Captain: Laurent Prat (France)

Captain Laurent has been sailing the world's oceans for more than 30 years. He has logged some 150,000 miles, sailing new and older sailing and motor yachts, wooden, aluminium and composite monohulls and catamarans up to 70 feet. He has navigated the English Channel, Atlantic, Pacific and Indian Oceans, Red Sea, and the east and west Mediterranean Sea. Having always been passionate about the ocean, as a youth Laurent was initially devoted to surfing and water sports. After traveling on his first sailboat, he became committed to a maritime career. He received an excellent maritime education in France, and achieved his Captain 200 sailing and Captain 500 UMS certificates.

Laurent launched his professional career in 1983 doing cruises, regattas, yachts deliveries and winter training off the coast of southern Brittany. He has worked as a professional charter captain since 2001, when he began skippering charters for Sunsail. He has crossed the Atlantic many times, both as a professional skipper for the ARC (Atlantic Rally for Cruisers) and for internationals deliveries. He has done deliveries to Germany, Britain, Belgium, Holland, Seychelles,Turkey, Greece, Croatia, Tahiti, and the Caribbean, plus inland waters deliveries on the Seine and Rhine rivers. In total to date, Laurent has crossed the Pacific twice and the Atlantic 14 times, east to west and west to east.

Friends and colleagues really enjoy working with Captain Laurent. They describe him as extremely friendly, forward thinking, genuine, and a great organizer. Guests love him, which has resulted in an impressive list of repeat charterers. They know that aboard MOOSE OF POOLE, they could not be in more cordial, qualified, and capable hands.

Chef & Stewardess: Annick Denizot (France)

Annick is a French national, raised in the countryside of Villefranche sur Saône. She was very athletic as a child and was first introduced to sailing at summer camp. That was likely the spark that ignited her love of the sea. While she continues to enjoy sports of all kinds, sailing remains her top favorite.

Annick took courses in the hospitality industry, including a Professional Certificate of Kitchen. She also holds a nursing assistant certificate, which can be an asset for charter guests with special needs. Her 10 years of experience in the yachting industry have included working as a hostess and cook. The past seven months she has spent aboard MOOSE OF POOLE.

Mediterranean cooking is the style Annick enjoys most, particularly during European summers when local ingredients are fresh. Guests most rave about her fish tartare and cheese fondue. In the Caribbean, her menu is based on what is fresh and local. After a delicious meal, things don’t slow down if Annick has a say. She likes to sing and dance with her guests. It’s the most delightful way to burn off a few of the extra calories gained from such irresistible food.

Cooking School "Prom'Hôte" in Cannes. Professional Title of Cuisine. (cooking techniques, hygiene). Baan Thai Cooking School in Chiang Mai, Thailand
CENTERS OF INTEREST: Gastronomy, Sea, Permaculture, Sailing, Nature, Yoga.

Moose of Poole operates with two teams on a rotation basis - please inquire which team will be available for your charter dates.

Captain: Sebastien
Captain Sebastien has been working in the sailing industry for 25 years now, working as a skipper on catamarans up to 25 meters. He takes a lot of pleasure when working. He has been sailing in many places of the world such as Indian and Pacific Ocean, the Atlantic Ocean, the Caribbean and the Mediterranean Sea. His favorite cruising area is French Polynesia.

He grew up as a lonely child between the Reunion Island and the South of France always in places bordering the sea. He dedicated his childhood to water sports and surfing which he knows a lot about. He also liked practicing French boxing, biking and climbing.
Throughout his professional career, he has gain various added values going from confidence to responsibility, reactivity and management of groups, costs and ships.

He is a very sensitive, reliable and involved person in whatever activities he does. His motto is “Security of the ship and its passengers, executing my mission with pleasure and enthusiasm.”

Hostess / Chef: Anais
Anais was brought up in the Caribbean, mostly in Saint Marteen but also Guadeloupe and Martinique. She has always lived next to the sea and even at sea. She studied in Saint Martin until her a-levels. She lived on a barge on the lagoon and catamaran, therefore she knows all the nooks of the island.

She used to practice water skiing and swimming during her free time. She has various experiences and particularly enjoys being a therapist during her free time by training people and giving conferences. Her communication skills are a main advantage when working with clients aboard a catamaran. She has come back to her first aspirations: the love of water, discovering new horizons, new things is something she has always loved as she missed when working in an office at first. She loves cooking and sharing her pleasure of cooking. She overall enjoys Exotic, Asian, Creole and North African flavours. She is a very organized, efficient and meticulous person. Her good mood, her empathy, sensitivity, generosity and communicative skills are her added values and empathizes the fact she enjoys sharing experiences with her guests.

She would describe herself as a courageous, determined and sensitive person which could explain her MOTTO: “Always do your best!”.


Type Catamaran
Year Built2015
Size62.00 Ft
Beam32 Feet
Draft5 Feet

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Corsica
Other Pick-up: Italy


Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 150 hp Volvo Penta D3
Fuel Consumption: 15
Cruising Speed: 9 knots
Max Speed: -


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


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: No
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
# Dine In: Yes
Minimum Age: -
Generator: 2
Inverter: Yes
Voltages: 240v
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: several
Guests Smokes: outside only at designated are
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 4.6m Highfield
Dinghy hp: 60
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: yes
Boarding Ladder (Loc/Type): Yes at stern
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Rod and reel
Rods: 2

Chef Annick:


Traditional French and international cuisine. Dishes made with seasonal products. Thai trend if requested and good knowledge in gluten-free and vegetarian cuisine.


  • Papaya Salad
  • Cassolettes of Escargots with Clementines
  • Rack of Lamb with Herbs of Provence
  • Fish Tartar, Mango Seabream Curry
  • Warm Oysters with Port Wine
  • Escabeche for Gambas
  • Roasted Saint Jaques on Emulsion of Potatoes
  • Seared Squid
  • Risotto of Gambas Sesame Tile
  • Roasted Figs with Maple Syrup
  • Moelleux with Hot Chocolate Salted Butter Caramel


Sample menu for Anais (bottom 3 photos):

Main Dishes:

  • Queue de lotte au curry, riz curcuma
  • Tartare de thon et légumes soleil
  • Salade thaï façon bo bun
  • Tartare de saint Jacques mangue/passion, légumes poêlés, artichaut violet et carottes au cumin
  • Magret de canard à l’orange et écrasé de pomme de terre 
  • Risotto de saint Jacques 
  • Salade italienne 
  • Légumes mi cuit et gaspacho petit-poids concombre 
  • Aumônière de chèvre miel et composé végétal
  • Beignets de fleurs de courgettes et tarte à la tomate 
  • Filet mignon sauce créole 
  • Salade niçoise et son filet de thon mi cuit 
  • Pavés de maigres sauce créole 
  • Salade orientale de boulgour et croque monsieur aux épinards
  • Linguine et Gambas lait de coco 
  • Lasagnes mi carnivore mi végétarienne 
  • Pates au pesto frais 

Desserts :

  • Mousse au chocolat
  • Pana cotta aux fruits rouges 
  • Nems de pomme cannelle et chocolat fondant 
  • Clafoutis aux fruits 
  • Gâteau au chocolat façon brownie 
  • Île flottante et crème anglaise 
  • Salade de fruits 
  • Ananas rôti 
  • Banane flambée 
  • Pavlova 
  • Tiramisu
  • Tarte aux pommes
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax

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


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