In the tropical splendour of the British Virgin Islands, Chef Niki Smith offers some serious culinary treats to guests on a brand-new Privilège Serie 640. Catering for an up-market crowd of luxury charterers, Niki has naturally chosen to showcase a high-end recipe for this Chef’s Choice. Her queen scallops with caramelised foie gras is something to wow your friends with.
I’ve worked on a number of yachts.
And though some of them have been
larger than Allure, none of them have
felt more luxurious.
Now, with an eye to your foodie credentials, it is important to select diver-caught scallops, not trawled ones. And try to find so-called ‘ethical’ foie gras, which guarantees better treatment for the geese. “I always offer this recipe to guests on their first night aboard,” says Niki. “It sets the tone for the rest of the charter.”