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ADVENTURE CHARTER “ Absinthe’s crew will see that you are pampered before, during, and after your activities” Point, an acclaimed artist of British Colombia’s Coast Salish, contributed a serigraphy collection. Choice pieces of native art placed around Absinthe’s interior impart a stronger sense of place, of a West Coast wonderland. Many of the drawings and paintings aboard Absinthe depict animals and thus accord with her mission of exploring unspoiled regions rich in wildlife. A design developed expressly for Absinthe, modeled on M.C. Escher’s celebrated “Metamorphosis,” depicting interlocking images of swimming fish and fowl in flight symbolizes Absinthe’s double mobility concept and is used on fabrics on the padded headboards in the ship’s staterooms. A statue of Vincent Van Gogh also graces the quarters, placed here because Van Gogh was an absinthe enthusiast. A myth attached to the beverage in the early 20th century, yet was naught but a myth. Thujone, the chemical compound thought responsible for absinthe’s unusual inebriating qualities, is present in the drink at levels such that to ingest enough to cause enduring systemic harm, the drinker would first go into delirium tremens. Sage oil, for example, extracted from the cooking herb, is 50% thujone, yet was never outlawed. Still, the disinhibiting nature of absinthe was such that the poet Ernest Dowson quipped “Absinthe makes the tart grow fonder.” If you are, nonetheless, disinclined to sample absinthe straight, you might enjoy its essence in the unforgettable confection that is sabayon à l’absinthe de Pontarlier Happily, master chef Steve Ridley is on hand to prepare whatever delicacy you may desire to cordon bleu standards. For years, Steve was the Executive Chef at The Bear Foot Bistro in Whistler, British Colombia. Praise was heaped on him by many trustworthy gastronomes. Bon Appétit magazine said: ““The buzz is that Whistler offers the best eating of any ski resort on the continent. Those high standards are met beautifully at Bear Foot Bistro.” A critic for the London Times declared that at Bear Foot, he enjoyed the best meal of his life. Steve Ridley is expert in Pacific Northwest culinary culture. Committed to giving Absinthe’s guests peak experiences even when they are not in the mountains heliskiing, he painstakingly seeks the finest local ingredients for his creations. Representative might be his Artic caribou short loin, wrapped in Bayonne ham, served with blackberry jus and a vegetable terrine. He furthermore has a métier for pairing wines with food, and frequently prepares tasting dinners in which the wines not only harmonize perfectly with the dishes they accompany but also with each other. As a wine to accompany the caribou short loin, Steve recommends Penfolds Grange 1998, an Australian vintage so prized that epicures in France order cases on-line. In Absinthe’s climate-controlled wine cellar, Steve and his sommelier have a resource any oenologist might envy. Every chateau worth the detour is represented, including Petrus, Haut-Brion, and Chateau Margaux. An outstanding collection of fine champagnes is an embarrassment of riches: Krug 1973 and 1979, Louis Roederer Cristal 1977 and 1979, Bollinger 1973 and 1975; one feels better just reading the list. Imagine being able to choose from 1896, 1900, 1908, and all years between 1920 to 1972 of the incomparable Armagnac from Chateau de Laubade. I asked Chef Steve how he would meet a request for Tournedos Rossini. He responded by saying that using Kobe beef and seared foie gras with grilled Portobello mushrooms, all atop a focaccia crouton and served with a red wine veal jus, he would prepare a world-class exemplar of Tournedos Rossini. It goes without saying that Steve’s creations receive the most elegant of presentations. Bernardaud, Limoges porcelain dinnerware and Puiforcat silverware are used for fine dining. For more casual al fresco meals, Rosenthal Dune china and Italian Mezzo silver flatware are employed. Wines are poured in Riedel crystal decanters and stemware. Manning Absinthe’s state-of-the-art, exquisitely designed and furnished pilothouse is Captain Roy Cooper. Hailing from South Africa, and