ALTESSE Yacht Charter Catamaran
ALTESSE Yacht Charter Catamaran
Accommodations
Altesse is accommodate 8 guests in 1 master queen cabin, 2 VIP queen size cabins, and an amidships suite with upper & lower single berths, much loved by kids.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Stefan & Chloe: Sailing, working and loving together since 2007
Chloe and Stefan were liveaboard cruisers (sailing in the Pacific, Indian Ocean, Red Sea, Mediterranean and Caribbean) long before they started to run crewed charters in Latin America and the Caribbean in 2015.
Captain Stefan (MScEng, RYA Yachtmaster, PADI Dive Instructor) was born in Berlin, Germany, and developed a love of the wind and sea as a teenager, sailing his first dingy at age 16 and is a keen surfer, kitesurfer and freediver. He got his master’s degree in Mechanical Engineering, which led him to a successful career managing specialist multimillion dollar engineering projects in Europa and Australia. However, his first love was always the ocean, so he decided to return to Europe the slow way; sailing solo on his own yacht, over the Pacific Ocean...and managed to get as far as Bali before meeting Chloe; which was to change his life's course forever. After sailing all over the world together (over 45,000nm) for several years, it was time for a new project, so Stefan started designing and building luxury houseboats in Europe. 13 houseboats later, they decided it was a sailor’s life for them after all, and never looked back.
Chef Chloe Chand (BA Hons, RYT Yoga Teacher, PADI Rescue Diver) was born in London, England and had a professional career in project management before developing an aversion to chairs and retrained to become a yoga instructor and teacher, working for various charities and universities. Her passion for education, the environment, spirituality and anthropology has led her all over the world – living everywhere from Barcelona to Borneo. Chloe has trained at the prestigious Ashburton Chef’s Academy in the UK and her cuisine favours fresh, locally-sourced ingredients to create healthy, rainbow-coloured and seriously flavourful recipes. European food is at the forefront of her culinary repertoire, as well as more exotic influences from her travels (including South East Asia, India and Morocco). Vegan menus are one of Chloe's specialities.
Chloe and Stefan have a soulful love of the ocean and sailing, which they enjoy sharing with guests. Their warm, upbeat personalities, exceptional hospitality and joie de vivre is all part of what will make your vacation unforgettably wonderful!
Relaxing in nature, yoga and watersports are at the forefront of what they offer. Unwind in a stunningly beautiful, carefree environment, leaving your ‘everyday’ behind you; sit back and soak up the sun with a Caribbean breeze in your hair; experience diving, free-diving, surfing, wake-boarding snorkelling and hiking – as well as other fun activities, such as scavenger hunts, murder mystery themed dinners, etc.
Chloe & Stefan share time and space with guests and enjoy being personable, making you feel comfortable and at home on your sailing vacation. Playing guitar and stargazing over a nice glass of wine and good conversation is part of what they provide to create a wonderful holiday atmosphere and memories which last a lifetime. Aboard Altesse, most guests arrive as clients but leave as friends.
Water Entertainment
Gym gear
Guitar
Scuba Diving
1. PADI Scuba instructor guiding all dives and executing all courses
2. Up to 6 dives per week (maximum 2 dives per day) for up to 4 certified scuba divers, including a mandatory refresher dive for those who have under 40 dives and/or have not dived within a year prior to the charter. Night diving is optional.
3. Discover Scuba Diving course for up to 4 non-certified divers, perfect for those who want to try out scuba without all the studying and examinations.
4. Free use of the onboard dive equipment (4x regulators, 4x BCDs with integrated weights (1xS/M, 1xL, 2xXL), 5x short wetsuits (1xS 1xM, 1xL, 1XL, 1XXL), 8x dive flashflights, weights and 8x Aluminium tanks which can be refilled with onboard dive compressor. Any additonal gear, such as other size BCDs or wetsuits, to be rented at client’s expense from a local dive shop.
