There are yachts that carry you across the water, and there are yachts that transform the experience entirely. LUMIÈRE is the latter. This 38.4-metre Moonen masterpiece, delivered in 2024 and based in Cannes, brings together exceptional naval architecture, Studio Indigo interiors, and a range that opens the entire Mediterranean to exploration. At the heart of that experience is Chef Alonso Osorio.

Alonso's approach aboard LUMIÈRE is deceptively simple: source impeccably, cook with precision, serve with intention. Menus are built around guest preferences, dietary requirements, and whatever the morning markets in Cannes, Antibes, or Portofino yield. His repertoire spans Middle Eastern mezze, Italian classics, and French technique applied to Mediterranean ingredients, but the flexibility is the point.

Expect panko-crusted prawns with sweet chilli, pan-fried octopus with crispy baby potatoes and grilled lemon, linguine with homemade pesto and candied tomatoes. Grilled lobster with salsa verde. Sea bass with broad beans, snow peas, and asparagus. The galley produces Peruvian ceviche alongside Caesar salad, fish tacos as well as schnitzel with crispy baked potatoes. Osorio trained in kitchens where consistency matters more than theatre, where a perfectly poached pear with crème anglaise and almond crumble earns its place through execution alone.