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FRENCHWEST

Rates from $50,000 per week

length.png 78.00 Ft - Sleeps 8 Guests
yacht-type.png Power catamaran
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BUILT/REFIT
YEAR
2020
YACHT
Builder
Lagoon
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3

Featured Highlights

Balcony off the Primary Cabin
Balcony off the Primary Cabin
Large Spacious Interior
Large Spacious Interior
Toys on the Hydraulic Platform
Toys on the Hydraulic Platform
Gourmet French Dining
Gourmet French Dining
Balcony off the Primary Cabin
Balcony off the Primary Cabin
Large Spacious Interior
Large Spacious Interior
Toys on the Hydraulic Platform
Toys on the Hydraulic Platform
Gourmet French Dining
Gourmet French Dining

Gallery

Yacht Images
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Gourmet French Dining
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Yacht Details

Layout Image
Details
Beam:
78 Feet
Length:
78.00 Ft
Builder:
Lagoon
Year:
2020
Rates:
$50,000 - $60,000
Guests:
8
Cabins:
4
Queen Cabins:
3
King Cabins:
1
Twin Cabins:
1 OR QUEEN
Engine Details
Fuel Consumption:
30
Cruising Speed:
8 knots
Max Speed:
17
Locations
Winter Area:
Caribbean Leewards, Caribbean Windwards
Summer Area:
Caribbean Leewards, Caribbean Windwards
Other Amenities
  • TV in owner’s cabin
  • TV in the Salon
  • Dominoes, poker chips, scrabble, monopoly, backgammon, deck of cards and a Uno game
Dinghy hp:
Yahama 70 HP
Water Skis Adult:
1
Water Skis Kids:
1
SU Paddle Boards:
2
Tube:
1
Kayaks:
1
Beach Games:
Yes
Fishing Gear:
Yes
Sea Scooter:
4
Other Toys
  • Inflatable pool off the stern as a safe swim space for people
Menu Crew Rates Availability

FRENCHWEST POWER CATAMARAN
BASED IN ST MARTIN/ST BARTS

WINTER $60,000
SUMMER $55,000

XMAS $69,000

NEW YEARS $72,000

PRICE INCLUDES:

  • The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
  • Water Sports gear and activities

PRICE DOES NOT INCLUDE

Understanding your Yacht Charter Costs
Additional expenses? These are covered by the Advanced Provisioning Allowance (APA), generally 35%-40% of your charter fee. The APA caters to your yacht and tender’s fuel, provisions, marina and mooring fees, transfers, permits, scuba excursions, onshore activities, communication costs, and local taxes. APA ON FRENCHWEST IS 30%
When you board, your yacht is ready with everything you have chosen. The captain maintains detailed logs of expenses against the APA, which are available for review anytime during your journey. Should the APA fund exceed, the excess is returned post-charter. If expenses overshoot, you’ll need to top-up before disembarking.

Remember, crew gratuity (10%- 15% of the charter rate) is paid directly to your captain at the end of the trip.

Available:
Hold/Option:
Booked:
Unavailable:
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M/Y FRENCH WEST SAMPLE MENU by ANNA

DAYBREAK

  • Continental breakfast such as cereals, yogurt or milk, fruit plate or fruit salad,
    Toast/bread, 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

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 jasmine rice, roasted cherry tomatoes and crunchy vegetables
      Lemon soufflé with lemon curd and pistachio heart, limoncello syrup
    • Marinated salmon poke bowl, avocado, mango, sushi rice, edamame, carrot, cabbage, 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

APPETIZERS

  • Homemade guacamole, vegetable sticks and crispy tortillas
  • Caribbean Style Cod fish fritters with creole sauce
  • Baked sticky, dry fruits– figs and dates filled with goat cheese, honey, and walnut
  • Watermelon with feta, mint, and cucumber kebab
  • Homemade hummus with pita bread
  • Fish filets on crispy bread with hard-boiled eggs
  • Sarrasin Crepes filled with cream cheese, salmon or ham, and scrambled eggs


STARTERS

  • Spicy cold beetroot velouté, crispy toast and beetroot pickle
  • Creamy egg cocotte, Parmesan foam, crispy bacon and spinach
  • Honey and goat cheese Pithivier zucchini and apple salad
  • Tempura, peanut and coriander egg noodle salad, served with sweet chili sauce
  • Smoked salmon and leek quiche, green salad
  • Calvados family-style baked Camembert, rosemary, honey, and green salad
  • Mahi- mahi ceviche, mango, cilantro, jalapeños, with fried tostadas

MAIN

  • Local fish grilled fillet, gems, lardons and peas in creamy sauce
  • Best end of lamb, gratin dauphinois, ratatouille
  • Honey roasted pork filet mignon, potatoes, carrot, onion, garlic and sweet shallots reduction
  • Tuna tataki, sauteed vegetables, sauteed rice and sauce teriyaki
  • Rib eye steak or burger night, shallots sauce, baked potatoes and greens bacon roll
  • Butter chicken Massala, garlic naan, rice
  • The risotto, your choice between seafood or mushroom

    DESSERT

    • De constructed forest fruit pavlova
    • Chocolate fondant, vanilla custard, and whipped cream
    • Traditional crepe suzette
    • Caribbean crumble, nutmeg vanilla ice cream
    • Pineapple flambés,lime zest, rum, vanilla ice cream
    • Lemon meringue tart
    • Caribbean coconut flan

CAPTAIN GUILLAUME

Guillaume’s love for the sea began in southern France near the Mediterranean. After earning his sailing instructor diploma, he combined university holidays with teaching sailing. Though he worked for a software company, his heart stayed with sailing.

A chance to deliver a yacht to the Caribbean steered him toward a career on the waves. For nearly 19 years, he has been a yacht captain, navigating both the Mediterranean and Caribbean. His voyages include legendary vessels like the Grand Bleu, J SIX CNB 76′, Maevie, Tarani, Etana, and Tinto.

Guillaume loves to share his deep knowledge of the Caribbean and passion for cruising with his guests.

🛥️🌊 #SeaLife #YachtCaptain #CaribbeanCruises #SailingPassion

CHEF ANNA

Anna hails from the scenic sailing town of Saint Malo, Brittany, France, where her love for the sea began.

With four years of experience as a hostess/deckhand in the Mediterranean and Caribbean, she is now transitioning to her true passion: being a chef. Working closely with chefs, Anna has always shown a deep dedication to learning culinary techniques, having completed a culinary training course last year.

Ready to blend Mediterranean flavors with Caribbean charm, Anna is set to delight guests aboard the FRENCH WEST. Her warm personality, attention to detail, and proactive nature ensure an unforgettable culinary experience for everyone.

#Sailing #CulinaryJourney #TasteTheCaribbean #FrenchWest

MATE ANWAR

Anwar, originally from Paris, discovered a passion for sailing after moving to Saint Martin to manage two restaurants. Now based in the Caribbean for over six years, he has explored the world of yachting, thanks to the crews he met on his voyages.

For the past year, he has excelled as a dayworker, deckhand, and steward on superyachts, showcasing exceptional professionalism and versatility. With his rich background in the Parisian restaurant and hotel scene, Anwar ensures top-notch service, delicious cocktails, and an unforgettable experience.

#Sailing #YachtingLife #CaribbeanAdventures

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