Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2018 / FOUNTAINE PAJOT
About
Large and luxurious go hand-in-hand on the Ipanema 58 by Fountaine Pajot. Hailed by Sail Magazine as a yacht “with big accommodations that easily rival those of a monohull 20ft longer”, there is enough space to lounge, sunbathe, or launch water toys. Enchante features four different private guest areas on multiple levels – a huge comfortable flybridge up top, an aft cockpit with teak table and separate sitting area, a spacious interior saloon, and a private lounging area in the bow. Underwater lights make for wonderful nighttime viewing of marine life. For a "birds-eye" view of Enchanté, see the drone footage in the Video section. The flybridge is one of the best features and a remarkable structure that easily seats 10 or more people. This upper deck area is well above the water with a 360° view and open to evening breezes. It features full standing headroom, a Bimini top, and a wet bar There is a spacious teak appointed aft cockpit accommodating a large teak dining table, a separate seating area, and two built-in loungers. The interior saloon offers a modern and cozy lounge area, including a sofa, cocktail table, and big-screen television. This area also includes a fully equipped kitchen and interior navigation station. The bow area offers two trampolines plus two more loungers and adapts to yoga, gymnastics, or simply a space with unusual solitude. All sleeping cabins are below deck, each with a queen-size bed and its own en-suite bathroom. Each cabin has individually controlled air-conditioning and additional separate built-in interior ventilation. Wi-Fi is available throughout the boat. For parties using less than all guest cabins, two cabins that share a stairway may be used together to offer separate “his and hers” bathrooms, personal storage, or even dual sleeping areas.
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | 12 Pax |
| $19,900 | $22,300 | $24,700 | $27,100 | $29,500 | $0 |
| $19,900 | $22,300 | $24,700 | $27,100 | $29,500 | $0 |
| $19,900 | $22,300 | $24,700 | $27,100 | $29,500 | $0 |
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
Imagine a Caribbean vacation that combines the comfort of a luxury yacht with the dining and hospitality of an elegant European inn. Louis and Graziella specialize in bringing you a truly unique experience that combines fine dining, fun daytime adventures, and thoughtful attention to detail. Days may be spent snorkeling and swimming in a new spot every day, surrounded by beautiful Caribbean waters. Each evening offers another gorgeous tropical cove with drinks and hor devours served on the top deck.
Louis was previously a private pilot, including a time for the President of French Polynesia. He was born on a French island and has lived on many continents, including Africa. His experience and professionalism are reflected in the way he manages the ship, leaving nothing to chance for everyone's safety.
Italian-born Graziella had a career as an economist in Spain where she met Louis and inherited his passion for the sea. She welcomes you with great empathy and their wish is to make every moment spent in their company pleasantly unforgettable. Her cooking specializes in Continental, Mediterranean, and Caribbean cuisine and includes such specialties as homemade tiramisu, canapés, and pannacotta. Each course is presented with a description of the cuisine and served with European vintage wines paired with the meal.
Louis and Graziella are both certified in navigation and safety-rescue. Both have been fully vaccinated.
Menu
ENCHANTÉ SAMPLE MENU
BREAKFAST
Breakfast is accompanied by coffee, tea and infusions, milk and assorted juices
A cold breakfast buffet is always available: yogurts, cereals, dried fruits, local fresh fruits
Assorted baked breakfast bread: baguettes, toasts, muffins
Cheese plateau
From the chef:
Fried banana plantains
Spanish tortilla with mushrooms
French omelette with ham and emmental cheese
Eggs and bacon
Quiche Lorraine
Vegetarian Quiche
Feta and dried tomato cake
Banana cake
ENTRÉE Both lunch and dinner are served with a starter (entree)
Andalusian Gazpacho (cold soup made with fresh vegetables)
Grapefruits and shrimps salad
Lentils salad, with feta cheese and cherry tomato
Lettuce with cherry tomatoes, cucumber, olive oil and oregano
Pumpkin soup and croutons
Camembert croutons
Ham croutons with rucula and parmiggiano
Smoked salmon with cucumber and greek yogourt
Grilled zucchini with tomato and mozzarella
Fresh vegetables salad with quinoa
Grilled vegetables with hummus
LUNCH
Fish filet and tabulé salad (semolina, tomato, cucumber, fresh onion, mint, lime, persil, olive oil)
Caprese Tomato Mozzarella and Parma ham with Melon, served with toasted bread and butter
Lasagna Italian way
Parmigiana served with toasted bread (grilled eggplants or zucchini, tomato, mozzarella, basil, ham, parmiggiano, olive oil, oregano)
Chicken marinade with basmati rice and sauce
Orecchiette and tuna with white wine sauce
DINNER
Beef filet with mushrooms sauce or pepper sauce, vegetables, corn, potatoes and sweet potatoes
Grilled tuna steak with vegetables, mango sauce, mashed potatoes
Lamb roast with almonds, soufflé and green beans
Penne with smoked salmon, cream and whisky
Roasted pork tenderloin with mustard sauce and potatoes
Veal escalope with tomato sauce, mozzarella and basmati rice
Seafood and fish couscous
DESSERTS Both lunch and dinner are served with a starter (entree)
Tiramisù Italian way
Pannacotta with red fruits sauce
Brownie cake with vanilla ice cream
Fresh fruits salad with a touch of vanilla, lime, rum and sugarcane
Lime cream with crumble
Chocolate cream
Flambeed Banana (with sugar cane and rum) and vanilla ice cream
Pineapple cake
Vanilla and rum cream dessert, with dark chocolate powder
Italian pastry cream with crumble and red fruits
Pineapple carpaccio with mint and vanilla ice cream
Brownie cake with mascarpone cream
Yogurt cake with strawberries ice cream
Fruits salad with whipped cream and sweet almond
CANAPÉS
Assorted creams, such as hummus, guacamole, tzaziki, tuna mayonnaise, black olives tapenade, served with carrots, grissini and croutons.
Puff pastry canapés
Cheese and grape
Cherry tomatoes and soft cheese
Assorted chips and dried fruits
ENCHANTÉ DRINKS ON BOARD
SPIRITS
Vodka (Tito’s and Stolichnaya)
Whisky (Bourbon and Jack Daniels)
Rum (Bologne - white and dark - Bacardi)
Gin (Hendricks and Bombay Sapphire)
Aperol
Cachaça
Porto Cruz
Limoncello
Bailey’s
WINE
White wine such as Sauvignon, Chardonnay, Bordeaux
Red wine such as Cabernet, Pinot Noir, Bordeaux
Prosecco and Champagne
BEER AND SOFT DRINKS
IPAs
Corona
Caribe
Presidente
Ginger beer
Diet coke
Tonic water
Sparkly water
Juice
Embarcation
Scrub Island, BVI
on 2019-08-29
Disembarcation
Scrub Island, BVI
on 2019-09-02
Guests
10Cabins
5Crew
2Size / Year Built / Builder
58.0 Ft / 2018 / FOUNTAINE PAJOT
Catamaran specifications
Beam
29.3 FeetDraft
4.6 FeetType
CatamaranRefit
2021Cabin beds
5 Queen(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.
SIMILAR YACHTS TO ENCHANTE
