Guests
6Cabins
4Crew
2Size / Year Built / Builder
46.0 Ft / 2021 / Lagoon
Winter Area
Virgin IslandsAbout
C'est La Vie - Lagoon 46 2021 sail catamaran offers luxury charters for up to 6 guests. Boasting a very spacious and bright interior design with a variety of comfortable exterior sociable areas as well as large and comfortable cabins. Her sleek and luxury layout and design provides you with the ultimate sailing experience. The Lagoon model makes the most of all space onboard which enables you and your fellow travellers to enjoy the exquisite comfort and style of this beautiful sail catamaran.
Accommodations
Each cabin is generously equipped for optimal comfort: Three inches of ultra-plush cooling memory foam mattress toppers; Infused with temperature-regulating gel beads that capture and dissipate heat to help prevent overheating.
Hotel Collection Plush Bamboo - Cooling Hypoallergenic Sleeping Pillows
All Cabins are En-Suite with Showers and Heads.
A/C in every Cabin
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Per person
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Technical Details
Per person
1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Charter Types
Green Initiatives
Rates
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $15,000 | $15,500 | $15,500 | $16,000 | $16,500 |
| $15,000 | $15,500 | $15,500 | $16,000 | $16,500 |
| $15,000 | $15,500 | $15,500 | $16,000 | $16,500 |
| $15,000 | $15,500 | $15,500 | $16,000 | $16,500 |
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 Lily CzuÅajewska
Originally from Poland, Lily lived in several countries around the globe like Singapore, Iceland, Italy, Spain and speaks 6 different languages fluently! Lily’s passion for sailing began in Barcelona, Spain when she started in the industry as a chef on charter yachts. Since the first time she stepped on a yacht, she’s never stopped dreaming of boats and becoming the captain of one. After sailing across the Atlantic ocean and arriving in the Caribbean, Lily considers the Virgin Islands to be the most beautiful and comfortable place for sailing vacations in the world. She’s all-smiles when she’s able to now show guests the best beaches, bays and share some secret local spots she’s found in the Caribbean.
Captain Lily has an infectiously upbeat personality and is constantly smiling from the moment you have your first coffee in the morning to your last sundowner in the evening. She is looking forward to welcoming guests onboard Celavie for an entertaining and joyful stay.
Chef Jay Jay
Jehanne Bavay is also known by her friends as Jay Jay. She was born in Belgium and raised in France. Jay Jay moved to Ireland after graduating with a B.A. in interior design in Brussels and has lived all around the world whilst working within the yachting industry since then. From her first taste of the sea working on a fishing vessel to working aboard larger charter catamarans, she’s made her place in the yachting industry as a phenomenal chef. Today Jay Jay holds a deep love for the sea and her life on the ocean. An avid surfer and marine adventurer, Jay Jay is the perfect travel companion and guide aboard Celavie. She is highly passionate about providing a professional level of service in a relaxed and friendly atmosphere.
Chef Jay Jay creates the most memorable dining experiences for her guests, catering to their every need. By getting to know her guests and tailoring each charter to their preferences and desires, she allows her clients to kick back, relax, and enjoy their beautiful full-service yacht experience with a blend of healthy and decadent menu items. From Mediterranean style to Italian, French, Mexican, Asian she is always pushing and tuning her skills towards a wide range of culinary tastes. She’s focused on creating a menu in which she serves a little bit of everything.
In addition, to her culinary talents, Jay Jay is also a licensed captain, holding a Yachtmaster offshore. Jay Jay gains deep satisfaction from the continual transformation of her skill set and abilities that compliment her life on the waves and enhance the comfort and safety of her guests.
Together Captain Lily and Chef Jay Jay form a fantastic female duo who will provide you with a very fun and memorable charter experience!
Menu
Breakfast
Served with Tea, coffee, and juices
Fruit platter
French toast, bagels, or muffins
Homemade granola with mixed berries and greek yogurt
Eggs benedict original, royal or florentine served with homemade hollandaise sauce
Huevos rancheros with a fried egg, avocado, and homemade tortillas
Smashed avocado with a poached egg and cherry tomatoes
Breakfast potatoes with mushrooms, scrambled eggs, and sausage
Homemade Blueberry pancakes topped with bananas, almonds, maple syrup, and a side of bacon
Shakshuka baked eggs with avocado, feta, and homemade flatbread
Lunch
Breaded Veal cutlets and aubergine parmigiana with yogurt sauce.
Tuna ceviche served with a summer salad and lemon chantilly
Chicken Caesar salad with homemade dressing and parmesan chips
Mahi mahi en croute on a bed of fresh spinach, feta, sundried tomatoes, and pine nuts
Homemade burgers with herb roasted potatoes and salad
Lemon marinade chicken skewers and a greek style salad
Goat cheese salad balls and homemade garlic bread
Lamb falafels, couscous, and roasted vegetables with a yogurt sauce and wraps
Starters / Appetizers
Homemade hummus & tapenade
Prosciutto-wrapped melon and arugula with green drizzle
Bruschettas
Butternut and orange veloute
Watermelon and feta salad, cherry tomatoes & mint
Cheese and deli meat platter
Spinach blinis and smoked salmon
Dinner
Pan-seared salmon with basil and cherry tomatoes, chorizo, leek fondue, and jasmine rice
Chicken fajitas, homemade salsa, and guacamole, green and purple cabbage, tortillas.
Marinated rack of lamb, green sauce, pearl couscous with roasted red peppers, and feta salad.
Prawn risotto with basil and cherry tomatoes
Ribeye steak, pepper sauce, homemade fries, and saute mushrooms
Garlic butter and parsley Mahi Mahi, parsnip mash, and asparagus
Pork tenderloin, sweet potato mash, mushroom, and white wine sauce, green vegetables.
Grilled snapper, sweet potato mash, green vegetable, and orange sauce
Desert
Caramelized Apples, french custard, and chantilly
Tiramisu
Chocolate mousse and Baileys
Keylime pie with honey and thyme, red fruits
Bananes flambées
Fondant au chocolat
Apple cake served with vanilla ice cream
Embarcation
Crown Bay Marina, St Thomas, USVI
on 2021-05-01
Disembarcation
Crown Bay Marina, St Thomas, USVI
on 2021-05-06
Embarcation
Simpsons Bay, St. Marteen
on 2020-12-27
Disembarcation
Simpsons Bay, St. Marteen
on 2021-01-03
Guests
6Cabins
4Crew
2Size / Year Built / Builder
46.0 Ft / 2021 / Lagoon
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
26.10 FeetDraft
4.5 FeetType
CatamaranCabin beds
4 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.
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