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Marion wrote: I am a sea lover. Seems to be an interesting cruise. david martin Abrahams would love to travel on it.

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Galley Magic
A manageable-sized sailing yacht features a giant of a chef

Words with the Chef: Pierre Dumortier

Following our spectacular lunch, I was able to corral Pierre for a few moments to ask him about his role as a yacht chef. I discovered why the preparation of the feast we had just consumed had not fazed him.

YV&C: Why have you chosen to work on a boat rather than on land?
PD: I have worked on land and found a big difference. On a boat, particularly this one, I am challenged to do a wide variety of cooking. That means I find myself discovering different kinds of recipes that I have to adapt to the tastes of different people. This is what makes cooking so exciting.

YV&C: Do you have a favorite cuisine?
PD: I studied cooking in a French school for four years. My style of cooking was very “Frenchy,” but since working on boats, I have discovered other wonderful styles like Italian and Asian. I like mixing all styles together…scallops sautéed in soy sauce with leek and curry powder…Fish St. Pierre cooked in coconut milk and seaweed…mozarella and zucchini tempura.

YV&C: How long have you been working as a chef?
PD: I spent five years in restaurants in different countries (France, Scotland, and Switzerland) and five years on motor and sailing yachts.

YV&C: What has been your greatest challenge? Greatest reward?
PD: The greatest challenge was preparing a buffet on a boat for 80 people without prior notice. I was alone as a cook but I was lucky that every one of the crew members gave me a hand. That was one of my most unforgettable professional challenges.

The greatest reward was an appreciation of my cooking by a very famous singer we happened to have as a guest onboard, and who had always been my idol. He was very happy and so was I.

YV&C: What are your goals?
PD: You don’t have to be rich to add value. What you must do every day is to continually expand your knowledge, your skill, and your ability to give more.

YV&C: Thank you Pierre!

Homard Breton au Curry (Lobster in Curry Sauce)

Serves 4
  • 4 lobsters  
  • 50g butter 
  • 1 lemon

Curry sauce
  • 1 can coconut milk  
  • 1 orange  
  • 5 tomatoes  
  • 50g garlic  
  • 50 cl lobster stock
  • 30 cl chicken stock
  • 3 basil leaves
  • 30g Madras curry
  • 2 onions
  • 3 shallots
  • 100g celery stalks

  • 30g parsley
  • 4 onions
  • 1 whole pineapple
  • 100g white grapes
To prepare lobsters:
Separate the heads from the bodies. Cut bodies into rounds. Keep refrigerated. Make sauce out of the heads and the curry
sauce ingredients. Cook for about 30 minutes. Strain to have a clear sauce.

Dice pineapple and onions. Halve the white grapes. Mash the parsley. Cook all together slowly over a low flame.

Sauté the lobster rounds in butter for eight minutes. Arrange on plates and decorate with the sauce and garnish.

About Jamie Matusow
Jamie Matusow is a freelance writer based in New York. She was the long time managing editor of legendary Yacht Vacations & Charters Magazine. Jamie traveled extensively throughout Mediterranean, Caribean, and the Bahamas where she filed many of her charter stories.

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