|Number of Crew:||3|
|5 Cabins:||1 Single(s), 3 Double(s), 2 Twin(s), 1 Pullman(s)|
|Winter Area:||Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards|
|Summer Area:||W. Med -Riviera/Cors/Sard.|
Number of cabins: 5.
Cabin configuration: 1 double: 1 double + 1 single for 2 children (bunk beds), 2 double convertible in twin, 1 double with pullman for a baby.
Quality bedding. Cosmetics H-Line (bathroom).
Bathroom in each cabin with shower space.
Electric heads with soft flush.
Air-conditioned in each cabin and saloon.
Number of guests: 10 adults + 2 children.
|Generator:||KOLHER 13 KVA|
|Water Maker:||220 L/H|
|Water Capacity:||2 x 780 liters|
|Communicate:||Communications via high speed internet in unlimited with laptop computer in each cabin.
|Captain Name:||Serge Milliard|
|Number of Crew:||3|
Captain: Serge MILLIARD – French
BPPV and CGO
Languages spoken – French and English
Born in 1967, Serge began sailing in Brittany on the family boat.
Professional skipper for 25 years, Serge has experience on all types of sailing yachts, in the Caribbean (Bahamas to Venezuela), in the Med and Polynesia.
The sea is his passion and he‘ll be very happy to share it with his guests as well under water (level 2 in diving), on water (windsurfing, paddle, water skiing) or looking at the stars.
His long experience will allow everybody to feel perfectly safe and so to take full advantage of the cruise.
His friendly personality creates a pleasant atmosphere and he makes sure the guests feel right at home on board.
Hostess: Syvie Bello– French
CAP cook - Captain 200 UMS - Medical 2 - STWC
Languages spoken – French , Spanish and English
Born in 1968.
Sylvie is very dynamic and passionate. She has been working in restaurants and
bakeries in France and abroad. Her travels took her to Ecuador where she lived for
12 years. She created a tropical flower plantation specialized in flower arrangements
and export. Since 2015, she has been working as a hostess/cook on sailing yachts in
Med and in the Caribbean. Her cooking talents, her communication skills and her
smile insure our guests unforgettable moments on board.
Chef: Edward Bennett – New Zealand
STCW 95 and ENG1
AHCTS Professional Cookery Certidicate
Food and hygiene Certidicate
NZQA National Certifical in Hospitality level3
Languages spoken - English
From Auckland, New Zealand and currently residing in the south of France, Edward has always been around food and great ingredients. Initially trained in interior design at Auckland’s University of Technology, his passion and desire to cook came to the forefront and that could not be ignored. He went on to further his studies, training as a chef at the Auckland Hospitality School for Chefs. He’s 39 years old, a married father of one and moved to France around five years ago looking to further his career and knowledge, which eventually put him in the direction of working in yachting. Being from New Zealand and having grown up in and around yachting, the two seemed a perfect fit. He has worked on catamaran Muse for four seasons and going onto his fifth, having worked with three separate captains. He has worked as chef in multiple restaurants and also on previous yachts including motor, one which was based in Italy, where he was stationed for six months cooking for the owner on board and at his private villa. He enjoys cooking French, Italian and Asian cuisines but love learning. Having completed an Atlantic crossing a year ago, he looked forward to the challenge of the Caribbean and the wonderful new ingredients and challenges it proposed and it was everything and more than expected. His ultimate goal is to give the guests more than they could ask for on any given day and continue to learn and travel, gaining experience from all over the world and using that to make people happy through food.
|Two Man Kayak:||2|
|Fish Gear Type:||Mitchell|
|Num Fish Rods:||2|
|Under Water Cam:||No|
|Other Toys:||Semi-rigid tender with 90 HP
Water-skis adult and child
2 inflatable double kayaks
Snorkeling equipment for 20 pax
|Scuba:||Yacht offers Rendezvous Diving only|
|Dive Costs:||Rendezvous diving on request with local club.|
|Num Dine In:||Yes|
|Other Entertain:||HI-FI with inside and outside speakers.
Saloon: plasma TV, DVD's, CD's,
Air-conditioned, cellar wines, ice maker, nespresso.
Fly bridge with solarium.