Maoya

Crew Profile

CAPTAIN: Pascal LAMBERT
French
Capitaine 200 voile -STCW 95
Language: Fluent English

Passionate about sailing and the sea since 1990, Pascal decided to make it his profession. After passing his skipper's license in Cherbourg, he completed several transatlantic crossings on various sailboats, and practiced regattas.
He has also worked as a charter captain on several monohulls from 40' to 76' and catamarans from 42' to 60', in the Mediterranean as well as in the French West Indies.
His motto is Carpe Diem, and he loves to help people discover and share the pleasures of sailing. Passengers appreciate his professionalism and the warm atmosphere on board, in the heart of dreamy landscapes and anchorages.
He is happy to be Maoya's captain, and is committed to ensuring the safety, well-being and quality of service on board.


COOK-STEW: Bertille DIBATISTA
French
STCW 95 - CFBS
Language: Basic English

Over the course of her career, Bertille has had the opportunity to work as hostess/cook aboard sailing yachts and catamarans, such as Lagoon 460 and 560 in the West Indies, as well as Sun odyssée 42, hanse 588 and Swan 65 in the Mediterranean.
Also aboard on Swan 65 racing with 11 people aboard.for a Juris'cup.
She loves to create menus tailored to her guests, convivial cuisine using fresh, local produce, while taking dietary preferences into account.
She is always keen to ensure the satisfaction of her passengers.


DECKHAND: Jules PAITRAULT
French
captain 200 UMS / Medical 3 / CAEERS STCW10 / Mechanic 250 kW
Language: Fluent English

Jules has been lucky enough to sail since the age of 5. First with his father, who was a captain, and all hischildhood on racing dinghies.
He then passed my deckhand's exam, which enabled me to combine work and passion. He had the opportunity to do a delivery trip in the Mediterranean on a 46' catamaran and a season for an owner on Azimut 85.
He then sailed on a CNB 93 for almost a year, from St Tropez to the West Indies, crossing the Atlantic for charter.
His enthusiasm for the sea has led him to take up a variety of activities, including wingfoil, diving, surfing and wakeboarding.
Jules is a calm and friendly person, who cares about the well-being of guests with whom he loves to share his interest in the sea and nautical activities.

Sample Menu

SAMPLE MENU by Bertille DIBATISTA

Menus will be adapted to guest's dietary wishes and restrictions. 

BREAKFAST
Continental and/or English
Bread, pastries, jams, honey, cereals ...Eggs, bacon, tomatoes, cheese, compotes...
Freshly squeezed fruit juice

APPETIZERS
Various puff pastries, chiquetaille on toast, hummus, guacamole,
Bruschettas, buckwheat chips with thonnade, cheeses,
Raw vegetable sticks and fresh sauces,
Assorted tempuras

DAY 1

LUNCH
Cheesecake tomato, ricotta
Seafood paella
Raspberry Tiramisu

DINNER
Crumble with vegetable confit
Pan-fried fillet of sea bream with foie gras
Poached pears with maple syrup and almonds

DAY 2

 LUNCH
Tomato mozzarella basil millefeuille style
Grilled lamb chops with rosemary Provencal vegetables
Pineapple-mango salad with mint

DINNER
Tart seaside salad with pomelo espuma
Risotto with artichoke peppers and rosemary
Chocolate profiteroles

DAY 3
LUNCH
Radish and chervil salad
Breaded veal with 3-cheese polenta and green salad
Melon granita with mint and ginger

DINNER
Fish ceviche
Prawns with tiger's milk and avocado
Soft almond-orange cake

DAY 4

LUNCH
White beet carpaccio, ewe's milk cheese
Tuna with cherries, cucumber in jelly
Red fruit pannacotta

DINNER
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups

DAY 5

LUNCH
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups

DINNER
Endive terrine with smoked salmon and fresh goat's cheese
Scallops with leek fondue Celery purée
Chocolate soufflé with Madagascar vanilla quenelle

DAY 6

LUNCH
Cream of broccoli soup with coriander
Squash paillasson with soft-boiled egg
Roasted apricots with honey and rosemary, fromage blanc

DINNER
Crispy white asparagus with herb sauce
Salmon gravlax Peas with wild garlic
Strawberry pavlova with spiced rhubarb compote

DAY 7

LUNCH
Grilled bell pepper salad
Pork tenderloin with mushroom forest sauce, mashed potatoes
Blanc manger coco, passion fruit coulis

DINNER
Crispy asparagus and sesame tart
Chicken Tikka massala rice or naan
Pistachio crinkle cake

More Locations Details

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

Winter Operations
W. Med -Riviera/Cors/Sard.