GOURMET MAGAZINE - Vol.1

Gourmet
JUNE 2021 | ISSUE 1 M AG A Z I N E

EVERYTHING YOU NEED TO SPEAKING
FROM EXPERIENCE
GET HIRED
ON A YACHT CAPTAIN

Tips from an Agency insider MARK FAIRWEATHER

GOURMET DELIVERIES CHEF

FROM MARKET ANTHONY SOUTAR
STALL TO GLOBAL
SUPPLIER CHIEF STEW

The latest generation SHA MARIEMUTHU
+Of a family business share
NEWS RECIPES RESTAURANTS
what they’ve learned
FROM AROUND REFINED OUR TOP 10
THE YACHTING DISHES AND FOR YACHTIES
WORLD COCKTAILS

JUNE 2021 | VOLUME 1

gourmet-deliveries.net

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Gourmet © Denis Belitsky - shutterstock.com
M AG A Z I N E

Sourcing
everything,
delivering
everywhere

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CONTENT

JUNE 2021 | VOLUME 1

CAISSE D ' ÉPARG N E E XPE RT I SE

dedicated to Marine Professionals, Boaters and Crews

You are an individual: You are a professional:
0806 800 258 (1) 04 22 34 07 40 (1)

23-25 rue Félix Faure - Cannes Forville, 06400 Cannes - nautibanque.com

* by = par. (1) Coût d’un appel selon votre opérateur téléphonique. (2) Coût de connexion selon votre fournisseur d’accès Internet. Caisse d’Epargne et de
Prévoyance Côte d’Azur, société anonyme coopérative à directoire et conseil d’orientation et de surveillance, régie par les articles L.512-85 et suivants du
Code monétaire et financier – Capital social 515.033.520 euros – 455, promenade des Anglais, 06200 Nice – 384 402 871 RCS NICE – Intermédiaire d’assurance,
immatriculé à l’ORIAS sous le n° 07 002 199. Titulaire de la carte professionnelle Transactions sur immeubles et fonds de commerce, sans perception d’effets ou
valeurs, n° CPI 0605 2017 000 019 152 délivrée par la CCI Nice-Côte d’Azur, garantie par la Compagnie Européenne de Garanties et Cautions, 16 rue Hoche,
Tour KUPKA B, TSA 39999, 92919 LA DEFENSE Cedex. Crédit photos : iStock. Document à caractère publicitaire et sans valeur contractuelle.

INDEX

5 E ditor’s letter 36 T op 10 Restaurants for Yachties

by Bianca Liard 38 I nterview with a Chef

8 Interview with a Captain Anthony Soutar

Mark Fairweather 40 Top 5 Activities for Yachties

10 Y achting News 43 Special Thanks

12 I nterview: Get hired, Credits
Tips for yacht crews

Andrea Hegedűs

14 I nterview with a Chef

Nicolas Hérail

18 F oods & Drinks

27 I nterview Chief Stewardess

Sha Mariemuthu

30 D o's & Don'ts

Ordering food and beverages for a yacht

34 Interview

Andrea Liard

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Gourmet
M AG A Z I N E

EDITOR’S LETTER in Cannes. We specialise in supplying
to yachts. The next generation of the
BIANCA family - Stéphanie, Andréa and myself
LIARD - have since joined the company, along
with our partners.
SHARING OUR
COMMITMENT As a family-run operation devoted to
TO OUR CLIENTS fine dining and yachting, we wanted
AND OUR LOVE to go the extra mile for our clients
FOR EXCEPTIONAL at this tricky time by creating an
PRODUCE informative magazine, and filling its
pages with our decades of professional
In the difficult context of an knowledge. Through this publication,
unprecedented global pandemic, the we want to show our commitment to
yachting world has taken a hit. Just making our clients lives easier and,
like many industries linked to tourism, quite simply, our love for exceptional
yacht charters in the Mediterranean produce.
were heavily impacted by the effects
of COVID-19; this was partially offset WE HOPE YOU ENJOY
however by yacht sales, as pleasure- READING GOURMET
boating has become a great way to MAGAZINE.
get away without crossing borders and
without risking one’s health.

In any case, the pandemic has forced
us to adapt our way of doing things.
To guarantee the safety of crew and
guests alike, Gourmet Deliveries has
implemented a strict sanitary protocol.

Gourmet Deliveries is a family-run
company founded in 2007 by Mr and
Mrs Tinarelli, on the success of their
grocery stall at the Forville market

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Stock, Jus & Glace that are perfect for galley kitchens.

Bonemasters Europe manufactures a range of Stock, Jus and Glace using a
traditional, open kettle method. The products of Bonemasters Europe are ideal for
yacht catering as they are high quality, cost-effective andsimple in preparation.

GLACE

Veal Glace | 1KG Bag, 10KG Box Lamb Glace | 1KG Bag, 10KG Box

JUS

Red Wine Jus | 1KG Bag, 10KG Box Duck Jus | 1KG Bag, 10KG Box Chicken Jus | 1KG Bag, 10KG Box

STOCK

Lamb Stock | 2KG Bag, 10KG Box Chicken Stock | 2KG Bag, 10KG Box Veal Stock | 2KG Bag, 10KG Box

PURE INGREDIENTS
FOR SERIOUS
KITCHENS

Nathalie Morran
(Sales agent, France)

+33 6 22 01 29 56
[email protected]
www.bonemasterseurope.eu/the-yachting-hub/

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JUNE 2021 | VOLUME 1

INTERVIEW WITH A CAPTAIN

MARK

Fairweather

Mark Fairweather grew up on his father’s boatyard and spent his youth on the water in Loch
Lomond, Scotland, before getting his first job as a deckhand on a charter yacht. Now he has 25 years

of industry experience to call upon, 16 of which as a superyacht captain.

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M AG A Z I N E

W hat does your daily routine look like? DON’T RUSH TOWARDS
THE IDEAL JOB. INSTEAD
It can be so varied! That’s one of the reasons I love my job. BE PATIENT AND CONCENTRATE
Essentially I’ll be planning out how to meet the needs and ON BUILDING UP YOUR
wants of the guests, then delivering that. EXPERIENCE AT EACH LEVEL.

What are your main responsibilities? W hat’s the best experience
you’ve had on board with guests?
In short, the safety and security of the vessel and all guests In my first job as captain, I worked
and crew on board. Then, as a crew, we do our utmost to for the same family for 4 years. They
meet the expectations of our guests. I’m responsible for were fantastic. On our very first outing,
managing that crew. the owner asked me to tow the tender
boat, at speed. We managed 30 knots
W hen recruiting new crew members, what does while towing this little Riva, all for his
the “right candidate” look like? amusement! It was very entertaining.
W hat advice would you give
This is specific to the vessel. Private owners might have their to a young captain to have a
own criteria that I need to take into account. Then there are successful career?
manning requirements specific to each location. But ideally Don’t fixate on the big prize and rush
they should be calm under pressure. towards the ideal job. Instead be patient
and concentrate on building up your
H ow do you manage your crew? experience at each level.

