Yachts International — January-February 2018

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ON

CHARTER

CELLAR & GALLEY

that forces the body to burn fats rather than sugars. A

lot of bodybuilders are going keto now. You have to be

really creative. I make a lot of gluten-free meals. For

example, I do a carbonara using coconut milk instead

of cream. I also make a dairy-free chocolate mousse

with coconut milk, and I use a lot of raw nuts in des-

serts. I even make a cheesecake with zucchini.”

Mercier’s advice for aspiring chefs is simple:

“Never give up. Don’t ever take ‘no’ for an answer. I’ve

seen too many talented chefs give up before they got

their big break. Stay true to your passion, and good

things will come.”

If any young chefs working on yachts need some

positive vibes, I know a guy.

For charter information: Churchill Yacht Partners,

churchillyachts.com, or any charter broker

Master Sommelier

Virginia Philip

A

s the new year settles in and we all realize

just how much holiday revelry has settled into

our waistlines, it’s great to see this month’s

featured chef offering lighter fare with loads of flavor.

For the first course of seared scallop on toast

and lardoon, I recommend keeping things light

with Livernano 90C chardonnay, Tuscany, Italy,

2013. Its name comes from the fact that it has
      fewer than 90 calories per 5-ounce serving, but
      you wouldn’t know it thanks to the delicious
      flavor. The grapes are produced in Radda, Chianti,
      where the soil creates distinct minerality and
      infuses notes of green apple, lemon and fresh
      pear. This wine is only 11 percent alcohol and has
      great acidity to cut through the fat of the scallop
      and lardoon.
      For the main course of quail breast with
      zucchini ribbons, sweet roasted peppers
      and caviar, trythe Château de la Gardine

Châteauneuf-du-Pape, Southern Rhône, France.

Made from a combination of grapes such as syrah,

mourvèdre and grenache, this wine is a lip-smacker

with or without food. The fresh, juicy fruit flavors

will complement the roasted pepper, and the fact

that the wine is medium-bodied with rich, soft,

subdued tannins means it will not overpower the

quail. I recommend opening this wine an hour

before serving to allow it to breathe.

When was the last time you had a glass of

sherry? For the dessert of grilled pineapple coconut

crème brûlée, go with the Bodegas Amontillado

Tradición. This wine is an absolute masterpiece.

Notes of leather, almonds, hazelnut and lemon

mingle with a hint of

mineral and saltiness.

The pineapple and

coconut will blend nicely

with the flavors, and the

finish will be refreshing,

not cloying. This is a bit

of a nontraditional pair-

ing, but that’s why you

read this column: to get

a taste of something you

haven’t already tasted.

Virginia Philip is one of

only just over 200 profession-

als worldwide to hold the

title of Master Sommelier.

Her discerning palate and

encyclopedic knowledge also

earned her the American

Sommelier Association’s title of

‘Best Sommelier of the United

States.’ She owns Virginia

Philip Wine Shop & Academy

in West Palm Beach.

virginiaphilipwineshopacad-

emy.com

The Wines

Livernano 90C chardon-

nay, Tuscany, Italy, 2013,

$17

Château de la Gardine

Châteauneuf-du-Pape,

Southern Rhône, France

$55

Bodegas Amontillado

Tradición, $65

FAVORITE CUISINE:

MEDITERRANEAN

‘It’s the healthiest diet. Olives, capers, garlic—fresh everything.

Lots of vegetables, lots of oils, a little protein and healthy

fats. It’s fantastic for your health, plus it’s a great blueprint for

ketogenic dieters.’

FAVORITE PORT OFCALL:

ITALY’S AMALFI COAST

‘Simply breathtaking. The coastline aesthetic, the sunsets, the

people ... when you walk through some of those tiny towns,

you realize there’s no other place like it on Earth.’