic vinaigrette

Caesare Salad
Mesclun salad, curly endive, crispy chicken, applewood bacon, aged parmesan Caesar sauce

Tuna in the shell
Tuna tartare, avocado, black sesame, vegetarian pepper, mangoes, red onions, candied tomatoes, tuna tataki

Octopus on the rock
Hummus, octopus tentacles, pomegranate, beetroot shoots, alfalfa, passion fruit vinaigrette

Island salads
Mangoes, avocado, vegetarian chilli, red onions, kaffir lime zest, toasted almonds

Greek brick
Honey and lemon brick pastry, feta, toasted sesame, curly lettuce, candied tomatoes, young shoots

The ring of the sea
Scallop tartare, scallops, grapefruit supreme, pomegranate, lemon zest, herb juice

Green Italy
Deconstructed lasagna, burrata, roasted hazelnuts, green asparagus, peas, young shoots and candied tomatoes

Tart from the sea
Red tuna mahi-mahi tartare, spicy guacamole, black sesame, mango, ginger and fresh mint and lemon caviar

My cabbage
Soissons bean puree, roasted cauliflower with island spices and chimichuri vinaigrette

Crispy velvety
Creamy Parmesan, crispy poached egg and pan-fried Oyster mushrooms

L’Espagna Scallops,
Chorizo, corn, red beans, onions and lemony white balsamic vinaigrette, young shoots and parsley

 

MAIN COURSE

Sweet duck
Roasted duck breast with thyme, butternut squash and pumpkin puree, raspberry juice and spicy red fruit sauce

Fruity pork
Pork filet mignon, parsnip puree, green asparagus and roasted carrots, figs roasted with honey and thyme, fig juice

De la Terre du sud confit
Duck confit, truffle puree, chives and Girolle chips

Le petit Antillais
Chicken colombo, black and white Camargue rice, dried apricots and figs, banana chips plantain

Tour of Asia
Satay shrimp wok, sautéed crunchy vegetables, cashew nuts, coriander and fried egg

From the sea of the sun
Brazilian lobster, sweet potato gratin, candied vine tomatoes, Beluga black lentils and plantain chips

The coriphène
Mahi-mahi with Creole sauce on its vegetables of the Sun, sweet potato chips

Out of its shell
Scallops, Cumbava lemon puree, vegetarian chili and zucchini balls glazed with balsamic juice

The creamy forests
Creamy risotto with three mushrooms: Ceps, Chanterelles and Paris mushrooms, parsley and slices of truffled Pecorino

Crispy melting
Breaded burrata, Gnocchi with Gorgonzola, Périgord walnuts, young beetroot shoots and basil

Thermidor
Lobsters with Thermidor, Potato puff pastry with Paprika, coleslaw

Fish and its citrus fruits
Roasted cod back with thyme and lemon, carrot and ginger mousseline, pak choï and shrimp broth flavored with citrus fruits

From Argentina and the garden
Wagyu beef sirloin, asparagus and carrots glazed with reduced juice of Pomerol 2002 red wine, sautéed potatoes

Vegetarian Provençal
Penne with candied tomatoes, sautéed zucchini, garlic, basil and Parmesan shavings

 

DESSERT

Sexy Sunday
Madagascar vanilla ice cream, fleur de sel caramel, vanilla caramel sauce, popcorn and caramelized peanuts

Tarte citron yuzu
Yuzu lemon meringue tart

Pavlova des Bois
Unsweetened meringue, candied red fruits, light Madagascar vanilla cream infused with rose and fresh red fruits

Ile Flottante
Crème Anglaise Vanilla, Cardamom and cloud of egg white with caramel thread

Brioche lost in the Islands
Toasted brioche with lemon, custard with orange blossom, brunoise of exotic fruits, whipped coconut cream, passion fruit juice

My beautiful chocolate mirror
Chocolate shortcrust pastry, fleur de sel, melting ganache of dark chocolate 64% with Tonka bean, mirror glaze of dark chocolate 74%

Coulant Heart
Soft chocolate, custard and vanilla ice cream

Sydney
Fondant with almonds, roasted apples with fleur de sel caramel, caramelized pecans and hazelnut crumble

Raspberry Sea Urchin
Breton shortbread, light vanilla cream from Madagascar, red fruit cream and fresh raspberries

Rice pudding from my childhood
Creamy rice with vanilla from Madagascar, puffed rice and caramelized popcorn and caramel with orange blossom salt

