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” Set Menu – €39 excl. VAT / per person

Individual package includes:
1 spread, 1 artisanal cheese and 1 nitrite-free charcuterie to share +
1 seasonal individual salad + 1 individual dessert

● Sharing Appetizer

  • Olive cream with fresh goat cheese; roasted almonds

  • “Meule de Chambéry” AOP raw milk cheese

  • Thinly sliced “Rosette du Tarn” (nitrite-free)

  • Organic sourdough country bread

● Seasonal Salad

Served with an edible fork flavored with Herbes de Provence

Examples:

  • Bulgur, fresh chickpeas, carrots; cumin-roasted almonds, AOP feta, fresh parsley, pickled red onions

  • Fregola sarda, cherry tomatoes; fennel roasted with fennel seeds, stracciatella, toasted pumpkin seeds

  • Petit épeautre (spelt), eggplants; garlic and thyme-roasted zucchini, fresh brousse cheese, toasted almonds, pickled red onions

● Dessert of the Day

Examples:

  • Milk chocolate cookie; fleur de sel

  • Coconut macaroon

  • Almond brittle

● Drinks

AOC Rosé Wine
Water
Coffee

“Cold Buffet” Set Menu – €44 excl. VAT / per person
(Minimum 12 people)

Shared package includes:
3 seasonal spreads + 2 artisanal cheeses + 2 nitrite-free charcuteries + 1 savory cake + 1 catering piece + 1 small salad + 2 desserts

● Assortment of 3 Seasonal Homemade Spreads

Examples:

  • Kalamata olives, fresh goat cheese; roasted almonds

  • Hummus, artichoke; truffle oil

  • Onions, pastis; Herbes de Provence

  • Cherry tomatoes, ricotta; smoked paprika

  • Red kuri squash, gorgonzola; walnuts

● Assortment of 4 Items: Nitrite-Free Charcuteries & Artisanal Cheeses

Examples:

  • Rosette du Tarn

  • Coppa from Tarn

  • Extra-aged Isigny Mimolette

  • Corsican ewe’s milk Tomme

● Chef’s Catering Piece of the Moment (1 recipe)

Examples:

  • Lemon & ricotta stuffed conchiglioni; almonds (cold)

  • Cured ham involtini with fresh goat cheese; lemon (cold)

  • Crispy pulled pork rolls (to be reheated)

  • Red kuri squash, feta & sesame samosa (to be reheated)

  • Parmesan gougères; Kampot black pepper (to be reheated)

● Savory Cake of the Moment (1 recipe)

Examples:

  • Sun-dried tomatoes, parmesan; oregano

  • Roasted carrots, cumin; pumpkin seeds

  • Olives, AOP feta; Herbes de Provence

● Mini Seasonal Salad

Served with an edible fork flavored with Herbes de Provence (1 recipe)

Examples:

  • Semi-wholemeal annelletti pasta, thyme-roasted zucchini, garlic, sun-dried tomatoes, sunflower seeds, pickled red onions

  • Fresh chickpeas, red kuri squash roasted with four spices, AOP feta, toasted pumpkin seeds, pickled red onions

● Organic sourdough country bread

● Assortment of Today’s Desserts (minimum 2)

Examples:

  • Milk chocolate cookie; fleur de sel

  • Coconut macaroon

  • Lemon crackle cookie

● Drinks

AOC Rosé Wine
Water
Coffee

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 for the buffet, and 15 for the cocktail.

Seasonal Cold Buffet Menu – €42 excl. VAT / per person

Includes:
Welcome drink (Punch Planteur from Réunion Island or Pastis) +
Choice of 2 salads + 1 sauce + 1 main item + pre-sliced cheese + dessert

● Welcome Drink

  • Réunion Island “Punch Planteur”

  • Pastis

● Choice of 2 Salads:

  • Confit tomatoes, burrata, Taggiasca olives

  • Pasta, arugula & walnut pesto, fresh arugula, sun-dried tomatoes, toasted walnuts

  • Cauliflower tabbouleh with herbs, cranberries, hazelnuts, feta

  • Green bulgur: cucumber, celery, fresh herbs, spring onions, pomegranate molasses

● Choice of 1 Sauce:

  • Chickpea hummus, harissa olive oil

  • Green pea hummus with mint and lemon

● Choice of 1 Item:

  • “SAVTA” Meatballs: beef, spices, herbs & capers

  • SANDO: fluffy milk bread sandwich with hard-boiled egg, chive mayo, crispy onions

  • Vegetarian savory tart of the moment

● Cheese Platter

Pre-sliced selection by La Meulerie

● Dessert

  • Homemade sesame cookies

  • Fresh fruit

● Drinks

  • Rosé Wine: Cuvée Apolline AOP – Luberon, Château Fontvert (organically grown)

  • Water

  • Coffee

Seasonal Hot Buffet Menu – €48 excl. VAT / per person


(Cheese platter available as an extra: +€4 excl. VAT / per person)

Includes:
Welcome drink (Punch Planteur from Réunion Island or Pastis) +
Choice of 2 starters + 1 hot main course + 1 dessert

● Welcome Drink

  • Réunion Island “Punch Planteur”

  • Pastis

● Choice of 2 Starters:

  • Confit tomatoes, burrata, Taggiasca olives

  • Green bulgur: cucumber, celery, fresh herbs, spring onions, pomegranate molasses

  • Green pea falafel with mint and feta, white sauce

  • Iranian walnut & cranberry patties, white sauce

● Choice of 1 Hot Main Course:

  • Free-range chicken tagine with olives and preserved lemon, served with semolina

  • Herb & za’atar fish kefta, smoked tomato sauce, rice, coriander white sauce, grilled almonds

  • Ricotta fritter with parmesan, basil & lemon, tomato sauce, raw lemon-marinated zucchini salad

● Optional Cheese Platter

Pre-sliced selection by La Meulerie (+€4 excl. VAT / per person)

● Dessert

  • Homemade sesame cookies

  • Fresh fruit

● Drinks

  • Rosé Wine: Cuvée Apolline AOP – Luberon, Château Fontvert (organically grown)

  • Water

  • Coffee

Seasonal Cocktail Reception Menu – €50 excl. VAT / per person


(Available from 15 guests)


(Optional cheese platter: +€4 excl. VAT / per person)

Includes:
Welcome drink (Punch Planteur from Réunion Island or Pastis) +
10 savory bites + 3 sweet bites

● Welcome Drink

  • Réunion Island “Punch Planteur”

  • Pastis

● 10 Savory Bites

  • Iranian herb patties with walnuts and cranberries

  • SANDO: soft milk bread sandwich with hard-boiled egg, chive mayo, crispy onions

  • Skewers of marinated chicken

  • Confit tomatoes with olive oil and garlic, za’atar grilled bread

  • Green pea hummus with mint and lemon

  • “Savta” style meatball

  • Skewer: nectarine, buffalo mozzarella, bresaola

  • Pissaladière with marinated anchovies

  • Green pea falafel with mint and feta

  • Mini vegetarian bun

● Optional Cheese Platter

Pre-sliced selection by La Meulerie (+€4 excl. VAT / per person)

● 3 Sweet Bites – Desserts of the Moment

● Drinks

  • Rosé Wine: Cuvée Apolline AOP – Luberon, Château Fontvert (organically grown)

  • Water

  • Coffee

Logo Marrou Traiteur

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

Repas à bord du bateau

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

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