Guests
6Cabins
3Crew
3Size / Year Built / Builder
76.0 Ft / 2016 / CNB Bordeaux
About
J SIX, launched in March 2016, is one of the jewels of CNB. She can accommodate 6 passengers in 3 cabins : a spacious Master cabin, a double-bedded VIP cabin convertible into twin beds and a starboard cabin with bunk beds (which would only suit 2 children or 2 teenagers, using their parents' shower). The 2 main cabins have an en-suite bathroom with separated head. The bunk-bedded-cabin has access to a washbowl + head. The elegance of her ultramodern lines and the pretty blue-green tone of her shell, impress as much as the comfortable ride and functional living spaces. Her very large saloon with panoramic views offers all the comfort of a luxury yacht. On deck, the manoeuvering area is independent from the large living space, which allows guests to relax during sailing and enjoy their own personal area. Reliable and fast, the J Six is perfect for a Mediterranean cruise.
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.
Amenities
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
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
Technical Details
Wifi access
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €23,000 | €26,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
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.
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
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Salmon and Spinach Lasagna with salad
Pineapple and Grapefruit Sorbets
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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
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Asparagus creamy soup with crushed Hazelnuts
Sesame half cooked Tuna served
with Snow Peas, Soya lemon sauce
Pineapple “Tatin” with vanilla, ginger Whipped cream
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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
Guests
6Cabins
3Crew
3Size / Year Built / Builder
76.0 Ft / 2016 / CNB Bordeaux
Monohull specifications
Beam
20 FeetDraft
11 FeetType
MonohullSpeed
Cruising Speed 8, Max Speed 12Cabin beds
1 King(s), 1 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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