I take a helicopter view, liaising with the heads of
department, who run their own departments.

Why did you decide to become a captain?

It was only as an experienced first officer that I thought
about making the step up to captain. As a perfectionist, I just
want to do each job to the best of my abilities.

Where have you been cruising in your career?

The Americas and the Caribbean; the Mediterranean,
Adriatic, Aegean and Red Seas; Atlantic crossings; the
Panama, Suez and Corinth canals; the Persian Gulf; the UK
and Ireland; the Netherlands and Germany.

W hich area would you recommend the most?

I really like Turkey. You’ve got some interesting coastline and
it’s slightly off the beaten track compared to France, Italy or
Spain for example.

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JUNE 2021 | VOLUME 1 2

YOTEAN: NEW APP PALMA SUPERYACHT SHOW: EUROPE’S
FOR YACHT CREWS FIRST BOAT SHOW SINCE OCTOBER 2020 The

Set to launch this Summer, Yotean is an upcoming Palma Superyacht Show will be the first boat show to take place in
international directory of tried-and-trusted Europe since October 2020, with the yachting calendar having been heavily
professionals providing goods and services to interrupted by the COVID-19 pandemic. With the show initially planned for
the yachting industry. So if you’ve just moored
up in Palma and you’re looking for a specific April/May, but later rescheduled to 3rd - 6th June, new and long-standing
technical part, or you’ve just taken on a new exhibitors alike have expressed their delight at being able to meet again in
crew member and you need a custom uniform person in Palma de Mallorca, after a year dominated by virtual events. The
made, or maybe you’re just new to the French show brings together both racing cruisers and superyachts, the latter of which
Riviera and you need some help opening a
bank account, the Yotean app will soon be the will be available for immediate charter or sale.

first port of call.

1

LESSONS FROM THE SUEZ YACHTING
CANAL In March, the Suez Canal NEWS
3
was blocked for 6 days after the Ever
Given, a 400m container ship, ran aground
and became wedged diagonally across the
canal. The cost of the hold-up to the global

economy has been estimated at around
$1 billion. Though sections of the canal
were expanded in recent years as part of
an extensive infrastructure modernisation
programme, this incident demonstrates the
potential hazards of navigating the canal in
the latest generation of super vessels. Yacht
crews, take note: when traversing the canal,
expect traffic and stock up accordingly!

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Gourmet
M AG A Z I N E

5

STEP FORWARD 4
IN THE MODERNISATION
OF THE PORT VAUBAN, IN THE SPOTLIGHT: PORTO
MONTENEGRO Nestled in Montenegro’s Bay of
ANTIBES
Kotor, Porto Montenegro is a historic naval site transformed
In 2019, an ambitious project was announced to into one of the world’s fastest up-and-coming marinas. This
drive the future of the Port Vauban over the rapid evolution has been made possible by a number of factors:
next 20 years. The project has taken strides firstly, the stunning beauty of the bay, classed as a UNESCO
forward this Spring with the demolition of world heritage site. Secondly, Montenegro’s EU periphery
the International Yacht Club of Antibes (set to
be redeveloped), and the opening of a brand status and yacht-friendly legislation make it an attractive
new sales office on avenue de Verdun, where proposal. Indeed, in 2016, the project was acquired by the
the port meets the town’s historic centre. This Investment Corporation of Dubai, allowing the continuous
office will be entirely dedicated to the sale of expansion of infrastructure in and around the marina and an
long-term mooring contracts with a period of influx of residents and international tourists alike. Finally, it is
10 or 21 years, for 13-54m yachts, thus securing
regular income over the next two decades. equipped to welcome yachts of all sizes.

6 LÜRSSEN ANNOUNCES FIRST
ZERO-EMISSION, HYDROGEN

FUEL CELL-POWERED
SUPERYACHT

Yes, you’ve read that correctly. By 2025 we will see
the first zero-emission, hydrogen fuel cell-powered
superyacht, built by Lürssen, the same manufacturer
that brought us Dilbar. Lürssen has hailed the forward-
thinking nature of the project and its wider impact
upon the superyacht industry: “This, I think, will push
the eco-friendliness of yachts to a new dimension in
the new future.” The methanol-hydrogen power plant
is set to undergo testing this Spring, to prove the
technology’s practical value before the project moves

into the production phase.

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JUNE 2021 | VOLUME 1

INTERVIEW

GET HIRED: TIPS
FOR YACHT CREWS

Andrea Hegedűs

It’s April, and the yachting world is gearing up for the W here’s the best place
Summer season. Amid a global pandemic and intermittent to go to find work?
lockdowns, you’d be forgiven for thinking that there would
be less activity this year... Not so, I’m assured by Andrea Firstly, there’s dock walking, where you go around the boats
Hegedűs, Office Manager at Marinescence International in person with your CV. It’s a good way to present yourself
Crew Recruitment. “It’s really crazy times now, my phone is to a boat, its Captain and crew. Then there are agencies:
ringing all the time,” she confides. But she graciously slides register with as many agencies as possible and present
it to one side and takes the time to share her insider advice yourself in person to show your motivation. Nowadays,
on how to get work on a yacht... Facebook groups are important too. Aside from job
opportunities, there’s lots of information to be found there,
What’s the first thing you tell all your new and you can learn a lot.
candidates?
What personal qualities are recruiters looking
Be prepared and get the right information: yachting is for in a candidate?
not about being on vacation in the sun! It’s a really tough
industry with long working hours. Be ready to work all We are looking for someone who is motivated, up for the
day long whilst always keeping a smile. It’s not going to be challenge, serious about the job, positive and hands-on.
easy, but you will have fun and gain amazing experiences. Teamwork is an important aspect, so we are looking for
their time from the offset, Smith turned aggressively someone who is easy to work with in a team. We are also
towards a more purposeful blandness, making it impossible looking for an independent problem-solver who is not afraid
to age him or place the band in the context of the late 70s/ to ask questions when they need to.
early 80s Mancunian music scene. But cool begets cool, and
Smith would later trade NME centrefolds for interviews in What are the basic qualifications
Fantastic Man. He was, of course, a muse for Fred Perry. I would need?
Indeed, one particular shoot, involving a white shirt, creased-
leather coat with giant buttons, shot in front of an orange The basic minimum requirements are STCW and ENG1.
wall could be straight from the autumn/winter Balenciaga STCW is the basic safety training course, it’s also mandatory
campaign. from an insurance point of view. ENG1 is a simple medical
examination certifying your physical aptitude to work
What kind of entry-level jobs onboard.
are out there?
Which language is it essential to know,
There are two ways you can go: either interior, as a junior and which ones might be a bonus?
steward(ess) or chef; or exterior, as a junior deckhand or
engineer. English will always be the basic requirement. Here on the
French Riviera, French is a big plus. We also get a lot of
requests for Spanish or Italian speakers.

