J SIX

J SIX

BUILT/REFITYEAR 2016
YACHTLENGTH 76.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 3
RATESFROM €23,000

CAPTAIN: Guillaume SERGI-GOBERT, born in 1971
Nationality: French
Diplomas: STCW95 200 gross ton license, Professional Captain for over 10 years
University degree in IT & Multimedia
Languages: French, English

Born in southern France, near the Mediterranea, 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 profession! For nearly 10 years.
Guillaume has worked on different boats, private and charter, in the Mediterranean and the Caribbean. He is proud to share his experience and love of cruising. He has worked with Angella as a captain and cook on Pearl (Hanse 63) for four seasons in the Mediterranean, on Grand Bleu 2 (CNB 76) for one season in the Caribbean (in the Grenadines and BVI) and the last 4 summer seasons on different charter catamarans (Lagoon 570, 620) in the Grenadines and the BVI S.
Those last years of experience gives Guillaume a very rounded and in-depth knowledge of the charter yacht industry to welcome guests for an amazing cruise.

CHEF-HOSTESS : Angella GAMER, born in 1979
Nationality: French
Diplomas: STCW95
Languages: French, English, Creole

Angella discovered the passion of the sea and of sailing with Guillaume and has sailed with him for six years.
With origins in Martinique, Angella was born and raised in France in a family that enjoys a great French and Creole culinary culture, and it was quite natural and with much pleasure that she learned to cook.
Thanks to her curiosity and hard work, her culinary repertoire grew with the rich and exotic flavors of Mediterranean, Creole and Asian cuisines. Her cooking will no doubt satisfy the most discerning guests.
Organized and unflappable, she is always on hand with a friendly smile to help you throughout your stay on board.
She will be happy to arrange your requirements such as corporate entertaining, childrens requests and any special dietary needs.
When you step aboard J SIX, you will immediately feel welcome and safe, and on the way to an unforgettable vacation.

DECKHAND: Lluís Saus Ferrer, born in 1991
Nationality : Spanish
Diplomas : Spanish certification "Capitan de Yate", STCW2010, Basic Safety Training, Medical Care on Board
Languages : Spanish, English, Italian

Before working on yachts, Lluis worked in hostelry and cinema. He crossed the Atlantic in 2014 and worked afterwards in the yachts' maintenance. In 2018, he got in charge of a free license boat rental company in Spain. He has also been a skipper on motor and sailing yachts. Good temper, persistence, and the will to learn are part of his nature.







Specifications

Type Sailing Yachts
BuilderCNB Bordeaux
Year Built2016
Size76.00 Ft
Beam20 Feet
Draft11 Feet
Guests6

Boat Details

Cabins: 3
Queen: 1
Single Cabins: 1
Showers: 2
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

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

Engine Details

Volvo Penta D4 - 180 HP GE: 17,5 Kva, 230 V
Fuel Consumption: 30
Cruising Speed: 8
Max Speed: 12 US Gall/Hr

Locations

Winter Area: -
Summer Area: -

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: GSM - Iridium
Wifi access
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: No
# Dine In: Yes
Minimum Age: any age is welcome
Generator: 17,5 Kwa
Inverter: Yes
Voltages: 220 - 24 V
Water Maker: Yes
Water Cap: 1500 liters
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: AER 11,80 feet
Dinghy hp: 40
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -

BREAKFAST

Coffee, tea, milk, chocolate, fresh fruit, fresh fruit juices, yoghurts
 Toasts, French bakeries, bread , butter, pastries
 jams, marmalades, honey,  cereals, pancakes, muffins, muesli
Cottage cheese, cheese, eggs, bacon, …
 

STARTERS

Eggplant caviar toasts, Salmon rillettes
Shrimps verrines, avocado and whipped cheese sauce  
Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
 various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades
Beef Samosa  with mint cottage and cheese cream

LUNCHES

Marinated Chicken fillets
“Provencal” tomatoes, Zucchini ribbons
“Peche Melba” with raspberry coulis

°°°°°°°°
“Quiche Lorraine” with Caramelized Onions
served with young green salad leaves
Mango Tart with honey and Chantilly

°°°°°°°°
 « Nicoise » style salad with herbs and Olives Bread sticks
Strawberry “Mousse” and Shortbread biscuits
 
°°°°°°°°
Fish fillets served with mint, coriander Tabbouleh
Lemon Cheesecake with red fruit sauce

°°°°°°°°
Salmon and Spinach Lasagna with salad
Pineapple and Grapefruit Sorbets

°°°°°°°
Prawns, crab salad with carrots, lettuce, tomatoes, cabbage
 and its lemon French dressing
Chocolate Mousse with fresh Coconut chips

°°°°°°°
Beef spicy Skewers with  Cherry Tomatoes,
Cumin flavor Quinoa and French Beans
Crumble Apple Pie and Vanilla Ice Cream

DINNERS

Warm Goat Cheese salad with Honey.
Scallops and Shrimps Risotto,
Crunchy vegetables
“Profiteroles” with Chocolate Sauce

°°°°°°°°
Céviche Mahi-Mahi with Green Lemon
Duck breasts honey sauce
served with Gratin Dauphinois 
Chocolate cake and its Vanilla Custard

°°°°°°°°
Asparagus creamy soup with crushed Hazelnuts
Sesame half cooked Tuna served
with Snow Peas, Soya lemon sauce 
Pineapple “Tatin” with vanilla, ginger Whipped cream

°°°°°°°°
Shrimps Tempura
French lamb rack, rosemary sauce with
 Courgette flan and Young red, yellow Caramelized Onions
Strawberry Mille-Feuille, Basil flavor

°°°°°°°°
Butter squash Velouté with Garlic Toasts,
Armoricaine style Lobster
served with Wild Rice and fried Sweet Peppers
Lemon Meringue Tart
 
°°°°°°°°
Tomatoes Mozzarella with Truffle Oil Dressing
Samon Tataki with a Teriyaki Sauce
with Sesame seared Vegetables
“Nougat Glacé” with a Strawberry Sauce

°°°°°°°°
Chicken Thaï soup, Curry, Coconut and Lemongrass,,
 Wakame and Jasmine rice
Red Fruits Tiramisu

No rates details available.


(15 December -30 April)
(1 May - 14 December)


Available:
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