Accomodations:

Crew Profile

CAPTAIN: Charles MANDIL
French
STCW 95
Language: Fluent English

Charles Mandil is a qualified and commercially endorsed yacht captain with an engineering background.
Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer he has became a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.


CHEF: Emanuele LANZONI
Italian
STCW 95
Culinary High School Diploma
Italian food hygiene certificate Level 2
Language: Fluent English

Emanuele is a 41 years old Italian chef with more than 20 years experienced and a strong sense of responsibility.
The covid pandemia pushed him to face new challenges and approach the yachting industry.
Since 2020 he is a private chef, working on yachts, private villas and mountain chalets.
That gave him the opportunity to travel and work in different parts of the world.
He sees every new assignment as a chance to learn and grow as a chef.
He loves to create menus tailored to his guests, their dietary needs and preferences.
He’s always focused on the guests satisfaction which he considers as to be his goal and duty.
He never missed a chance to try new restaurants with friends or family and he loves to trek, bike or snowboard.


STEWARDESS: Noémie DIAQUES
French
STCW 200 - CEFCM - B1B2 visa
Languages: Fluent English, Italian, Spanish

Noemie is from a Mediterranean coastal city, La Ciotat, in south of France. She grew up enjoying sailing on her Dads monohull.
She studied tourism and management, but her love for the ocean introduced her to yachting.
Between Mediterranean and Caribbean, for 7 years now she has been working on charter yacht as Ss/y MAITAI or MY Princess 72S..
She is a hard and positive worker and always approaches guests and her crew mates with a welcoming smile. With cocktails making, service and housekeeping experience, Noemie always goes the extra mile to deliver hight standards service.
In her spare time, she enjoys free diving in the places her yacht is visiting. She loves the idea of a new adventure, meeting new people and still has many places on her bucket list that she wishes to travel to. standards


MATE-ENGINEER: Dimitri PRUDENT
French
Master 200 GT with sailing specialty - Engineer 750 KW
Language: Fluent English

Born in the Caribbean islands, Martinique. Dimitri grew up in a fishing village, where he enjoyed sailing on laser and snorkeling.
Working on the sea seemed a perfect fit for him. He obtained his yacht Master and engineer licenses in his early twenties.
During his career he had the opportunity to work on different positions, various size and type of vessel between the Mediterranean and the Caribbean Sea.
He can perform assigned tasks efficiently with a positive attitude in addition to interacting in a professional manner.
He practices every type of water sport and enjoy sharing his passion with the guests.

Sample Menu

S/Y CARTOUCHE
Sample menu by Emanuele LANZONI

This is reflecting my cuisine style: simple, light, tide to the italian traditions, tasty but at the same time healthy by the use of international technics acquired during the years. Obviously this would be tailored according with the guest preferences.

BREAKFAST

All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits, yogurts.Eggs scrambles, fried, boiled or omelet, with spinach, mushrooms, ham. Plate of cheese, bacon and hamHomemade bread, brioche and cakes. Pancakes, crepes or bagels.

DAY 1 – SEASONAL

LUNCH
Chestnut flour Ravioli, filled with butternut squash,toasted hazelnut crispy sage
Turbot fillet "mugnaia » (creamy lemon,parsley,garlic and rosemary dressing) and roasted artichoke
Saffron "Pear Helene" white chocolate mousse puffed quinoa.

DINNER
Traditional vegetarianTuscany soup "Ribollita"
Red radish ricotta and walnuts crepes au gratin on spinach cream
Apple Tarte Tatin "chantilly" cream and cinnamon.

DAY 2

LUNCH
Vichyssoise cream chives, black truffle croutons and chicken jus
Gnocchi with "Broccoli's vegetarian Carbonara" sweet and caramelized onion
Cappuccino cake

DINNER
Filled and baked artichoke black garlic ,lemon and foie gras scallop.
Duck breast honey and orange laquered, wild fennel saffron and a hint of liquirice.
Mont Blanc

DAY 3

LUNCH
Marinaded king prawns spher , filled with Caribbean flavored avocado tartare
Fish ceviche « oriental leche de Bgre » with baby vegetables and sprouts
Baked Lobster vanilla’s hint and lime flavored with black garlic and local grilled vegetables
Caribbean Pavlova with white chocolate Rhum and vanilla mousse

DINNER
Caribbean Surf and Turf turkey baked vegetables
Ravioli curry and coconut lightly creamed & toasted pecan nuts with parsley Pesto
Lamb stew Rhum ginger and black eyed peas
Caribbean Lime Tarte with Vanilla and berries

DAY 4

LUNCH
"Trofie" pasta with red prawns sicilian pesto (pistachos,dry tomatoes,parsley and garlic) and green basil oil.
Marinated Tuna "caponata salad" (roasted eggplant,cherry tomatoes, onion pinenuts, basil) with arugula pesto
Peach ,mint , sechuan pepper and fruit passion salad.

DINNER
Greek "Fava" with marinated octopus ,sweet cherry tomatoes origano and capers.
Marinated Amberjack carpaccio(spicy sweet) soya mayonnaise and "bottarga"
Almond and Cherries tarte 

DAY 5

LUNCH
Green Gazpacho (cucumber, mint, avocado green apple) ginger, and raw vegetables crunchy salad
Cured spicy chicken breast, guacamole and yogurt,lime and chili sauce
Pineapple,mint and ginger salad

DINNER
Fish ceviche
Sea bass fillet in a clams lime sweet cherry tomatoes "guazzetto"(reduced fish stock)
Strawberries crunchy Cannolo filled with white chocolate mousse raspberries
fruit passion and madagascar pepper.

DAY 6 - VEGETARIAN
LUNCH
Butternut squash cream ,brown beans sunflower seeds and zucchini flower tempura
Roasted eggplant, hazelnut black garlic pesto and spinach cream.
Peach cooked in a saffron and lime sirup whit mint and strawberries salad

DINNER
Filled tomatoes with traditional Tuscany "Panzanella" basil and pinenuts pesto
Red beetrot "Ravioli" filled with spinach and pecan nuts Hummus on a quinoa and wasabi salad
Mango and vanilla

DAY 7 - JAPANESE
Sushi and Sashimi
Miso soup
Ramen
Chicken Yakitori
Soba

ITALIAN CLASSIC
MAIN COURSES :Amatriciana, Carbonara, Tomato basil and pecorino
Garlic oil and chili peppers on Parmigiano cream, Lasagne, Eggplant Parmigiana
DESSERTS : Tiramisu, Panna cotta, cannoli siciliani,  apple strude, brioche with chantilly, Rhum Babà