Explorá Gael I

SPRING & SUMMER 2025: BALEARICS ISLANDS - SOUTH OF FRANCE & CORSICA -ITALY Rate Details : One week minimum required - 5 days on request and depending of the schedule SUMMER WEEKLY / DAY RATES - MYBA TERMS, JULY - AUGUST: € 25,000 + 30% APA + VAT JUNE – SEPTEMBER : € 21,000 + 30% APA + VAT MAY - OCTOBER: € 17,000 + 30% APA + VAT APA: 30% DAILY RATE: JULY - AUGUST: € 5,000 + 30% APA + VAT JUNE – SEPTEMBER : € 4,200 + 30% APA + VAT MAY - OCTOBER: € 3,400 + 30% APA + VAT APA 30%

Plus Expenses · + ALL

Daily Breakfast

(Selection offered daily)

Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette
Spreads & Dairy: Butter, fruit preserves, honey, cream cheese
Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon
Eggs (on request): Boiled, scrambled, or poached
Fresh Fruit Platter
Yogurt or Fromage Blanc
Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1

Lunch

Chickpea & quinoa salad with cherry tomatoes
Grilled vegetable tart
Lemon sorbet

Dinner

Starter: Citrus Sea Bream Tartare with Crunchy Fennel
Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
Dessert: Strawberries with Basil & Light Lemon Mousse
Wine: White from Provence

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Day 2

Lunch

Niçoise salad with tuna, green beans & olives
Baguette with herb butter
Apricot yogurt

Dinner

Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
Main: Langoustine Risotto with Green Asparagus
Dessert: Rhubarb & Green Apple Crumble
Wine: Chardonnay from Jura or Brut Nature Champagne

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Day 3

Lunch

Lentil & feta salad with fresh herbs
Tomato gazpacho
Peach tartlet

Dinner

Starter: Mango & Coriander Sea Bream Ceviche
Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
Dessert: Melon, Watermelon, Feta & Basil Salad
Wine: Bandol Rosé or Corsican Vermentino

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Day 4

Lunch

Ratatouille with soft polenta
Mesclun greens with vinaigrette
Plum compote

Dinner

Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
Main: Grilled Swordfish with Summer Vegetables
Dessert: Honey-Roasted Apricots with Lemon Cream
Wine: Rhône White or Dry Rosé

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Day 5

Lunch

Grilled chicken wrap with cucumber & tzatziki
Arugula & pine nut salad
Iced tea

Dinner

Starter: Tomato Gazpacho with Olive Toast
Main: Sea Bass en Papillote with Herbs & Lemon
Dessert: Peach and Rosemary Compote
Wine: Rosé from Provence

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Day 6

Lunch

Tuna poke bowl with sesame & avocado
Chilled cucumber & edamame salad
Coconut yogurt

Dinner

Starter: Grilled Octopus with Lemon & Parsley
Main: Mussels in White Wine, Served with Fries
Dessert: Lemon-Thyme Tart
Wine: Muscadet or Sauvignon Blanc

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Day 7

Lunch

Zucchini & Goat Cheese Tart
Roasted beet salad with walnuts
Fig sorbet

Dinner

Starter: Burrata with Roasted Tomatoes & Basil Oil
Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
Dessert: Lavender Crème Brûlée
Wine: Côte du Rhône Red or Dry Rosé

TENDER: AB 3,5m, 20 HP Yamaha
2 standup paddleboards
Snorkeling gear

Captain Mick Creac'h — Captain

Mick Creac'h

Deckhand Yann Tetreau — Deckhand

Yann Tetreau

Chef Mariano Chiurchiu — Chef

Mariano Chiurchiu

Captain Mick Creac'h : With over 30 years of experience in the world of sailing and classic yacht racing, Captain Mick has built an extraordinary career at sea. Since the 1990s, he has sailed extensively throughout the Mediterranean and the Caribbean, earning a reputation for excellence, leadership, and deep maritime knowledge. From 2007 to 2019, Mick was at the helm of the iconic MOONBEAM IV, the legendary 1914 William Fife design. Under his command, the yacht dominated the Mediterranean classic regatta circuit, winning nearly every major title and solidifying his status among the top captains in the classic sailing world. Mick studied industrial and mechanical design before embarking on his sailing journey in the south of France. He was immediately drawn to the daily challenges of life at sea—troubleshooting, team management, optimization, and strategic thinking during both cruises and races. What began as a calling quickly became an enduring passion. Mickael brings a wealth of experience not only as a sailor but also as a leader. Whether on shore or at sea, he is committed to delivering real, practical solutions for guests—combining hands-on expertise with a deep respect for tradition and performance.
Speaks French, English and Spanish.

Chef/Cook : Mariano Chiurchiu

Chef Mariano brings creativity and passion to every dish aboard the yacht. With a background in Mediterranean and international cuisine, he crafts fresh, flavorful meals tailored to your tastes—making every dining experience unforgettable at sea.

Deckhand: Yann Tetreau

A seasoned maritime professional with over 20 years of experience in the yachting industry, Yann Tetreau brings deep expertise in classic yacht refit, maintenance, and racing. Born in France and based in Palma de Mallorca, he is fluent in French and Italian, with working knowledge of English and basic Spanish.
Yann has served as First Mate on several high-profile sailing yachts including Moonbeam IV, La Spina, and Solleone (Swan 90), contributing to successful campaigns in prestigious regattas such as Les Voiles de St. Tropez, Rolex Swan Cup, and Copa del Rey. His extensive hands-on skills include hull varnishing, deck restoration, and full refits, making him a valuable asset for both racing and cruising programs.
Holding STCW95, ENG1, and multiple European sailing licenses, Yann is also experienced in Atlantic crossings and Mediterranean charters. His passion for classic vessels and meticulous approach to boat care make him a trusted crew member for discerning owners and professional operations.