The collaboration between BALI CATAMARANS and the French chef Grégory Delechat

BALI CATAMARANS partners with Grégory Delechat to offer simple and delicious recipes tailored for life at sea, inspiring you to easily prepare tasty dishes on board.

Grégory Delechat, chef at the Hôtel-Restaurant Le Crychar in Haute-Savoie, is also known for his channel 'Mes Petites Fourchettes,' where he shares his recipe book and culinary expertise. The passion of this chef, who has earned a toque from Gault & Millau for his regional cuisine, and his desire to make it accessible to all is reflected in this collaboration, which you can find here.

Refined cuisine is not reserved for land kitchens, and Greg sets the tone with flavorful menus prepared on board, all while enjoying the pleasures of sailing. BALI catamarans, with their optimized living spaces, provide the ideal setting for cooking at sea, as Grégory shares: 'This is the kitchen where I work. We're on a catamaran, there’s an oven, a dishwasher, it’s extraordinary, I’d spend my life here!'

Whether you are an experienced sailor or a novice in the kitchen, discover this sequence to impress your crew and delight everyone’s taste buds on board.

Savor the moment: Grilled tuna and zucchini on the plancha aboard your BALI 🌊🔥🍽️

📒 INGREDIENTS

🐟 RED TUNA

4 tuna steaks

8 cherry tomatoes

2 tablespoons capers

2 tablespoons olive oil

1 teaspoon lemon juice

1 teaspoon Herbes de Provence

Salt, pepper, a pinch of Espelette pepper

🥒 GRILLED ZUCCHINI

4 zucchinis

2 garlic cloves, chopped

Olive oil

Salt, pepper

➡️ METHOD

🐟 TUNA 

1️⃣ In a shallow dish, pour the olive oil, lemon juice, salt, pepper, and a pinch of Espelette pepper.
2️⃣ Place the tuna steaks in the marinade, coat well, and let marinate in the refrigerator for 30 minutes.
3️⃣ Before serving, preheat the plancha. Sear the drained tuna steaks for 2 minutes on each side.
4️⃣ While the tuna is cooking, chop the cherry tomatoes and mix them with the marinade. Add the capers and pour this mixture over the cooking tuna.
5️⃣ Serve the grilled tuna slices topped with the tomato and caper sauce.

🥒 GRILLED ZUCCHINI

1️⃣ Heat the plancha over medium heat.
2️⃣ Slice the zucchinis lengthwise into long strips.
3️⃣ Brush the zucchini slices with garlic-infused oil and season with salt and pepper.
4️⃣ Grill the zucchini slices for 10 minutes on each side.
5️⃣ Brush with oil during cooking for added flavor."