Interview with Chef Franck Loeuillot of Arados

22nd August 2023
Available for charter with Camper & Nicholsons, the 47m Sunseeker Arados is in high demand on the charter market. Not least thanks to her chef, Franck Loeuillot, who is passionate about delighting guests with his French-inspired cuisine.

Arados was designed for entertainment. The yacht’s interior décor exudes a refreshingly chic vibe and is a hit with charter guests. Her generously sized sky lounge, featuring a bar and a lounge area, is ideal for social gatherings and opens up to the exterior thanks to fold-down balconies located on each side. Additionally, the Jacuzzi on the sun deck offers breath-taking panoramas for enjoying sundowners.

Arados comes with a 13m Sea Water chase boat as well as a multitude of water toys, including jetskis, stand-up paddle boards, Seabobs, kayaks, wakeboards, and waterskis, as well as numerous inflatables. When compared to other yachts of her size, Arados has a very high crew-to-guest ratio, with her crew of twelve dedicated to creating memorable yacht charter experiences for everyone on board.

The yacht’s chef, Franck Loeuillot, is arguably one of the most important crewmembers. With 25 years of experience as a chef, he brings immense passion to his role on board. “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,” Franck reflects. “Whenever we are near a port, I try to visit the local markets. In most cases, it is the first thing that I do at the beginning of the day.”

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. “We used to prepare lobster for other chefs who worked onboard yachts and, after a while, we decided to join them. We sold our restaurants and haven’t looked back,” Franck explains. It just so happens that lobster is also Franck’s go-to ingredient in the food he serves on board Arados.

The other key influences on Franck’s food are Michelin-starred chefs Yannick Alleno and Olivier Jean. In fact, Olivier – who is renowned as the Executive Chef at L’Atelier Robuchon at The Woodward, Geneva – serves as a culinary consultant for Franck aboard Arados.

While on board, guests of Arados will be treated to Franck’s signature dish. “I love to cook duck paté en croute richelieu and lobster in two ways on the same plate: ravioli lobster truffle and espelette pepper and lobster shelled and pan-fried with an emulsion of lobster sauce and braised fennel with truffle juice,” Franck describes.

Available for charter with Camper & Nicholsons, Arados can sleep up to 10 guests across 5 beautifully appointed cabins. Her full-beam master suite located on the main deck features a private balcony and beamy en suite bathroom with a bath and a large rain shower. On the same deck, there are also two spacious VIP cabins with floor-to-ceiling glass windows and en suite bathrooms. The last two guest cabins located on the lower deck can be set up in either a twin or double configuration for flexible layout and are also en suite.