J SIX Yacht Charter Monohull
J SIX Yacht Charter Monohull
Accommodations
J Six offers 1 Master (with queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed convertible into 2 twin beds and 1 bunk-bedded-cabin (for children or teenagers). The Master and VIP cabins have en-suite bathroom and head. The bunk-bedded-cabin has access to a washbowl and head.
All cabins have A/C with private control, plugs, hair dryer.
Layout
Ammenities
Technical Details
Wifi access
Charter Types
Green Initiatives
Video
Crew Profile
Guillaume SERGI Captain
Angella GAMER Hostess/Cook
CAPTAIN: Guillaume SERGI-GOBERT, born in 1971
Nationality: French
Diplomas: STCW95 200 gross ton license, Professional Captain for over 10 years
University degree in IT & Multimedia
Languages: French, English
Born in southern France, near the Mediterranea, Guillaume started his passion for the sea and sailing at an early age.
He received his sailing instructor diploma which enabled him to teach in a sailing school during his university holidays.
After graduating, Guillaume worked for several years at a software development company while continuing to sail for pleasure primarily in the Mediterranean.
Making a choice between his two passions, the mountains and the sea was a challenge, but when the chance to deliver a yacht to the Caribbean presented itself, it led him to pursue his training for his captain s license and turn his passion for sailing into a profession! For nearly 10 years.
Guillaume has worked on different boats, private and charter, in the Mediterranean and the Caribbean. He is proud to share his experience and love of cruising. He has worked with Angella as a captain and cook on Pearl (Hanse 63) for four seasons in the Mediterranean, on Grand Bleu 2 (CNB 76) for one season in the Caribbean (in the Grenadines and BVI) and the last 4 summer seasons on different charter catamarans (Lagoon 570, 620) in the Grenadines and the BVI S.
Those last years of experience gives Guillaume a very rounded and in-depth knowledge of the charter yacht industry to welcome guests for an amazing cruise.
CHEF-HOSTESS : Angella GAMER, born in 1979
Nationality: French
Diplomas: STCW95
Languages: French, English, Creole
Angella discovered the passion of the sea and of sailing with Guillaume and has sailed with him for six years.
With origins in Martinique, Angella was born and raised in France in a family that enjoys a great French and Creole culinary culture, and it was quite natural and with much pleasure that she learned to cook.
Thanks to her curiosity and hard work, her culinary repertoire grew with the rich and exotic flavors of Mediterranean, Creole and Asian cuisines. Her cooking will no doubt satisfy the most discerning guests.
Organized and unflappable, she is always on hand with a friendly smile to help you throughout your stay on board.
She will be happy to arrange your requirements such as corporate entertaining, childrens requests and any special dietary needs.
When you step aboard J SIX, you will immediately feel welcome and safe, and on the way to an unforgettable vacation.
DECKHAND: Lluís Saus Ferrer, born in 1991
Nationality : Spanish
Diplomas : Spanish certification "Capitan de Yate", STCW2010, Basic Safety Training, Medical Care on Board
Languages : Spanish, English, Italian
Before working on yachts, Lluis worked in hostelry and cinema. He crossed the Atlantic in 2014 and worked afterwards in the yachts' maintenance. In 2018, he got in charge of a free license boat rental company in Spain. He has also been a skipper on motor and sailing yachts. Good temper, persistence, and the will to learn are part of his nature.
Water Entertainment
Waterskis for children and adults
2 Paddle boards
Wakeboard
Towing tube: Banana boat for 4 and Donut for 2
Snorkeling and fishing gears
Beach games
Deck shower and swim platform, bimini and dodger and sun bathing cushions.
Sport equipment: Exercice mats, Skipping rope, Pull up straps, Light rubber hand weights, Foam roller.
Scuba Diving
Onboard Entertainment
HIFI and DVD home cinema
TV flat screen in the saloon
Speakers connected to lounge HIFI set, in the saloon and the cockpit
Menu
BREAKFAST
Coffee, tea, milk, chocolate, fresh fruit, fresh fruit juices, yoghurts
Toasts, French bakeries, bread , butter, pastries
jams, marmalades, honey, cereals, pancakes, muffins, muesli
Cottage cheese, cheese, eggs, bacon, …
STARTERS
Eggplant caviar toasts, Salmon rillettes
Shrimps verrines, avocado and whipped cheese sauce
Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades
Beef Samosa with mint cottage and cheese cream
LUNCHES
Marinated Chicken fillets
“Provencal” tomatoes, Zucchini ribbons
“Peche Melba” with raspberry coulis
°°°°°°°°
“Quiche Lorraine” with Caramelized Onions
served with young green salad leaves
Mango Tart with honey and Chantilly
°°°°°°°°
« Nicoise » style salad with herbs and Olives Bread sticks
Strawberry “Mousse” and Shortbread biscuits
°°°°°°°°
Fish fillets served with mint, coriander Tabbouleh
Lemon Cheesecake with red fruit sauce
°°°°°°°°
Salmon and Spinach Lasagna with salad
Pineapple and Grapefruit Sorbets
°°°°°°°
Prawns, crab salad with carrots, lettuce, tomatoes, cabbage
and its lemon French dressing
Chocolate Mousse with fresh Coconut chips
°°°°°°°
Beef spicy Skewers with Cherry Tomatoes,
Cumin flavor Quinoa and French Beans
Crumble Apple Pie and Vanilla Ice Cream
DINNERS
Warm Goat Cheese salad with Honey.
Scallops and Shrimps Risotto,
Crunchy vegetables
“Profiteroles” with Chocolate Sauce
°°°°°°°°
Céviche Mahi-Mahi with Green Lemon
Duck breasts honey sauce
served with Gratin Dauphinois
Chocolate cake and its Vanilla Custard
°°°°°°°°
Asparagus creamy soup with crushed Hazelnuts
Sesame half cooked Tuna served
with Snow Peas, Soya lemon sauce
Pineapple “Tatin” with vanilla, ginger Whipped cream
°°°°°°°°
Shrimps Tempura
French lamb rack, rosemary sauce with
Courgette flan and Young red, yellow Caramelized Onions
Strawberry Mille-Feuille, Basil flavor
°°°°°°°°
Butter squash Velouté with Garlic Toasts,
Armoricaine style Lobster
served with Wild Rice and fried Sweet Peppers
Lemon Meringue Tart
°°°°°°°°
Tomatoes Mozzarella with Truffle Oil Dressing
Samon Tataki with a Teriyaki Sauce
with Sesame seared Vegetables
“Nougat Glacé” with a Strawberry Sauce
°°°°°°°°
Chicken Thaï soup, Curry, Coconut and Lemongrass,,
Wakame and Jasmine rice
Red Fruits Tiramisu
Rates
| Minimun | Maximun |
| €23,000 | €26,000 |
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.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
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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SIMILAR YACHTS TO J SIX
SHAMLOR
Size: 73.5 Ft
Year: 2012
Number of Crew: 2
€17,500 - €19,000 / Week Plus ExpensesLearn more
CNB76
Size: 75.0 Ft
Builder: CNB Bordeaux
Year: 2017
Number of Crew: 3
€20,000 - €26,000 / Week Plus ExpensesLearn more
MARICEA
Size: 76.0 Ft
Builder: CNB Bordeaux
Year: 1990
€14,000 / Week Plus ExpensesLearn more
