Accomodations:

Crew Profile

CAPTAIN: Nelson FRANCK
French
Yachtmaster 200 – STCW 2010
Professional Sailing Instructor Certificate – Cruising Endorsement
Languages: English

Originally from the South of France, Nelson grew up in the yachting industry, where his family operated a charter company in both the Mediterranean and the Caribbean. For him, the classroom was the sea.

After graduating, he began his professional career early as a Captain and Sailing Instructor in the Mediterranean. He later joined regatta sailing teams for several seasons before moving on to numerous charter catamarans in the Caribbean — working with private owners, established charter companies, and more recently, managing his own

Nelson has developed a strong mastery of all aspects of yacht operations, combining solid technical knowledge with exceptional guest service. His experience ensures vessels are always perfectly maintained, and every charter runs smoothly.
Easy-going by nature, with a highly professional and service-oriented approach, Nelson maintains a constant focus on guest satisfaction, creating a positive and welcoming atmosphere on board.

His racing background brings precision and a challenger’s spirit, guaranteeing smooth and safe cruising while always finding the best spots to anchor and explore.

CHEF: Soumaya ZAGHDOUD
French
STCW
Languages: English, Spanish, Arabic, Bahasa

With a journey shaped by travel, sailing, and life between continents, Soumaya brings a naturally versatile and intuitive approach to cooking. Her experience spans luxury yachts such as Sorana and Persistence and land-based kitchens around the world, allowing her to adapt to different tastes, cultures, and dining styles.
Soumaya’s cuisine is inspired by a blend of Mediterranean and Caribbean roots, vibrant flavors, fresh ingredients — enriched by global influences gathered from time spent in Asia, Australia, and islands around the world.

Guided by close connections to nature and hands-on experience growing food, she favors seasonal produce and well-balanced dishes that feel both nourishing and indulgent, whether for relaxed lunches or elegant dinners on board.
Comfortable both in the galley and at sea, her understanding of life on board naturally supports the rhythm of cruising. Her calm presence, attention to detail, and passion for quality ingredients ensure an unforgettable culinary experience.

STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English

Originally from Paris, Anwar’s maritime journey began in Saint Martin, where he moved to manage two busy restaurants. It was there that he fell in love with the ocean, leading to a six-year stay in the Caribbean. After several years of sailing and connecting with the yachting community, he transitioned into the industry full-time.

Over the last three years, Anwar has honed his skills on superyachts as a deckhand and steward. This dual experience, combined with his high-end hospitality background in Paris, makes him a uniquely versatile crew member.

For the past two years, Anwar has been a proud member of the FRENCH WEST team. Whether he is handling lines on deck or crafting the perfect cocktail for guests, his professionalism and attention to detail ensure a seamless and unforgettable experience on board.

Sample Menu

M/Y FRENCH WEST
Sample menu by Soumaya ZAGHDOUD

B R E A K F A S T

Avocado Toast with Cherry Tomatoes
Eggs: Scrambled, Poached Omelette or Fried
Crispy Bacon or Smoked Salmon
Fresh Seasonal Fruits & European Breads
Porridge with Toasted Nuts, Honey & Berries
Fresh Bread with butter and jam
Pancakes with Maple Syrup
French Crepes with Fruit Compote or Chocolate
Fresh Smoothies & Pastries
Salmon and dill cream bagels
French toast with toasted nuts

DAY 1

Lunch
Shrimp & Grapefruit Verrine
Seared Tuna with Teriyaki Glaze, Caramelized Carrots & Soy Noodles
Lemon curd cake

Dinner
Hummus with lebanese flatbread
Traditional Moussaka
Coffee mousse

DAY 2

Lunch
Seabass carpaccio
Mahi mahi fillet with passionfruit sauce, pumpkin gratin and basmati rice
Pavlova

Dinner
Eggplant flan with mint yogurt sauce
Pork tenderloin with chalots sauce, green beans wrapped in bacon and mashed potatoes
Chocolate lava cake

DAY 3

Lunch
Zucchini carpaccio with Parmesan
Grilled lamb chops ‘à la provençale’ with sautéed mushrooms and oven-roasted vegetables
Pistachio flan

Dinner
Green mango salad
Red Thai curry with marlin, bamboo shoots and vegetables with coconut rice
Passionfruit crème-brûlée

DAY 4

Lunch
Capresse salad
Salmon fillet with citrus sauce and spinach risotto
Tiramisu

Dinner
Zucchini velouté with Comté cheese
Beef fillet with foie gras sauce, truffle baked potatoes and asparagus
Pineapple crumble

DAY 5

Lunch
Fresh spring rolls
Shrimp Pad Thai
Mango sticky rice

Dinner
Cured ham, feta and melon salad
Chicken skewers with spiced quinoa and grilled vegetables
Floating island

DAY 6

Lunch
Pumpkin and conch velouté
Octopus stew with breadfruit and fried plantains
Coconut blanc-manger

Dinner
Baked eggs with smoked salmon
Duck breast with honey and vinegar glaze, eggplant millefeuille and truffle potatoes
Tarte Tatin with vanilla ice cream

DAY 7

Lunch
Gazpacho
Chili con carne with sweet potato fries and mixed salad
Corn cream

Dinner
Salmon and avocado verrine Tahitian-style fish tartare with seasonal salad
Rum flambéed banana with ice cream