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| Yacht
C’est Le Vent, designed by prominent nautical architect
Philippe Briand, is the modern solution where comfort
and performance combine for the ultimate sailing experience.
Briand, who designed 8 racing boats for the American
Cup, is well known for the sleek efficiency of his yachts.
Constructed in fibreglass by the French boat yard Beneteau,
Yacht C’est Le Vent is a sturdy well furnished yacht,
with a spacious interior of traditional varnished wood.
Equipped with 5 double cabins, each with private toilet
and shower, C’est Le Vent offers a cosy and relaxing
experience on board.
The wind keel allows a shallow draft without penalising
the sailing performance up wind.
The 18 meter mast holds a full baton main sail as well as
the furling genoa.
Down wind, the spinnaker master the average speed. |
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OCEANIS
500
Length
Overall 15.40 m
Waterline length 3.50 m
Beam 4.78 m
Draft 1.83 m
Displacement 14,000 kg |
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Auxiliary
Diesel Perkins 4.236 85 hp
Fuel Capacity 560 l
Water Capacity 1400 l
Refrigerator 110 V
Hot Water Tank 45 l
Berths 10
Heads 5
Showers 5 |
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| Since
we’ve acquired our yacht in the British Virgin Islands
in 1997, our trusted companion has safely brought us from
the West Indies to Panama and beyond.
From Panama, the porthole to the immense mysterious Pacific
Ocean and on the trail of Bougainville’s, Cook’s,
and Laperouse’s dreams, we set sail!
The discovery of unexpected valleys in the Marquises, hidden
by sheer rocky cliffs, took our breath away with its multitude
of colours so treasured by Gauguin in his paintings. The
fragrance of a meal cooked in a Tahitian oven, the well
built and harmonious torso of the copra bearers emblazed
with traditional tattoos revitalized our senses.
The Cook Islands, Souvaroov’s atoll, paradise of Tom
Neils!
Rose, the desert island, kingdom of sea birds.
The soul of Polynesia, Samoa, where Stevenson’s souvenirs
are still alive.
The Tonga, referred to since it’s discovery as the
“friendly land” with its reefs embellished with
sea shells.
New Zeland, lost in the mist, a fairy land so difficult
to leave behind.
The ceremonial encounter with the fierce Cava in Fiji.
New Caledonia, its music and its particular pines.
Lord
Howe, jewel of the South Sea.
Gigantic Australia, where jelly fishes and crocodiles reign
over the white sandy beaches; a domain where nature still
prevails.
The Komodo dragons, forgotten dinosaurs; the Balinese smile;
the multicolour traditional fishing boats of the Java Sea.
Sophisticated Singapore, the wild Langkawi. The majestic
cliffs of the Thai islands, plunging into the sea…. |
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A
multitude of emotions, sounds, colours, fragrances to savour,
encounters…
the excitement for travel, the pleasure of discovery.
The immense opportunity to live the moment!
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| Tropical
Recepies |
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but effective: the dry tuna meat. Draw the fillets with
the skin, few incise on the meat side, sprinkle with big
grained salt and pepper, and lay on a wooden board in fresh
air. The salt will remove the humidity by melting and evacuating.
Eat while still soft. |
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The
Outo Burger: take a germinated coconut more or less of 50
cm high, and open it. Inside, instead of its liquid, you
will find a sort of a sponge, the “outo”, crumble
it. Fried some onions, mix the all lot with some flour,
salt, pepper and fried the lot. (Do not utilize the fatty
tissue glue to the inside of the nut, hard to digest). |
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Creole
style: Vindaye of Mauritius Islands
Ingredients: garlic, onions, chilli, grain mustard, saffron
powder, salt, pepper.
Fry the fish in lots of oil, best the Mahi Mahi cut in slices.
Fry all the ingredients, add one table spoon of the saffron
powder at the last minute (if before the risk is that will
became bitter), then add the fried fish.
Serve hot or cold. Excellent!!!!!!! |
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Fish
a la Tahitian
Ingredients:
For 4 people, 850g of red tuna, 1 onion, 2 or 3 carrots,
2 turnips, 1 or 2 cucumbers, 6 limes, 2 coconuts, salt,
pepper.
- 1 Cut in small pieces the carrots, cucumbers, turnips,
and adds salt. Place in the
fridge.
- 2 Cut the tuna in dies, mix it with the onions (sliced
really thin).Place in the
fridge.
- 3 Grate the coconut, place the pulp with the coconut water
in a damp cloth, press the
lot to recuperate the milk.
- 4 Take the water out from -1 and mix with -2, add the
lime juice, and place
in the fridge. The juice will cook the ingredients,
consequently further you wait the more is cook.
- 5 Add the coconut milk, stir with pepper, and serve cold. |
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BON
APPETIT !!!!!!!!!
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