Free Spirit

• Special Diets Accommodated

As a fan of home-cooked food, I create menus based on my guests’ preferences and needs. I adapt my cooking to suit everyone’s dietary requirements and wishes, whilst ensuring we enjoy eating together – something I see as an important moment of pleasure and sharing on the water. I love French cuisine, as well as local and home-style cooking. I am skilled in preparing both raw and cooked fish. I am aware of new dietary trends (gluten-free, lactose-free, etc.) whilst ensuring a gourmet cuisine suited to the location.  Sonia Marchand

 

Breakfast 
Tea, coffee, hot chocolate, milk, fresh fruit juice
yoghurts, quark, cereals, dried fruit, seeds…
Fresh chopped fruit
Scrambled eggs
Bacon, ham, sausages… and a cheese platter
Fresh bread, toast, toasted bread with butter and jam…
Crêpes or pancakes or cake, brioche, pastries…

Day 1
Lunch
Appetisers: tapenade and courgettes marinated in lemon and pecorino
Mediterranean salad with confit peppers, turmeric-marinated courgettes, tomatoes, burrata with pistachio pesto and quinoa
Lemon meringue tartlet

Dinner
Hummus and mixed salad with lemon and almonds 
Whole Provençal-style roasted grouper carved at your table, served with mashed potatoes in olive oil
Pineapple and fresh mint salad 

Day 2
Lunch
Slightly spicy avocado féroce Red snapper in a salt crust
Mashed potatoes with olive oil.
Chocolate spring rolls and matcha custard 

Dinner
Cod fritters with ‘sauce chien’
Roasted red seabream fillet with passion fruit beurre blanc, jasmine rice flavoured with kaffir lime.
Shortcrust tartlet, roasted spiced mangoes and
Bourbon vanilla ice cream

Day 3
Lunch
Prawn tempura
Tuna tataki with black sesame, finely diced crunchy vegetables, mixed salad leaves, mango and soya vinaigrette.
Peach Melba

Dinner
Gougères 
Grilled lobster with ginger and Espelette pepper, aubergine ‘parmigiana’
Chocolate profiteroles

Day 4
Lunch
Sheep’s milk cromesqui, smoked marlin and lemon cream
Crab salad with citrus vinaigrette, avocado and coriander tartare.
Spiced blancmange

Dinner
Cream of pumpkin soup, crispy prawns
Lightly seared beef fillet with mango vierge sauce, capers, tomatoes, ginger, sesame and lemon
Christophine gratin
Vanilla crème brûlée, lemon zest

Day 5 
Lunch
Baby vegetables and avocado cream
Platter of spring rolls and tuna tartare with mango and ginger sauce.
Chocolate mousse and matcha financier

Dinner
Lobster bisque
Sea bream fillet in Bourride sauce, seasonal baby vegetables
Pineapple carpaccio, passion fruit sorbet 

Day 6
Lunch
Platter of Corsican charcuterie and cheese with fig jam
My own version of Caesar salad
Apricot clafoutis

Dinner
Sea bass ceviche
Spaghetti alle vongole
Pineapple carpaccio with fresh mint

Day 7
Lunch
Shortcrust tartlet with sun-ripened vegetables
Tuna and tomato carpaccio with rocket and basil
Pineapple surprise

 

 

Captain : Rachid Rosalie
Rachid has been a professional in the maritime sector for over 20 years. He is goal-oriented and has more than 20 years’ experience.
A versatile professional, he has held positions ranging from deckhand to chief mate on motor yachts measuring between 120 and 160 feet. In 2019, he served as captain aboard the Lagoon 620 Rêve2Mer and the Free Spirit in the Mediterranean in 2019
Rachid has a thorough knowledge of the boat and the sailing area.
His training extends to teaching diving and acting as a fishing guide.
His background, knowledge and experience guarantee an exceptional experience
Yacht Master Offshore 200T Limited - STCW95 + PSA + ENG1 - RYA Powerboat Level 2 - PADI Dive Master & Instructor - CMAS Dive Instructor - Fishing Guide Certification

Chef : Sonia Marchand
Not just a chef! Sonia worked as a chef de rang and maître d'hôtel for the Accor Group for almost twenty years, and was head of a gourmet restaurant for eight years. She has also specialised in world cuisine (in Singapore, Thailand and French Polynesia) to delight our taste buds. Sonia is aware of new eating habits - gluten-free, lactose-free - while respecting a gourmet cuisine inspired by local flavours. She also has solid maritime experience, with several ocean crossings to her credit on prestigious yachts of 70 feet or more. Sonia was the Chef on board Alegria 67 The Blue Dream, Swann 76 La Loevie and Free Spirit during her round-the-world trip. This is her big comeback on board!

Stew : Nathalie Corbi
Nathalie is a woman of the sea. She has sailed in the Pacific, the Caribbean and the Mediterranean, on vessels ranging from 60 to 72 feet, working as a hostess or deckhand. She served as a hostess aboard the Alégria 67 The Blue Dream in the Caribbean.
Highly organised, Nathalie holds a DUT (University Technical Diploma) in Executive Assistance; her experience and background make her a key member of the crew, working closely with the captain and chef, as well as the guests, whom she looks after with a smile and discretion.