LAGOON 620

• Infusion-moulding for increased weight saving (important for a catamaran), an optimal structure, and greater protection for the environment and shipbuilders

• Interior woodwork in Alpi® reconstituted wood, a sustainable source that comes in a choice of finishes: light oak or teak

• Vertical glazing for better protection against the sun and optimal space and height below deck

• Gull-wing bridge deck with two steps for greater comfort in heavy seas

• VPLP design: performance under sail guaranteed!

• Interiors of 2012 version redesigned by Nauta for even greater elegance and comfort

Every day for breakfast the following will be served:

• Coffee – Tea – Orange juice or mixed fruit juice
• Yoghurt–fromage blanc
• Cereals ‐ honey
• Assortment of Fruits
• Croissants–Pains au chocolats–Baguette à l’ancienne – Homemade bread ‐ Butter, Jam
• Assortment of charcuterie, cheese, ham, bacon
• Eggs – omelette, boiled.

Each day before dinner an assortment of tapas will be served such as mini tomato mozzarella, tomato and goat cheese with grissini,  gazpacho soup, fresh tuna tartare, salmon mousse, zucchini with black olive tapenade, fresh vegetables with dip, mini melon‐parma sticks, grilled shrimp with dragon, anchovies/octopus in garlic, and grilled vegetables.

Day 1
Lunch – Fish soup with grilled bread, rouille, and cheese
Dinner – Lamb chops with grilled vegetables, mini potatoes “fleur de sel”
Dessert – Vanilla ice with coffee and a splash of Vodka
Day 2
Lunch – Salad Niçoise with fresh tuna
Dinner – Escalope Milanese with pasta
Dessert – Chocolate mousse
Day 3
Lunch – Salad tomato mozzarella and assortment of Parma, Mortadella and French salami
Dinner – Codfish with leek and mashed potatoes
Dessert – Café Glacé
Day 4
Lunch – Caeser salad with crispy parmesan garlic bread
Dinner – Tomatoes and peppers stuffed with minced meat and rice
Dessert – Crème of chestnuts with mascarpone and macaroons
Day 5
Lunch – Greek salad
Dinner – BBQ of gambas and mixed fish with summer salad
Dessert – Egg custard with fresh berries
Day 6
Lunch – Carpaccio of St. Jacques with truffle oil and fleur de sel
Dinner – Fresh catch of the day and local grilled vegetables
Dessert – Brochettes de fruits and mint
Day 7
Lunch – Assortment of Club Sandwiches and wraps “terre et mer”
Dinner – Daurade Mediterranean style
Dessert – Mousse of Amaretto or Grand Marnier