Catering and Drinks
Awarded by 2 écotable stars (a French label rewarding sustainable restaurants), Kif makes
homemade cooking using 100% seasonal, local and organic products. No tasteless salads
here, only good products roasted, snacked, pimped and tossed with quality vinaigrettes, and
then combined with starters and sweet touches to make up a complete picnic. After each
trip, Kif collects the jars, washes them and puts them back into the circuit: no waste, no
hassle, just the pleasure of eating well at sea.
” MAXIKIF-NIQUE” formula 39€excluding VAT/person
SEASONAL KIF-NIC | 2 PERSONS MINIMUM
Individual set menu including: 1 spread, 1 farmhouse cheese and 1 nitrite-free charcuterie to share + 1 individual seasonal salad + 1 individual dessert
● Starters
– Olive cream with fresh goats cheese and toasted almonds
– Meule de Chambéry PDO with raw milk
– Sliced Tarn rosette (nitrite-free)
– Organic sourdough farmhouse bread
● Seasonal salad, served with an edible fork with Provence herbs
Examples:
– Bulgur, fresh chickpeas, carrots; almonds roasted with cumin, PDO feta cheese,
fresh parsley, red onion pickles
– Fregola sarda (Sardinian small pastas), cherry tomatoes; fennel roasted with fennel
seeds, stracciatella, toasted pumpkin seeds
– Small spelt, eggplant ; zucchini roasted with garlic and thyme, fresh cheese, toasted
almonds, red onion pickles
● Dessert of the day
Examples :
– Milk chocolate & salt flower cookie
– Coconut Rocher
– Almond crunch
Drinks
- Vin rosé: Cuvée Reine Marie AOP ( issue de la culture biologique )
- Eaux minérales
- Café
KIF Buffet” formula 44€excluding VAT/person
SEASONAL BUFFET | 12 PERSONS MINIMUM
Set menu to share including: 3 spreads + 2 farmhouse cheeses + 2 nitrite-free
charcuteries + 1 savoury cake + 1 delicatessen + 1 small salad + 2 desserts
● Assortment of 3 homemade seasonal spreads
Examples:
– Olives, fresh goat cheese & grilled almonds
– Hummus, artichoke & truffle oil
– Onions, pastis & herbes de Provence
– Cherry tomatoes, ricotta & smoked paprika
– Pumpkin, gorgonzola & walnuts
● Assortment of 4 nitrite-free charcuterie ; farmhouse cheeses
Examples:
– Chiffonnade of white ham with truffles
– Coppa from the Tarn
– Extra old Isigny mimolette cheese
– Corsican sheep tomme
● Delicatessen of the moment (1 recipe)
Examples:
– Conchiglioni stuffed with lemon, ricotta & almonds (cold)
– Cured ham involtini with fresh goat cheese and lemon (cold)
– Crispy rolls of pulled pork (to reheat)
– Samoussa with pumpkin, feta; sesame (to reheat)
– Gougères with parmesan & Kampot black pepper (to reheat)
● Savoury cake of the moment (1 recipe)
Examples:
– Dried tomatoes, parmesan ; oregano
– Roasted carrots, cumin ; pumpkin seeds
– Olives, PDO feta cheese ; Provence herbs
● Seasonal mini-salad, served with an edible fork with Provençal herbs (1 recipe)
Examples:
– Semi-complete annelletti pasta, roasted zucchini with thyme ; garlic, sundried
tomatoes, sunflower seeds, red onion pickles
– Fresh chickpeas, 4-spice roasted pumpkin, PDO feta cheese, toasted pumpkin
seeds, red onion pickles
-Organic sourdough farmhouse bread
● Selection of desserts of the day (2 minimum)
Examples :
– Milk chocolate & salt flower cookie
– Coconut Rocher
– Lemon crinckle
Drinks
- Vin rosé: Cuvée Reine Marie AOP ( issue de la culture biologique )
- Eaux minérales
- Café
SAVTA is an ode to heartfelt cuisine.
It’s a colorful and spicy cuisine… A cuisine made of mixtures and memories.
SAVTA is committed to selecting local and seasonal suppliers, and to working with biodegradable packaging.
This catering is available from 10 people.
