Isolablue

Crew Profile

Captain Laurent Geslin

Laurent grew up in Paris, France. Urban life did not deter this water baby, who learned to swim and sail a Laser 420 as a child, and to scuba dive at the age of 12, with level three qualifications at 16 years old. He moved to Switzerland when he was 22 years old, purchased a Laser 2, and spent all his free time trimming the sails on Lake Geneva.

Laurent graduated college with a degree in economics and enjoyed a long career in the Swiss private banking industry as a stock exchange trader and operations specialist. In addition to his job as a banker, he co-owned a dive shop and school on the Lake of Geneva. Laurent is a high-energy individual that thrives on keeping busy, so he also played bass and guitar in a local band. Laurent is a qualified PADI Dive Instructor. He holds Swiss cert. of competence for ocean yachting and the professional BVI Boat Master.

In 2015, Laurent and his wife Astrid decided it was time for a life change. They bought a catamaran and set off to sail the Mediterranean Sea. They skimmed past Gibraltar in 2016, spent two months in the Canary Islands and three months in the Cap Verde Islands before crossing the Atlantic. It was love at first sight when they reached the Caribbean, and they’ve decided to stay for quite a while.

Laurent is an expert Captain who enjoys sharing his knowledge and passion for Caribbean sailing with his guests. His motto: living your dream is always better than dreaming your life. Charter ISOLABLUE with Laurent and Astrid. Isn’t it time to live your dream?

Chef Astrid Geslin

Astrid had an enchanting childhood. She grew up with her brother and sister close to Luzern, in the heart of Switzerland, near the Alps and next to the Lake of Lucerne. Nestled in this picture-postcard landscape was her parents’ restaurant. Even as a very young child, Astrid loved to help with the cooking. Growing up cooking, serving and eating fine food proved a joyful inspiration. However, whether they be lakes or seas, water has always been her passion: sailing, diving, windsurfing, and swimming. Astrid is a qualified PADI Dive Master. She also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.

For over 20 years, Astrid worked in Geneva, Switzerland as a Human Resources executive. One of the great benefits was the extensive, international travel the job required to start-up offices in Zürich, Paris, Milan and elsewhere. In between these working adventures, she and husband Laurent spent as much time as possible sailing their boat across the waters of Lake Geneva. Astrid obtained Sailing Certification for Lakes, then passed the Swiss Certificate of Competence for Ocean Yachting and the BVI Boat Master. It was a perfect time to sail to new horizons.

Astrid is always happy to receive guests and share moments of discovery and joy. “Every charter is a rewarding, new, enriching experience made of encounters, good humor and fun,” says Astrid. “I speak fluent French, English and German, some Italian and Spanish. I try to welcome our guests in their own language and make them feel at home. I’m passionate about fine food from all over the world. My recipes are inspired from Mediterranean and Asian cuisine, but always with a French touch.”

While Astrid’s cooking consistently earns rave reviews, guests needn’t worry about gaining a couple of extra pounds. Astrid enjoys leading a workout, from on-deck yoga to a lap around the yacht, to a go on the water toys. And fun is always her leading motivator.

Astrid was awarded FIRST PRIZE at the Grenada Yacht Charter Show 2018 Culinary Contest! Well done Astrid!!
Astrid commented:
I wanted to present the 3 different colors of Grenada:
green for the fertile land;
yellow for the wisdom, sunshine, and warmth of Grenadians and
red for the people’s courage and vitality. The people here are what make the Island of Spice so unique.
The specified ingredient was Tamarin juice. My idea was to create a Tamarin reduction which I added in all three finger entrees.

Sample Menu

ISOLABLUE SAMPLE MENU

BREAKFAST

Homemade bread and brioche, marmalade and butter

Fruit milkshakes and fresh fruits

Croque Monsieur

Pancakes with maple syrup

Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)

Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)

Filled crepes with cream cheese, tomatoes and ham

Florentine eggs (poached egg and spinach over homemade toasted bread)

Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread

APPETIZERS

Parmesan sablés

Gazpacho of Granny Smith and champagne

Eggplant caviar with tapenade

Crispy pastry of goat cheese and apricots

Blue cheese and pear muffins

Caramelized cherry tomatoes

Trio of fish rillettes with homemade toasted bread

St. Jacques shell tartar with mango

Puff pastry with candied onions and tomatoes

Homemade Focaccia topped with an artichoke crème

Grilled marinated shrimps on guacamole

Smoked salmon with sour cream and salmon caviar over blinis

STARTERS

Celery-Prosecco mousse topped with salmon tartar

Spicy meatballs over Tzatziki

Zucchini-goat cheese terrine with garlic and mint

Gazpacho with pesto cream

Shrimp cocktail and avocado purée over citrus jelly

Millefeuille of smoked salmon, goat cheese and candied celery

Thai fish cakes with cucumber dipping sauce

Parmesan crispy filled with cheese mousse

Fish enveloped with raw prosciutto over poivronade

Carrot flan with smoked duck breast and herb salad

Parmesan cream with pesto

MAIN COURSE

Marinated tuna breaded in mint with orange and fennel

Fish fillets on a creamy white chocolate dressing over pumpkin purée

Shredded duck confit sachets with a pear chutney

Tuna with stewed leek, vanilla and asparagus cream

King prawns over mashed potatoes and spinach salad

BBQ Côte de boeuf, herb-flavored butter and baked potatoes

Baked cod over persil-spinach risotto with buttered fish sauce

Cold Thai prawn salad

Italian pasta with gambas and saffron sauce

Poultry ballotine truffled with pistachios

Mahi Mahi, sweet potato-coco purée and coriander crumble

Chicken satay with peanuts sauce, coconut rice and cucumber salad

Porc filet mignon filled in a pastry crust with crunchy vegetables

DESSERT

Summer fruits Tiramisu

Orange mousse

Key Lime pie

Half cake - half passion fruit mousse

Coconut blanc manger, tropical jelly and exotic fruits

White chocolate cream, red fruit jelly, and lime mousse

Coco-lemon shortbread topped by bananas on spiced syrup

Caramelized pineapple flambeed with rum and toasted brioche

Crème brûlée coconut-ginger with mango

Dark chocolate lava cake with caramel coulis

Panna cotta mango with white chocolate crumble

More Locations Details

Summer Operations
Caribbean Windwards

Winter Operations
Caribbean Windwards