ADEONA Yacht Charter

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

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

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

• Apéritif platter – dips, charcuterie, local cheeses, arancini, samosas, chorizo cake, hazelnut & basil pesto puff pastry
• Homemade cocktails (on request) – Daiquiri, Basil Smash, Espresso Martini, Mojito, Punch, Sangria, Negroni

Chef’s Style & Influences

Mediterranean-leaning plates with Provençal herbs, local fish, citrus, and occasional tropical and Asian touches.