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YOUR FIRST JOB Gourmet
IS THE HARDEST TO GET, M AG A Z I N E

SO NEVER GIVE UP. I n some industries, the saying goes, “it’s about
who you know, rather than what you know”.
Does this apply to yachting?
Only as far as networking is concerned. Everyone needs
the basic skills and requirements. With these, you don’t
necessarily need to know anyone to get a job. But of course,
having a network is helpful, because they can recommend
you and give your contact details to someone who’s looking
to fill an open position. It’s a small world and people in the
industry talk a lot.
I ’ve got my first interview with a Captain.
What one thing should I be sure to do,
and what shouldn’t I do?
Captains like it when you ask them the right question.
It shows you’re curious. It could be about the crew, the
programme, the owners... Anything related to your work
that shows you’re serious. What shouldn’t you do? Well, it’s
a should but it’s also a shouldn’t: you should look neat and
ready to work. So no stained clothes, and actually not too
much make-up - you won’t have the time once on board.
I got the job, but it’s only for one summer season.
How do I use this opportunity to make sure I get
work again next season?
It shouldn’t be an issue getting a second season on the same
boat. If you want to work on another boat, you need to
make sure you complete the season, get good feedback a
nice reference letter from the Captain. Always ask for your
reference letter before you leave the boat. It should confirm
the period you worked for, your attitude and personality,
and is one of the key things you’ll need to get your next job.

Give your career
a fresh start

www.marin13e/s4c6 ence.com

JUNE 2021 | VOLUME 1

INTERVIEW WITH A CHEF

NICOLAS

Hérail

As Head Chef on a prestigious private estate in the South of France, Nicolas Hérail has one of the most
demanding jobs in the world. And yet, little is known about this confidential and exclusive milieu - in
fact, this is the first interview Nicolas has given about his role. As he opens up about his journey, his
motivations and daily challenges, it’s a privilege to listen to his unique and entertaining tale...

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M AG A Z I N E

N icolas, can you tell us how you got to where What challenges do you face
you are now? day to day?

Yes of course. I studied hospitality at Ecole Hôtelière The stakes couldn’t be any higher. We’re talking about a
d’Avignon for 6 years. In my 6th year I followed a bespoke service, with the owner eating what they want,
childhood dream to go to America, where I spent 2 years when they want - and everything must be perfect.
working in restaurants, bistros and bars. During the
day I’d cook, then come night-time I’d turn to my other The villa and its grounds are enormous, so I have a
passion: DJing in nightclubs! At some point I had to make network of chefs and staff to manage. We get up early
a career choice, and I chose to focus on cooking. and go to bed late. We get deliveries on a daily basis. We
can prepare some things in advance, but the menu still
When I came back to France, I figured that with my needs to be adapted daily depending on availability, what
education and experience in the States I might have the owner has eaten the previous day, plus any guests
a shot at breaking into the exclusive world of French and their dietary requirements. One evening we had 10
Michelin star restaurants. After many unsuccessful guests arrive with 6 different dietary regimes - we had to
applications, the Chef at the Negresco in Nice decided adapt, fast.
to take a chance on me… because his son was also called
Nicolas! Another challenge is pushing ourselves to find new
ingredients or recipes for the owner to try, especially
After that, I wanted to make the step up from 1 Michelin when they’re able to eat at any restaurant in the world.
star to 2. As it happened, a job offer came up in a 3
Michelin star restaurant, so I skipped the 2 stars and But the hardest thing is trying to understand instinctively
went straight to 3! There I was in charge of vegetables, what they might want to eat. We get little or no
which involved a team of 7 people. feedback. When they’re here, they’re on holiday, so we
don’t want to disturb them at all. We can only look at
However, after 2 years, I felt I had to leave to continue their plates and try to analyse what they ate, what they
my development, to learn more about the other stations, didn’t eat and why.
about fish and meat. . . I thrive off new challenges.
What gives you the most satisfaction
That’s when I decided to go to Switzerland to work at in your job?
what was considered to be the best restaurant in the
world, working with Philippe Rochat. The technical level One thing I love is team work - you can only achieve so
was unbelievable, the dishes were perfect, but technique much by yourself. Another thing I love is to be creative,
must always serve the main purpose, which is to provoke and to constantly challenge myself. I don’t like routine, I
an emotion. need discovery. That means I like to bring something fresh
to my work every year and get others to try new things.
When I came back to France, I stepped up to a Sous
Chef position, then after that, Director of a wine bar How do you imagine your career going forward?
that married together great food with great wines. Can you imagine opening your own restaurant?
Eventually I became a Head Chef, most notably at
Café de la Panacée, the contemporary art museum of It’s something I’ve thought long and hard about. I actually
Montpellier, serving huge brunches and surrounded by wanted to open a restaurant before taking my current job.
beautiful works of art! From where I am now, working for a private family, it’s
hard to come back to restaurant life, where you have set
That was when my friend Arnaud Faye, Executive Chef services. But of course, one day, it would be great to create
at la Chèvre d’Or in Eze, contacted me to talk about an my own brand and open a concept restaurant.
opportunity to do something different: Head Chef for a
family on a private estate. I was intrigued. I got through Y ou’ve worked in France, Switzerland, the United
several rounds of interviews, then it took about a year States, in all kinds of restaurants. If you did open
to really get to grips with the post and all the associated your own restaurant, what style of cooking would
protocols. I’ve been doing it for 4 years now. you like to offer your guests?

Do I ever regret not becoming a DJ? No! [Laughs]. Ultimately what I want to convey through my cooking is
emotion. A cook occupies the space between the producers
and the guests, taking the ingredients and weaving them
into a story to provoke an emotion. I want my guests to

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M AG A Z I N E

understand the story I’m trying to tell through their dish. do it. Chefs love to work with people who are motivated,
For example, when I cook fish, I want it to evoke the sea. eager to listen and learn.
When I do vegetables, I want people to imagine the farm.
And when I put the two together, I want the dish as a Do you have some kitchen anecdotes you can
whole to be sublime. share with us?

By the way, you can have that experience for 2, 5 or 100 You do get some gems, working on a private estate. Two
Euros - the price is unimportant. There’s a lot of magic or three years ago we welcomed a celebrity who wanted
in the world of Michelin star restaurants but above all to cook a traditional recipe from his country. It was one
else, it’s about cooking. And for me, cooking is all about I’d never made before, so he played Head Chef, and I was
emotion. his assistant. He asked if we could have music. There we
were, listening to Bach’s Prelude at full blast, helping this
Are you regularly able to move people with your famous person cook his dish in my kitchen! We shared it
cooking? round, eating in the traditional way. Was it good? Oh yes,
very good.
I try! I put a lot of energy into what I make. I’m extremely
receptive - I feel the energy that people emit and try I have another one: generally when a private owner wants
to put that same energy into my cooking. Sometimes something, they must have it, and fast. This time the
it works, sometimes it doesn’t; and when it doesn’t, I’m owner wasn’t at home; they were out somewhere nearby.
convinced I didn’t put enough energy into it.

WHEN I COOK FISH, I WANT IT TO EVOKE THE SEA.
WHEN I DO VEGETABLES, I WANT PEOPLE TO IMAGINE THE FARM.
AND WHEN I PUT THE TWO TOGETHER, I WANT THE DISH AS A WHOLE

TO BE SUBLIME.

