Overview

⮞ Guests (8)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2 (1 x19 Kva + 1 x 27 Kva) 220)

⮞ Year Buillt (2020)

Accomodations

⮞ Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds

Locations

⮞ Summer Port : Caribbean Leewards, Caribbean Windwards

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards

⮞ Preffered Pickup : St Martin

Specification

Price Details

⮞ SUMMER 2024 Weekly rates: 2-8 guests $55 000 + 30% APA WINTER 2024-2025 : November to April: 2-8 guests $60 000 + 30% APA Chrismas weekly rates: 2-8 guests $69 000 + 30% APA New Year weekly rates: 2-8 guests $72 000 + 30% APA If the APA paid is not sufficient to cover all variable expenses, the balance has to be paid on board by the client directly to the Captain at cost. At the contrary, any leftover on the APA will be reimbursed in cash by the captain at termination of the cruise. Price include: cruise aboard for 8 days / 7 nights / crew services / crew food & beverages / leisure & sport equipment aboard / flowers on board for the embarking day One week charter minimum required On request and depending of the calendar, 5 days could be accepted (week rate divided by 6)

Crew Profile

CAPTAIN: Guillaume SERGI-GOBERT
French
51 years old
STCW2010 – 200 gross ton license / Professional Captain for over 18 years
University degree in IT & Multimedia
Languages: English

Born in southern France, near the Mediterranean, Guillaume started his passion for the sea and sailing at an early age.
He received his sailing instructor diploma which enabled him to teach in a sailing school during his university holidays.
After graduating, Guillaume worked for several years at a software development company while continuing to sail for pleasure primarily in the Mediterranean.

Making a choice between his two passions, the mountains and the sea was a challenge, but when the chance to deliver a yacht to the Caribbean presented itself, it led him to pursue his training for his captain’s license and turn his passion for sailing into a career! For nearly 19 years.
Guillaume has worked as a captain for 15 years in the Mediterranean and the Caribbean on private and charter yachts as monohulls Grand Bleu & J SIX CNB 76', also aboard catamarans like Maevie, Tarani, Etana, more recently Tinto.
He is proud to share his experience, love of cruising, and his extensive knowledge of the Caribbean with his guests.


CHEF: Anna DUCHEZ
French
STCW
Ashburton Chef Academy Certificate in Culinary Art
Languages: English, Spanish

Anna comes from the picturesque sailing town of Saint Malo, Brittany, France where she forged her first sailing experiences.

After four years working as a hostess/deckhand on various types of ship between the Mediterranean and the Caribbean, Anna is now embarking on a career as a chef, a dream she has always had in mind. Her career path has led her to work closely with a number of chefs for as long as she can remember, aspiring one day to be in their shoes.

Always on hand in the kitchen to ask questions and offer assistance, Anna has had the opportunity to learn many culinary techniques, discovering a passion that led her to take a culinary training course last year.

Anna is now ready to share her story of Mediterranean-inspired cuisine and a Caribbean twist with her guests.
With a warm personality, a keen eye for detail and a proactive attitude, Anna is committed to offering every guest aboard the FRENCH WEST an unforgettable culinary experience.


STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English

Anwar, originally from Paris, discovered the maritime world when he arrived in Saint Martin to take charge of two restaurants.
He then discovered a passion for sailing and has been based in the Caribbean for over 6 years.
Thanks in particular to the crews he met on his many voyages, Anwar has been able to discover and experience the world of yachting.

For 1 year now, he has been working on superyachts as a dayworker, deckhand and steward, and has built up an unrivalled level of professionalism and versatility.

Combined with his past experience in the restaurant and hotel business in Paris, Anwar is the perfect sailor/host to ensure quality service, delicious cocktails and an unforgettable trip.

Sample Menu

M/Y FRENCH WEST
SAMPLE MENU by Anna DUCHEZ

BREAKFAST

Continental breakfast such as cereals, yogurt or milk, fruit plate or fruit salad,
Toast/read, butter and jam (optional, Crêpes bretonnes or pancakes
Eggs, bacon, avocado, tomato and mozzarella, salmon and citrus dill crème fraîche
Salmon, avocado, cucumber, arugula, basil and cream cheese bagel
Smoothie bowls, chocolate chip and walnut banana bread

APPETIZERS

Homemade guacamole, vegetables s ticks and crispy tortillas
Caribbean style cod fish fritters, creole sauce
Baked sticky dry fruits, figs and dattes filled with goat cheese, honey and walnut
watermelon, feta, mint and cucumber kebab
Homemade houmous, pita bread
fish rillettes on crispy bread with hard boiled eggs
Sarrasin crêpes rolls filled with cream cheese, salmon or ham and scrambled egg

LUNCHES

Mozzarella di buffala salad, cherry tomatoes, parma ham,
melon, rosemary and olives focaccia, homemade pesto
Homemade sorbet

Coconut and garlic creole tiger prawns, citrus jasmin rice, roasted cherry tomatoes
and crunchy vegetables
Lemon soufflé with lemon curd and pistachio heart, limoncello sirop

Marinated salmon pokebowl, avocado, mango, sushi rice, edamame, carrot, cubbage,
crispy shallots and chili mango dressing
Mango- coco soup and almond tuile

Herb and hazelnut crusted white fish, coconut and cauliflower purée
Fruit roll with mascarpone whipped cream

Beef kebab on the grill, sunny couscous salad, sauce chien
Creme brûlée

Fried chicken Thai style noodles
Spring rolls Mango Melba

Tuna Tartar, guacamole, spring onions, sesame ginger soya sauce, fries
Tiramisu

DINNERS

Spicy cold beetroot velouté, crispy toast and beetroot pickle
Local fish grilled fillet, gems, lardons and peas in creamy sauce
Destructured forest fruit pavlova

Mahi- mahi ceviche, mango, cilantro, jalapeños, with fried tostadas
Best end of lamb, gratin dauphinois, ratatouille
Chocolate fondant, vanilla custard and whipped cream

Smoke salmon and leek quiche, green salad
Honey roasted pork filet mignon, potatoes, carrot, onion, garlic and sweet shallots reduction
Traditionnal crepe suzette

Tempura, peanut and coriander egg noodle salad, served with sweat chili sauce
Tuna tataki, sauted vegetables, sauted rice and sauce teriyaki
Caribbean crumble, nutmeg vanilla icecream

Honey and goat cheese pithivier, zucchini and apple salad
Rib eye steak or burger night, shallots sauce, baked potatoes and greens bacon roll
Pineapple flambés, lime zest, rhum, vanilla ice cream

Creamy egg cocotte, Parmesan foam, crispy bacon and spinach
Butter chicken massala, garlic naan, rice
Lemon meringue tart

Calvados family style baked Camembert, rosemary, honey and green salad
The risotto, your choice between seafood or mushroom
Caribbean coconut flan