Magic Cat

Crew Profile

Captain – Erwan Noblet - French

Sail and Work Experience
Erwan is an experienced sailor and captain with a strong background in yacht racing, offshore deliveries, and technical management. Most recently, he has captained the Gunboat 6201 TRIBE, covering the Mediterranean, Caribbean, and major regattas. Previously, he spent 16 years as captain of MOONBEAM III, overseeing refits, charters, and classic regattas. His racing career includes SFS I & II and transits on MARI-CHA IV. Earlier roles include boat technician, coast guard, and sailing instructor, building his deep expertise in the industry.

Job Description
Erwan is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages team-work, individual growth and personal attention by delegating duties and supervising all crew tasks.

Licenses and Qualifications:
• Master 200GT Yacht
• Medical Care Training Level III
• Master 200GT Certificate Sailing Yacht, Basic Safety Training Certificate
• Medical Care Training Level II
• GMDSS General Radio Operator Certificate, Chef Engineer Officer 250Kw
• Sailing Boat Skipper Certificate
• Radio and Radar Operator, French Navy
• DEUG STAPS, Sport University Nice (Option: Sailing, Skiing, Snowboarding)
• All Support Sailing Instructor

Languages:
English, French

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Other crew TBC

Sample Menu

Day 1:

Lunch:

• Freshly shucked oysters on arrival with champagne
• Crab salad with avocado, radish, chives, ruby grapefruit and endive sallad with crunch croutons
• Linguine with clams, chilli, garlic, white wine, parsley, cherry tomatoes and extra virgin olive oil

Dinner:

• Soller prawns served with a roasted tomato stuffed with ratatouille and crispy squid ink bread crumbs
• Crispy skin fillet of local seabream on a bed of wilted kale and radicchio with dill pickled ribbons of cucumber and a beurre-blanc sauce
• Deconstructed lemon meringue pie with fresh raspberries

Day 2:

Lunch:

• Steamed mussels with chilli, garlic, white wine and tomato, served with warm focaccia
• Homemade pizzas – Prosciutto, buffalo mozzarella & rocket with a garlic tomato base (anchovy, olive, caper, cherry tomato & basil)
• Served with an avocado, tomato, and mint leaf salad

Dinner:

• La corvina carpaccio with capers, radish, snow pea tendrils and micro cress salad
• Moroccan spiced Mallorcan lamb cutlets, cauliflower cous cous with pine nuts, sultanas and a minted lemon yogurt
• A light and fluffy raspberry soufflé served with a raspberry and lime sauce

Day 3:

Lunch:

• Fig, jamon, burrata and rocket salad with grissini and balsamic reduction
• Slices of Kobe beef with soba noodles, chilli and Asian greens

Dinner:

• Sundried tomato, brie and basil stuffed mushrooms
• Prawn and coconut curry with seasonal vegetables, cilantro, black sesame and crispy fried shallots, served with steamed jasmine rice
• Trio of desserts: chocolate mousse, mini cheesecake, and vanilla bean ice-cream

Day 4:

Lunch:

• Fish tacos – crispy tempura battered halibut in a soft shelled taco with red cabbage, carrot and coriander served with a chilli lime mayo and Valentina hot sauce

Dinner:

• Red snapper ceviche with white peach and fresh baby fennel
• Roasted duck breast cooked medium rare served with roasted new potatoes, baby beets, broccolini and honey sesame glazed baby carrots
• Poached pears in a cinnamon and anise syrup, wrapped in puff pastry and served with vanilla bean ice-cream

Day 5:

Lunch:

• Steamed edamame beans with sea salt
• Langoustine and salmon, with brown rice, asparagus and fresh herbs

Dinner:

• Beetroot cured salmon with an endive, crème fraiche and chive sweet potato salad
• A seared fillet of seabass, green beans, courgette and charred baby fennel puree with a white wine sauce
• Ice drop vanilla bean panna cotta with pineapple and mango

Day 6:

Lunch:

• Seafood paella with prawns, mussels, clams and squid with saffron rice and red pepper

Dinner:

• Pork and chicken terrine with dates and pistachio nuts, served with toasted sourdough, pickled fennel, seeded mustard and cornichons
• Oven baked barramundi fillet, served on a bed of wilted spinach and a buttery fava bean puree, with a rich tomato, basil and garlic sauce
• Hazelnut, sultana and brandy pudding served with a honey zabaglione

Day 7:

Lunch:

• A Japanese inspired assortment of sushi, sashimi and dumplings served with wasabi, pickled ginger, and a chilli soy sauce

Dinner:

• Galician style octopus with kipfler potatoes, smoked paprika, sea salt flakes and olive oil
• Mallorcan lamb rump cooked medium rare, served on a bed of French Puy green lentils with autumn vegetables and a red wine and rosemary jus
• Bittersweet Chocolate Tart with roasted fig and clotted cream

More Locations Details

Summer Operations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.