I once created a dish that used pork belly with coffee, They requested that a roast chicken be delivered to them
because every day when I received the pork, one of the as quickly as possible, in their Ferrari. It must have been
waiters would be making himself a coffee. I made the the most valuable chicken in the world, getting delivered
pork crackly on the outside, tender in the middle, with a in a Ferrari like that!
dark, rich jus from the coffee blend and a hint of clove
to accentuate the flavours. And it worked! One day, a lady
ate my dish and began to cry. Astounded, I asked her if
something was the matter. She explained to me that she
was from Vietnam, that she’d not been back for 20 years,
and that her grandmother used to make the same dish...
You see, it provoked an emotion.

What advice would you give to young people
starting their career in the kitchen?

Pay close attention to the person who’s teaching you the
basics. It’s so, so important: it’s the foundation of your
career as a chef. You must learn how to make a base, a
sauce, a jus; how to cut poultry, filet a fish...Take it all on
board, don’t be afraid to have a go and observe how others

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JUNE 2021 | VOLUME 1

FOOD & DRINKS

Bouillabaisse
by Phil Fanning www.parishouse.co.uk

As seen on greatbritishchefs.com INGREDIENTS

Starter j P i Bouillabaisse : 1.5kg red mullet, or gurnard · 1 pinch
Challenging x6 2 hours + of saffron · 1/2 orange, peel only · 1 sprig of fresh thyme ·
marination 2 pinches of cayenne pepper · 25ml of olive oil · 1/2 garlic
clove, peeled and sliced · 75g of fennel, sliced thinly ·
time 175g of large onion, finely sliced · 500g of vine tomatoes,
chopped · 55g of tomato purée · 2l water · 25ml of Pernod
01 Clean the fish by removing the eyes, guts and gills · 1/2 lemon, juice only · 12g of salt
from and then chop into 3cm pieces. Rinse thoroughly
02 under running water for up to one hour. Drain then Confit fennel : 1 fennel, 1cm dice · 200ml of olive oil ·
03 pat dry. Put the fish, saffron, thyme, cayenne, garlic, 1 sprig of fresh thyme · 1 bay leaf · 1 pinch of salt
orange peel and olive oil into a metal bowl and mix
well. Cover with cling film and leave to marinade for Semi-dried tomatoes : 6 plum tomatoes, ripe vinefresh
12 hours. thyme · salt · black pepper · sugar · 25ml of extra virgin
olive oil, plus more for storing tomatoes
Remove the marinated fish from the refrigerator
and begin the bouillabaisse. Place a large pan on a Aioli : 1 egg yolk · 50g of King Edward potatoes · 1/4
medium heat with a small amount of olive oil and garlic clove, minced · 1 pinch of saffron · 10ml of whole
sweat the fennel and onions until soft with no colour. milk · 10ml of lemon juice · 38ml of olive oil · salt

Add the tomato purée and chopped tomato, gently Garnish : 1.5kg cock crab · 2 lobsters · 1 tsp fennel pollen ·
cook until all the moisture has been cooked out, 1 handful of fennel cress
approximately 10-15 minutes. Remove from the pan
and set aside for later use.

04 Heat a large high-sided, non-stick roasting tray in
05 an oven set to 180°C/gas mark 4 with a little oil. Add
the marinated fish and roast until all the moisture has
evaporated and the fish is starting to gently colour.
Transfer the fish to a saucepan and add the fennel
mixture.

Add the water and bring to the boil. Once boiling,
reduce to a simmer and cook for a further 30
minutes. Remove from the heat and blitz for up to
5 minutes to make a rough purée. Pass the soup
through a fine sieve and be sure to push through as
much of the mixture as possible. Add the lemon juice,
Pernod and salt to finish.

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M AG A Z I N E

with cock crab
and poached lobster

06 Preheat the oven to 180˚C/gas mark 4. Bake the
King Edward potatos until soft. Pass through a drum-
07 sieve, while it is still hot, and combine 50g of potato
08 with the milk, saffron, lemon juice, egg yolk and
09 garlic into a small bowl. Mix well.
10
11 Slowly whisk in the olive oil in a steady stream, as
12 if you were making a mayonnaises. Season to taste
13 with salt then transfer into a piping bag.

For the semi-dried tomatoes, use a small knife to 14 To prepare the lobster, twist the tails off the lobster
remove the core and slice a shallow cross in the opposite and tie the two tails together, head to tail so they
end. Blanch the tomatoes for 10 seconds in boiling water keep each other straight. Drop into water at 80˚C for
and refresh in ice water to remove the skin. 2 minutes, then refresh into ice water. Remove the
tails from their shells, remove the top and bottom to
Cut into quarters, remove the seeds and spread create an even shape.
the tomato petals (flesh) onto a parchment lined tray.
Evenly coat the tomatoes with the olive oil, sugar, salt, Wrap in cling film and wrap into a tight sausage,
thyme and ground black pepper. poach the lobster in water at 56˚C for 20 minutes.
Remove from the water and refrigerate until ready
Place into the oven at 100˚C until ½ dehydrated. 15
Store by placing the tomatoes in a suitable container for use.
and covering with olive oil.
Before serving, reheat the bouillabaisse and season
Preheat the oven to 150˚C/gas mark 2. For the 16 with a little aioli. Whisk the soup to emulsify and
confit fennel, combine all the ingredients into a small create a little foam and pour into a serving jug
baking dish and cover with foil, place into the oven
for 30-40 minutes. Slice the lobster tail and crab into chunks and
warm gently under a grill set to a low temperature.
To prepare the crab, bring a large pan of water 17
to the boil then drop in the crab. Bring back to the 18 Divide the crab and lobster into bowls and add the
simmer and cook gently for 12 minutes. Remove from diced confit fennel, dried tomato petals, aioli, fennel
the water and refresh into ice water. cress and a pinch of fennel pollen. Serve with the jug
of bouillabasse.
When the crab is completely cold, pick all the
meat from the crab, season with salt, lemon and olive.
Wrap the mixture in cling film and roll into a tight
sausage. Refrigerate until ready to use.

