Trained in a Michelin-starred kitchen in RoquebruneCap-Martin — a culinary jewel between Monaco and Menton — this chef blends Mediterranean gastronomic tradition with refined Japanese and Mexican touches, creating cuisine that is both balanced and deeply flavorful. With experience in luxury hospitality across Spain, France, and Germany, including Mallorca, Madrid, and the Côte d’Azur, he brings elegance, vitality, and a wellbeing-focused approach to every meal on board. Each service is tailored around seasonal ingredients and personal care, offering guests a refined and nourishing experience at sea.

Breakfast
Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit

Starters
Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns

Main courses
Sautéed carrots
Hake with clam jus
Cauliflower and green pea purée
Variegated scallop
Lamb with mushroom jus
Wild mallard duck with foie gras
Eggplant with cured anchovies
Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus

In addition to the suggested dishes, the chef also prepares a variety of rice dishes and fresh sprout salads with pickled accents. The menu may vary depending on the season and the availability of fresh local ingredients.

Desserts
Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin

Please advice the Chef if the guests on board have a dietary requirements or allergies