Yacht
Cooking in a yacht galley
2026-09-06 · Adrian Stefan, Table d'Adrian
Cooking
in a yacht galley
On a yacht the first question is the stove. Two burners or four, a grill that works in a swell, an oven that may or may not hold a tray. I write the menu to the galley I am given, not to a kitchen I wish I had.
Provisioning happens before the lines come off, or in a harbour with a car and twenty quiet minutes. Fish that will be cooked the same day. Greens that fit in the cold drawer. Bread from the port if the port has a baker worth the stop.
Service is a few plates at a time. The saloon is not a dining room with a pass. I plate, I walk them through, I come back for the next course when the first plates are empty. The galley stays clear enough that someone else can still make a coffee.