Atao - Log day 1 - Menu du jour

For lunch (on the departure line !)-----------------------------------Homemade sandwicheswith fresh tomatoes, leftover yersterday's BBQ chicken and beef, ham,fresh spinach and mayonaiseserved with White Rioja El Coto 2007Fresh fruit saladcomposed with papayas, mangos, bananas, apples in a fresh orange juiceFor dinner----------Tagliatelle with freshly homemade bolognese saucefor 6 persons : 400 gr. of minced beef and 100 gr. of minced pork, carots,onions and tomatoes pureeserved with Red Rioja Vina HerminiaBon appetit !Nadine. read more...

Atao - Log day 2 - Menu du jour

For lunch---------PastisHomemade fresh Russian salad on roasted bread(if you prefere ensaladilla in spanish)composed of tuna fish, boiled fresh vegetables : potatoes, carots, pees andboiled eggs mixed together with mayonaiseFor dinner----------Ti punch -- Rhum, fresh limes and sugar canne shaked with icemixed and shaked by the barlady NadineChorizo gallegoin a sauce made of fresh onions, garlic, hot chillies, tomatoesand fresh wild mushrooms (picked up on the Gran Canaria mountain by the chef)served with tagliatelle egg pastaWine : Red Rioja Vina Herminia, Crianza 2004As a dessert, homemade brownies prepared with belgian chocolate and nutsSmaakelijk !Nadine. read more...

Atao - Log day 1 - Presentation of the crew

ATAO, the vessel, french... 16 tons of steel...MARC, the captain, canadian...NADINE, the navigator, belgian...LUCIANO, the chef, italian...... as we cannot send pictures and our navigation logbook/journal must probably ressembles to many such logs on the fleet, and being a french vessel with an italian chef (ex- 10 Downing street) we decided to serve you the every  day "Menu du jour" served on A T A O ...Atlantic crossing is not only spaghetti and water, at least it will never be for us....... read more...

Atao - Log day 3 - Menu du jour

Breakfast---------Free. Any time between 06h and 10h.Fresh orange juice, cacao milk, cereals, toast, jelly, cheese, cold meat,...Lunch-----Slices of fresh Oranges with black olives dressed with oliveoil, salt and pepperFresh wild asparragus with mayoneseOrecchiette con broccoli(Orecchiette is a pasta in the shape of a small ear, a tipical dish from south of Italy)Ingredients are :Fresh broccoli, canned anchovies in olive oil, black olives, oliveoil, salt, black pepper, parmesan cheese and lots of loveCoffee and fresh homemade browniesDinner------A selection of fresh vegetables :french beens, carots, spinach, dressed simply with oliveoil salt and pepperRisotto with fresh pumpkinsFruit salad with mango, banana, papaya dressed with modena balsamic vinager***************Buon appetito !Luciano. read more...

Atao - Log day 4 - Menu du jour

Breakfast---------Free : Any time between 06h and 10h.Fresh orange or cranberries juicecacao milk or coffeecereals or toast with marmelade, cheese,...Lunch-----Apéritif : real Pastis from France on iceRussian salad with olives on boatmade warm toastSliced beef grilled a la plancha with fresh tomatoes and cornichons (augurgen)served on boatmade baguette, dressed with Andalousian sauceDinner------Apréritif : Margharita (Triple sec, Tequilla and fresh lime juice - shaked with ice)Chorizo gallego on Atao style (very spicy)A selection of rice, pasta and vegetables with Chorizo sausages.Wine: Red RiojaDessert : Fresh mango and italian coffeeBuen provecho !Marc, Nadine & Luciano. read more...