Free Spirit
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 65 Ft / 19.9 m |
| Beam | 32.7 Ft / 9.99 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Sunreef Yachts |
| Built - Refit: | 2009 - 2021 - 2026 |
| Cruising Speed | 10 knots (nautical miles per hour) |
4 double cabins VIP with large bed, storage, deck hatch and large window on side with curtain.
4 private ensuite bathrooms with separate shower, electric toilet, hair dryer and toiletry
4 TV LCD 20″
| Dinghy | Zodiac Pro 4.80m |
| Dinghy HP | 70HP |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
As a fan of home-cooked food, I create menus based on my guests’ preferences and needs. I adapt my cooking to suit everyone’s dietary requirements and wishes, whilst ensuring we enjoy eating together – something I see as an important moment of pleasure and sharing on the water. I love French cuisine, as well as local and home-style cooking. I am skilled in preparing both raw and cooked fish. I am aware of new dietary trends (gluten-free, lactose-free, etc.) whilst ensuring a gourmet cuisine suited to the location. Sonia Marchand
Breakfast
Tea, coffee, hot chocolate, milk, fresh fruit juice
yoghurts, quark, cereals, dried fruit, seeds…
Fresh chopped fruit
Scrambled eggs
Bacon, ham, sausages… and a cheese platter
Fresh bread, toast, toasted bread with butter and jam…
Crêpes or pancakes or cake, brioche, pastries…
Day 1
Lunch
Appetisers: tapenade and courgettes marinated in lemon and pecorino
Mediterranean salad with confit peppers, turmeric-marinated courgettes, tomatoes, burrata with pistachio pesto and quinoa
Lemon meringue tartlet
Dinner
Hummus and mixed salad with lemon and almonds
Whole Provençal-style roasted grouper carved at your table, served with mashed potatoes in olive oil
Pineapple and fresh mint salad
Day 2
Lunch
Slightly spicy avocado féroce Red snapper in a salt crust
Mashed potatoes with olive oil.
Chocolate spring rolls and matcha custard
Dinner
Cod fritters with ‘sauce chien’
Roasted red seabream fillet with passion fruit beurre blanc, jasmine rice flavoured with kaffir lime.
Shortcrust tartlet, roasted spiced mangoes and
Bourbon vanilla ice cream
Day 3
Lunch
Prawn tempura
Tuna tataki with black sesame, finely diced crunchy vegetables, mixed salad leaves, mango and soya vinaigrette.
Peach Melba
Dinner
Gougères
Grilled lobster with ginger and Espelette pepper, aubergine ‘parmigiana’
Chocolate profiteroles
Day 4
Lunch
Sheep’s milk cromesqui, smoked marlin and lemon cream
Crab salad with citrus vinaigrette, avocado and coriander tartare.
Spiced blancmange
Dinner
Cream of pumpkin soup, crispy prawns
Lightly seared beef fillet with mango vierge sauce, capers, tomatoes, ginger, sesame and lemon
Christophine gratin
Vanilla crème brûlée, lemon zest
Day 5
Lunch
Baby vegetables and avocado cream
Platter of spring rolls and tuna tartare with mango and ginger sauce.
Chocolate mousse and matcha financier
Dinner
Lobster bisque
Sea bream fillet in Bourride sauce, seasonal baby vegetables
Pineapple carpaccio, passion fruit sorbet
Day 6
Lunch
Platter of Corsican charcuterie and cheese with fig jam
My own version of Caesar salad
Apricot clafoutis
Dinner
Sea bass ceviche
Spaghetti alle vongole
Pineapple carpaccio with fresh mint
Day 7
Lunch
Shortcrust tartlet with sun-ripened vegetables
Tuna and tomato carpaccio with rocket and basil
Pineapple surprise
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