Sylene

• Special Diets Accommodated
• Kosher Diets Accommodated

S/Y SYLENE
Sample menu by Joanna BELLON

BREAKFAST
Variety of tea, coffee, chocolate
Freshly squeezed juices & smoothies 
Greek yogurt with wild honey & homemade granola 
Vibrant seasonal fruit platters 
Artisanal French cheeses & fine charcuterie                        
Smashed avocado bacon toast on sourdough 
Eggs Benedict & poached eggs made to order
Homemade crêpes & pancakes with fresh berries

DAY 1

 LUNCH
Burrata & Tomatoes (Fresh raspberries, wild arugula, homemade basil pesto)
Salmon Poke Bowl (Mango, avocado, radishes, seasoned sushi rice)
Coconut & Mango Panna Cotta (Fresh mango coulis, toasted coconut flakes)

DINNER
Fennel Salad (Sweet orange segments, black olives, citrus drizzle)
Pan-Seared Local Fish (Crushed herb potatoes, baby summer vegetables)
Classic Vanilla Crème Brûlée (Caramelized sugar crust, fresh berries)

DAY 2

LUNCH
Shrimp Spring Rolls (Light ginger and sweet chili dipping sauce)
Chicken Caesar Salad (Crispy bacon chips, soft-boiled egg, Parmesan)
Pastéis de Nata (Served warm with a dusting of fine cinnamon)

DINNER                                                                                         
Leeks Vinaigrette (Lemon thyme, toasted walnuts, organic egg yolk)
Braised Lamb Shank (Velvety carrot purée, butter-glazed greens)
Oven-Roasted Peaches (Vanilla bean ice cream, crunchy praline topping)

DAY 3

LUNCH
Tuna Tataki (Sesame crust, Asian cabbage slaw, fresh coriander)
Chicken Brochettes (Wok-sautéed crispy vegetables, jasmine rice)
Limoncello Tiramisu (Light, citrus-infused Mediterranean twist)

DINNER
Tomato Gazpacho (Chilled summer fruits, microgreens, virgin olive oil)
Langoustine Linguine (White wine, garlic, cherry tomato reduction)
Lebanese Cream (Orange blossom syrup, crushed pistachios

DAY 4

LUNCH
Greek Salad (Premium block feta, heirloom tomatoes, wild oregano)
Vietnamese Bo Bun (Rice vermicelli, lemongrass beef, fresh garden herbs)
Chocolate Fondant (Served warm with vanilla bean ice cream)

DINNER
Green Asparagus (Grilled with shaved Parmesan, ricotta-pistachio sauce)
Grilled Prime Rib (Rich Gratin Dauphinois, garlic-sautéed green beans)
Almond Fruit Tartlet (Vanilla pastry cream, seasonal fresh fruits)

DAY 5

LUNCH
Homemade Maki Board (Tuna-mango- avocado & salmon-cream cheese roll)
White Fish Ceviche (Citrus-cured fish, red onion pickles, fresh chili)
Coffee Tiramisu (Mascarpone cream, espresso-soaked savoiardi)

DINNER
Sea Scallops (Seared scallops, green pea emulsion, bacon shards)
Daube Niçoise (Slow-cooked beef stew, pillowy handmade gnocchi)
Trianon Chocolate Cake (Rich, layered chocolate mousse cake, fresh chantilly)

DAY 6

LUNCH
Pesto Orzo Salad (Toasted hazelnuts, zucchini, wild arugula)
Pan-Seared Salmon Pavé (Lemon-herb jasmine rice, tender green vegetables)
Strawberry Puff Pastry (Flaky puff pastry, light vanilla chantilly, strawberries)

DINNER
Wild Shrimp Salad (Citrus segments, avocado, red onion, caviar lime)
Southern French Lasagne (Rich meat ragù, velvety béchamel, crisp greens)
New York Cheesecake (Baked creamy cheesecake, backyard red berry coulis)

DAY 7

LUNCH
Mediterranean Tapas (Chicken tenders, vegetable tempura, artisanal mezzé)
French Beef Tartare (Hand-cut beef, rich sabayon, wild roquette, fries)
Fruit Mousse (Light, airy seasonal fruit, fresh mint syrup)