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JUNE 2021 | VOLUME 1 FOOD & DRINKS

Crab and compressed
watermelon

by Simon Hulstone www.elephantrestaurant.co.uk

As seen on greatbritishchefs.com

Starter j P i
Challenging x4 60 minutes

INGREDIENTS

Crab: 200g of white crab meat · 50g of mayonnaise
· salt · pepper · 10g of chives

Watermelon: 1 small ripe melon

Cucumber ketchup: 2 cucumbers, juiced · 2g of
gellan gum type F · 1g of gellan LT100 · 1 tbsp of
cider vinegar · 1 tsp sugar

Lovage gel: 400ml of chicken stock · 4g of gellan 06 For the crab, use fresh white crab meat. Check for
gum type F · 1g of gellan LT100 · 1 handful of fresh 07 shells and cartilage. Add the mayonnaise to bind, then
lovage · 1 drop of green food colouring 08 add the seasoning and chives.
09
To plate: 1 handful of edible flowers For the cucumber ketchup, bring the cucumber
10 juice up to 100°C in the Thermomix. Add the gellans
01 Infuse the lovage with the stock and simmer over a 11 and blend for a further 2 minutes.
medium heat. Pass through a sieve and add a touch of 12
green food colouring. Pour into a deep bowl. As it cools, use a stick
blender to break up the setting gel. Continue this
02 Place the stock in Thermomix and bring to 100°C, until the gel is cold and fluid.
add the gellans at speed 4 and mix at 95°c for a
further 2 minutes. Pour onto a flat metal tray to cover Add the vinegar and sugar whilst still blending.
a thickness of about 1mm. Pass through a fine sieve; you should have a thick
fluid gel. Spoon into a piping bag.
03 Leave to cool. Once cool, cut into squares of
approximately 10cm. To serve, place the watermelon on the plate. Fill the
lovage gel with the crab mix and roll over, ensuring it
04 For the watermelon, peel and trim the fruit and is tightly wrapped.
slice into pieces approximately 1cm thick, choosing the
best pip free areas. Cut into rectangles approximately Place on top of the watermelon, garnish with
4 x7cm. flowers.

05 Put the pieces in a vac pac bag and vacuum. Then Pipe dots of cucumber ketchup and serve.
release from the bags; this compresses the juices and
makes the watermelon transparent but bright red.

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Gourmet
M AG A Z I N E

Crispy oysters

with pickled vegetable salad
and citrus mayonnaise

by Nathan Outlaw www.outlaws.co.uk

01 To make the pickled vegetable salad, peel and As seen on greatbritishchefs.com
thinly slice the carrot, celery and shallots, deseed and
02 thinly slice the pepper and deseed the chilli. Put all Canapé j i
03 the vegetables into a bowl. Medium P 60 minutes,
04 x 4 + overnight
Pour the white wine vinegar, white wine, water
05 and sugar into a pan and bring to a simmer. Pour this pickling
06 over the vegetables and season with salt.
07 INGREDIENTS
08 To make sure the vegetables are submerged, lay
09 a piece of cling film on the surface and push them Oysters: 14 Porthilly oysters · 100g of plain flour ·
10 under. Cool, and leave overnight in the fridge. 1 egg, beaten · 75g of Panko breadcrumbs ·
500ml of sunflower oil · 1 lemon, cut into wedges ·
For the citrus mayonnaise, zest the lemon and salt to season
orange. Finely chop the zest and garlic, then put the
egg yolks, mustard, white wine vinegar, zest, and Pickled vegetable salad: 1 carrot · 2 celery sticks ·
garlic into a food processor. Blend for 1 minute. 2 shallots · 1 red pepper · 1 garlic clove, crushed ·
1/2 red chilli · 75ml of white wine vinegar · 75ml of
Very slowly, with the motor running, add the oil to white wine · 75ml of water · 75g of caster sugar · salt
the food processor until the ingredients are emulsified. to season
Season with salt and chill until ready to serve.
Citrus mayonnaise: egg yolks · 1 tsp English mustard
To make the crispy Porthilly oysters, shuck all the · 1 tsp white wine vinegar · 1 lemon · 1 orange ·
oysters and clean the shells for serving. 1 garlic clove · 300ml of light olive oil · salt to season

Put the flour, egg and breadcrumbs into 3 separate
bowls. Season the flour. Roll each oyster in the flour,
then the egg and finally the breadcrumbs.

When all the oysters have been coated, lay them
out on a tray. This is best done just before cooking.

Heat a deep-fat fryer to 180°C. Deep fry the oysters
for 1 minute until crisp. Drain away any excess oil on
kitchen paper.

Drain the pickled vegetables and pile a good
amount on each oyster shell followed by 3 deep-
fried oysters. Serve with a lemon wedge and extra
mayonnaise on the side.

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JUNE 2021 | VOLUME 1 FOOD & DRINKS

Chocolate
orange mousse

by Nathan Outlaw www.outlaws.co.uk

As seen on greatbritishchefs.com INGREDIENTS

Dessert j P i Chocolate orange mousse: 6 gelatine leaves · 6 egg yolks
Medium x4 1h30 + · 80g of caster sugar · 460ml of double cream · 300ml of
proving and whole milk · 1 orange, zested · 80g of 70% bitter chocolate
freezing · 20g of 70% cocoa powder

01 To make the brioche, put the eggs, yeast, sugar, Spiced fruit brioche: 10 eggs · 40g of dried yeast · 80g of
flour and water into the bowl of a mixer and mix caster sugar · 1000g of plain flour · 90ml of water, warm ·
until a dough forms. Add the butter and mix for 6 500g of unsalted butter, softened · 2 tsp stem ginger · 20g
minutes on a high speed. of Cornish sea salt · 2 tsp ground cinnamon · 30g of dried
cranberries · 30g of dried figs, chopped · 30g of golden
02 Drain and chop the stem ginger, then add to the sultanas · plain flour for dusting
bowl along with the salt, cinnamon, cranberries,
figs and sultanas. Mix for 2 more minutes. Yoghurt sorbet: 200ml of full-fat milk · 120g of liquid
glucose · 100g of caster sugar · 300g of natural yoghurt
03 Transfer the dough to a floured bowl. Cover
04 with a damp cloth and leave in a warm place to Cocoa syrup: 100g of caster sugar · 120ml of water · 60g
prove for 30 minutes. of 70% cocoa powder
05
06 Whilst the dough is proving, make the sorbet. To plate: 2 figs · icing sugar for dusting
07 Bring the milk, glucose and sugar to the boil.
Whisk well until the sugar is dissolved, then
08 remove from the heat and cool. Strain the yogurt
then whisk in to the mix.

Churn in an ice-cream maker until frozen then
tip into a freezer box. Freeze until needed.

To make the mousse, soak the gelatine in
cold water. Mix the egg yolks and caster sugar
together in a bowl.

Bring 300ml of the double cream together
with the milk and orange zest to a boil. Pour the
mixture onto the egg yolks and sugar then return
to the pan and cook over a low heat until the mix
thickens a little.

Remove from the heat. Finely chop the
chocolate and stir in, along with the gelatine and
cocoa. Place the pan over a bowl of ice to cool.

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Gourmet
M AG A Z I N E

spiced fruit brioche
and yoghurt sorbet

09 Meanwhile, semi-whip the remaining 160ml double 13 sounds hollow when tapped. Cool on a wire rack.
10 cream. 14 When cool, cut into 1.5cm deep slices.
11
When the chocolate custard mix is at room To make the cocoa syrup, simmer all ingredients
12 temperature, fold in the cream until fully together for 2 minutes. Strain and cool.
incorporated. Transfer to a bowl and chill for 2
hours before serving. Cut the fresh figs into quarters, dust with icing
sugar and lightly caramelise the sugar under a
When the brioche dough has proved, knead it 15 blow torch.
to knock it back. It will be ready when a dent
made into the dough doesn’t pop out. Shape into a Swirl the cocoa syrup across each plate, and
cylinder, then cover with the damp cloth and leave place one piece of brioche on top. Quenelle a
until doubled in size. scoop each of the mousse and sorbet, and place
either side of the brioche.
Heat the oven to 240°C/Gas mark 9. Remove the 16
cloth and flour the top of the brioche. Cook for 15 Lastly, arrange two slices of the caramelised figs
minutes until golden brown and the underneath between the quenelles and serve.

