Astrolabe

Crew Profile

CAPTAIN: Philippe LEROUX
French
CAPTAIN 500 - STCW 2010 - Powerboat 2- Yacht Master Offshore,
Ocean and MCA Master200gt/500gt Unlimited - Qualified engineer
Languages: French, English & Spanish

Philippe has been passionate about water in all its forms since his earliest childhood. Sailing, of course, but also fishing, diving...
He first started sailing on the family boats, but his intense appetite for discovery and exploration pushed him to think bigger and further afield.
At the end of the 80s, as a photojournalist specializing in travel and the outdoors, he worked with specialized sailing magazines and discovered numerous destinations in the Atlantic, the Caribbean, the Pacific and the Mediterranean.
At the end of the 90s, he moved to the South Pacific and set up a saltwater sports fishing business. He sailed in this part of the world for over 20 years, on various yachts including some of his own sailboats.
Back in Europe, rather than continue with the French certifications, he decided to take RYA and MCA certifications.
He travels to deliver boats, has worked with exploration-seeking private owners and also with charter companies in the Pacific, the Mediterranean, the Atlantic, the Caribbean and the Arctic.
He's committed to the safety and comfort of everyone on board and will be delighted to welcome you abooad ASTROLABE, the perfect yacht to show you the most beautiful anchorages during this tailor-made program.



CHEF: Inès MERRIAUX
French
STCW
School diploma in cooking, Marseille
Languages: French, English

I am 26 years old, I was born in Paris and raised in Marseille by the sea.
I have been passionate about cooking since I was very young, having learned with my grandmother.
After an internship at the 3 forts Restaurant of the Sofitel Marseille, I continued my culinary studies Hotel High School until 2016.
I then decided to go to Paris where I work in high-end company restaurants, as well as in a chic Bistro.
After a back operation, I returned to Marseille and became second and then chef in a seaside restaurant. I also set up my own food truck.
Today, by joining the ASTROLABE team, I'm realizing my desire to return to my second passion, the sea, and I can't wait to cook for our future guests.


DECKHAND/ STEWARDESS: Alexia BRIZI
French, Born 15 February 1976
STCW 2010 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Language: Fluent English

Alexia joined Astrolabe last February and made a Winter season in the Caribbean and a Summer one in Med.
Previously, she has worked as Stew/Cook aboard the Victoria 67, WONDERFUL and as Chef aboard the S/Y SYLENE 77’.
Her career prior ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards offering a dedicated service.
She is very appreciated for her cheerful character; she is exceptionally involved in everything she is doing and is also very generous.
Active and very organized, she is teaming up with efficiency on deck or below.

Sample Menu

SAMPLE MENU by Ines MERRIAUX

BREAKFAST

Coffees, selection of teas, milk or chocolate - Fresh juices and smoothies, basket of fruits
Toasts, French Viennoiserie, toasts, butter, jams and marmelades
Cereals, pancakes, muffins, mueslis and yaourts,
Scrambled Eggs served with Crispy Bacon, Smoked Salmon

DAY 1

LUNCH
Leek vinaigrette
Salmon pavé, pan-fried vegetables
Fruit salad

DINNER
Vegetable fritters and feta/
Beef fillet pan-fried mashed potatoes with mushrooms
Floating island

DAY 2

LUNCH
Raw zucchini salad with lemon and fresh goat cheese
Sea bream ceviche with citrus herbs salad
Chocolate mousse

DINNER
Tomato and mint gazpacho
Lamb mouse candied sweet potatoes with honey juice
Milk chocolate pie, passion fruit

DAY 3

LUNCH
Greek salad
Orzo risotto with tomato and squid
Pineapple flambéed with whiskey

DINNER
Scallop ravioli and pearl broth
Stir-fried noodles with vegetables and caramelized pork
Rice pudding with salted butter caramel

DAY 4

LUNCH
Eggplant balls stuffed with vegetables, Tomatoes and feta
Octopus hot dog, arugula, candied tomatoes and pesto
Chocolate fondant

DINNER
Tatin style pie tomatoes shallots and buratta
Mussel of the islands and fries
Red fruit Pavlova

DAY 5

LUNCH
Peach tomato salad and mozzarella
Milanese escalope and tomato tagliatelle
Panacotta exotic fruits

DINNER
Cucumber gazpacho
Caesar salad
Apple crumble

DAY 6

LUNCH
Kefta tacos with spices
Teryaki salmon poké bowl
Tiramisu

DINNER
Eggplant and goat crumble
Spaghetti with prawns and bisque
Pear with chocolate sauce

DAY 7

LUNCH
Multicolored carrots sweet soy ice cream and chickpeas
Fried potato balls and caramelized port ribs
Pineapple tarte tatin

DINNER
Asparagus with lemon sauce
Gnocchi with sweet potato chicken ballotine with curry and coconut milk
Half-cooked cookie with vanilla cream

More Locations Details

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

Winter Operations
Caribbean Leewards, Caribbean Windwards