CELAVIE
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.
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
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 75s, 11kw generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.10 Feet |
| Draft: | 4.5 Feet |
| Pax: | 6 |
| YearBuilt: | 2021 |
| Builder: | Lagoon |
| Engines: | Volvo 75s, 11kw generator |
| Flag: | United States |
| RegNum: | FR-CNBZV138H021 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Rendezvous Dive Rates: Blue Water Diving Per person 1 Tank Dive - $100 2 tank Dive - $130 Night Dive - $105 Discover Scuba - $140 |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Sugar Scoop |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Sam Shragge
Captain Sam Shragge has loved being on the water since his father showed him the ropes at a young age. He'll never forget spearing his first fish and sailing in the San Clemente waters just off the coast of Southern California.
As Sam grew up, his sailing and fishing skills strengthened and he decided to follow his calling. In 2015, Sam graduated from the Texas Maritime Academy with an MS in Maritime Admin & Logistics. His passion led him all over the world, but consistently back to the west coast for more fishing. In the off season, Sam owns and operates a small seasonal commercial fishing company that sells direct to the consumer in Oregon.
Chef Dani Andrews
Born and raised in Florida, Dani grew up with a tremendous love for the ocean and the outdoors, which continue to bring her joy and a sense of comfort. From an early age, curiosity and excitement were instilled as her father began teaching her the way around the kitchen. Her later career in hospitality industry throughout her college years helped mold her understanding of the ins and outs of the restaurant world.
After obtaining her Associate in Arts from Valencia College she embarked on her first adventure to Hawaii while working on cruise ships. This was where she got her first taste and joy for life on the water. Living and working on the beautiful islands only deepened her passion for people and cooking abroad. Traveling and experiencing new cultures is a life-changing experience she dreams of offering to others.
The following year, she decided to trade the big ship life for a more fulfilling pursuit, where she could connect on a deeper level with her guests and let her true passion for the culinary arts come to life, playing with her creativity in food menus and toying with new delicious experiments. After her first trip as a chef aboard a sailing yacht in Portugal she knew she’d found this opportunity, and for the last 3 years she has been working on sailing yachts in Portugal, Croatia, and the Virgin Islands; this has allowed her to travel to over 20 different countries increasing her knowledge of alternative cuisines and her love of sailing.
Breakfast
Huevos Rancheros with fresh pico and black bean puree
Spinach sundried tomato and goat cheese quiche
Traditional American breakfast with scrambled eggs, bacon, toast and fresh fruit
Bagel assortment with smoked salmon, prosciutto and assortment of veggies and shmear
Eggs Benedict with chipotle hollandaise
Middle eastern Shakshuka with baked eggs
Quinoa & sweet potato salad thyme vinaigrette with sunny side up eggs
Lunch
Crab cakes with homemade remoulade
Slow roasted Carnitas Tacos
Grilled Mahi with a sweet & smoky broccoli salad -Flank Steak salad with raspberry vinaigrette
Roasted Vegetable & Chicken Quinoa Stack with Arugula & Feta Salad
Salmon Ceviche poke bowls
Crispy Shrimp Caesar Salad with Homemade Dressing & Fresh Focaccia Bread
Dinner
Scallops, cauliflower puree, zucchini ribbons finished with house made beurre blanc
Citrus marinaded Pork chops roasted potatoes and sauted broccolini
Pistachio crusted Sea Bass, over truffled mushroom risotto and beet puree
Filet mignon served with creamy potatoes asparagus and fresh chimichurri
Southern Style Shrimp and Grits
Creamy Tuscan chicken with spinach and sundried tomatoes over fettuccini
Blackened Salmon over Orzo salad with a tangy cilantro dressing
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2020 | $15,390 | $15,790 | $16,390 | $16,790 | $17,790 |
| Winter 2020 to 2021 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
| Summer 2021 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
| Winter 2021 to 2022 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
LESS THAN 7 NIGHT CHARTERS: for 6N divide by 7N X 6N. For less than 6N, divide by 6N X number of nights.
SLEEPABOARD: Half the daily rate. Dinner ashore at clients expense. Includes: boarding at 4pm, welcome cocktail, breakfast the next morning and an early start.
HALF-BOARD OPTION: $100 per person discount
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client expense.
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, other meals to be eaten ashore at client expense.
