Provisioning aboard Alwena
In general, except for day trips, I take care of the provisioning before departure, taking into account any allergies, special dietary requirements, preferences, etc.
When choosing products, I prioritize seasonal and organic foods locally produced.
As weather and sea conditions are never perfectly predictable, I prepare in advance:
- cold meals kept in the fridge
- mixed salads based on rice, pasta, bulgur, etc.
- tabbouleh
- wraps
- sandwiches
- …
- hot dishes cooked in advance to be reheated, in sterilized homemade preserves (Le Parfait)
- rougaille sausage
- Chicken Marengo
- poultry hachis Parmentier with zucchini and tarragon
- Spanish-style potatoes
- …
This meal management on board Alwena:
- avoids cooking at sea, often made difficult by sea state and/or the yacht’s point of sail
- reduces cooking smells and steam in the saloon
- speeds up and simplifies meal prep
- improves the taste of the dishes
- limits how much space the fridge takes up
- significantly reduces waste
- …