Prior to every charter, clients are asked if they have any food, wine and spirits preferences. Specifically, clients are asked whether there are any medical or religious conditions of which the chef should be aware.
Some requests prove particularly challenging.
Sometimes, it is merely a case of a guest requiring a particular wine. If there are no limitations, chefs make the most of the freshest ingredients available. available. For instance, they tend to serve more foie gras and caviar during Mediterranean cruises, but will use more lobster when the yacht is on charter in the Caribbean. Chefs also have to take into account the tastes of different nationalities. So while the latter may enjoy gazpacho, followed by marinated sardines, fried tournedos and smoked breast of duckling for lunch, others prefer a simple salad.