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JUNE 2021 | VOLUME 1 FOOD & DRINKS

Michelada

Spicy mexican beer

& tomato juice cocktail

As seen on chilipeppermadness.com

INGREDIENTS

Michelada Beer (Corona, Sol, Tecate, Modelo
American or other light beer)e · Clamato Juice or
Tomato Juice · Lime Juicee · Worcestershiree Sauce
· Soy Sauce · Hot Sauce

01 Place enough salt and Tajin seasoning or chili 10 Give it all a stir if you wish, or serve it with beer
powder in a wide, small plate to cover the bottom. 11 on top. I like mine mixed.
02 Salt and chili powder is a nice combination.
Garnish with a lime wedge.
03 Rub the rims of two glasses with the lime
04 wedges (or use the reserved lime rinds) to moisten
05 them up. This will help the salt mixture stick to the
rims of the beer glasses.
06
07 Next, dip them into the spicy sea salt mixture.
08 Make sure the spicy salt mixture generously coats
09 the rims.

Fill the glasses with ice and set aside. Divide
evenly between two beer glasses.

Worcestershire sauce and soy sauce. You can add
in extra or dial it back. Patty likes hers with extra
Worcestershire sauce.

Hot sauce. Add in as much as you’d like! I like
mine extra spicy to I give it a few extra shakes.

Lime Juice. I use freshly squeezed limes, but
bottled is good if that is all you have. Better than
having no michelada!

Mexican beer. Use your favorite light Mexican
beer.

Clamato juice or tomato juice. I’m using Clamato
juice, but either is good!

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Gourmet
M AG A Z I N E

Smoky Basil
Oaxacan Mezcal

Cocktail

As seen on afoodloverskitchen.com

INGREDIENTS

Mezcal · Plenty of limes · Natural agave nectar ·
Fresh basil leaves · Salt for the rim of the glass · Ice

01 Add the basil leaves and lime wedges to a
cocktail shaker. Muddle them well.
02
03 Add the ice, Mezcal, lime juice and agave and
04 shake.

Salt the rim of an old fashioned glass. Fill it with
ice and extra basil leaves.

Pour the cocktail over the ice in the glass. Enjoy.

The Original Cocktail

Circa 1798

As seen on foodrepublic.com

INGREDIENTS

01 2 ounces Beefeater Gin 24 1/2 ounce Orange
Curacao 1/2 ounce Homemade ginger syrup 1
dash Beefeater 24 aromatic cocktail bitters

Stir and strain over rocks

02 Finish with orange twist and candied ginger

garnish

25/46



Gourmet
M AG A Z I N E

INTERVIEW CHIEF STEWARDESS

Sha
Mariemuthu

SHA MARIEMUTHU HAS BEEN CHIEF STEWARDESS ABOARD HER
DESTINY, A STYLISH 37M CHARTER YACHT WITH A CREW OF 6,

FOR 5 YEARS.

H ow do you recruit your stews? have the eye for detail and knowledge of
the clientele, so it could be a really good
First I will ask around among my contacts, transition actually, yes.
then go to agencies like Marinescence.
I’m looking for people with the right How do you feel not having a
personality, who know what it is to private life for 6 months a year
complete a season, and who best suit our during the summer season?
requirements. We then meet in person to
see how they present, how confident they To be honest, we know what we’re getting
are, how they fit in a team. ourselves into. That doesn’t make it any
easier of course, mid-season, when you’re
W hat skills are required to become tired and missing home. But personally I’ve
a good chief stew? built up my own ways of handling this:
I use short meditation and mindfulness
You need to be able to relate and adapt to techniques.
crew, clients, brokers, suppliers... Also super
organised, with management skills to run C an you describe your regular
your team fairly. You should offer amazing working day when guests are on
customer service and attention to detail. board?

W hat kind of daily request do you It’s like groundhog day! [Laughs]. I wake
get from guests during the summer up at 5, prepare coffee for the crew. In
season? between meal services we clean the boat,
do the laundry. Once any last evening
Oh it could be anything! A caviar and snacks and drinks are finished and cleaned
champagne party, for example. In those up, we go to bed. I try to make sure we
rare cases where it’s not possible, it’s take a couple breaks during the day.
essential that you find a good alternative.
F inally, do you think physical
What’s your favourite cruising area? appearance is considered a “skill”
in the yachting industry?
Indonesia! I love the East.
I personally care more about skills,
D o you think a chief stewardess presentation and personality. But getting
experience can lead to a villa your CV photo right is important in this
manager position? context, for example.

I think so. Management is a huge part
of what we do. And you should already

27/36

JUNE 2021 | VOLUME 1

Drinks & beverages
delivered directly
to your yacht.

Sourcing all kind of bottles
Bounded warehouse in Cannes
Tobacco & Cigars available
WhatsApp friendly

28/46

Gourmet © stockfour - shutterstock.com
M AG A Z I N E

Call anytime
+33 493 472 031
www.g-dt.com

29/46

JUNE 2021 | VOLUME 1

DO’S & DON’TS

Ordering food
and beverages

for a yacht

YACHT CHEFS: WE KNOW HOW CHALLENGING IT CAN BE TO MAKE
YOUR GUESTS’ EVERY WISH COME TRUE. WITH THE HELP OF INDUSTRY

PROFESSIONALS, WE’VE COMPILED A LIST OF DO’S & DON’TS TO
HELP YOU GET EVERY ORDER JUST RIGHT.

You’re the middle person, the interface between guests and suppliers, so
communication on both sides is key. Your guests’ or owner’s input is paramount to
putting together a winning menu - without forgetting food for the crew, of course.

Then you need to translate all this into an order. This is where working closely
with a tried and trusted supplier will pay dividends: they can source the best

produce to match your order, and make expert recommendations to help wow your
guests every time. Follow these DO’s & DON’Ts when placing your orders and you

can’t go wrong!

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Gourmet
M AG A Z I N E

1 DO
FIND A GOOD SUPPLIER AND
ESTABLISH A TRUST RELATIONSHIP:
this will have a positive impact upon logistics,
pricing and workflows for everybody onboard,
especially yourself. Make yourself as available as
possible to answer their questions.

2DON’T

BE TOO SPECIFIC :

the more information the better, but be aware
that certain brands from the other side of the
world might not be available in your location
within your time limit and budget. Your supplier

can recommend the best possible alternative.

3 DO
DO ASK THE GUESTS FOR THEIR
WISH LIST IN ADVANCE:
it’s best to be proactive, especially when travelling
to isolated destinations. The sooner you get your
order in, the more likely it will be fulfilled. Plus,
charter guests crave a personalised service!