Seasonal Cold Buffet formula 42€ excluding VAT/person
Apéritif : Punch Planteur de la Réunion/Pastis
Savory options:
Chickpea salad with tomato, feta, preserved lemon, olives, and mint
Smashed potato salad with tuna, spring onions, and chives
Zucchini carpaccio with radish, pine nuts, and fresh herbs
Zucchini, feta, and zaatar quiche
Small bun with egg, lemon mayo, crispy onions, and chives
Chicken satay skewers
Smoked paprika hummus
+ Pre-sliced cheese platter “La Meulerie”
Sweet options:
Chocolate & hazelnut cake
Fruit salad with orange blossom water
Chocolate & sesame cookie
Seasonal fruit financier
Drinks
- Vin rosé: Cuvée Appoline AOP- Château Fontvert Lubéron ( issue de la culture biologique )
- Eaux minérales
- Café
Seasonal Buffet formula 48€ excluding VAT/person
Aperitif: Réunion Planter Punch/Pastis
2 starters of your choice + 1 hot dish of your choice + cheese + 1 dessert of your choice
Starters:
Chickpea salad with tomato, feta, preserved lemon, and mint
Zucchini carpaccio with radish, pine nuts, and fresh herbs
Puff pastry with chicken sausage and mustard seed pickles
Roasted eggplant with tahini sauce
Hot dish:
Chicken tagine with olives and preserved lemon, couscous
Green vegetable curry with coconut milk, basmati rice
Puttanesca pasta: tomato, capers, anchovies
+ Pre-sliced cheese platter “La Meulerie”
Dessert:
Chocolate & hazelnut cake
Fruit salad with orange blossom water
Chocolate & sesame cookie
Seasonal fruit financier
Drinks
- Vin rosé: Cuvée Appoline AOP- Château Fontvert Lubéron ( issue de la culture biologique )
- Eaux minérales
- Café
Seasonal cocktail 50€ excluding VAT/person (Available from 15 people)
Aperitif: Réunion Planter Punch/Pastis
10 savory items + cheese + 3 sweet items
Savory items:
Iranian herb patties
Small bun with egg, lemon mayo, crispy onions, and chives
Chicken satay skewers
Crostini with confit tomato, burrata, and basil
Stuffed mushroom with beef and miso
Smoked paprika hummus
Mini sandwich with zucchini carpaccio, feta, and basil
Tuna tataki skewers in sesame crust
Marble cake with zaatar, preserved lemon, sun-dried tomato, and green olives
Grilled pepper skewers with marinated anchovies
+ Pre-sliced cheese platter “La Meulerie”
Sweet items:
Chocolate & hazelnut cake
Seasonal fruit financier
Pineapple/blueberry skewers
Drinks
- Vin rosé: Cuvée Appoline AOP- Château Fontvert Lubéron ( issue de la culture biologique )
- Eaux minérales
- Café
To ensure that we offer our passengers only the best, we entrust Maison MARROU with the catering on board. Caterer in Marseille since 1902, the company is well-known for its excellence and originality.
For evening or daytime sailing trips around the Calanques of Marseille and Cassis.
