FRENCHWEST Yacht Charter Catamaran
About
FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner's space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live!
Guests
8Cabins
4Crew
3Size / Year Built / Builder
78.0 Ft / 2020 / Lagoon
Accommodations
Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds
Amenities
Onboard Entertainment
1 TV in the living Room
Water Entertainment
Semi rigid tender Ocean Master HIGHFIELD / 4m60 / 4 guests seated / 70 HP
4 Sea scooters
1 Water-ski for adult (bi & mono)
1 Water-ski for kid (54 inches/137 cm)
2 inflatable SUPs
1 Towing Ring for 4
Inflatable pool off the stern as a safe swim space for people
Noodles
Beach games
Fishing equipment
Snorkeling equipment for 8
Diving Rendez-vous diving on request
Scuba Diving
Technical Details
Charter Types
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $60,000 | $60,000 | $60,000 | $60,000 |
| $55,000 | $55,000 | $55,000 | $55,000 |
| $60,000 | $60,000 | $60,000 | $60,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 |
Captain
Crew
Brief
CAPTAIN: Guillaume Sergi-Gobert
STCW2010 – 200 gross ton license
Professional Captain for over 18 years
University degree in IT & Multimedia
Languages: French, English
51 years old
Born in southern France, near the Mediterranean, 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 19 years.
Guillaume has worked with Angella as a captain and cook for 15 years in the Mediterranean and the Caribbean on private and charter yachts as: monohullls Grand Bleu & J SIX 76', also aboard catamarans: Maevie, Tarana, Etana, more recently Tinto.
He is proud to share his experience and love of cruising, and his extensive knowledge of the Caribbean.
CHEF-HOSTESS : Angella Gamer
STCW2010
Languages: French, English, Creole
43 years old
Angella discovered the passion of the sea and of sailing with Guillaume and has sailed with him for 15 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 FRENCH WEST, you will immediately feel welcome and safe, and on the way to an unforgettable vacation.
STEWARDESS: Anna DUCHEZ
French
STCW
Languages: French, English, Spanish
Anna comes from the picturesque sailing town of Saint Malo, Brittany, France.
It is here where she spent her formative years, sailing and boating around the small islands and bays in the area.
She started her professional career in the restaurant industry in France and then England before deciding to move from the land to the sea 5 years ago while following her passion for adventure and exploration.
Since 2019 Anna has worked as a deckhand and stewardess onboard tall ships, yachts and catamarans in the Caribbean and Mediterranean.
Anna holds a French boating license, deck rating certification. She is an avid hiker and passionate snorkeler so when she's not onboard you'll likely find her beneath the waves searching for its hidden treasures or roaming through the jungle looking up at waterfalls.
Anna’s friendly and warm personality, can-do attitude and attention to detail, will ensure you a memorable stay onboard French West.
Menu
Sample menu by Angella GAMER
STARTERS
Seared Scallops in a Garlic and Parsley , deglazed in grapefruit juice.
Shrimp tempura with coconut and sweet and sour sauce
Gazpacho of red and yellow tomatoes with cucumber vinegar and homemade sesame breadsticks
Butternut velouté with coconut foam and toasted nuts
Cucumber rolls with tuna rillettes, mini prawn and chorizo kebab, garlic and turmeric mayonnaise
Prawn bisque fish soup style, garlic croutons and saffron Rouille sauce
Grec salade with feta, olives, cucumber, beetroot, quail eggs and pomegranate dressing and smoked ham
Warm goat cheese salad, mix of salad sprouts, green apples, red cabbage,
toasted corn, carrot, pine nuts and vinaigrette.
Italian seafood salad with squids, shrimps, mussels ,
calamari on a lemon , garlic, parsley dressing and paprika oil.
LUNCH
Marinated tuna tartar with avocado mousse,
Espelette pepper, spring oignons , sesame seeds and wasabi chantilly.
Caprese salad: mozzarella di buffala, pesto basil, black tapenade,
Parme’s ham and homemade thyme focaccia.
Marinated beef kebabs, candied garlic and tabbouleh with fresh herbs
Crab salad with avocado, crab cake, beetroot, quail eggs,
grilled sweetcorn, grapefruit vinaigrette and lemon mayonnaise.
Tender egg plant lasagna with parmesan tiles, grilled pine nuts, arugula in basil dressing
Chicken or shrimps spring rolls
Salad with caramelised soya burned salmon, crunchy sesame.
Buffet lunch…
DINNER
Langoustines and scallops risotto cooked in fish jus.
Ballotines of chicken stuffed with mushrooms and walnuts, tagliatelle zucchini
Assortment of sushi and maki. With tuna, salmon, prawns and a wakame salad.
Veal with tomatoes, olives and smoked paprika slow cook and homemade gnocchi
Spicy chicken saté, crunchy peanuts, grilled asparagus and zucchini flowers
Curry spicy Thai soup with lime, lemongrass, kaffir, ginger, chicken stock, red oignon, fresh ginger & jasmin rice.
Beef in pistachio crust, confided garlic.
Reduced broth, mustard seed sauce on a bed of carrot mousseline with cumin seeds
Roasted pork, roasted fennel, caramelized pearl onions, potato gratin and gravy.
Spinach, ricotta and mint ravioli with green herbe juice
DESSERTS
Fig tatin and salted butter caramel
Lemon meringue tarte
Homemade chocolate sorbet, crispy hazelnuts and vanilla shortbread cookies.
Choux crunch filled with pistachio or lemon mousse.
Apple, apricot crumble with cinnamon almond biscuit
Mango melba, red fruit coulis, grilled almond and vanilla chantilly
Pavlova revisited with passion fruit, lime and strawberry strawberry glaze
Chocolate fondant and vanilla custard
Lemon and vanilla cheesecake with raspberry coulis
Guests
8Cabins
4Crew
3Size / Year Built / Builder
78.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
36 FeetDraft
4 FeetType
CatamaranSpeed
Cruising Speed 8 knots, Max Speed 12 knots (17Cabin beds
1 King(s), 3 Queen(s), 3 Double(s), 1 Twin(s)Layout
Select currency
- 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 FRENCHWEST
