C’est La Vie

C’est La Vie


Capt. Nick Boin

Many people don’t initially consider Chicago to be a Coastal City, but it is. It has a thriving boat community, and it is the starting line to the longest fresh water sailboat race in the world. This is where I’m from. I love being from Chicago. I love city bike rides, the delicious food, and in the winter I loved taking vacations to somewhere warm and tropical. I remember always being amazed by the ocean and all the beautiful sea life.

After completing my degree in engineering I travelled around a lot but eventually I ended up finding a new home on the Island of Maui, Hawaii. This is where I got my first boat job crewing for snorkels and whale watches. I had never loved any job more, and my engineering background made me extremely useful. As my skills as a deckhand sharpened I jumped on the first opportunity to crew on a sail catamaran, the rest, as they say, is history.

Enrolling in captain school was my birthday present to myself. Shortly after completing captain school is when I met Lauren. We both loved the ocean, hiking, and adventure sports and it turned out we grew up not too far from each other so we naturally hit it off. We started racing on a mono haul sailboat together and formed strong bonds with our team. Lauren had caught the sailing bug too, With enough determination we knew we could use this skill to see the world. We are excited to be in the Virgin Islands and want to share our adventure with you.

Chef Lauren Wylie

As the first mate, chef and professional photographer on board C’est La Vie, I will ensure total guest satisfaction and more on charter!

Growing up on a lake in Wisconsin I always felt at home on the water. I’ve been water skiing and wakeboarding since I was 6 years old. In college I studied photography in Milwaukee. In 2014 I moved to Maui which was the best thing I could have done for my then budding wedding photography career. In my free time I took up all the awesome water sports that come with living on a tropical island.  I took a job on the boats just to get closer to the whales. But what I really found was a combination for my passion for the water and for photography onboard sail catamarans. 

My Mother’s side is Croatian, so I grew up cooking traditional Croatian cuisine but don’t worry my palate doesn’t stop there, I like to incorporate all different styles of cuisine in my cooking and am always up for any special requests guests may have!


Type Catamaran
Year Built2019
Size46.00 Ft
Beam25 Feet
Draft5 Feet

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: RH
Other Pick-up: YHG


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: -
Summer Area: Caribbean Virgin Islands


Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: yes 30L/ho
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: Water Safe
Generator: Onan 11Kw Generator
Inverter: -
Voltages: 220 & USB plugs
Water Maker: yes 30L/ho
Water Cap: -
Ice Maker: No
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: smoking allowed on sugar scoop
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Highfield 3.4meter
Dinghy hp: 20HP
Dinghy # pax: 5
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 1
Swim Platform: -
Boarding Ladder (Loc/Type): Sterntern sugar Scoops
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling and Casting
Rods: 2 per type


(full service craft espresso and coffee available every morning)

Stuffed Neufchatel French toast with Strawberry Basil Compote

Avocado Toast with Eggs (made to order)

Lox Bagels with Capers & Red Onion

Eggs Benedict / Florentine

Crepes with Cheese, Mushrooms & Spinach

Pork Breakfast Pastry (Burek)

Cinnamon Rolls with Fresh Fruit



Chicken and red pepper Empanada with cilantro avocado sauce

Jerk Chicken with Pineapple Salad

Shrimp tacos with Fried Plantains

Cubano Sandwich with pickle and chips

Croatian Style hand-rolled Sausage with Pita bread and Greek Salad

Hawaiian Hamburger – Swiss Cheese, Pineapple, Ham, Teriyaki Sauce

Poke Bowl



Walnut and Apricot Brie with Apples and Crackers

Roasted Red Pepper Hummus Platter

Chick Peas with Couscous Salad and Tzaziki Sauce

Butternut Squash Ravioli with Goat Cheese and Arugula

Stuffed Mushrooms with Parmesan

Shanghai Egg-rolls served with Sweet and Sour

Ricotta, Honey and Almond Crostini



Blackened Mahi-Mahi with Mango Chutney, Cajun Style Rice and Coleslaw

Steak with Asian Sesame Green Beans and Mashed Potatoes

Lobster Mac and Cheese with Garlic Bread

Thai style Green Curry with Chicken or Shrimp

Chicken parmesan with Angel Pasta and Caesar Salad

Chinese Orange Chicken with Broccoli and Rice

Honey Glazed Salmon with Asparagus



Jamaican Rum Cake

Key Lime Pie

Cinnamon Sugar Banana Lumpia

Chocolate Covered Oreos

Apple Pie & Ice Cream drizzled in a Spiced Rum Sauce

Raspberry Cheese Cake

Southern Banana Pudding



**In addition to from having your favorite beverages that you indicate on the preference sheet we also have cocktails on the menu

Tequila, Creme de Mur and Hibiscus Tea with Lime

Pain Killer with fresh Nutmeg

Raspberry and Mint Mojitos

Mango Margaritas or Daiquiris

Dark Rum tasting


Non-Alcoholic Drinks

Fruit Infused Water made daily

Rosewater Lemonade

Fresh Smoothies

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Winter 2021 to 2022 $16,500 $17,000 $17,500 $18,000 $18,500
Summer 2022 $16,500 $17,000 $17,500 $18,000 $18,500
Winter 2022 to 2023 $17,000 $17,500 $18,000 $18,500 $19,000
Summer 2023 $17,000 $17,500 $18,000 $18,500 $19,000
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $1,200 per night. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,700 3@$17,050 4@$17,400 5@$17,500 6@$17,850

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,850 3@$17,275 4@$17,700 5@$17875 6@$18,300

CHRISTMAS: 1-6 pax $20,000
NEW YEARS: 1-6 pax $22,000
New Years must start no earlier than 12/27
Christmas must end no later than 12/26


Copy link below & paste into browser to submit waiver:

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
(1 May - 14 December)
Caribbean Virgin Islands


Jan 202212345678910111213141516171819202122232425262728293031
Feb 202212345678910111213141516171819202122232425262728   
Mar 202212345678910111213141516171819202122232425262728293031
Apr 2022123456789101112131415161718192021222324252627282930 
May 202212345678910111213141516171819202122232425262728293031
Jun 2022123456789101112131415161718192021222324252627282930 
Jul 202212345678910111213141516171819202122232425262728293031
Aug 202212345678910111213141516171819202122232425262728293031
Sep 2022123456789101112131415161718192021222324252627282930 
Oct 202212345678910111213141516171819202122232425262728293031
Nov 2022123456789101112131415161718192021222324252627282930 
Dec 202212345678910111213141516171819202122232425262728293031

No Yatch Insight Available.