MAYRILOU

MAYRILOU

BUILT/REFITYEAR 2017
YACHTLENGTH 68.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 4
RATESFROM €38,000

CAPTAIN: Caroline BOURDIN
French
200 & 500 STCW 95
Languages: French, English conversational

Caroline’s father was an airplane pilot with a real passion for sailing and the sea. She was very lucky to travel around the world from her youngest age.
She discovered sailing during family cruises, exploring the West Indies, French Polynesia and the Mediterranean.
She studied management in La Rochelle in Atlantic coast of France and used to make lot of regatta on famous sailing yachts like TUIGA or MOONBEAM.
She worked during 10 years on her own in the organization of events and nautical training.
Then 6 years ago Caroline chose to change her life and became finally a sailor which was her ever dream.
She got all proper diploma & mechanics certificate and did start a new career in yachting!
Caroline has worked on the Mangousta 108 NAISCA V, on the Princess 64 JTM999 and as on the Turkish Gulet VITA DOLCE.
Warm hearted and friendly, she will make client’s expectations her priority ensuring safety and best atmosphere cruise.


CHEF: Christelle VANNIER
French
STCW
Languages: French and English

Christelle’s roots are in the beautiful, snow-capped mountains ofFrance following a long and varied career as a sports instructor at mountain resorts.
She moved to the south of France where she became involved in the hotel and restaurant industries.
In 2000 Christelle began working on yachts in the Mediterranean and Caribbean as stewardess and then as a chef and has since worked on several large, busy charter yachts, both sail and power, offering a high level of service.
She is delighted to be on Mayrilou where she is able to share with guests on a personal level her love of sailing while helping to create a memorable holiday experience with her talents in international cuisine and hospitality.


STEWARDESS: Cécile SAMIN
French
STCW
Languages: fluent english, basic spanish

My name is Cecile, and I’m from Brittany. I have lived in the islands for a long time (Reunion Island in the Indian Ocean, and Martinique in the French Carribean), where I could practice scuba diving and apnea. My passion for diving started with a passion for sharks.
Before working in the yachting industry, I was a salesperson in the advertising field.
But after 10 years in this domain, I needed a new challenge related to the sea.
Then I worked as deckhand in the Mediterranean and in the Caribbean aboard several yachts among: S/Y Lady Emily 88’, S/Y Eriba 59’, S/Y Melchior 60’.
I worked also 2 years ago aboard Mayrilou as relief deckhand and hostess thus I’m very happy to join again the team and looking forward to welcoming new guests.


ENGINEER / DECKHAND: Cedric NICOLAS
French
STCW
Languages: French, basic English

Cedric is born in Nice area. He grew up between the sea and the mountain with trips in the islands overseas.
Pushed by his family who always worked in this field, he started his young career working in some famous restaurants and hotels in the French Riviera and in La Reunion Island,
While visiting le Meridien Hotel in Monaco he had the opportunity to start working in the safety field which did bring him to develop various skills including maintenance of mechanical machinery and to volunteer at the SNSM for the safety committee of the yacht club of Monaco, the safety and the security of the marina.
Cedric met Caroline when he was working for the Port master of Golfe Juan. He decided to do everything possible to embark and live on the sea with her. He returned to school to pass his certificates. He took the position of 3rd engineer & deckhand on CAPELLA C, an amazing 60m exploration vessel during nearly 2 years.
Aboard MAYRILOU, he will be available for everyone, dedicated to high-end service and a keen sense of details.








Specifications

Type Power Yachts
BuilderSunreef Yachts
Year Built2017
Size68.00 Ft
Beam34.4 Feet
Draft4.5 Feet
Guests10

Boat Details

Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5

Pick Up Locations

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

Details

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

Engine Details

2 x 5000 HP - John Deere
Fuel Consumption: 80
Cruising Speed: 10
Max Speed: 18 US Gall/Hr

