1-954-271-3005

C’EST LA VIE

Rates from $54000 per week

length.png 67.00 Ft - Sleeps 8 Guests
yacht-type.png Catamaran
scuba.png Scuba Diving On Board
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BUILT/REFIT
YEAR
2022
YACHT
Builder
Lagoon
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
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SPECIAL OFFER
We offer 10% discounts on C'est la Vie for charters run from November through February 2025! Excluding Holidays *minimum six nights *BVI ports *No additional discounts
Yacht Insight

C’est La Vie Catamaran New pricing for the winter 2024/2025 charter season.

C'est La View Catamaran Crew

 

C’est La Vie goes beyond just sailing. Imagine lounging in luxury with spacious Queen cabins and a grand master cabin, each featuring their own en-suite washrooms. Experience high-end comfort as you lounge topside, surrounded by sun beds, loungers, and wet bars.

Our expert crew of three, led by Captain Paul, chef Dani, and first mate Nathalia, ensures a personalized, top-tier experience. Paul navigates with ease, Dani enchants with culinary masterpieces, and Nathalia surprises with her knowledge of the perfect cocktail recipes.

Elevate your adventure with our exclusive amenities, such as electric foiling surfboards, sea bobs, scuba gear, and a tender to whisk you away to pristine beaches. Paul, a certified PADI instructor, is ready to guide you through mesmerizing underwater excursions. When not exploring, relax in our beautifully decorated interior or entertain yourself with our high-quality sound system, games, and movies.

C’est La Vie Catamaran performed exceptionally well at the recent British Virgin Islands Yacht Show, making it a solid choice for your yacht charter vacation.

 

Featured highlights

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Your own personal bartender on the water
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Plenty of toys on C'est La Vie
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Power Catamaran to get around the island faster
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Gourmet meals by chef Dani
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Your own personal bartender on the water
highlight image
Plenty of toys on C'est La Vie
highlight image
Power Catamaran to get around the island faster
highlight image
Gourmet meals by chef Dani

Yacht Details

Layout Image
Details
Beam:
32 Feet
Length:
67.00 Ft
Builder:
Lagoon
Year:
2022
Rates:
$54000 - $60,000
Guests:
8
Cabins:
4
Queen Cabins:
4
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Dinghy hp:
60
SU Paddle Boards:
2
Tube:
Yes
Wake Board:
1
Floating Mats:
1
Beach Games:
Yes
Fishing Gear:
Yes
Sea Bob:
2
E-Foil:
1
Other Toys
  • Sub wing
  • Nauti bout leisure floating dock(with seabob docking stations)
  • Kayak on request
Scuba Diving
Resort Course:
$175
Full Course:
$400.00
Divers:
8
Tanks:
12
BCs:
10
Regulators:
10
Air Compressor:
Onboard
License:
Instructor
General Diving Info
  • Dive Compressor on board
  • The Captain is a dive instructor
  • The cost per dive is $75.00 per person for certified divers
  • Open Water Certification Dives. $400
  • Discover Scuba Diving: $175

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Menu Crew Rates Availability

C’EST LA VIE CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $59,000

3 Guests $60,000

4 Guests $61,000

5 Guests $62,000

6 Guests $63,000

7 Guests $64,000

8 Guests $65,000

XMAS WEEK $70,000

NEW YEARS WEEK $70,000

Children’s Discount Available: $500 for each child 15 years and under

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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C’EST LA VIE CATAMARAN SAMPLE MENU by Daniela Trevisol

DAYBREAK
Every morning, there will be a selection of fruit, yogurt, cereals, fresh bread, and spreads.

  • Salmon Cakes Egg Benedict- Egg Benedict over salmon cake and spinach served with lemon hollandaise sauce
  • Ham & Cheese Croissant- Black Forest ham, Swiss cheese and arugula croissant
  • Lox Bagel- Everything bagel, cream cheese, red onion, capers, smoked salmon and horseradish
  • Spanish Tortilla- Tortilla made with potatoes, eggs, and chorizo, topped with manchego and jamon
  • French Toast- Brioche toast served with berries and maple syrup
  • Avocado Toast- Sourdough topped with avocado, scrambled eggs and grilled cherry tomatoes
  • Shakshuka- Poached eggs cooked in tomato and bell pepper sauce, sprinkled with feta cheese

