Captain: Philippe LE HEN
Nationality : French, born in 1975
Languages: French, English
Diploma: Captain 500 - Mecanic diploma 750 KW
Philippe grew up in Brittany, and joined the army at 17 where he became a military mechanic. At 25 he left the army and travelled to the islands of Porquerolles and Levant in the Mediterranean, taking work transporting passengers to and from the islands . This led to him becoming the base charter man in the Mediterranean, managing a fleet of boats and handling Beneteau’s after-sales service.
He has qualifications both as Captain and maritime mechanic; has over 20 years experience as skipper and delivering boats and can turn his hand to maintaining fixed and mobile safety systems, repairing or welding different materials, and maintaining marine engines.
Also among Philippe’s skills are administration and accounts management for boat and crew.
He was the captain of an AZIMUT 62S, for 3 years, at which point the owner bought the new Lagoon 630, and he continued working for the same owner for several years.
He is an experienced and able Captain, is calm and unruffled, enjoys entertaining guests and pays attention to their needs.
In his free time Philippe is very sporty, and enjoys surfing, kiting, kayaking, swimming and running.
Hostess: Malika KERDIOUI
Nationality: French, born in 1981
Languages: French, English
Diploma: STCW Master 200 GT, Chief Engineer Officer 250 KW, STCW Basic Safety Training
Malika spent her childhood in Troyes, later settling in Marseille where she worked for 7 years at the Velodrome. Following this, and wanting to change her life, she spent two years travelling to find her way and learn from other cultures.
Back in Marseille, working in catamaran booking, Malika discovered the world of cruise ships, and a real passion for the sea emerged. She immersed herself in this world, passing her diplomas as a sailor and sailing as a stewardess in the Mediterranean, Caribbean, and the United States, "on cruising yachts", for more than 2 years on yacht.
This rich experience, combined with her refined taste and attention to detail, enables her to welcome VIGILANT 1's clients with elegance and professionalism.
Smiling and enthusiastic, she offers impeccable service and contributes to the success of the cruises on VIGILANT 1.
Pick Up Locations
2 volvo 150 HP
Generator Onan 17,5 KVA
14 US Gall/Hr
# of Videos:
# Dine In:
any age is welcome
2 Ge 20 & 9.9 KWA
24-220V / conv.110
# Port Hatches:
on deck only
60 HP 4 STOKE
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Yes- Lifted platform
Boarding Ladder (Loc/Type):
“Power bowls” different each morning, composed of banana, red or exotic fruit, chia seeds and a Continental breakfast with pastries, fresh bread, cereals and yoghurts.
Cod Parmentier on a bed of tomato confit and broccoli puree
Reconstituted tarte tatin, apples with cinnamon on a bitter almond shortbread biscuit.
Multicoloured farfalle with tomato chutney
Chicken ballotine stuffed with mushrooms, madeira sauce and shallots, with sweet potato puree
Chocolate and almond cream with whipped mascarpone cappuccino, almond biscuit and honey
Salmon in a hazelnut crust, carrot tagliatelle and lemon zucchini
Raspberry tiramisu with amaretto flavoured biscuit
Cream of cauliflower soup with grated nutmeg and hazelnut oil
Courgette and asparagus risotto, prawn bisque with star anise, tiger prawns à la plancha
Cream of exotic fruits with chia seeds, tartare of exotic fruits, with roasted pineapple, thyme and rosemary.
Bavette Angus steak with cèpes sauce accompanied by a cereal risotto (lentils, soya…)
Pecan nut brownie
Cream of potiron and chestnut soup with truffle
Entrecôte, gorgonzola sauce, accompanied by a mediterranean polenta with crunchy zucchini
Lemon and lime cheesecake with a raspberry coulis
Cod steak with kumquat, accompanied by carrot à l’orange puree
Vanilla panna cotta with an exotic fruit coulis
Endive salad with grilled almonds, pistachios, Basque cheese, creamy sauce with greek yoghurt and garlic.
Filet of beef with a truffle cream, new potatoes roasted with onions and mushrooms, puree of carrot with cumin.
Chestnut and chocolate fondant
Seared steak tartare, antipasti of vegetables and Buratina
Tiramisu with amaretto and raspberries
Avocado tartare with grapefruit and grilled almonds
Papillote of sea bass with vegetables
Lemon and mandarin tart
Langoustine raviole cooked in coconut milk flavoured with lemon
Aubergines à la parmigiana
Veal saltimbocca with grilled vegetables
Crunchy Cesar salad
Seasonal Fruit clafoutis
Cèpes raviole with a cream and lardon sauce
Sole Meunière with julienne vegetables
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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