Discount $75 per person
2020/2021 HOLIDAY RATES:
XMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat rate of $20,000 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 27th.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.10 Feet
- : 4.5 Feet
- : 6
- : 2021
- : Lagoon
- : Volvo 75s, 11kw generator
- : Yacht offers Rendezvous Diving only
- : Sam Shragge
- : United States
- : FR-CNBZV138H021
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 75s, 11kw generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Rendezvous Dive Rates: Blue Water Diving Per person 1 Tank Dive - $100 2 tank Dive - $130 Night Dive - $105 Discover Scuba - $140 |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | 2 x 300 l / 2 x 79 gal |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Sugar Scoop |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Sam Shragge
Captain Sam Shragge has loved being on the water since his father showed him the ropes at a young age. He'll never forget spearing his first fish and sailing in the San Clemente waters just off the coast of Southern California.
As Sam grew up, his sailing and fishing skills strengthened and he decided to follow his calling. In 2015, Sam graduated from the Texas Maritime Academy with an MS in Maritime Admin & Logistics. His passion led him all over the world, but consistently back to the west coast for more fishing. In the off season, Sam owns and operates a small seasonal commercial fishing company that sells direct to the consumer in Oregon.
Chef Dani Andrews
Born and raised in Florida, Dani grew up with a tremendous love for the ocean and the outdoors, which continue to bring her joy and a sense of comfort. From an early age, curiosity and excitement were instilled as her father began teaching her the way around the kitchen. Her later career in hospitality industry throughout her college years helped mold her understanding of the ins and outs of the restaurant world.
After obtaining her Associate in Arts from Valencia College she embarked on her first adventure to Hawaii while working on cruise ships. This was where she got her first taste and joy for life on the water. Living and working on the beautiful islands only deepened her passion for people and cooking abroad. Traveling and experiencing new cultures is a life-changing experience she dreams of offering to others.
The following year, she decided to trade the big ship life for a more fulfilling pursuit, where she could connect on a deeper level with her guests and let her true passion for the culinary arts come to life, playing with her creativity in food menus and toying with new delicious experiments. After her first trip as a chef aboard a sailing yacht in Portugal she knew she’d found this opportunity, and for the last 3 years she has been working on sailing yachts in Portugal, Croatia, and the Virgin Islands; this has allowed her to travel to over 20 different countries increasing her knowledge of alternative cuisines and her love of sailing.
Breakfast
Huevos Rancheros with fresh pico and black bean puree
Spinach sundried tomato and goat cheese quiche
Traditional American breakfast with scrambled eggs, bacon, toast and fresh fruit
Bagel assortment with smoked salmon, prosciutto and assortment of veggies and shmear
Eggs Benedict with chipotle hollandaise
Middle eastern Shakshuka with baked eggs
Quinoa & sweet potato salad thyme vinaigrette with sunny side up eggs
Lunch
Crab cakes with homemade remoulade
Slow roasted Carnitas Tacos
Grilled Mahi with a sweet & smoky broccoli salad -Flank Steak salad with raspberry vinaigrette
Roasted Vegetable & Chicken Quinoa Stack with Arugula & Feta Salad
Salmon Ceviche poke bowls
Crispy Shrimp Caesar Salad with Homemade Dressing & Fresh Focaccia Bread
Dinner
Scallops, cauliflower puree, zucchini ribbons finished with house made beurre blanc
Citrus marinaded Pork chops roasted potatoes and sauted broccolini
Pistachio crusted Sea Bass, over truffled mushroom risotto and beet puree
Filet mignon served with creamy potatoes asparagus and fresh chimichurri
Southern Style Shrimp and Grits
Creamy Tuscan chicken with spinach and sundried tomatoes over fettuccini
Blackened Salmon over Orzo salad with a tangy cilantro dressing
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2020 | $15,390 | $15,790 | $16,390 | $16,790 | $17,790 |
| Winter 2020 to 2021 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
| Summer 2021 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
| Winter 2021 to 2022 | $15,390 | $15,790 | $16,390 | $16,790 | $17,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
LESS THAN 7 NIGHT CHARTERS: for 6N divide by 7N X 6N. For less than 6N, divide by 6N X number of nights.
SLEEPABOARD: Half the daily rate. Dinner ashore at clients expense. Includes: boarding at 4pm, welcome cocktail, breakfast the next morning and an early start.
HALF-BOARD OPTION: $100 per person discount
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client expense.
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, other meals to be eaten ashore at client expense.
Discount $75 per person
2020/2021 HOLIDAY RATES:
XMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat rate of $20,000 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 27th.