MIDDAY

  • Teriyaki Soba Noodles & Seared Tuna- Seared tuna served with teriyaki noodles and stirfry vegetables
  • Chicken Schnitzel and Caesar Salad- Crispy breaded chicken served over a salad with fresh parmesan shavings, croutons, lettuce, bacon bits and homemade dressing
  • Blackened Mahi and Pineapple Salad-  Blackened Mahi Mahi served with grilled pineapple and avocado salad and spicy pineapple dressing
  • Chicken/Lamb Gyros- Chicken or Lamb served with warm pita bread, tomato, red onion, cucumber, lettuce, feta cheese, olives, and homemade tzaziki
  • Garlic Shrimp Stir Fry- A mix of colorful vegetables and garlic shrimp sauteed in a sweet and savory sauce served with white rice
  • Quiche Lorraine- French-style quiche with a homemade buttery crust filled with cream, bacon, and gruyere, served with Mediterranean salad
  • Shrimp Tacos- Tacos made with flour tortilla, filled with cajun shrimp, avocado, cotija cheese, cheese, lettuce, crunchy red cabbage, and chipotle or cilantro sauce

APPETIZERS

  • Brie Tart- Brie and Caramelized onion tart over arugula, drizzled with balsamic reduction
  • Caprese Salad- Cherry tomatoes, fresh mini mozzarella, basil leaves drizzled with pesto
  • Carpaccio Serrano- Freshly sliced peaches, jambon, lemon honey dressing, manchego grated and arugula
  • Pumpkin Ricotta Ravioli- Ravioli filled with roasted pumpkin and ricotta, drizsled with nutty brown butter and sage
  • Tuna Tartare- Finely chopped raw tuna over avocado, cucumber, cilantro and lime juice, dressed in sesame ginger sauce
  • Mushroom Vol-Au-Vents- Baked puff pastry filled with creamy mushroom sauce fresh tarragon served with mixed leaf salad
  • Shrimp Ceviche Tostadas- Shrimp, red bell pepper, red onion, jalapeno, mango, tomato, cucumber, and lime juice over corn tostilla baked until crispy with chili oil

MAIN

  • Mustard Pork Vinaigrette Port Tenderloin- Pork tenderloin served with whole grain mustard vinaigrette sauce, roasted cauliflower puree and grean beans
  • Chicken Cordon Bleu- Sous vide chicken filled with ham and Swiss cheese, served with black truffle pasta
  • Paella Marinara- Seafood paella with lobster (seasonal), prawns, chorizo, clams and mahi mahi, served with lemon wedges
  • Parmesan Crusted Salmon- Baked salmon with a crust of panko crumbs, parmesan and fresh herbs over veloute sauce, mashed potatoes and asparagus
  • Bourbon Filet Mignon- Filet Mignon served with peppercorn sauce made with bourbon, served with brocollini and mashed potatoes
  • Lamb Chops and Red Wine Jus- Lamb chops pan seared and finished in the oven served with red wine jus, parmesan duchess potatoes, and ratatouille
  • Shrimp Risotto- Shrimp pan-fried in herbed butter served over lemon and white wine risotto.

DESSERT

  • Chocolate Fondant- Chocolate fondant served with macadamia brittle ice cream and strawberry
  • Mini Banoffee Pie- Homemade crust filled with homemade dulce de leche, chopped banana, topped with homemade cream and dark chocolate shavings
  • Macadamia-Rum Panna Cotta- Served with caramel-dark rum and macadamia sauce
  • White Chocolate Mousse- White chocolate mousse served with passionfruit coulis and ginger biscuit
  • Chocolate Semifreddo- Topped with chocolate sauce, strawberries and pecans
  • Strawberry Charlotte Cake- Made with mascarpone, lady fingers, and strawberries
  • Tiramisu Cup- Tiramisu served with chocolate ganache and chocolate hazelnut pirouettes
  • Burnt Basque Cheesecake- Creamy and decadent cheesecake with chocolate dressing

CAPTAIN PAUL

Raised near South Africa’s Kruger National Park, Paul’s love for nature led him to leave his desk job for scuba diving, mastering over 3000 dives across Thailand, the Maldives, Indonesia, and Mozambique. The Caribbean’s charm brought him to the British Virgin Islands (BVI), later earning his captain’s license and navigating waters from Belize to Thailand. Off-duty, he enjoys free diving, surfing, and discovering new places.

CHEF DANI

Dani, hailing from a Brazilian coastal town, cherishes her European heritage’s culinary influences. Post her Business Administration degree and a stint in Australia, she joined Paul in Belize, blending her Brazilian roots with Caribbean cuisine. Recently honing her skills at Ashburton Cookery School, Dani also loves padel, hiking, snorkeling, and yoga.

Meeting in Thailand in 2012, Paul and Dani’s journey together has spanned Belize, Antigua, the Bahamas, Thailand, and the BVI. They combine their love for culinary adventures and oceanic explorations.

STEWARDESS NATHALIA

With 13 years on cruise ships, Nathalia Ballester has traversed various roles, fueled by her affinity for the ocean and a lifetime of surfing, skating, and sports. Her zest for adventure and exceptional people skills on board promise memorable experiences for everyone she meets.


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