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Lrssen's Polar Star Page 2

Executive chef Jason McDonald now has equipment such as a wok burner and deep fryer to fulfill charter guests’ food cravings.

When I stepped onboard, the changes weren’t immediately obvious. Her interiors remained French-inspired throughout, and the murals of the Provenal countryside on the walls of the main saloon and dining room were still there. In fact, my tour of the yacht soon became a game of Spot the Differences. Armed with photos of the original launch, I quickly noticed that many of the bold, red accents had been removed. “I wanted to brighten up the room by removing the red and gold hues and introducing a more neutral and pastel palette so the murals could really be the star of the room,” explained Aileen Rodriguez, the interior designer.

To improve the saloon’s comfort, Rodriguez replaced the two original sofas with overstuffed U-shape seating. The space now offers a comfortable alternative to the skylounge for reading a book or watching movies on the pop-up television stored in a faux-antique chest.

BEFORE:

AFTER:

Replacing the plates with coral and shells increased the relaxed and welcoming feel of the skylounge.

This theme of updating without changing the French motif continued throughout the yacht. Each of the four guest cabins, which are forward of the saloon on the main deck, was refreshed with modern fabrics. Rain showers were introduced into three of the four guest heads, but the stateroom named La Poisson Rouge had the most dramatic changes. It went from being a twin cabin to a “convertible” king—it can be arranged as a king or two twins—and Rodriguez replaced the pink accents with a more modern and masculine coral red. “I wanted to modernize this room a bit more but still keep the same charm and unique details that Polar Star has to offer. I used a very subtle modern coral pattern paper-backed fabric on the walls so that it would fit into the rest of the yacht’s design,” she explained.

One level up on the owners’ deck, the skylounge retained its welcoming beach-house feel; the colors were still blue and white, the owners’ favorite hues, according to Rodriguez.

On the lower crew decks, changes were made, mainly to improve both the crew and guests’ time aboard. Crew cabins were given new linens and mattresses, and the mess furniture was reupholstered. But more important for the guests, the galley was gutted. Executive chef Jason McDonald and sous-chef Brenda Pommels now have a new array of the latest appliances from the German company MKN on which to prepare any meal a charter guest could desire.

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This article originally appeared in the July 2011 issue of Power & Motoryacht magazine.

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