FRENCHWEST

$47,460 - $55,980 / WEEK

Port Aft cabin is convertible and can be one double bed or 2 single beds

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
$47,460
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: -
Engine Details
2 x 580 CV / 2 x 580 HP
Fuel Consumption: -
Cruising Speed: 12 knots
Max Speed: 18 knotsUS Gall/Hr
Details
Type: Cat
Beam: 36 Feet
Draft: 4 Feet
Pax: 8
YearBuilt: 2020
Builder: Lagoon
Engines: 2 x 580 CV / 2 x 580 HP
JetSkis: No
Flag: Martinique
RegNum: FF936164
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: yes
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Ocean Master Highfield 4.60m
Dinghy hp: Yahama 70 HP
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: 15
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Mathieu Quer
Nation: French
Born: 1984
License: unlimited captains license
Languages: French, English
Chef
Jérémy Rineau
Nation: French
Born: 1985
License: 200-ton captain
Captain Mathieu-
Coming from a fishing family in Brittany, I have dedicated my life to the sea and love to share my passion for the ocean with passengers. I have sailed all the seas of the globe and have a fine knowledge of the Caribbean. My sense of responsibility and security, combined with an altruistic and caring personality, will make your stay an extraordinary experience. Sailing means freedom and a way to enjoy my favorite game on a board; fishing! My other passion is diving. I love the silence and the calm of the under water.

History-
SKIPPER
From 2018 to now on > DREAM YACHT CHARTER | LE MARIN, MARTINIQUE

SKIPPER/DIVE MASTER
From 2017 to 2018 > Diving charters on personal boat

CHIEF MATE / MATE
From 2007 to 2016 > Cable laying vessel Louis Dreyfus Armateurs

Chef Jérémy-
Born in Nantes (France). This young chef has been working as a pastry chef all over the world, either in luxury resorts (around the Oceanic continent, French Polynesia and Saint Barthelemy), or in luxury expedition cruise ships (South America, Asia, Antartica and Arctic), improving his culinary techniques as well as satisfying his taste for others. Passionate, meticulous, very dedicated to his work, creative and adaptable, he'll know how to combine the exotic flavors of the typical Caribbean dishes to the art of French cuisine, furthermore matching your daily cruise. As a pastry chef, he'll also please you every day with awesome desserts and help you celebrate special events such as birthdays or anniversaries. Thanks to his multiple skills, Jérémy will make you feel the heart and spirit of the Caribbean soul!


CHEF / SEAMAN : July 2017 - 2020
- Dream Yacht Charter, Premium Cabin Cruise, Ipanema 58 and Lagoon 62
Martinique - French West Indies

HEAD PASTRY CHEF / COOK : April 2015 - June 2017
- Restaurant «Nikki Beach» - Saint Barthélémy - French West Indies
- 5 stars hotel «Le Christopher» - Saint Barthélémy - French West Indies

HEAD PASTRY CHEF : March 2011 - March 2015
- Cruise Ship La Compagnie du Ponant (60 to 220pax)

PASTRY CHEF : April 2011 - April 2013
- Catering shop «Maya’s to go» - Saint Barthélémy - French West Indies
- 3 stars Logis de France , hotel restaurant «Le Saint Christophe» - La Baule - France

Hostess- TBD

FRENCH WEST SAMPLE MENU

BREAKFAST

-Selection of fresh made muffins, breads, pastries and a fresh fruit platter
-Eggs benedict
-Chia seed crusted french toast Maple syrup, apple sausage & bacon
-Fresh fruit smoothies
-Smoked salmon lox bagels - everything bagels, caper cream cheese, tomato, red onion
-Biscuits and Sausage Gravy, w/ Fried Eggs
-Black bean and avocado omelettes - queso fresco, cherry tomato, cilantro
-Farmers Scramble (Sausage, Peppers, Mushrooms, Onion, Potatoes)

LUNCHES

-Local grilled Fish and Chips chefs choice fish of the day, home made oven fries, tarter, lemon green salad, coleslaw, pickles
-Chicken Schnitzel Burger with the works - your way fresh fruit salad, potato wedges, green salad
-Steak Sandwich mushroom, onion, peppers, melted swiss, horseradish aioli, toasted baguette garlic herb potatoes, green salad, jus
-Thai Beef Salad rare beef, rice noodles, bean sprouts, sweet peas, cucumber, carrot, peanut, fresh herbs, lime ginger sesame dressing
-Vietnamese Summer Rolls build your own with cold cooked prawns, bbq pork, tofu assorted vegetables, greens, herbs, peanut sauce, chili sauce green papaya salad, rice noodle salad
-Fish Taco Bar corn tortilla, guacamole, chili sour cream, slaw, pickled vegetables, lime black beans and rice / papas bravas
-Mediterranean Falafel Wraps (VEG) pita bread, tzatziki, hummus, cucumber, tomato, greens couscous salad, with kalamata, semi dried tomato,

