S/Y MUSE
@CatamaranMUSE
2011 Sunreef 70' sailing catamaran available for charter 12-pax max, Mediterranean summer & Caribbean winter photos copyright marcparisphoto
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Gut galley, deepclean. Gut linen inventory, deepclean. Gut exterior lockers, deepclean. Busy scrubby week ahead...
Capt Jez, chef Caro & hostie Aurelia now have extra 7 days to prep Muse nicely for our farewell to her when we move on to our fab new boats!
Charter cancelled at the last minute, our thoughts and prayers go out to the family in their hourbof grief.
4rth: dark chocolate duo of Kahlua-scented mousse over creamy chocolate velouté
3rd: Port Salut accompanied by Grenada nutmeg jelly, Medjool dates & corella pear
2nd: housemade tea-smoked duck breast on salad of mango, red onion, mint, fresh pomegranate seeds & christophene pearls & marbled tea egg
1st course: assorted nigiri sushi & gunkan maki including fish caught by our guests + ikura & salmon
3rd: Tropical trio- palm sugar & ginger roasted pineapple 'lollipops' w/ fresh passionfruit semifreddo & homemade toasted coconut ice cream
2nd course: wine-braised jarret d'agneau [lamb shanks] in its own gloriously sticky glaze reduction on Puy lentils, baby carrot & snap peas
1st course- shot trio of jeweltoned gazpachos: beet-orange-ginger, mint; arugula-chervil-almond-yoghurt; pumpkin-apple-chive-colombe spice
Have just taught myself the trick to using my Sabatier filleting knife to perfectly French-trim 6 lamb shanks :D #smallpleasures
... also tempted to tea-smoke it w/ orange peel & star anise, then & serve it as carpaccio with light mirin & soy dressing #ohdilemma
Our guests caught a plump lil bonito—thinking to dice it up into a tartare w/ lime zest, vanilla bean infused oil, fresh ginger & scallions
Finish: 4 textures on plate - espresso granita shot, flourless chocolate cake square w/ chocolate mousse, smoked tea infused choc sorbet :)
Serving 1st: crab salad w/ fresh horseradish aïoli, christophene & ginger stack wrapped in squid ink vinaigrette film twitpic.com/8b7510
Serving 2nd: Captain Jez' handmade chervil linguine w/ whole king prawns wok-flashed in sel gris de Guerande
Hull being scrubbed, decks being scrubbed, fridge & freezer scrubbed... tis a busy day!
Now safely anchor'd off Marigot Bay St-Martin after a gruelling delivery amidst rough seas & grey weather—time to get Muse back in the pink!
Laura will be sorely missed, with her impeccable work ethic, good humour and grace under pressure! Lucky the boat who gets her net!
So sad to farewell our wonderful hostess Laura, who reminded us what a pleasure it is to work with a true professional...
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