4

DON’T
FORGET TO ASK YOUR GUESTS
ABOUT DIETARY REQUIREMENTS:

allergies, intolerances, vegan or vegetarianism -
it's all about offering guests a bespoke service,

whilst maintaining the highest standards
of safety onboard.

31/46

JUNE 2021 | VOLUME 1

5

DO
MAKE
RECOMMENDATIONS
TO YOUR GUESTS:

your supplier can help you identify
seasonal and local produce that will
be a pleasant surprise for your guests.
It’s also a chance to show off your
expertise and know-how.

Do’s &
don’ts

6DON’T

NEGLECT FOOD
FOR THE CREW:

help your team members
work as well as they can
by providing them with
the energy they need.
Some might prefer plant-
based menus, while others
will be carnivores. Ask
them and surprise them!

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M AG A Z I N E

7 DO
TAKE PRODUCTIVITY
INTO ACCOUNT:
for example, you make great dessert
pastry, but you don’t have the time
to prepare it in advance. Ask your
supplier or baker for solutions that can
go in the freezer without affecting the
quality.

Including photos in your order is a bonus,
it leaves no room for doubt.

BIANCA LIARD, GOURMET DELIVERIES

8

DON’T
FORGET TO CHECK
YOUR DELIVERIES:

you don't want to depart on a charter with
missing ingredients. Make sure to check
your invoice, too. The faster you can spot a
discrepancy, the more quickly and easily it can
be resolved.

33/46

APRIL 2021. | VOLUME 1

INTERVIEW

Andrea
Liard

What started out as a green grocers’ stall at the bustling to the wholesale market in Nice at 10 or 11 at night with
Forville market in Cannes over 50 years ago has evolved all my orders and hand-pick everything myself. I taste
into a global delivery service supplying to superyachts everything and choose only the best. Doing things ourselves
all over the world. As I speak to Andréa Liard, Purchasing means greater quality, at a lower price.
Manager at Gourmet Deliveries, it becomes apparent
that the key to success has been in conserving those two Another benefit is our ability to react quickly. Because I’m
essential ingredients that were there right from the very there at the market every night, if we get an order in at
beginning: family, and fruit & veg. midnight, I can add it to my list and have it dispatched with
the rest of the orders first thing in the morning.”
“When I was 14, during my school holidays, I’d come and
work as picker/packer alongside my stepfather, who was In fact, it’s clear that the challenge of fulfilling the client’s
in charge of purchasing. After a few years he retired, and order, no matter how seemingly unfeasible, is part of the
I took his place. I’ve been doing this for 15 years now. You job that Andréa really relishes.
could say I grew up in fruit and vegetables!”
“In the Winter months when our yachts leave Europe for
Indeed, by keeping the operation in the family, and the Caribbean, for example, we continue to supply them. I’ll
developing an unparalleled level of involvement in its take the plane to Paris at 6 in the morning to select produce
selection process, Gourmet Deliveries is able to offer from the Rungis International Market and pass it onto our
unique advantages to its esteemed clients. All of which haulier by 11. Then I’ll take the plane back down to Nice.
are personified in Andréa, who represents not only the
link between the generations, but also the link from The most memorable order I had was for 5 packs of papaya.
production to plating. All our staff were out on delivery but the client couldn’t
wait. They sent a private jet from London to collect me at
“I know my producers. If an urgent order comes in during Nice airport. I boarded the jet with the papaya and flew to
the day, you might see me in their field helping them pick Sardinia, where a limousine came to collect me so I could
the salad, or the strawberries… I also know the chefs. Some hand it over to the crew!”
of our longstanding clients will WhatsApp me a picture of
an ingredient and I’ll find it for them. If there’s an item Other than his involvement at every level of the supply
missing from their order, I’ll spot it. chain, and his willingness to go anywhere for his clients,
we finally go into the detail of what really makes Andréa
What sets us apart is that we don’t subcontract our product special: his savoir-faire with fruit and vegetables.
selection like other delivery companies. Typically I will go

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Gourmet
M AG A Z I N E

“First and foremost, the product must look AND taste good. type of beetroot that would achieve the same visual effect.
Every culture has different tastes and it’s important to take The chef was very pleased.
that into account. Also, most things are in season all year
round if you know where to source them from. There are ever-changing trends to be aware of. A recent one
is kale, which is not cultivated here in the Mediterranean.
If a chef requests tomatoes for a tomato and mozzarella I showed kale to one of my producers and he was able to
salad, I’ll choose the tomato that’s perfect for that dish. plant it here specially, to meet our supply needs.
Sometimes a chef might even tell me a set number of meals
for X number of guests, and I’ll create their order myself. But what I love most in my job is to show the client
something new that they’ve never tried before. I follow trade
Just recently a boat ordered watermelon radish, which was fairs around the world to discover the next new product, and
unavailable at the time. Knowing from experience that this send free samples to clients of things I think they will love.
would be used for decoration, I was able to recommend a More often than not they end up adding it to their order...”

WHAT I LOVE MOST
IN MY JOB IS TO
SHOW THE CLIENT
SOMETHING NEW

THAT THEY’VE NEVER
TRIED BEFORE

35/46

JUNE 2021 | VOLUME 1

TOP 10
RESTAURANTS

FOR YACHTIES

LE LAVANDOU 01
L’ÉCRIN

LOOKING FOR THE BEST Refined yet copious dishes, tropical
PLACE TO EAT IN YOUR
TIME OFF? OUR TOP 10 atmosphere, impeccable service
COVERS THE LENGTH
AND BREADTH OF - You may end up spending the
THE FRENCH RIVIERA,
BRINGING YOU HIDDEN whole afternoon there.
GEMS THAT OFFER GREAT
FOOD, GOOD VIBES AND CANNES 02
FRIENDLY SERVICE, EACH
WITH ITS OWN UNIQUE LA PLAGE DU FESTIVAL
CHARACTER.
With your feet in the sand, enjoy

beautiful dishes in the very heart

of the legendary Cannes Croisette.

03THÉOULE-SUR-MER

LA MARINE

Drawing on all flavours of the
Mediterranean, wait till you see
what this creative chef conjures up
for you.

36/46

Gourmet
M AG A Z I N E

ANTIBES 05MANDELIEU- 06GOLFE-JUAN

04LES FILLES DU LA-NAPOULE LA CABANE
LA BROCHERIE
MICOCOULIER Great food in a relaxed
Amid the sights, sounds and beach-hut style ambiance.
Enjoy the finest crêpes while smells of the port, this is the Try their panna cotta - you
soaking up the world-famous place to go for fresh fish. won’t regret it.
atmosphere of the Provençal
market in Antibes.

NICE 07 FRÉJUS 08 09LA CIOTAT
LA LUPITA L'INSTAN'T
LE RESTAURANT
A lively Mexican bar and A down-to-earth restaurant DE L’ILE VERTE

kitchen in the heart of the with a menu to suit all tastes! Take the ferry over from La
Ciotat and eat at the water’s
Nice Old Town. Great tacos and Delicious dishes from an edge on an isolated island
paradise.
atmosphere guaranteed! attentive chef.

