 Chef, 62-foot sailing catamaran Tahaa II
Date interviewed: December 2009
That was a lovely lunch that you just prepared. I especially enjoyed your crab salad with avocado and mango. How did you become a chef?
I was working on boats about six years ago, and I decided the job of chef was the best. So I went to a cooking school for adults, and ever since, I have tried to make French cuisine contemporary.
As a native of France, how do you define contemporary French cuisine?
We have changed in France. The food is no longer as heavy and full of gravy. It is now more healthy.
Our lunch definitely had a French flair, particularly the main course, which was a crepe with goat cheese and raspberry sauce. Are most of your specialties French in nature?
I do enjoy cooking French dishes, but I also produce international cuisine. Red snapper with mango is one of my specialties, and I do well with Asian styles like Vietnamese.
Desserts, too, I am happy to cook. I am from the French Alps, near Geneva, Switzerland, so I know about fine chocolates. I also am knowledgeable about wines, and French wines in particular.
The décor aboard Tahaa II certainly sets her apart from other sailing catamarans, what with the neon splashes of color against a solid-white palette. You seem to be trying to take a similar, surprising approach with your food.
One of our goals for this boat is to be different from all the other sailing catamarans. If you go to Tortola, they are all the same in a row. This is not for us, or for our charter guests.
Tahaa II is part of the Sunreef Yachts charter fleet. Any reputable charter broker can tell you more or help you book a week onboard.
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DJ Parker has been a leader in the charter industry since 1980. She is currently president of the American Yacht Charter Association. E-mail DJ
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