thoroughly certified and experienced at the very highest levels of nautical handling and management, Captain Roy is at the center of the soul of the Absinthe experience. He cites the lure of the sea as a constant in his life. I asked him about his love of the ocean: “It’s romantic. It’s dangerous. It’s fulfilling in every sense of the word. It’s in my blood and is part of what makes me who I am. There is nothing comparable. That’s why I go to sea.” Speaking of how Absinthe handles, Captain Roy says: “At sea, she moves like a superstar on ice. In port, she moves gently under your feet. 34 VOLUME:3 ISSUE:1 2006 YACHTCHARTERSMAGAZINE.COM
EXPERIENCE THE POWER OF PAR TNERSHIP WWW.YPI.CO.UK M.Y. “ANATOLIA” 48m (156ft) Proteksan,Turkey, 2001 US$ 10,950,000 – Joint Central Agent M.Y. “LA COVETA” 38m (124ft) Heesen, Holland, 1992 US$ 8,000,000 – Joint Central Agent UK OFFICE: 28-29 RICHMOND PLACE BRIGHTON, EAST SUSSEX BN2 9NA, UNITED KINGDOM TEL: +44 (0) 1273 571722 FAX: +44 (0) 1273 571720 E-MAIL: YPI@YPI.CO.UK FRENCH OFFICE: RÉSIDENCE DE LA MER 6 AVENUE DE LA LIBÉRATION 06600 ANTIBES, FRANCE TEL: +33 (0) 4 93 34 01 00 FAX: +33 (0) 4 92 91 70 00 E-MAIL: YPIFR@YPIFR.CO.UK US TELEPHONE 1 800 626 0019 YPI CREW SARL: LES RÉSIDENCES DU PORT VAUBAN, 17 AVENUE DU 11 NOVEMBRE 06600 ANTIBES, FRANCE TEL: +33 (0) 4 93 34 01 00 FAX: +33 (0) 4 92 91 70 00 E-MAIL: INFO@YPICREW.COM INTERNATIONAL YACHT BROKERAGE • WORLD-WIDE CHARTER • YACHT MANAGEMENT & ADMINISTRATION • ISM • ISPS • CREW AGENCY • REFIT & NEW <strong>CON</strong>STRUCTION SUPERVISION
Page 1 and 2: T H E O N L Y L I F E S T Y L E M A
Page 3 and 4: One day, this will be mine. Wish fu
Page 6: t a b l e o f c o n t e n t s 14 44
Page 9 and 10: GUEST EDITORIAL Publisher Fuat Kirc
Page 11 and 12: However, Swan Hellenic is a distinc
Page 14 and 15: EUROPE Monster Hunting Loch Ness an
Page 16 and 17: EUROPE Picturesque Reflections Loch
Page 18: EUROPE The Highland Club The Highla
Page 21 and 22: Our fleet consists of over 150 char
Page 23 and 24: View from Kale The view from the to
Page 25 and 26: TURQUOISE COAST The Gulet Almira Ha
Page 28 and 29: TURQUOISE COAST Swimming off stern
Page 30 and 31: AVENTURE CHARTER sport Outfitting W
Page 32 and 33: ADVENTURE CHARTER Library Owner’s
Page 36 and 37: ADVENTURE CHARTER Year: ...........
Page 38 and 39: COVER STORY Destination: Paradise N
Page 40 and 41: COVER STORY Open/in the Sun Yacht S
Page 42 and 43: CAPTAIN’S CORNER Positive Attitud
Page 44 and 45: CAPTAIN’S CORNER “ It’s our a
Page 46 and 47: RESORTS Mohonk Mountain House Out-o
Page 48 and 49: YACHTING TRENDS A different way to
Page 50 and 51: RESORTS Nassau: Something for Every
Page 52 and 53: RESORTS Sandals Strives and mostly
Page 54 and 55: CRUISING CIGAR MAN I’ve Got Mail!
Page 56 and 57: RESORTS Next Generation Villas Imag
Page 58 and 59: THE PACIFIC Island Fever Catch the
Page 60 and 61: CATAGORY HEAD Lava Rocks Crashing S
Page 62 and 63: THE MEDITERRANEAN Port Grimaud: Lux
Page 64 and 65: YACHT PROFILE Wild Thyme Bennetti C
Page 66 and 67: AFRICA Travel Diary: Zanzibar Islan
Page 68 and 69: AFRICA Tropical garden in Zanzibar
Page 70 and 71: AFRICA Transportation - Old and New
Page 72 and 73: ITALY The Amalfi Coast & Sicily Sub
Page 74 and 75: ITALY Famous town of Positano Drama
Page 76 and 77: ASIA The Andaman Islands Floating i
Page 78 and 79: ASIA “This is a truly unique char
Page 80 and 81: SOUTHERN FRANCE Cruising the Camarg
Page 82 and 83: SOUTHERN FRANCE Mèze cafes, shops
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YACHT PROFILE Aboard for an unforge
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YACHT PROFILE “Everywhere aboard
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NORTHERN EUROPE Spirit of The Highl
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NORTHERN EUROPE “ Taking a Yacht
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PACIFIC NORTHWEST Live-aboard the d
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PACIFIC NORTHWEST Underwater Photog
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Gadget On! WRITTEN BY AGHA KHAN Gad
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Luxury Yacht Charters in Greece and
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