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
1 Water-ski for adult (bi & mono)
1 Water-ski for kid (54 inches/137 cm)
1 Sea scooter Trident
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 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $55,000 | $55,000 | $55,000 | $55,000 |
| $50,000 | $50,000 | $50,000 | $50,000 |
| $60,000 | $60,000 | $60,000 | $60,000 |
| $55,000 | $55,000 | $55,000 | $55,000 |
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: Sébastien LECLERC
French
200 & 500 STCW 95 - Registration number: FF 95 S 2951
Languages spoken: French, fluent English
Sebastien took part in the yachting industry more than 20 years ago.
Native from Champagne, in France, his introduction to yachts began by racing dinghies at an early age and he has been sailing ever since.
He successfully completed a degree in psychology at university, as he was gaining a large experience in regattas and match racing by the mean time.
At the age of 24, he qualified as captain and started to do charter in New Caledonia.
He skippered numerous sailing and motor yachts and sailed over some of the world’s most acclaimed areas in the Mediterranean, New Caledonia and the Caribbean.
Sebastien will be very happy to share his intimate knowledge of the Caribbean Islands with the guests, showing them his favorite spots from the BVI to Grenada, always committing himself to make each charter on board of French West an unforgettable experience.
CHEF: Pierre KAIVERS
French
STCW 95
BTEC Higher National Diploma in Catering and Hotel keeping
Languages: Fluent English, German
Pierre comes originally from Calais in North of France.
His passion for food comes from his childhood, pick up and fishing sea products with his mother. Cooking them with love and welcome friends to eat.
After being graduate in a catering school his starts his education in different 5 stars hotels and Michelin star restaurants between Alpes, South West of France including Chef saucier at the Sofitel Miramar, Biarritz, also worked in the Caribbean.
He starts his career in yachts industry 5 years ago and performs on different types of vessels from 25 to 43 meters like 75 ft Lady Alliaura, 110 ft catamaran Vitalia 2 in the Pacific Ocean, 43m M/Y Albatros, 100 ft M/Y ICON.
He was working for the past two years on the 100 ft S/Y ATTIMO before joining French West.
He loves to prepare his bread every morning, cooking in different ways to please his guests with French classics, Italian, Asiatic or Mediterranean, also diet, vegan & gluten free.
STEW: Paula GODARD
French
STCW 95
Languages: Fluent English, basic Spanish
Following the diploma courses that she was able to follow as well as a varied professional experience, both in the hotel-catering sector.and that related to the maritime world,
originally from Saint Malo, Paula has been lucky enough to sail since her childhood.
She has a great passion for the sea and travel.
She has worked in her first part as waitress in hotel-restaurants in France and in Canada, also in New Zealand.
Then she has worked as stewardess aboard motor yachts like ALBATROS 146’, SHIRZAN 86’, YVONNE 91’ or JFF 108’.
Dynamic, organized and persevering, she also has a great sense of teamwork which has allowed her to adapt easily to the many positions she has held.
Always smiling with her sense of the detail, the guests love her.
Menu
BREAKFAST
Coffee, tea, milk, chocolate, fruit juices
French toasts, Pancakes, Pastries. Fruits, Cereals,
Bagel board with salmon Hams, Avon Bacon, Cheeses,
Hash browns with Fried eggs, scrambled eggs,
APPETIZERS
Foie gras, toasted brioche and fig jam
Smoked salmon, tzatziki blinis
Cherry tomatoes, feta and basilic
French gougères
Garlic bread
Roasted camembert, apples and Calvados
Focaccia, prosciutto and burrata.
Caviar, cream, potatoes and blinis
Tzatziki
Veggies dip with anchoiade
STARTERS
Melon and prosciutto
Spring rolls and Mahi-Mahi ceviche
Fried chicken Ceasars salad
Potatoe salad, Grated carrots
Fish terrine with salmon and herbs, mayonnaise
Tomato tartare and crispy cheese roll
Greek salad
Homemade fisherman pot
Fritters with creole sauce
Tomato gaspacho and Italian burrata
Rolled crab and avocado, sweet and sour mango
Agrumes salad and beetroot sauce
MAIN COURSES
Grilled and stuffed squids with ratatouille and ink risotto, pepperbell coulis
Raw and cooked seabass with lime and pomegranate, sweet potatoes with Madagascar vanilla
Slow cooked lamb leg "tajine", couscous and veggies
Shrimp kebab, fried rice with veggies
Homemade cheese and prosciutto ravioli, arugula coulis
Red mullet papillote with leeks and carrots
Grilled beef with real béarnaise sauce served with oven potatoes and green salad
Lobster tail with saffron linguini
Japanese night and sushi time
Tuna tataki like "pan bagnat" (focaccia and salad)
Italian pizza, green salad
Frozen zucchini and mint soup with vegetables tempura
Lobster tail with saffron linguini
Grilled eggplant like a pizza
DESSERTS
Red fruit Pavlova
Cheesecake
Chocolate mousse
Strawberry tart
Lemon pie with meringue and confit
Tiramisu
Classic apple pie tatin with caramel and vanilla ice-cream
Frozen pineapple "Norvégienne" burns with old rhum
Coconut cream (flan)
Classic vanilla mille-feuilles
Real Baba au rhum with lemon cream
Lava cake with frozen vanilla cream
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
Sleeps 8 guests in 4 Cabins
Size: 78.0 Ft