VALLAURIS 10

LE CAFÉ DU COIN

The ideal lunch-time stop,

renowned for the chef’s unrivalled

bouillabaisse, as well as aioli on

Fridays.

37/46

JUNE 2021 | VOLUME 1

INTERVIEW WITH A CHEF

ANTHONY

Soutar

Anthony Soutar spent 8 years in England, working at Oxford University before returning to France
and taking his culinary expertise to the seas. Now, he can’t wait for the 2021 season to start
so he can get back in the galley...

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Gourmet
M AG A Z I N E

W hen did you realise you wanted to become a IT’S A PLEASURE
chef? TO WORK ON A YACHT,
At 15 years old I had the choice to either attend sixth-form
college or vocational college. Food is a big tradition in my EVERY DAY
family - my mother once cooked for Sir John Major - and we IS A SURPRISE.
have the best food in the world here in my region. So I chose
the catering school in Nice. A nd the best?
What are your favourite dishes? A new guest came for 6 weeks last
I love to eat lamb, and all types of fish! But to cook, I would summer, a real foodie - so we had to be
say a rack of lamb in its jus, with mashed potatoes and fresh on our game. This summer he’s booked
peas and mint. again, this time for 8 weeks. So that’s
W hy did you decide to work in the yachting one of the best things that can happen:
industry? when a guest enjoys it so much they
Again, it’s something that’s in the family. My father’s been a want to come back for even longer.
yacht captain for 50 years, and my brother worked on a boat What was the most unusual
too. When we came back to France from England I had to
find work. I knew about yachting and had all the skills. It’s a provisioning you had to do and
pleasure to work on a yacht, every day is a surprise. where?
W hat’s the worst thing that can happen in the In Turkey, last summer, our owner
galley? absolutely wanted truffles but I couldn’t
What breaks my heart is when your meal is ready to be find them anywhere! But we called on
served, but the guests decide at the last minute to go out to a really good supplier who managed to
the beach, say, and come back 2 hours later - everything has find white truffles for me fairly easily.
to be redone. But then nothing’s impossible, you just have to C an you describe the best meal
be prepared! you’ve cooked for guests?
It’s not very elaborate, but one that
39/46 the guests loved was a tomahawk steak
that I carved in front of them and
seasoned like Salt Bae! We all enjoyed
that very much.

JUNE 2021 | VOLUME 1

TOP 5
ACTIVITIES

FOR YACHTIES

LOOKING FOR ONCE-IN-A-LIFETIME EXPERIENCES ON YOUR DAYS OFF? MAKE SURE
TO TICK THESE 5 ACTIVITIES OFF YOUR LIST FOR THE PERFECT MIX OF RELAXATION,

EXPLORATION AND SHEER HEDONISM. AUTHENTIC, UNFORGETTABLE ADVENTURES TO FILL
EVERYONE AT HOME WITH ENVY!

FRANCE 01

SPEND A NIGHT
AT THE DOMAINE
MONTE VERDI,
FLAYOSC

Enjoy luxury in its most

natural form, on a Provençal

estate bathed in lavender, olive

groves and vineyards.

40/46

Gourmet
M AG A Z I N E

WORLDWIDE 02 FRANCE 03

GET A BIRD’S EYE VIEW WITH HELIPASS EARLY-MORNING COFFEE AT PLACE
AUX HERBES, SAINT TROPEZ
Helipass operate from numerous ports around
the world. Popular helicopter tours include Dubai Escape the clichés and grab an early-morning coffee
and the Monaco Grand Prix.
with the villagers to discover the real Saint-Tropez.

CROATIA 04 FRANCE 05

EXPLORE A SUBMARINE TUNNEL REQUEST A SONG FROM THE PIANIST
IN DALMATIA AT THE ABSINTHE BAR, ANTIBES

In Dalmatia, Croatia, are a number of eerie, For a night out like no other, look for the

disused submarine tunnels accessible by boat underground absinthe bar just off the marketplace.

or even to swimmers.

41/46

JUNE 2021 | VOLUME 1

Road to the future

With Volvo XC40, the first 100% electric car of Volvo,
discover a new way of thinking the road.
Let’s not wait any longer to evolve.

RCS Nanterre n° 479 807 141. Available al so in VOLVOCARS.FR
hybrid rechargeable
technology

Volvo XC40: Consumption in combined cycle (L/100km) WLTP: 0-7.2
CO2 rejection (g/km) WLTP: 0-185

Request a test drive - Faty DIAGNE -
Sales Representative - +33 492 186 060 -
42/+4633 786 381 826 - [email protected]

Gourmet
M AG A Z I N E

SPECIAL THANKS CREDITS

A great deal of professional pride and PUBLICATION DIRECTOR
collaboration has gone into bringing you PIERRE SOURIAU
this first edition of Gourmet Magazine,
the inspired vision of Publication Director EDITOR
Pierre Souriau. We would especially like RICHARD FAUL
to thank Port Pierre Canto; Bianca and
Andréa Liard of Gourmet Deliveries; ART DIRECTION
Nicolas Pélisson and Andrea Hegedűs of EMILY KEIME
Marinescence; Mélanie Romes of Groupe
Cavallari; Yassine Idrissi of Nautibanque; PHOTOGRAPHY
Captain Mark Fairweather; Chefs LOÏC BISOLI
Nicolas Hérail and Anthony Soutar; and
Chief Stewardess Sha Mariemuthu for PRINTING
their participation. Finally, we thank you IMPRIMERIE FANTINO ANTIBES
for reading this publication and hope
you enjoyed the experience.

PUBLISHER SAS Gourmet Deliveries, CAP Forville, MIN St Augustin, 06200 Nice, France.
PHOTO CREDITS © shutterstock.com: p.4 Kzenon , p.9 Dreamer Company, p.10 Cookie Studio, vulcano, Mariusz Bugno, p.11
Travel-Fr, Beautiful Montenegro, Alexander Kirch, p.17 ZoneFatal, p.19 Poring Studio, p.22 Gulsina, p.31 wavebreakmedia,
Ness Pirs, Syda Productions, Vladimir Razgulyaev, p.32 Aleksandrs Muiznieks, David MG, p.33 Anna Suvanova,
Freedomz, p.39 Alexander Raths, p.41 elena_prosvirova, Olesya Kuznetsova, xbrchx, Liudmila Ermolenko, back cover:
Dreamer Company; p.18-23 © greatbritishchefs.com, p.24 © chilipeppermadness.com, p.25 © foodloverskitchen.com,
© foodrepublic.com, p.36 © l'écrin, © plage-festival-cannes.com, © restaurant-lamarine.com, p.27 © lesfillesdumicocoulier.fr,
© restaurantlabrocherie.com, © La lupita, © L'instant, © Restaurant Île Verte, © David Liones, p.40 © Cécile Na.

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