KAJIKIA Yacht Charter

Tomatoes Mozzarella trompe l'oeil
Burrata, Mozzarella, pesto, basil, garlic and fine herb cream, pistachio, speck chips

Hummus des prés
Beetroot hummus, feta, butternut and beetroot cubes, avocado, chickpeas, sesame, beetroot and soybean sprouts

L'Endivette
Mixed endive salads, walnuts, Roquefort, pears, figs, yuzu balsamic vinaigrette

Caesare Salad
Mesclun salad, curly endive, crispy chicken, applewood bacon, aged parmesan Caesar sauce

Tuna in the shell
Tuna tartare, avocado, black sesame, vegetarian pepper, mangoes, red onions, candied tomatoes, tuna tataki

Octopus on the rock
Hummus, octopus tentacles, pomegranate, beetroot shoots, alfalfa, passion fruit vinaigrette

Island salads
Mangoes, avocado, vegetarian chilli, red onions, kaffir lime zest, toasted almonds

Greek brick
Honey and lemon brick pastry, feta, toasted sesame, curly lettuce, candied tomatoes, young shoots

The ring of the sea
Scallop tartare, scallops, grapefruit supreme, pomegranate, lemon zest, herb juice

Green Italy
Deconstructed lasagna, burrata, roasted hazelnuts, green asparagus, peas, young shoots and candied tomatoes

Tart from the sea
Red tuna mahi-mahi tartare, spicy guacamole, black sesame, mango, ginger and fresh mint and lemon caviar

My cabbage
Soissons bean puree, roasted cauliflower with island spices and chimichuri vinaigrette

Crispy velvety
Creamy Parmesan, crispy poached egg and pan-fried Oyster mushrooms

L’Espagna Scallops
Chorizo, corn, red beans, onions and lemony white balsamic vinaigrette, young shoots and parsley

Sweet duck
Roasted duck breast with thyme, butternut squash and pumpkin puree, raspberry juice and spicy red fruit sauce

Fruity pork
Pork filet mignon, parsnip puree, green asparagus and roasted carrots, figs roasted with honey and thyme, fig juice

De la Terre du sud confit
Duck confit, truffle puree, chives and Girolle chips

Le petit Antillais
Chicken colombo, black and white Camargue rice, dried apricots and figs, banana chips plantain

Tour of Asia
Satay shrimp wok, sautéed crunchy vegetables, cashew nuts, coriander and fried egg

From the sea of the sun
Brazilian lobster, sweet potato gratin, candied vine tomatoes, Beluga black lentils and plantain chips

The coriphène
Mahi-mahi with Creole sauce on its vegetables of the Sun, sweet potato chips

Out of its shell
Scallops, Cumbava lemon puree, vegetarian chili and zucchini balls glazed with balsamic juice

The creamy forests
Creamy risotto with three mushrooms: Ceps, Chanterelles and Paris mushrooms, parsley and slices of truffled Pecorino

Crispy melting
Breaded burrata, Gnocchi with Gorgonzola, Périgord walnuts, young beetroot shoots and basil

Thermidor
Lobsters with Thermidor, Potato puff pastry with Paprika, coleslaw

Fish and its citrus fruits
Roasted cod back with thyme and lemon, carrot and ginger mousseline, pak choï and shrimp broth flavored with citrus fruits

From Argentina and the garden
Wagyu beef sirloin, asparagus and carrots glazed with reduced juice of Pomerol 2002 red wine, sautéed potatoes

Vegetarian Provençal
Penne with candied tomatoes, sautéed zucchini, garlic, basil and Parmesan shavings

Sexy Sunday
Madagascar vanilla ice cream, fleur de sel caramel, vanilla caramel sauce, popcorn and caramelized peanuts

Tarte citron yuzu
Yuzu lemon meringue tart

Pavlova des Bois
Unsweetened meringue, candied red fruits, light Madagascar vanilla cream infused with rose and fresh red fruits

Ile Flottante
Crème Anglaise Vanilla, Cardamom and cloud of egg white with caramel thread

Brioche lost in the Islands
Toasted brioche with lemon, custard with orange blossom, brunoise of exotic fruits, whipped coconut cream, passion fruit juice

My beautiful chocolate mirror
Chocolate shortcrust pastry, fleur de sel, melting ganache of dark chocolate 64% with Tonka bean, mirror glaze of dark chocolate 74%

Coulant Heart
Soft chocolate, custard and vanilla ice cream

Sydney
Fondant with almonds, roasted apples with fleur de sel caramel, caramelized pecans and hazelnut crumble

Raspberry Sea Urchin
Breton shortbread, light vanilla cream from Madagascar, red fruit cream and fresh raspberries

Rice pudding from my childhood
Creamy rice with vanilla from Madagascar, puffed rice and caramelized popcorn and caramel with orange blossom salt

My Chou
Choux profiteroles Madagascar vanilla ice cream, toasted almond chocolate sauce and fleur de sel chocolate crumble

My Valentine
Vanilla mousse, black tea, blackberry and basil compote, almond streusel

Baba des Îles
Savarin with real Planteur des îles, vanilla whipped cream, exotic fruit compote and fresh exotic fruit brunoise, passion fruit juice

Super Cookie
Maxi cookie cooked in a minute with 74% dark chocolate and caramelized hazelnuts, Madagascar vanilla ice cream

Chef Thomas CARMEILLE's culinary style is inspired by global travels, blending balanced, gourmet world cuisines with a focus on modern, healthy food.