Explorá Adeona

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2027 to 2028	€50.0	€50.0	€52.0	€52.0	€5.0	€5.0	€5.0

1. BREAKFAST

Different types of eggs: scrambled, fried, omelette, boiled
Homemade pancakes, French toasts, crêpes, grilled cheese, bacon egg muffins
Fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, jams, butter, bread, fruit juices & smoothies
Barista service: coffee, latte, cappuccino, macchiato, flat white, iced latte, and tea (all day long)

2. APÉRITIF

Apéritif platter with dips, charcuterie, local cheeses, arancini, samosas, chorizo cake, hazelnut & basil pesto puff pastry, and more
Homemade cocktails available on request: Daiquiri, Basil Smash, Espresso Martini, Mojito, Punch, Sangria, Negroni, etc.

3. STARTERS

Duo of green and yellow zucchini marinated with herbs, stracciatella, and paprika-toasted hazelnuts
Mimosa egg with Espelette pepper mayo, pancetta chips, and arugula
“Gaspacho du soleil” with garlic & parsley croutons, toasted pine nuts, olive oil
Grilled octopus with lime basil sauce
Egg parfait with parmesan cream, parsley oil, and chopped walnuts
Salad of roasted figs with honey, fresh spinach, walnuts, brie, and balsamic vinaigrette
Bruschetta with homemade focaccia and tomatoes marinated in Provençal herbs

4. MAIN COURSES

Fresh tuna tartar with leche de tigre, coconut rice, diced carrots, and grated radish
Truffle risotto with white fish fillet or grilled pancetta
Citrus roast chicken with honey and rosemary drizzle, served with parmesan & thyme potatoes
Shrimp fried rice served in half a pineapple
Linguine with garlic and coriander, roasted cherry tomatoes, and fresh local fish
Eggplant parmigiana served with local grilled meat
Sea bream ceviche with nectarine, jasmine Thai rice, and tomato rougail
Beef or lamb simmered in spices, with mashed potatoes (Emmental & fresh herbs)

5. DESSERTS

Chocolate moelleux with custard
Chocolate sea salt mousse
Tiramisu
Roasted peaches in basil syrup with lime and vanilla whipped cream
Lemon cream with speculoos crunch, served in a lemon half
French cheesecake with homemade passion syrup
“Crème aux œufs” on coconut biscuit
Panna cotta with seasonal fruit syrup

TENDER: Highfield, 60 HP engine
Water skis for kids
Kneeboard
3 standup paddleboards
Snorkeling gear
Seabob
Sea scooter
E-foil

Captain Adrien Bourcier — Captain

Adrien Bourcier

Stewardess Alexia Brizi — Stewardess

Alexia Brizi

Captain

Adriean Bourcier

Adrien Bourcier

Captain – Professional Skipper
Adrien Bourcier is a 30-year-old French captain with extensive experience commanding and managing high-end sailing catamarans across the Mediterranean and the Caribbean. Passionate about sailing from a young age, he has developed strong technical, navigational, and leadership skills through years of work on various multihulls from 50 to 75ft.
With expertise in yacht preparation, new vessel delivery, transatlantic crossings, charter operations, and owner management, Adrien has handled every aspect of yacht operations—from technical maintenance and administration to crew coordination and guest service.
Trained at IPFM in La Seyne-sur-Mer (CAP 200 Voile, Mechanic 250kW, CGO, MEDI 2), Adrien combines technical proficiency with a personable approach and a deep respect for the sea. Fluent in French and English, with conversational Spanish, he continues to navigate between shipyards and charters, ensuring excellence on every voyage.

Aude Raynal

Chef
She is a French yacht chef with strong international sailing and hospitality experience across private yachts and expedition-style vessels. She holds a Bachelor’s degree in Tourism from the University of Angers and a catering management diploma, combining solid culinary expertise with practical maritime experience. She is STCW certified and ENG1 medically fit.
A versatile and adaptable chef, Aude specialises in semi-gourmet and traditional cuisine, with a strong emphasis on fresh, seasonal produce and tailored dietary requirements, including vegetarian, vegan, keto, and gluten-free menus. Her experience includes private yachts up to 50m, where she has been responsible for provisioning, inventory control, hygiene standards, and full meal preparation for both guests and crew during coastal cruising and ocean passages, including transatlantic crossings.
Fluent in French and English (B2), with conversational Spanish, Aude is recognised for her reliability, flexibility, and positive team spirit, making her well-suited to dynamic and demanding yacht environments.

Steward / Deckhand

Alexia Brizi
Alexia is a versatile yacht professional working as a deckhand, stewardess, and cook, with solid experience across private and charter vessels ranging from 56’ to 77’. She is highly adaptable and has built her career in varied cruising areas including the Mediterranean, Caribbean, and Atlantic crossings.
She has worked on both private and charter programs, handling guest service, interior operations, deck duties, and meal preparation for up to 10 guests. She is confident in delivering high-level interior service, plated dining, housekeeping standards, and assisting with deck operations and water activities.
She brings strong organizational skills, a proactive attitude, and a keen eye for detail, particularly in maintaining a clean, welcoming, and well-presented environment onboard. Creative by nature, she also has a passion for interior styling and atmosphere design, enhancing guest comfort through thoughtful presentation.
Reliable, attentive, and team-oriented, Alexia integrates easily into multicultural crews and is committed to ensuring smooth operations and an excellent guest experience at all times.