MUSE

MUSE

BUILT/REFITYEAR 2011
YACHTLENGTH 69.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM €20,900

Captain: Serge MILLIARD – French

BPPV and CGO
Languages spoken – French and English

Born in 1967, Serge began sailing in Brittany on the family boat.
Professional skipper for 25 years, Serge has experience on all types of sailing yachts, in the Caribbean (Bahamas to Venezuela), in the Med and Polynesia.
The sea is his passion and he‘ll be very happy to share it with his guests as well under water (level 2 in diving), on water (windsurfing, paddle, water skiing) or looking at the stars.
His long experience will allow everybody to feel perfectly safe and so to take full advantage of the cruise.
His friendly personality creates a pleasant atmosphere and he makes sure the guests feel right at home on board.


Hostess: Sylvie Bello– French

CAP cook - Captain 200 UMS - Medical 2 - STWC
Languages spoken – French , Spanish and English

Born in 1968.
Sylvie is very dynamic and passionate. She has been working in restaurants and
bakeries in France and abroad. Her travels took her to Ecuador where she lived for
12 years. She created a tropical flower plantation specialized in flower arrangements
and export. Since 2015, she has been working as a hostess/cook on sailing yachts in
Med and in the Caribbean. Her cooking talents, her communication skills and her
smile insure our guests unforgettable moments on board.


Chef: Edward Bennett – New Zealand

STCW 95 and ENG1
AHCTS Professional Cookery Certidicate
Food and hygiene Certidicate
NZQA National Certifical in Hospitality level3
Languages spoken - English

From Auckland, New Zealand and currently residing in the south of France, Edward has always been around food and great ingredients. Initially trained in interior design at Auckland’s University of Technology, his passion and desire to cook came to the forefront and that could not be ignored. He went on to further his studies, training as a chef at the Auckland Hospitality School for Chefs. He’s 39 years old, a married father of one and moved to France around five years ago looking to further his career and knowledge, which eventually put him in the direction of working in yachting. Being from New Zealand and having grown up in and around yachting, the two seemed a perfect fit. He has worked on catamaran Muse for four seasons and going onto his fifth, having worked with three separate captains. He has worked as chef in multiple restaurants and also on previous yachts including motor, one which was based in Italy, where he was stationed for six months cooking for the owner on board and at his private villa. He enjoys cooking French, Italian and Asian cuisines but love learning. Having completed an Atlantic crossing a year ago, he looked forward to the challenge of the Caribbean and the wonderful new ingredients and challenges it proposed and it was everything and more than expected. His ultimate goal is to give the guests more than they could ask for on any given day and continue to learn and travel, gaining experience from all over the world and using that to make people happy through food.








Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2011
Size69.00 Ft
Beam10.40 Metres
Draft1.80 Metres
Guests10

Boat Details

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

Pick Up Locations

Pref. Pick-up: BVI or St Martin
Other Pick-up: Caribbean

Details

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

Engine Details

Engines: 2 x 118 HP YANMAR Generator: KOLHER 13 KVA
Fuel Consumption: 15
Cruising Speed: 7
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Riviera/Cors/Sard.

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Communications via high speed internet in unlimited with laptop computer in each cabin.
# of Videos: -
# DVDs/Movies: +30
# CD's: +50
Camcorder: -
Books: +20
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 220 L/H
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: KOLHER 13 KVA
Inverter: -
Voltages: 220
Water Maker: 220 L/H
Water Cap: 2 x 780 liters
Ice Maker: Yes
Sailing Instructions: yes
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: outside
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: -

Water Sports

Dinghy size: 5.20 m
Dinghy hp: 90
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: 1
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: yes
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Mitchell
Rods: 2

 

 

Hors d’œuvres – Canapés

Baklava
With Anchovies, Pistachios, Curry & Honey

Baklava
With Smoked Poultry, Pineapple, Malibu & Ginger

Brochettes
Of Beef, Règlisse and Carrots

Bouchées
Of Hummus & Marrons Glacés

Gravlax

Tartelettes of Salmon & Trout, Red Berries, Burnt Plantain Skins and Caviar.

