Galley-friendly
Menu calibrated to your kitchen — induction or gas, cool storage, the swell expected. Courses paced to the room.
Yacht dining
A French dinner aboard
At anchor in the Marina or out at sea — refined French cuisine adapted to your galley, paced to the evening, plated like a private dinner ashore.
On board
The menu is built around your galley
Every yacht is different — induction or gas, the cool storage available, the swell expected. The chef inspects the galley before committing to a menu, and designs the cooking around what holds at sea.
Produce is sourced the morning of and boarded with him — fresh, calibrated, billed at cost. Nothing pre-cooked, nothing reheated.
The yacht service
Three quiet certainties at sea
On board with you
François cooks himself. For intimate dinners that means one chef, one galley. For larger formats, a maître d’hôtel braces the service.
Discretion at sea
Names, addresses and photographs of guests stay between us. The dinner ends, the boat is clean, no trace.
The plate
Classical French, calibrated to the sea
Fish that holds at the right temperature, light starters that travel well across the deck, mains finished at the moment, desserts that survive the swell. The cuisine is classical French — sauces, fonds, pâtisserie — adapted to the room you have.
Halal menus prepared to Dubai’s standards, alongside vegetarian, gluten-free and bespoke dietary needs — all built into the menu from the start, on request.
FAQ
Frequently asked questions
Where can the chef cook on board?
Dubai Harbour, the Marina, the Creek, or out at sea. The chef adapts the menu to the galley you have — induction or gas, the cool storage available, the swell expected.
How many guests?
From an intimate dinner for four to a yacht dinner for twenty. Beyond that, the chef works with a small brigade — tell us the boat and the format, we calibrate the team.
What about provisioning?
Produce is sourced the morning of and boarded with the chef — fresh, calibrated to the menu, billed at cost. Nothing pre-cooked, nothing reheated.
Can you prepare a fully halal menu on board?
Yes. Halal menus are prepared to Dubai’s standards, with sourcing handled accordingly and brought aboard the morning of. Classical French technique adapts cleanly, no compromise on the plate. Pairings designed around water, fresh juices and the beverages of your choice.
Service in motion?
For dinners at anchor the chef plates and serves himself. For a moving yacht he brings a maître d’hôtel who calibrates the service to the swell — courses paced, plates braced.
Yacht dining
Plan your dinner aboard
Tell the chef the date, the boat and the format. He will reply personally with a menu shaped around your galley.