This catering is available from 10 people
Mediterranean Meal set menu, 55€ (excluding VAT) per person
Only at noon
Apéritif : Punch Planteur de la Réunion/Pastis/Amuse-bouches
Buffet d’entrées ( 1 à choisir)
(1)
Artichauts au pesto
Salade de roquette, tomate cerise, chiffonnade de bresaola, pignons et stracciatella
Salade de poulpe, brunoise de légumes et olives taggisaches
(2)
Salade Caprèse, tomates colorées saveurs d’Antan, basilic et pesto
Salade quinoa poulet, concombre, tomate cerise et jus de citron
Tartare de saumon au guacamole
(3)
Baillaldy de tomates, courgettes, aubergines et herbes de Provence
Salade de pate au pesto rouge
Chiffonnade de jambon l’os
Plat chaud (1 à choisir)
- Risotto aux asperges et parmesan
- Brochettes de volaille à la provençale au tzatzíki et sa ratatouille
- Dos de cabillaud en viennoise provençale et riz aux petits légumes
- Demi-coquelet au citron confit et beurre de sauge avec ses raviolis
- Marmite du pêcheur : scampis et Saint-Jacques safranés
- Pavé de saumon et sa sauce citronnée, bouquetière de légumes verts
- Wok de crevettes, légumes croquants et nouilles sautées
- Shop soy de volaille et légumes croquants
- Daube provençale
- Frégola Sarde façon risotto
- Sauté de veau aux olives
Plateaux de fromages fermiers, pains raisin et noix
Desserts (1 à choisir)
- Tarte citron meringuée
- Tarte abricot (selon saison)
ou - Salade de fruits frais en grands saladiers
1 Petit macaron /personne
Boissons
- Vin rosé: Cuvée Appoline AOP- Château Fontvert Lubéron ( issue de la culture biologique )
Vin blanc: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
Eaux minérales
Café
Gourmet meal, 85€ (excluding VAT) per person
Apéritif : Punch Planteur de la Réunion/Pastis/Amuse-bouches
APERITIF
– Assortiment de 2 canapés
– Assortiment de 2 petites tartelettes salées
– Assortiment de 2 mini pain lunch
SOIT 6 PIECES PAR PERSONNE
ENTREE (1 à choisir)
- Gambas rôties sur croquant moelleux de fenouil, éclats de tomates confites
- Foie gras de canard mi-cuit chutney et toasts
PLAT CHAUD (1 à choisir)
- Filet mignon de veau, risotto de Frégola sarde au citron petite vierge de légumes
- Carré d’agneau en croûte d’herbes, légumes du sud et gratin de pomme de terre truffé
- Filet de Bar rôti ou Dorade Royale sur un écrasé de pomme de terre à l’huile d’olive, Tian de légumes confits au thym, huile vierge au citron confit et aux olives noires
SALADE FRAICHEUR
PLATEAUX DE FROMAGES FERMIERS, pains
DESSERTS (1 à choisir)
- Tarte citron meringuée, macaron chocolat, croquant aux amandes
- Classique chocolat, brochettes de fruits, croquant aux amandes
- Exotique, mini tropézienne, macaron
- Castel, brochettes de fruits, macaron
- Fraisier, macaron chocolat, croquant aux amandes
Boissons
- Vin rosé: Cuvée Appoline AOP- Château Fontvert Lubéron ( issue de la culture biologique )
Vin blanc: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
Eaux minérales
Café
ECAILLER - DÉGUSTATION DE COQUILLAGES
Pendant 50 ans, Roger a transporté avec ses camions, les coquillages et fruits de mer des lieux de production français pour les livrer sur Marseille et la Côte d’Azur (il sait où choisir les meilleurs produits).
Depuis 10 ans, avec ses enfants, ils ont ouvert sur le Vieux Port à Marseille une dégustation de coquillages
« Plateau coquillage » (sous condition de disponibilité des produits).
160€HT Pour 4 personnes (40€HT personne)
24 huîtres Marennes n°3
12 moules dégustation
12 palourdes
4 praires
18 bulots
12 crevettes (40/60)
1 tourteau
Boisson comprise
1 bouteille de vin blanc AOP
Service and crockery
You can choose to bring your own lunch/dinner or your own caterer.
If you pick this option, you’ll be charged 5€/VAT excluded for each passenger in addition. This will pay the logistic between the caterer and us, the service, garbage logistic and the use of our crockery.
Wine tasting
Organize an oenological event with the partners we’ve selected for you.
THE ART OF WINE TASTING: presentation by a wine expert for an introduction to tasting, with an approach of wines through the three phases of sensory appreciation (sight, smell, and taste), tasting techniques and wine service (how and when to open a bottle, etc.). Traditionally, tastings include three wines (white, rosé, and red), but the quantity and variety of products on offer (sparkling or sweet wines, etc.) can be tailored to your interests.
Other options:
– THE ART OF TASTING PASTIS
– WINE AND CHEESE PAIRINGS
– GASTRONOMY AND CULINARY WORKSHOPS
– INTRODUCTION TO PROVENÇAL CUISINE: how to make tapenade, anchoïade, and pistou.
Our partners:
Jean-Jacques: “Quatre et demi l’heure de Goûter,” a nonprofit organization
Thibault Martin: interpreter, guide, and oenologist