DINNERS

-Surf and Turf: chef’s choice cut, coconut prawns, creamy garlic sauce, onion rings grilled broccolini and asparagus, roasted baby potato garlic bread / garden salad
-Barbeque Pineapple short ribs ribs confetti rice and beans, vibrant stewed vegetable medley Kale ribbon, bacon, goat cheese salad / hawaiian rolls
-Prawn Pasta Fettucini Alfredo parmesan steamed broccoli and cauliflower italian garden salad, garlic bread
-Bacon Wrapped Stuffed Rolled Pork Tenderloin w/ Apples and Onions, Arugula Salad w/ Craisins, Candied Pecan, Blue Cheese, Vinaigrette, Dijon Creamed Brussel Sprouts, Lentils
-Prime Rib Night w/ Au Jus, Horseradish Aioli, Baked Potatoes, Parmesan Broccolini Green Salad w/ cucumber, tomato, red onion, vinaigrette, dinner rolls
- Seared snapper with Crispy Potatoes, Blackened Corn and Peppers, Cauliflower couscous Roasted Green Onion Oil Arugula Salad with Cherry Tomatoes, Mozzarella Fresca, Farro, Basil, Balsamic Vinaigrette
-Crab and shrimp Feast w/ Corn on the Cob, Polenta Bread & Honey Butter, Southern Broccoli orange Slaw
-Roast chicken with lemon preserves and olives Mediterranean lentil samosas, couscous pilaf Marinated carrot salad with raisin, almond, orange

 

DESSERTS

-Orange blossom rice pudding, dried citrus, rosewater jelly, pistachio
-Black Forest Gateau a la mode
-Black berry Baked Alaska cake
-Dark chocolate profiteroles, vanilla ice cream, black cherry, espresso
-Salted Caramel Pot De Creme w/ Whipped Cream and Shortbread Sandies
-Mixed Berry Cheesecake, graham cracker crust, berry coulis
-Cherry Pistachio Ice Cream Cake~ layers of chocolate cake, macerated fruits and nuts, ice creams, meringue frosting
-Coconut key Lime Tarts~ with vanilla ice cream, candied lime, and toasted coconut shreds
-After dinner Affogato~ layers of vanilla ice cream, bLONDIES, whipped cream, caramel sauce espresso and frangelico

SNACKS/APPETIZERS

-The classic chef’s cheese board: Assorted meats, specialty cheese, crackers, fruits, nuts, & spreads
-Hummus platter
-Mushroom Chevre Toasts
-Brie en croute
-Italian Bruschetta
-Basil, balsamic, cherry tomato, mozzarella
-Spicy sausage wrapped in puff pastry, honey mustard dipping sauce
-Grilled Pineapple sausage skewers
-Coconut shrimp wtih mango chili dipping sauce
-Tempura vegetables w/ honey soy chili dipping sauce
-Coconut orange ceviche
-Marinated shrimp lettuce wraps with cabbage carrot slaw, ginger sesame dressing

N
N
Rates are Plus Expenses

MINIMUM NIGHTS: 4 nights

Rate Details:
02/01 – 07/08 & 31/10 – 19/12 rate is $55,860 plus expensees
07/08 -31/10 rate is $47,460 plus expenses

7 nights over Christmas and New Year's flat rate of $67,032 plus expenses for 2-8 guests.


The rates include:
- Private Yacht & Service of the crew (captain, chef)
- Insurance for the yacht and the passengers (civil liability)
- Accommodation in 4 private air-conditioned double cabins with ensuite bathroom
- Bedding, towels and beach towels
- Water sports on board: snorkeling gear, 2 SUP, big buoys, swimming noodles, inflatable pool (at the stern), 2
underwater scooters (not allowed for children)
- To be added to the above charter fee: + 30% APA = advance for provisioning allowance for food & drinks,
moorings and marina fees, local taxes, custom fees when applicable, communication fees onboard, transfers
airport / yacht / airport

The rates do not include:
- Cancellation Insurance and private insurance
- Personal expenses
- Tip
And more generally all that is not specified as included