 

The First Sensation

Soupe Glacée of Langoustines & Girolle Mushrooms

Potage Asiatique with Dumplings (Fish, Meat or vegetable) & Seasonal Vegetables

French Onion Soup & Brioche

Warm salad of Baby Crispy Vegetables

Ceasar Salad (Nature, Grilled Chicken or Duck or Grilled Fish)

Tartare of Sea Bass & Mint

Carpaccio of Beef, Spices & Stuffed Figs

Chef Gravlax & Condiments

Italian Proccuito with Caramelised Cashew Nuts & Granité of Watermelon

Pata Negra with Port Cantaloupe Melon

Sugar Cane Skewer of Fresh Fruit with Grilled Ginger & a Strawberry Wine

Fagots d’Asperge with Tomato Confite & Glazed with a Red Curry Hollandaise

Clams Farçis with Garlic & Fresh Herbs

Moules Marinières with Fresh Local Bread

Crab Cakes & Perche Caviar Mousse

Hot Oysters Gratinés with Spinach & Green Tea

Cold Oysters & Condiments

Feuilleté of Foie Gras with an Onion & Cheese Tuile Sauce & Green Grape Wine

Pompadoure Tuna Sushi, Mango Bean Sprouts & Red Berries

Green Cabbage Leaf Stuffed with either: Vegetable Mousse, Fish Mousse, Meat Mousse or Cheese served with Harissa Mousseline & Warm Nuts

 

The Admittance (2 or 4 people)

Plateau de Fruits de Mer
Oysters, Mussels, Clams, Crab, Seaspider, Langoustines, Shrimps, Lobster & Seaweed

Grilled Lobster, Braised Fennel, fresh Vegetables, Hawain Potatoes & a Hot Red Grapefruit Vinaigrette (2 or 4 people)

Whole Giant Scallops Gratinés, Purée of Dark Wheat & of Compote of Leeks. Sauce Beurre Blanc, Basil & Muscadet

A Typical Antipasto, Grilled Vegetables, Parmesan & a Foccacia with a Green Salad

Chef Bouillabaisse

Chef Paëlla

Chef Couscous

Enormous Côte de Bœuf Grilled & Oven Roasted with Ses Petits Plats & Green Salad

Whole Local Fresh Fish Stuffed with Local vegetables & Pommes Paillasson Choucroute de la Mer, all Local Fish, Vegetables, Mollusques & Crustaceans Peking Duck slowly cooked & Caramelised

The Admittance (per person)

Magret de Canard Grilled, Roasted with Dragées Crumbs & Fresh Figs

Giant Gambas Grilled with Coconuts & Asian Dip

Brochette of Fresh Monk Fish Oescetra Caviar, Pineapple Tree & Potato Mousse

Veal Chops, Oven Baked Apples, Tarte Fine aux Légumes & Sweet Potato Mikado.

Seafood in Black Organic Pasta, Fresh Pesto, Parmesan & Cream Sauce

Chicken Tagliatelle,
Pine Nuts, Basilic, Avocado & Portebello Mushrooms

Tuiles of Fromaggio de Parmegiano, Mint Baby Vegetables & Berries.

Beef Tenderloin marinated, Asian Noodles,
Crispy Vegetables, Soy Sauce & Black Bean Potato Purée

Crab Farcis à La Bretonne – Chefs Region


Les Douceurs

Salad of Fresh Exotic Fruits
Hot Skewer of Fresh Fruit, Chocolate Ganache & red Berry Compote Fresh Tuile with Warm Figs, Pistachios & Mascarpone Ice Cream Orange & Grapefruit Sorbet in their own Skins with Macaroons
Lemon Meringue Tart
Tarte Tatin with Vanilla Ice Cream
Chocolate Tart with Marshmallow Ice Cream
Banana Tart with Rum Coulis
Crême Brulée with a Choice of Chocolate, Berries, Nougat or Vanilla Nougat Glacé, Hot Pears & Règlisse
Soupe Glacée des Fraises des Bois
Green Tomato Sorbet, Sweet Pepper Chili & Ouzo
Charlotte Glacée aux Deux Chocolats & Berries
Chocolate Truffles Coated in Nuts caramelised with Mango , Papaya Iced Juice Duette of Crêpes en Cornet with Fresh Fruit Purée & a Guinness Mousseline Peanut Butter Ice Cream, Bailey Coffee Martini
Tiramisu Fusion Cocktail
Sorbet of Fresh Apricot, Chocolate Mikado & Ginger Mousseline Regional Cheese Board, Dried Fruits, Nuts & Warm Local Bread

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax
N N N N N N N N N N

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
W. Med -Riviera/Cors/Sard.


Please Contact Us For Availability


No Yatch Insight Available.