Julien and Magali will graciously welcome you on board Zylkene 1 for your yachting holiday. They are a dynamic couple with both personal and professional experience in the yachting, gastronomic and water sports arena.

Julien started his professional yachting career as a captain and then obtained his Skipper's license in 2015. In the years since, he has been doing yacht deliveries and charters. His first Atlantic crossing was in 2018. For the past 5 years, Julien has been a Captain on sailing catamarans ranging from 40 to 60 feet. He performs all the technical maintenance onboard as well as being a charming host and yachting tour director. His sailing and water sports knowledge is extensive in the Caribbean & Atlantic Ocean. He has been sailing in the Bahamas, along the East coast of the USA to the Lesser Antilles and from the Virgin Islands to Grenada. A wealth of sailing experience and knowledge will guarantee guests an exciting and memorable yachting holiday.

Magali offers culinary, oenophile and hospitality talents that will surpass your expectations. She has a curiosity for discovering and understanding local cultures as well as her guest's culture. With this curiosity, she creates a unique and enjoyable on-board experience based on her passion. In addition to her yacht training, she is a certified Sommelier. It would be her pleasure to offer a wine tasting on board for the guests, if desired. As she says, 'The best training is the school of life and to keep one's mind open'. As a well traveled and educated woman; she is truly a global citizen ensuring guests happiness on board. Don't forget to pack your yoga mat; Magali is also a yoga instructor.

As far as water sports are concerned, Julien has recently received his Dive Master certification. Zylkene 1 will continue to organize rendezvous diving and equipment rental. Julien will ensure quality dives and snorkeling adventures with the guests. Magali is also a diving enthusiast and happy to join in the experience as requested by the guests.

In addition to diving, Julien is also a proficient and experienced Kite Surfing enthusiast. He knows all the best spots to Kite Surf as well as the methodology to encourage guests to Kite Surfing success.

Thanks to their past experiences, passions and love of yachting; Julien and Magali have developed excellent interpersonal skills and can adapt to all types of charter guests.

They look forward to welcoming you on board for an exceptional yachting holiday!


Type Catamaran
Year Built2012
Size56.00 Ft
Beam31 Feet
Draft7 Feet

Boat Details

Cabins: 3
Queen: 2
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Saint Martin
Other Pick-up: Nassau


Refit: 2020
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2x110 hp
Fuel Consumption: 15
Cruising Speed: 9
Max Speed: 11 US Gall/Hr


Winter Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards, Turks and Caicos
Summer Area: -


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: yes
Inverter: yes
Voltages: 110 / 220
Water Maker: yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard Computer
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: No
Windscoops: -

Water Sports

Dinghy size: 14
Dinghy hp: 50
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: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 4

Week charter menu on Zylkene1

chef Magali Jubin



We can obviously adapt our dishes according to a preference list and customer’s budget.

We also propose a selection of white, red & rosé wine selected by your chef who is a sommelier. During the day we kindly serve cocktails and nice snaks.




Breakfasts :

Every morning, we kindly propose different types of eggs:

  • scramble, fried, poached, omelette, boiled

We propose as well pancakes, french toasts and crepes

Customers can also have fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, different flavor of jam, butter and bred, tea, coffee and fruit juices




🍤 Saturday

Diner :

Starter : Tomato salad, burrata, basil & breadsticks

Main course : Chicken curry with ginger, coriander, lime served with coconut rice

Dessert : Banana Split




🍤 Sunday :

Lunch :

Avocado toast with poached egg served with baked potato & sour cream and salad




Diner :

Starter :  mango & avocado tartare serve with shrimp

Main course : Asian style marinated beef meet served with mac & cheese

Dessert : cheese cake




🍤 Monday:

Lunch :

Home made burgers with fries & sweet fries served with white and red cabbage salad with cashew nuts dressing



Diner :

Starter : Chicken nuggets with cheddar sauce

Main course : shrimp fried rice served in a half pineapple

Dessert : White Lady: vanilla ice cream, almonds, chocolate sauce & biscuit




🍤 Tuesday :

Lunch :

Fresh tuna tartar served with ginger scented rice, carrots dice and grated radish



Diner :

Starter : gazpacho & tomato bruschetta

Main course : beef lasagna served with salad

Dessert : fruits verrine and whipped cream




🍤 Wednesday :

Lunch :

Jerk chicken & porc, Bahamian style barbecue, served with potato salad and grilled vegetables & corn




Diner :

Starter : shrimp tempura

Main course : mint risotto served white fresh fish fillet

Dessert : thin apple pie with salted butter caramel ice cream 




🍤 Thursday :

Lunch :

Poké bowl salmon or tuna with rice & fresh spring rolls



Diner :

Starter : beef and chicken mexican tacos

Main course : grilled octopus with garlic and parsley served with mash potatoes

Dessert : coconut flan




🍤 Friday :

Lunch :

Tabbouleh served with marinated beef skewers

Colonel (lemon ice cream in vodka)



Diner :

Starter : roasted goat cheese in a provencal sauce with rosemary

Main course : linguine, garlic, coriander served with roasted cherry tomato and fresh local fish

Dessert : chocolate cake with whipped cream




No rates details available.

(15 December -30 April)
Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards, Turks and Caicos
(1 May - 14 December)


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