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 36 Feet
  • : 4 Feet
  • : 8
  • : 2020
  • : Lagoon
  • : 12 knots
  • : 18 knots
  • : 2 x 580 CV / 2 x 580 HP
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Mathieu Quer
  • : Martinique
  • : FF936164
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: -
Engine Details
2 x 580 CV / 2 x 580 HP
Fuel Consumption: -
Cruising Speed: 12 knots
Max Speed: 18 knotsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 2 (1 x19 Kva + 1 x 27 Kva) 220
Inverter: -
Voltages: -
Water Maker: yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Ocean Master Highfield 4.60m
Dinghy hp: Yahama 70 HP
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: 15
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Mathieu Quer
Nation: French
Born: 1984
License: unlimited captains license
Languages: French, English
Chef
Jérémy Rineau
Nation: French
Born: 1985
License: 200-ton captain
Captain Mathieu-
Coming from a fishing family in Brittany, I have dedicated my life to the sea and love to share my passion for the ocean with passengers. I have sailed all the seas of the globe and have a fine knowledge of the Caribbean. My sense of responsibility and security, combined with an altruistic and caring personality, will make your stay an extraordinary experience. Sailing means freedom and a way to enjoy my favorite game on a board; fishing! My other passion is diving. I love the silence and the calm of the under water.

History-
SKIPPER
From 2018 to now on > DREAM YACHT CHARTER | LE MARIN, MARTINIQUE

SKIPPER/DIVE MASTER
From 2017 to 2018 > Diving charters on personal boat

CHIEF MATE / MATE
From 2007 to 2016 > Cable laying vessel Louis Dreyfus Armateurs

Chef Jérémy-
Born in Nantes (France). This young chef has been working as a pastry chef all over the world, either in luxury resorts (around the Oceanic continent, French Polynesia and Saint Barthelemy), or in luxury expedition cruise ships (South America, Asia, Antartica and Arctic), improving his culinary techniques as well as satisfying his taste for others. Passionate, meticulous, very dedicated to his work, creative and adaptable, he'll know how to combine the exotic flavors of the typical Caribbean dishes to the art of French cuisine, furthermore matching your daily cruise. As a pastry chef, he'll also please you every day with awesome desserts and help you celebrate special events such as birthdays or anniversaries. Thanks to his multiple skills, Jérémy will make you feel the heart and spirit of the Caribbean soul!


CHEF / SEAMAN : July 2017 - 2020
- Dream Yacht Charter, Premium Cabin Cruise, Ipanema 58 and Lagoon 62
Martinique - French West Indies

HEAD PASTRY CHEF / COOK : April 2015 - June 2017
- Restaurant «Nikki Beach» - Saint Barthélémy - French West Indies
- 5 stars hotel «Le Christopher» - Saint Barthélémy - French West Indies

HEAD PASTRY CHEF : March 2011 - March 2015
- Cruise Ship La Compagnie du Ponant (60 to 220pax)

PASTRY CHEF : April 2011 - April 2013
- Catering shop «Maya’s to go» - Saint Barthélémy - French West Indies
- 3 stars Logis de France , hotel restaurant «Le Saint Christophe» - La Baule - France

Hostess- TBD

FRENCH WEST SAMPLE MENU

BREAKFAST

-Selection of fresh made muffins, breads, pastries and a fresh fruit platter
-Eggs benedict
-Chia seed crusted french toast Maple syrup, apple sausage & bacon
-Fresh fruit smoothies
-Smoked salmon lox bagels - everything bagels, caper cream cheese, tomato, red onion
-Biscuits and Sausage Gravy, w/ Fried Eggs
-Black bean and avocado omelettes - queso fresco, cherry tomato, cilantro
-Farmers Scramble (Sausage, Peppers, Mushrooms, Onion, Potatoes)

LUNCHES

-Local grilled Fish and Chips chefs choice fish of the day, home made oven fries, tarter, lemon green salad, coleslaw, pickles
-Chicken Schnitzel Burger with the works - your way fresh fruit salad, potato wedges, green salad
-Steak Sandwich mushroom, onion, peppers, melted swiss, horseradish aioli, toasted baguette garlic herb potatoes, green salad, jus
-Thai Beef Salad rare beef, rice noodles, bean sprouts, sweet peas, cucumber, carrot, peanut, fresh herbs, lime ginger sesame dressing
-Vietnamese Summer Rolls build your own with cold cooked prawns, bbq pork, tofu assorted vegetables, greens, herbs, peanut sauce, chili sauce green papaya salad, rice noodle salad
-Fish Taco Bar corn tortilla, guacamole, chili sour cream, slaw, pickled vegetables, lime black beans and rice / papas bravas
-Mediterranean Falafel Wraps (VEG) pita bread, tzatziki, hummus, cucumber, tomato, greens couscous salad, with kalamata, semi dried tomato,

