Theo, the Sailor of the ship, is a sailing enthusiast. He will share the love of his country, Madagascar, and will ensure that your stay on board is unforgettable.
Anselme organizes the cooking and meals. All meals are prepared with fresh, local, seasonal products with a focus primarily on fresh fish.
An accommodating crew
Who are very understanding and are renown for being attentive to your needs.
You will be greeted by a French and Malagasy crew, the skipper (a certified dive instructor), a sailor and a cook.
Their wishes are to give you the best welcome and to offer quality cuisine with all the fresh produce that is available locally.
In order to adapt the program to your wishes and desires, we will have open communication prior to the departure date.
You can also split your stay onboard, to vary the aspect of your trip, by enjoying a land tour with all the variety that Madagascar can provide.
The Chef’s Table
Anselm will organize the kitchen and the meals which we make with fresh, local, seasonal and available products. The fish will also depend on what is caught during the excursion.
The cook will also take any special requests.
Among the broad capabilities of the cook, below are a few examples of what you will find on the menu. From time to time, we will appeal to the villages that we approach with local specialties and barbecues on the beach.
Starters
– Salade de crabe aux germes de soja et à l’ananas
– Carpaccio de thazard à la mangue verte
– Cocktail de crevettes de Nosy Be à l’avocat
– Beignets de crevettes et de pinces de crabes
– Omelette soufflée à l’espadon fumé
– Salade de queues de langoustes au melon pays
– Cassolette de fruits de mer gratinée
– Camembert pané sur son lit de brèdes mafana
– Soupe du pêcheur
– Carpaccio de courgettes au gingembre.
Fish and Seafood
– Filet de dorade coryphène grillé aux trois poivres
– Papillotes de mérou à la citronnelle et au combava
– Filets de marguerite au beurre et coriandre
– Darne de thon jaune mi-cuit au citron vert
– Langouste grillée avec ses 3 mayonnaises
– Poêlée de crevettes au safran
– Crabes de mangrove farcis à la fondue de papaye verte
– Poêlée de camarons au beurre et câpres
– Tartare de poisson aux fruits de la passion, gingembre et citron vert.
Les viandes
– Filet de zébu sauce foie gras
– Tartare de zébu poêlé
– Barbecue de viande de zébu et poulet
– Magrets de canard aux litchis
– Romazava aux trois brèdes (plat traditionnel malgache)
– Fricassée de vivy (sarcelle) à la vanille et à la mangue
– Carry de cabri au coco et aux poivrons
– Civet de potamochère (cochon sauvage)
– Boudin créole aux fruits de saisons et à la confiture d’oignons.
Les accompagnements
– Gratins de papaye verte
– Fondue de brèdes chouchou
– Pommes de terre au four au bleu de Madagascar
– Paillassons de tagliatelles
– Frites de fruits à pain
– Riz safrané aux noix de cajou
Les desserts
– Les tartes aux fruits de saison ou citronnées au coco
– Profiteroles au cacao et à la vanille de Madagascar
– Salade de fruits de saison nappée au caramel
– Bananes ou ananas flambés caramélisés
– Gâteau de patates douces à la cannelle
– Fondant au chocolat aux noix de cajou
Les Boissons
– Eau minérale et Eau
– Soda (Coca, Fanta,…)
– Bière (THB, Libertalia, Gold, Skoll)
– Cocktails et jus de fruits frais (alcoolisés ou non)
– Alcools locaux (Rhum et Rhums arrangés)
– Vins (Rouge, Rosé, Blanc)