5. PADI open water scuba course check out dives and certification for up to 4 students (excluding the theoretical part, which must be done prior to the charter via e-learning or referral via a dive shop of the client’s choice (to paid by the client directly to PADI).
Following is available at extra cost to the client:
6. Additonal dives: 50$ per dive/diver.
7. Any equipment required in additon to what is available onboard.
8. Any additional divers on open water course: $150 per person, excluding the theory part to be done via e-learning prior to the charter.
9. PADI advanced open water course for $150 per person, excluding the theory part to be done via e-learning prior to the charter.
Note:
a) Any dive as part of a course or Discover Scuba Diving counts as one of the free dives.
b) All dives dependent on weather, safety and itinerary are to be conducted at the instructor’s discretion.
Onboard Entertainment
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Starting on
Red Hook, St. Thomas, USVI
at 2016-02-05
Finishing on
Red Hook, St. Thomas, USVI
at 2016-02-13
Starting on
Red Hook, St. Thomas, USVI
at 2016-02-05
Finishing on
Red Hook, St. Thomas, USVI
at 2016-02-13
Menu
Chloe Chand’s Sample Menu
Breakfast
Eggs Benedict: Parma ham and poached eggs on an English muffin
Eggs Royale: Smoked salmon, poached eggs and spinach with hollandaise sauce on an English muffin
French toast: Bourbon and peach French toast
Bagel: Caramelized apple and camembert toasted bagel with walnuts (vegetarian)
Vegan tops: Almond butter and banana open tops with cranberries
Lunch
Paella de mariscos: Spanish seafood paella with saffron rice and a side summer salad
Gyros: Greek lemon and oregano pork souvlaki with homemade tzatziki and Greek salad
Fajitas: Mexican-spiced mahi, chicken or vegetables with salsa, sour cream and guacamole (vegetarian)
Charcuterie platter: French-style cured meat and cheese platter accompanied by chutneys, pate, olives, artichokes and French bread
Rainbow salad: Colourful salad with cherry tomatoes, roasted butternut squash, chickpeas, yellow peppers, spinach, cucumber, red cabbage and other fresh salad leaves, accompanied with hallumi fries or sweet chilli chicken
Canopes and starters
Baked figs stuffed with goats cheese and Parma ham, sprinkled with fresh mint
Garlic pan-fried shrimps with cubed mango bites
Lebanese: Baba ganouj, lime and coriander hummus with warm pita bread
Italian: Courgette involtini with ricotta, prosciutto and fresh basil
French: Baked brie with cranberry confiture
Main
Caribbean mahi / grouper: Macadamia and coconut crusted oven-baked fillet with a pineapple salsa on a bed of wild rice
Tuscan chicken: Creamy spinach and parmesan cheese sauce served on a bed of tagiatelle
Sicilian pork tenderloin: Slow-cooked pork tenderloin in a marsala wine and mushroom sauce, served with garlic and parmesan mashed potatoes
Oriental salmon: Chinese five-spice, honey and orange salmon fillet with ginger, pak choi and sugar snap noodles
Moroccan chicken: Chicken and apricot tagine served with almond and raisin couscous
French steak: Steak fillet with blue cheese (or peppercorn) sauce with dauphinoise potatoes and rocket or watercress salad
Dessert:
Rum panna cotta with a pomegranate glaze
Polvito: Canary Islands desert with dulce de leche (caramel), meringue, biscuits and cream
White chocolate and raspberry cheesecake
Passion fruit whipped cream
Chocolate avocado mousse
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2018 to 2019 | $23,000 | $24,000 | $25,000 | $27,000 |
| Winter 2019 to 2020 | $23,000 | $24,000 | $25,000 | $27,000 |
| Summer 2019 | $23,000 | $24,000 | $25,000 | $27,000 |
| Winter 2020 to 2021 | $23,000 | $24,000 | $25,000 | $27,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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