My Chou
Choux profiteroles Madagascar vanilla ice cream, toasted almond chocolate sauce and fleur de sel chocolate crumble

My Valentine
Vanilla mousse, black tea, blackberry and basil compote, almond streusel

Baba des Îles
Savarin with real Planteur des îles, vanilla whipped cream, exotic fruit compote and fresh exotic fruit brunoise, passion fruit juice

Super Cookie
Maxi cookie cooked in a minute with 74% dark chocolate and caramelized hazelnuts, Madagascar vanilla ice cream

CAPTAIN: Jean ROUILLON
Nationality: French
Diploma: Master 500GT Sailing yacht, Advanced
Certificate in Marine Environment Management, STCW
Language spoken: French and English

Jean grew up by the sea in Brittany and has spent more than 20 years sailing thousands of miles across the Britany, the Mediterranean and the Caribbean. Coming from competitive sailing, he’s known as the crew’s very own “Aquaman”, always in the water, whether surfing, wing-foiling, or out with his fishing rod.

A naturally active and early riser, Jean is hands-on and loves keeping things shipshape on board. His experience spans luxury monohulls, catamarans, and motor yachts including Lagoon 77 “Relentless V”, CNB 76 “Parati” & “Spark III”, Lagoon 620 “Sunset O”, and the motor yachts “December Six” & “Veni Vidi Vici”.

Easygoing and upbeat, Jean’s positive energy sets the tone on board. Off watch, he enjoys line fishing and is always ready to share the catch.

Jean and Raphaële have sailed together for over five years and tied the knot in 2025 — a solid, friendly duo who make every guest feel welcome and at home at sea.

CHEF: Thomas CARMEILLE
Nationality: French
STCW 10 - ENG1
6 years of cooking studies – Master in pastry
Viennoiserie course at the Belouet school in Paris with Johan Martin
Intership modern food and healthy food in Ducasse School

1st place at the Chef's Competition in his category at the Antigua Yacht Show 2025 !

Passionate about cooking since the age of 15, Chef Thomas CARMEILLE began his career by working in luxury seasonal establishments such as Le Cheval Blanc, Les Airelles, Eden Rock in Courchevel, Saint Tropez, Biarritz and Megève.

Thomas is a great traveler at heart; having traveled several continents such as Latin America, Asia, Indonesia, Africa and Europe, always in search of new inspirations to be able to offer balanced and gourmet world cuisine.

For a while he continued his journey and settled on the island of Saint Barth in the French West Indies working as private Chef in villas or aboard yachts.

Thomas is starting his third season onboard KAJIKIA, teaming up with his partner in life, our stewardess Anaïs.


STEWARDESS: Anaïs MICHEL
Nationality: French
Diploma: STCW,
Languages spoken: French & English

Anais placed 3rd at the Yacht Table Design and Service Competitions in her category at the Antigua Yacht Show 2025.

Originally from south of France, Anaïs has now been living in the West Indies for 8 years.
Passionate of traveling and after numerous backpacking trips all around the world, it is today on boats that she found her happiness.

Strong of ten years of experience in the luxury industry going from Switzerland working at the Royal Palace in Lausanne to Saint-Barthelemy at the famous Eden Rock.

Anaïs has always been fascinated by the catering profession and travel. It was three years ago that her passion turned to sailing boats, after spending 3 years working in the Belmond group at the sublime La Samanna hotel on the island of Saint Martin.

Anaïs is starting her fourth season with us on KAJIKIA.
Always with a smile and boundless energy, she will do her utmost to ensure you have the vacation you dreamed of and will be happy to accompany you throughout your stay.

MATE: Raphaële Quémar
Nationality: French
Diploma: Master 200 GT Sailing Yacht, STCW
Language spoken: French & English

Born and raised in Brittany, Raphaële comes from a long line of sailors — one great-grandfather was a fisherman in the Newfoundland campaigns and another served in the French Navy, circumnavigating the globe before 1900.
The ocean has always been in her blood.

She started sailing with her parents as a child and turned her passion into a career in 2016.

Over the years, she’s worked as First Mate & Stew/Cook on luxury sailing yachts up to 77 ft in the Caribbean and the Mediterranean, including Lagoon 77 “Relentless V”, Lagoon 620 “Sunset O” and CNB76 “Parati” & “Spark III”.

Energetic, positive, and adaptable, Raphaële brings warmth and professionalism to every program. When she’s not at sea, she loves video editing, traveling, horseback riding, surfing, and freediving.