TRILOGY Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Summer Area
W. Med -Riviera/Cors/Sard.Accommodations
The main cabin on upper deck and the 2 lateral pontoon cabins below are QUEEN size beds (160x200cm)
The V-berth front cabin in the central hull has a triangular bed (180 x 145cm) The bathroom is not ensuite. It is outside the bedroom and two steps down. Only when under sail the crew must use this bathroom as the deck access to the crew bathroom underway is prohibited.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Captain: François LabbeÌ
François is a citizen of the world. He grew up in Paris, Egypt, and the USA. He traveled extensively in South America. He has sailed across the Atlantic Ocean and the Mediterranean Sea, His native language is French, and he is also fluent in English and Spanish. He has made lifelong friends around the world. Wherever guests come from, he knows intuitively how to make them feel welcome aboard TRILOGY.
François began sailing at four years old, took a few years off and then went back to the water at the age of 12, on every type of boat available: skiff, funboard, racing monohulls, Hobie Cat 16, Optimist, 420, 470, and vintage sailboats. In 1995 he was a Federal Sailing Instructor and by 1999 had earned his 1st degree sailing instructor certification. He sold power boats for 10 years and achieved a degree in Yachting Business. Then he launched his career in charter yachting.
Whether guests prefer an interactive or discreet charter, his goal is to provide the very best service. As an expert captain, he says, “I am there with great pleasure, but doing my job properly is my priority; safety first, then pleasure, then fun.” Friends describe him as highly reliable, responsible and with a good sense of humor. In addition to sailing, he enjoys bodyboarding, snowboarding, mountain trekking, traveling and sharing dinners with family and friends, both old and new. As a charter yacht captain, his motto is ideal: there is no problem, there are only solutions. Whatever the dreams and desires of guests, his goal is to make it happen.
Chef: La Mya Bouatir
La Mya is a French national who has been in the food industry since 2008 and has worked as a yacht chef since 2012. Her extensive experience in restaurants and yachts has taken her all over the world. Everywhere she travels she adds to her repertoire of gourmet recipes. Guests aboard TRILOGY should prepare to loosen their belts.
La Mya excels at French cuisine and also specializes in Bulgarian, Italian, Corsican and Creole recipes. She also speaks fluent English and Bulgarian and basic Italian. Menu planning can escalate to deliciously unconventional for charter guests who are foodies or gourmets with a sophisticated palate. For most charter guests, her traditional dishes and comfort food get rave reviews. Whatever your preferences, La Mya is certain to step up to the plate.
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
Caroline LAUNAY - SAMPLE MENU
BREAKFAST
Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,
yogurts, croissants, jam, honey, butter.
Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,
salmon, pancake, French toasts
LUNCHES
Mahi Mahi tartar Caribbean style with baby spinach salad
Sea Breeze ice cream cup
Cheese Burger in Paradise with salad
Ginger melon salad
Salad Niçoise
Nectarine crumble
(on request) Salad Perigourdine
with smoked duck breast and foie gras, Fig gratin
Prawn cocktail salad with avocado and grapefruit
Strawberry soup with almond paste
Chicken parmesan salad with authentic Caesar Dressing
Piña Colada composed with ice cream
Prosciutto feta pasta salad
Pineapple Carpaccio
DINNERS
Saint Marcelin cheese puff pastry with arugula salad
Rosemary filet mignon, Normandy mashed potatoes and spinach
Raspberry Tiramisu
Chilled cucumber and mint soup
3 herbs salmon “papillote” with green beans fagot,
tagliatelles and a creamy lime sauce
Caramelized spiced pineapple with Vanilla ice cream
and raspberry coulis
Tomatoes with Buffala mozzarella, pine nut,
basil and emulsion vinaigrette
Beef filet “a la plancha” with 3 sauces and gratin Dauphinois
Crème brûlée
Saint-Jacques carpaccio
Tataki tuna steak with ponzu sauce,
Jasmine rice and braised leek
Tarte Tatin with Chantilly Cream
Cauliflower mousse with beacon
Cockerel with red wine and cèpe sauce,
penne rigate and grilled zucchini
Cheese cake with blueberry compote
Fava bean and basil milk shake
Grilled lobster tail with butter and garlic sauce, Caribbean sauce,
wild rice and stewed tomatoes cherry
Flamed banana
Spanish Gazpacho
Rack of lamb with thyme infusion, semolina and broccoli
Chocolate mousse
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2019 to 2020 | $21,000 | $22,000 | $23,000 | $24,000 |
| Summer 2020 | $21,000 | $22,000 | $23,000 | $24,000 |
| Winter 2020 to 2021 | $21,000 | $22,000 | $23,000 | $24,000 |
| Summer 2021 | $21,000 | $22,000 | $23,000 | $24,000 |
| Winter 2021 to 2022 | $21,000 | $22,000 | $23,000 | $24,000 |
Rate Terms:
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.
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
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.
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