Captain: Jose Garcia, born in 1960
Nationality: French & Spanish
Diploma: STCW 2010, RYA Yachtmaster offshore, Master 200 gt, Chief engineer, Medical care level 3, CGO.
Languages: Spanish and French: mother tongues; English; Italian

José was born in Spain and is bilingual French/Spanish as well as fluent in English. José is a captain and a half! - he has many years of experience, especially on big sailing boats, as both captain and professional racer. He has managed project refits, and been technical consultant and engineer for many yachts. His knowledge also covers marine engineering, rigging technology, hydraulics, and management software; he is a problem solver, and also a professional diver! During his career he combined regattas with ocean crossing and has sailed in the Atlantic, the Caribbean, the Pacific, the Mediterranean, the Red Sea, the Baltic Sea and more, clocking up over 250,000 nautical miles. You will be in very competent, safe hands with this Captain - and his stories of seagoing adventures will impress even the most well travelled guests.
He loves sailing, creates a real energy on board and doesn’t hesitate to share the secrets of sailing with his customers.
José is friendly, discreet, and flexible; he works effectively and efficiently as part of a team, he adapts easily to new situations and communicates well with all age groups. His downtime hobbies are skiing and paragliding sand yachting, books and music.

Chef/Hostess: Sylwia FILIPCZAK, born in 1978
Nationality: Polish
Diploma: STCW 98, ENG 98, Seaman's book, Sailing instructor's licence, Yacht coastal skipper patent
Languages: Polish: mother tongue; English and Spanish : advanced; French : basic

Sylwia was born and brought up in Poland and speaks excellent English, Spanish and some French. She studied law and worked as a legal adviser in the banking world for several years, but always made time for sailing each summer.
Having worked as cook, stewardess and a sailing instructor during holiday seasons on 40-50ft boats for some 15 years, she decided to leave Poland and the business world and become a full-time hostess on boats. She has sailing instructor and lifeguard licenses and has childcare experience.
During her first season on board, she met José; their similar tastes for adventure and travel merged, and they have been together ever since.
Sylwia is an excellent self-taught cook, always keen to discover new recipes. Her menus are inspired from her travels and her favorite dishes will include fish, shellfish and vegetables, at their freshest to ensure even more flavor and finesse.
She has a warm personality, is conscientious and hardworking, empathetic and patient, and has a good sense of humor. She likes the idea of welcoming guests to this “luxury hotel on the water”, is very attentive to guests’ needs and will ensure that your stay on board will be smooth and relaxing.
When not working, Sylwia can be found running - marathons, cross-country races, and triathlons! She also loves photography, swimming, sand yachting - and interior decor.

Deckhand : Antoine COLIN, born in 1997
Nationality : French
Diploma : Capitaine 200 GT, CFBS, Medical III
Languages : Fluent, English


Type Sailing Yachts
BuilderCNB Bordeaux
Year Built2015
Size76.00 Ft
Beam20 Feet
Draft11 Feet

Boat Details

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

Pick Up Locations

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


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


Winter Area: -
Summer Area: -


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: -
Special Diets: Yes
Kosher: Yes
# Dine In: yes
Minimum Age: any age is welcome
Generator: 17,5 Kwa
Inverter: Yes
Voltages: 220-24 V
Water Maker: -
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 the deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 3,85 m Williams Turbo Jet
Dinghy hp: 100
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
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: No
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -


Verrine of avocado with smoked trout and salmon caviar
Cucumber ribbons and salmon with sesame
Salad Italian style
Tartar of tuna with caper and lime sauce and seasonal salad
Parma ham with melon with figs with a Port wine coulis
Carpaccio of zucchini with pesto sauce and parmesan flakes
Crudités salad with langoustines
Andalusian Gazpacho
Asparagus with Hollandaise sauce
Veloute of carrot, creamed coriander
Millefeuille of aubergine with garlic
Seasonal green salad with pears and walnuts with a lemon and honey dressing, accompanied by toasts with goats cheese
Marinated sardines with a red pepper sauce
Small salad of watermelon, feta cheese and black olives, served in watermelon shell, with an arugula, olive oil and honey dressing
Coleslaw of fennel and raw salmon
Peppers with an aubergine mousse
Endive leaves with sliced apple drizzled with a roquefort sauce
Millefeuille of green apple served three ways
Salad of figs with fresh goats cheese


Scallops with a lemon condiment, tomato sauce Grassoise and new potatoes
Red mullet with zucchini cream
Calamari stuffed with tomatoes
Sea bream fillets with pastis
Salade Nicoise
Skewers of grilled prawns with mango cream
Cod with celery sauce and pureed potatoes
Aisian style roast pork
Greek salad with crispy bread
Thai style chicken with coriander accompanied by rice
Tuna steak with artichoke hearts
Caesar salad
Asparagus risotto
Baked sea bass with a green vegetable pesto sauce
Veal escalope in a caper and basil sauce
Chicken and asparagus rolls cooked with mustard and honey
Spaghetti Vongole with Botarga
Cuttlefish and mussel risotto
Penne pasta with sun-dried tomatoes, olives and parmesan
Bream fillet with mango and ginger sauce accompanied by rice
Roulade of chicken breast stuffed with a green olive tapenade accompanied by arugula and cherry tomatoes
Pork with a Nicoise stuffing
Grilled salmon with fried vegetables
Quiche Lorraine (or with salmon and leeks, or zucchini, tomatoes) with green salad
Couscous with chicken and vegetables


Flambèed bananas with vanilla ice cream
Caramelised pears with vanilla ice cream (whipped cream) and chocolate sauce
Chocolate fondue
Fresh seasonal fruit salad with fresh mint and Amaretto
Chocolate cake
Crème brûlée
Panna Cotta
Exotic fruit salad with ginger Chantilly
Tartlet filled with mascarpone, decorated with raspberries
Apple tarte tatin
Coconut rice pudding with fresh mango slices
Sponge cake with peaches
Banana Split
Chocolate mousse





No rates details available.

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


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