DINNERS

-Surf and Turf: chef’s choice cut, coconut prawns, creamy garlic sauce, onion rings grilled broccolini and asparagus, roasted baby potato garlic bread / garden salad
-Barbeque Pineapple short ribs ribs confetti rice and beans, vibrant stewed vegetable medley Kale ribbon, bacon, goat cheese salad / hawaiian rolls
-Prawn Pasta Fettucini Alfredo parmesan steamed broccoli and cauliflower italian garden salad, garlic bread
-Bacon Wrapped Stuffed Rolled Pork Tenderloin w/ Apples and Onions, Arugula Salad w/ Craisins, Candied Pecan, Blue Cheese, Vinaigrette, Dijon Creamed Brussel Sprouts, Lentils
-Prime Rib Night w/ Au Jus, Horseradish Aioli, Baked Potatoes, Parmesan Broccolini Green Salad w/ cucumber, tomato, red onion, vinaigrette, dinner rolls
- Seared snapper with Crispy Potatoes, Blackened Corn and Peppers, Cauliflower couscous Roasted Green Onion Oil Arugula Salad with Cherry Tomatoes, Mozzarella Fresca, Farro, Basil, Balsamic Vinaigrette
-Crab and shrimp Feast w/ Corn on the Cob, Polenta Bread & Honey Butter, Southern Broccoli orange Slaw
-Roast chicken with lemon preserves and olives Mediterranean lentil samosas, couscous pilaf Marinated carrot salad with raisin, almond, orange

 

DESSERTS

-Orange blossom rice pudding, dried citrus, rosewater jelly, pistachio
-Black Forest Gateau a la mode
-Black berry Baked Alaska cake
-Dark chocolate profiteroles, vanilla ice cream, black cherry, espresso
-Salted Caramel Pot De Creme w/ Whipped Cream and Shortbread Sandies
-Mixed Berry Cheesecake, graham cracker crust, berry coulis
-Cherry Pistachio Ice Cream Cake~ layers of chocolate cake, macerated fruits and nuts, ice creams, meringue frosting
-Coconut key Lime Tarts~ with vanilla ice cream, candied lime, and toasted coconut shreds
-After dinner Affogato~ layers of vanilla ice cream, bLONDIES, whipped cream, caramel sauce espresso and frangelico

SNACKS/APPETIZERS

-The classic chef’s cheese board: Assorted meats, specialty cheese, crackers, fruits, nuts, & spreads
-Hummus platter
-Mushroom Chevre Toasts
-Brie en croute
-Italian Bruschetta
-Basil, balsamic, cherry tomato, mozzarella
-Spicy sausage wrapped in puff pastry, honey mustard dipping sauce
-Grilled Pineapple sausage skewers
-Coconut shrimp wtih mango chili dipping sauce
-Tempura vegetables w/ honey soy chili dipping sauce
-Coconut orange ceviche
-Marinated shrimp lettuce wraps with cabbage carrot slaw, ginger sesame dressing

N
N
Rates are Plus Expenses

MINIMUM NIGHTS: 4 nights

Rate Details:
02/01 – 07/08 & 31/10 – 19/12 rate is $55,860 plus expensees
07/08 -31/10 rate is $47,460 plus expenses

7 nights over Christmas and New Year's flat rate of $67,032 plus expenses for 2-8 guests.


The rates include:
- Private Yacht & Service of the crew (captain, chef)
- Insurance for the yacht and the passengers (civil liability)
- Accommodation in 4 private air-conditioned double cabins with ensuite bathroom
- Bedding, towels and beach towels
- Water sports on board: snorkeling gear, 2 SUP, big buoys, swimming noodles, inflatable pool (at the stern), 2
underwater scooters (not allowed for children)
- To be added to the above charter fee: + 30% APA = advance for provisioning allowance for food & drinks,
moorings and marina fees, local taxes, custom fees when applicable, communication fees onboard, transfers
airport / yacht / airport

The rates do not include:
- Cancellation Insurance and private insurance
- Personal expenses
- Tip
And more generally all that is not specified as included

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

CONTACT US