INTERVIEW WITH A CHEF: Arados & Chef Franck Loeuillot
Let’s be straightforward about this: it has taken some time for us to get used to the cold weather that we have been experiencing as of late. I was beginning to lose hope that spring would ever arrive, and if we’re being honest, I still haven’t put away my coat, but I have a feeling that if the weather does warm up, it will be absolutely amazing. We can look forward and plan our getaway while we wait for the skies to clear, and I think I have something very exciting in mind for us.
Back in 2014, world-famous yacht builder Sunseeker presented the rather gorgeous motor yacht known as Arados to the public for the first time. This superyacht, which measures more than 47 metres in length, has always been and continues to be a style statement. When she was first released, she was Sunseeker’s largest and most technologically advanced motor yacht; however, she has managed to keep the ideal balance of luxury and privacy throughout the years.
The relatively suave and powder blue hull of Arados is a large part of the ship’s appeal. I am a sucker for a superyacht with a coloured hull, as you know, since I think it adds character and charm, but more significantly, I find that regardless of the overall design, they tend to age pretty well. This is why I am a sucker for them. You’ll discover that Arados is always in high demand because of its streamlined appearance and fantastic interior.
Now, I could continue talking about Arados, but instead, I’d want to introduce you to the chef on the yacht, Franck Loeuillot, who is one of the most important crew members. This chef has been working in the kitchen for more than twenty-five years. I had to ask about the inspiration behind his career choice. “The primary reason I became a chef was to bring joy to other people by providing them with the opportunity to spend quality time with good company while indulging in delectable food,” He said. And considering that yachts sail from port to port, he is in an excellent position to really produce some unique dishes. “Whenever we are near a port, I try to visit the local markets, and in most cases, it is the first thing that I do at the beginning of the day,” Franck explained.
Chef Franck Loeuillot
Before Franck began working as a chef on luxury yachts, he owned and operated two successful restaurants in the French cities of Versailles and Cannes, both of which he ran alongside his wife. “Me and my wife used to prepare lobster for other chefs who worked onboard yachts, and after a while, we decided to join them, and after that, we sold our restaurants and haven’t looked back,” Franck shared. This is a rather unique path that led Franck into the world of yachting in comparison to what led other chefs into the industry. And it just so happens that lobster is also his go-to ingredient when he’s cooking. I was curious about who influenced him as a chef after he had been working in the industry for almost twenty years, so I asked him. “My biggest infulences are Yannick Alleno and Olivier Jean,” Franck said. These two chefs are incredibly skilled, with Yannick having three Michelin stars and Olivier having one Michelin star to his name. In fact, Olivier serves as a consultant for Franck aboard the Arados.
Her unmatched elegance, her décor that exudes a refreshingly chic vibe, and her roomy sleeping quarters for up to ten people are sure to impress charter guests. The accommodations include two beautifully appointed and spacious VIP cabins, which are located on the main deck and boast floor-to-ceiling glass windows. Additionally, the full-beam master suite features a private balcony, a full-beam en suite bathroom with a bath and a large rain shower, as well as his-and-hers closets. A greater degree of adaptability is made possible by the fact that each of the two guest cabins located on the lower deck can be set up in either a twin or double configuration.
In addition, there is a sophisticated formal dining area for guests to take advantage of, complete with sliding side doors and balconies that provide breathtaking vistas of the area surrounding Arados. Arados was designed with the purpose of providing entertainment, and her enormous sky lounge, which features a bar on the upper deck, is ideal for hosting events and serving as a venue for social gatherings. The Jacuzzi can be found on the sun terrace, which is another area that is very well-liked by guests because they are able to take in the breathtaking panoramas without having to leave the comfort of the tub.
An aft beach club and a multitude of water toys, such as stand-up paddle boards, Seabobs, waterskis, wakeboards, and waterskis, as well as numerous inflatables, may be pulled behind Arados’s six-metre tender. Arados is fully equipped with all of these amenities. When compared to other yachts of her size, Arados has a very high crew-to-guest ratio. You and your guests will be well taken care of by her crew of twelve, who have a wealth of expertise, and this will make for one of the most memorable luxury yacht charter experiences for everyone on board.
And after guests have spent the day enjoying the variety of water toys, Franck will serve them his signature dish, which is sure to make their mouths water. He added, “I love to cook Duck Paté en croute Richelieu (very Frenchy) and Lobster in 2 ways on the same plate: Ravioli Lobster Truffle and Espelette pepper & also shelled and pan-fried with emulsion of Lobster sauce and braised fennel with truffle juice.”
Discover more: Arados with Camper & Nicholsons.