DINNER
Bass Ceviche (Chilled sea bass, citrus caviar, red onion pickles)
Grilled Local Lobster (Garlic-parsley butter, wild rice blend, summer greens)
Traditional Tarte Tatin (Caramelized apple tart, vanilla bean ice cream)

CAPTAIN: Grégory GOMEZ
French, Born 10 September 1971
Captain 500 unlimited Yacht & Sailing Yacht
Chief Engineer 750 KW
Languages: Fluent English and basic Italian

Gregory Gomez has solid experience on motor yachts and sailing vessels.
A maritime instructor and Chief Engineer 750 kW, Gregory combines technical expertise with teaching skills.
With over 17 years of sailing in the Mediterranean, across the seas worldwide, and several transatlantic crossings, he blends expert seamanship with a strong sense of safety.

His main strengths are kindness, a cheerful personality, and a strong team spirit. He ensures onboard harmony and passenger comfort.

He practices freediving and spearfishing, activities that deepen his connection with the sea. He had the opportunity to take part in an underwater expedition alongside former members of Commander Cousteau’s team, a defining experience that fueled his passion for marine exploration and knowledge.

He will ensure that the onboard experience becomes an unforgettable memory, guiding guests to the best available spots, while considering their preferences, the weather, and the dynamics of the vessel.


CHEF: Joanna BELLON
French,
STCW, HACCP
Languages: French, English

Joanna approaches the galley with a genuine desire to make people happy. She believes that food should be comforting and uplifting, combining her natural generosity with a focused, calm presence on board. Having spent several seasons working on charter and private yachts, she knows exactly how to manage a galley smoothly while keeping the guest experience truly personal.

Before dedicating herself to life at sea, Joanna studied communication and the arts. She earned her initial degree in Arts and Entertainment and went on to complete a Bachelor’s Degree in Photography. That artistic training fundamentally shapes her cooking today; she treats every plate like a canvas, bringing an incredible eye for color, placement, and detail to her presentation.

Throughout her career as a private yacht chef, Joanna has worked across a wide variety of vessels, proving her adaptability in dynamic maritime environments across numerous yachts, including S/Y Taj, M/Y Nirvana, S/Y Ciliam, and M/Y Pumpkin.

Joanna works with fresh, seasonal products, prioritizing vibrant flavors and high-quality ingredients to create customized menus based on her clients' preferences and dietary needs. Her unique style beautifully blends the warmth of Provençal cooking with the bold, aromatic flavors of Southeast Asia—a direct reflection of her roots and her love of travel. She offers a diverse range of specialities, from refined French and Mediterranean dishes to health-conscious cuisine and authentic Asian concepts.
 

FIRST MATE: Shine
French
Captain 200 Sailing Yacht, STCW
Languages: French, English

Shine brings a grounded, mature, and exceptionally calm presence to the crew. Raised in Aix-en-Provence in the south of France, she discovered a profound connection to the ocean that eventually led her to leave land behind entirely. She operates with a personal philosophy centered on kindness, respect, and hard work, taking genuine satisfaction in looking after the yacht, its owners, and everyone on board.

Her maritime capabilities are backed by extensive live-aboard and offshore experience. Shine spent four years living full-time aboard her own Gib'Sea 33 sailboat in Ajaccio, Corsica, mastering the daily realities of boat ownership and maintenance. Since making yachting her full-time profession in 2017, she has completed three Atlantic crossings and spent years navigating the diverse waters of the Mediterranean and the Caribbean, particularly around St. Barth and St. Maarten.

Before transitioning to a life at sea, Shine spent a decade working in various French restaurants. This extensive hospitality background gives her a distinct advantage on charter yachts. She understands high-end guest service implicitly, possesses an excellent work ethic, and maintains a sharp eye for detail, making her a reliable asset for both guest interactions and interior support.

As a highly versatile crew member, Shine is eager to assist across all departments, smoothly stepping into deckhand, mate, or steward roles whenever needed to keep the vessel running flawlessly.

When she is not working, Shine balances her life through creative and mindful pursuits. She enjoys drawing, practicing yoga and meditation, traveling, and exploring her interests in philosophy and quantum physics. She looks forward to welcoming guests on board and delivering a safe, seamless, and genuinely pleasant journey.

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DECKHAND / STEWARDESS: Madison
French,
STCW - – CMP/ Deckhand certificate
Language: French & English

To be completed