Locations

Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Internet Satellite (not included in standard charter cost)
4 G internet communication
WI-FI access
Satellite TV
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2 Synchronized KOEHLER: 35 KVA
Inverter: -
Voltages: no need adapators
Water Maker: Yes
Water Cap: 1000 L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: semi rigid
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: Yes
Wave Runners: -
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Yes
Rods: -
  •  
  • MAYRILOU 
  • Sample menu by Christelle VANNIER
  •  
  • BREAKFAST
    Fruit juice, selection of teas, coffee, milk
    bacon and eggs with french baguette or toast, butter, honey, marmelade
    fresh caribbean fruits, muesli , yogurt, freshly baked croissants
    pancakes with mapple syrup
  •  
  • LUNCH
  • Tahitian Style St Jacques scallops
  • Curry Shrimp with Creole rice
  • Fruit skewer
  •  
  • Salad of green beans with Almonds
  • Quiche with spinach and goat cheese accompanied by Cesar salad
  • Passion fruit Mousse
  •  
  • Greek Salad
  • Honey lemon chicken breast
  • Mashed sweet potatoes -
  • Banana-coconut composition in her glass cup
  •  
  • Japanese salad
  • Octopus accompagnied by its seaweed salad
  • Frosted exotic lemons
  •  
  • Pineapple in cocktail
  • Semi-cooked tuna in sesame whith mashed potatoes
  • Rasperry granite
  •  
  • Gaspacho
  • Zucchini tart with parmesan rocket
  • Freshness pineapple passion
  •  
  •  
  • DINER
  •  
  • Avocado Salad Smoked Duck Breast
  • Filet mignon with mustard sauce
  • Zucchini cake
  • Pear Almond Tart
  •  
  • Carpaccio of fresh Tuna
  • Spaghetti alle Vongole
  • Panna Cotta with red fruit coulis
  •  
  • Mouthfuls of Thai steam fish
  • Red Mullet salsa verde and crispy vegetables
  • Chocolate fondant
  •  
  • Grilled peppers with anchovies and tomatoes
  • Smoked salmon with asparagus peas in risotto
  • Floating island choco Freitz
  •  
  • Goat cheese Maki
  • Parmentier of duck confit
  • Chocolat mousse
  •  
  • Green papaya salad
  • Breaded snapper fillets with ratatouille
  • Tart with mango
  •  
  • Tomatoes with pesto of capres
  • Greek mushrooms with taboule
  • Strawberry soup
  •  
  • Trifle with avocado
  • Swordfish creole sauce with crispy vegetables
  • Banana flambé
  •  
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
Winter 2019 to 2020 €38,000 €38,000 €38,000 €38,000 €38,000 €40,000 €40,000 €40,000 €40,000
Summer 2020 €43,000 €43,000 €43,000 €43,000 €45,000 €45,000 €45,000 €45,000 €45,000
Summer 2021 €43,000 €43,000 €43,000 €43,000 €45,000 €45,000 €45,000 €45,000 €45,000
SUMMER WEEKLY RATES 2020 and 2021:
March - April -May -June-September - October / 2-5 guests: 38 000 EUROS / 6-10 guests: 40 000 EUROS
July-August / 2-5 guests: 43 000 EUROS / 6-10 guests: 45 000 EUROS
MYBA Terms: + 30% APA + VAT to cover all expenses
One week minimum required - Depending of the calendar and at low season 5 days could be considered.

WINTER WEEKLY RATES 2020-2021: UNAVAILABLE
November to April: 2-6 guests: USD 38 000 / 7-10 guests: USD 40 000
MYBA Terms: + 30% APA to cover all expenses
For Virgin Islands: $ 2 500 of delivery fees round trip to cover the fuel
For Antigua: $ 3 500 of delivery fees round trip to cover the fuel
One week minimum required - Depending of the calendar and at low season 5 days could be considered.
CHRISTMAS WEEK: December 22-29 (drop off at 10:00 AM) / 2-10 guests: USD 45 000 + 30% APA
NEW YEAR WEEK : December 30 - January 6 (Boarding at 2:00 PM) / 2-10 guests: USD 50 000 + 30% APA
ANY OTHER DATES OVER HOLIDAY: 10 days minimum charged at the New Year rate.:71 429 USD + 30% of APA – MYBA terms
+ Delivery fee if any other port from Saint Martin
N/A
Plus Expenses

(15 December -30 April)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.