Yachting Services
Provisions for the season at sea.
Since 1912 we have stocked private tables. For yachts we do the same work at sea — a cellar built around the itinerary, delivered quayside, and logged bottle by bottle.
Cellar provisioning
Every provisioning begins with the chef’s menus and the guest list. We propose a list by service — aperitif, table, digestif — with quantities for the days at sea, then adjust it with the captain until it is right.
Bottles travel in insulated cases, insured door to berth, and itemised so the yacht’s cellar book stays accurate. Rarities that are out of stock are held on allocation and shipped ahead of the next crossing.
Berth delivery
We deliver to the berth, the pontoon or the tender, timed to the morning the yacht sails. Nothing waits in a depot, and nothing arrives warm.
Duty, customs paperwork and export documents are prepared in advance for Mediterranean ports, the Channel and the Caribbean. Crates are signed over to the captain or the purser.
How provisioning works
Tell us the itinerary
Ports, dates, guest count and the menus your chef has planned.
We build the cellar list
A list by service — aperitif, table, digestif — priced and confirmed before sailing.
Delivered to the berth
Insulated, insured and cleared, on the morning the yacht clears port.
