Flamenga

Crew Profile

Antoine SEILIEZ - Captain
Originally from Brittany in France, I grew up surrounded by the sea. I then studied to become an airline pilot and was an instructor for over 15 years. With the air transport sector in dire straits, I naturally redirected my professional life towards the sea and ran a boat rental business for almost 20 years. I then decided to move into the world of yachting, which was a compromise between the air and the more traditional nautical world. It's an environment in which I feel at ease, with all its different aspects. I'm a rigorous, sociable person, and I can adapt to a lot of situations, which can sometimes be complicated to manage. I'd be delighted to welcome you aboard Flamenga and show you my passion for this extraordinary place, Corfu, and the surrounding islands.


Paola FLOREZ - Cook/Hostess
I would describe myself as being people person,outgoing, enthusiastic,passionate about things that I have interest in, focused, and always trying to learn. I’m a perfectionist.I like to be sure that everything is just right and that I pay attention to all the details.I’m efficient and highly organized, this ensures that I am as productive as possible on the job.I try to look at difficult situations as chances to grow rather than something to be afraid of. I try my best to make decisions in life that reflect the qualities of independence and courage.


Claude PITTERA - Deckhand
After a childhood in the High Alps. Enlisted at the age of 16 at the mousses school in Brest. Former helmsman navigator in the French Navy, then sailing crew member on the 4-masted schooner "Phocea". Manager of a school boat in Marseille's old port for many years. Sailor with Brittany Ferries and, to date, numerous convoy operations on all types of boats. I'll be with you to show you Flamenga's water toys.

Sample Menu

Starters

- Tomato Mozarella

(red tomatoes, olive, oil balsamic, mozzarella, basil, pinenuts or walnut chips)

- Greek Salad

(tomatoes, green and red bell pepper, onions, oregan, cucumber, feta cheese, lemon juice, black olives (optional))

- Salmon avocado mango tartar

(sweet onions, oliveoill, salmon, avocados, mangoes, shallots, cucumber, basil, lemons)

- Paola’s fresh soap

(cucumber, fresh goat cheese,yoghurt, mint, garlic clove (optional))

- Fresh «verrine»

(dill, smoked salmon, freshgervais, grated surimi, avocado, lime juice)

- Fresh raw fennel salad

(olive oil, parsley, fennel, apple ,lemon, tuna, shallot)

- Fresh tomato soup

(yoghurts, tomatoes, parsley, garlic, mint)

- Fresh salmon salad with orange

(orange, tomato, parsley, smoked salmon, lemon, garlic)

Main Course

- Pasta with shrimp

(Pasta, cream, basilic, Shrimp)

- Tuna, tomato and mustard tart

(tomatoes, mustard, cream, tuna, eggs)

- Moussaka

(egg, tomatoes, onion, olive oil, honey, potatoes, ground beef, cinnamon)

- Risotto with coconut milk and shrimps

(cherry tomatoes, ginger, fresh coriander, Thai rice, coconutmilk, prawns, soy sauce, brown sugar)

- Coral lentildahl

(coral lentils, tomatoes, carrots, ginger, sunflower oil, coconut milk, garlic, tomatopaste)

- Quichelorraine

(bacon, fresh cream, eggs, milk, nutmeg)

- Basque chicken

(tomato, peppers (green and red) , onions,thinly, olive oil, chicken, garlic, white wine)

- Tian

(zucchini, tomato, onions, olive oil, thyme)

- Tataki

- Tagliatelle with lemon

(Parmesan cheese, lemon, tagliatelle, untreated lemon, sageleaves, heavy cream)

- Fresh Vietnamese salad

(carrots, red & green bell pepper, sesame seeds, fried onion, balsamic vinegar, warm water chili purée, chicken, bean sprouts, peanuts, mint, nuocmam, garlic, clove salad)

- Fish grilled

- Meat grilled

More Locations Details

Summer Operations
Greece

Winter Operations
Greece