LE GRAND BOGAVANT
Le Grand Bogavante Yacht Charter
Sail in elegance aboard Le Grand Bogavante, a sophisticated luxury catamaran designed to deliver an unparalleled yachting experience. This vessel perfectly balances comfort, innovation, and performance, making it the ideal choice for an unforgettable escape on the open sea. Thoughtfully crafted with exceptional attention to detail, Le Grand Bogavante offers expansive living spaces, premium amenities, and a seamless connection to the water, ensuring a journey filled with both adventure and relaxation.
Luxury Features
Le Grand Bogavante boasts an inviting bow and aft cockpit, providing multiple outdoor spaces to unwind and take in the stunning views. The semi-rigid bow cockpit features two spacious netted lounging areas, a teak bench, and a cushioned sundeck, offering a serene spot for soaking up the sun or watching the horizon. Direct access from the aft cabins enhances the yacht’s open and seamless layout.
The stern cockpit is equally well-appointed, featuring a gas barbecue, a convenient hot and cold water deck shower, an integrated sound system, and a beach platform for effortless access to the water. Underwater lighting adds a touch of enchantment, illuminating the sea for evening swims or late-night gatherings.
Elegant Interior and Flybridge
Inside, the spacious salon is designed for both relaxation and socializing. A large, plush sofa and multifunction electric table create a versatile space perfect for dining or unwinding. The panoramic windows flood the interior with natural light, enhancing the yacht’s airy and open ambiance. Sliding doors connect the salon seamlessly to the aft cockpit, allowing for an indoor-outdoor lifestyle that makes every moment on board feel effortless.
Above, the flybridge is a true highlight, offering a fully padded sundeck and a shaded area for ultimate comfort. The command post, complete with a cushioned captain’s chair, provides a prime vantage point, while the state-of-the-art navigation electronics ensure a smooth and steady voyage.
Luxurious Accommodations
Designed to accommodate guests in ultimate comfort, Le Grand Bogavante features four beautifully appointed cabins, each offering refined luxury and privacy. The full-hull owner’s king cabin boasts a spacious en-suite bathroom, a comfortable sofa, and a work table, making it a private retreat for relaxation. Two elegant double cabins, each with a full en-suite bathroom, provide additional stylish accommodations, with one conveniently accessible from the aft cockpit. The master queen cabin, positioned in the starboard bow, offers its own en-suite bathroom and an inviting atmosphere perfect for unwinding after a day at sea.
For the crew, two dedicated cabins with private bathrooms ensure professional service while maintaining guest privacy and comfort.
Premium Amenities
Le Grand Bogavante is outfitted with only the finest materials and finishes. Guests will enjoy top-quality, elegant bed linens crafted from 100% Egyptian cotton with a luxurious 300-thread count, ensuring a restful night’s sleep. Plush, oversized beach towels and ultra-absorbent terry bath towels add to the sense of indulgence.
The dining experience aboard Le Grand Bogavante is equally exquisite, with an elegant gourmet porcelain tableware set that is as durable as it is refined. Guests can enjoy meals with premium glassware, fine cutlery, and a fully equipped galley featuring high-end cookware and frying pans, allowing for an elevated culinary experience at sea.
Secure Your Private Escape
Whether you’re indulging in sun-drenched relaxation, savoring gourmet cuisine under the stars, or diving into crystal-clear waters, Le Grand Bogavante delivers an extraordinary yachting adventure. This luxury catamaran invites you to explore the seas in style, offering world-class comfort and elegance at every turn.
Secure your booking today and embark on the ultimate sailing experience!
With 4 cabins
1 full hull Owner's King cabin, (5.25' x 6.55') with full ensuite
bathroom, sofa and work table.
2 Double Cabins, (4.6' x 6.25') with full bathroom ensuite
(1 cabin on starboard side and the other cabin on starboard aft with
access from aft cockpit)
1 Master Queen cabin (5.00' x 6.55') on starboard bow, with
bathroom ensuite.
2 Crew cabins with bathroom
Top Quality Elegant bed linen
“Luxury Satín 300TC 100% Egyptian Cotton” One Velvet beach towel and one soft, ultra- absorbent, terry bath towel in large 160x70, 100% Cotton 540 gsm, per person.
Elegant gourmet porcelain tableware
of the highest quality,
with extraordinary impact resistance. Balloon glassware, Glasses, Cups, Cutlery, cookware set, frying pans, ...
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 75 HP 17.5K / 220v | |
| Fuel Consumption: | 6L/H x2 |
| Cruising Speed: | 7 knots |
| Max Speed: | 8 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.5 Feet |
| Draft: | 4.25 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x 75 HP 17.5K / 220v |
| JetSkis: | No |
| Flag: | Spain |
| SatTv: | No |
| RegNum: | 473151 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | STARLINK INTERNET |
| Camcorder: | No |
| Books: | NO |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | No |
| Inverter: | YES |
| Voltages: | 220V |
| Water Maker: | YES |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | aft deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | ZAR RIB 13 Hyphalon |
| Dinghy hp: | 15CV |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | n/a |
| Rods: | n/a |
-
Diving Costs information
-
Education & Certifications:
1. Liceo Clásico Statale Ennio Quintino Visconti (1989): Classical education background.
2. Professional Diving School, I.N.P.P. France (1989–1991): Acquired advanced diving skills.
3. Corso Nautico, Officiale da Deporto, Accademia del Mare (1997): Nautical training.
4. O.T.S. Operadore Tecnico Subacqueo (2009): Advanced underwater technical operator training, Imperia.
5. Patente Nautica Italiana (2009): Italian boating license.
6. Radio Telephonist Certification (2009): For maritime communication.
7. RYA Yachtmaster Offshore (2014): Advanced maritime navigation and leadership.
8. Master of Power 500 GT (2022): Certified to captain larger vessels.
9. Free Diving Certification, Level 3 (Apnea Academy): Mastery of free diving techniques.
Work Experience:
1. 1991–1998: Professional Diver ETA: Enterprise Travaux Aquatique
Getam: Enterprise d'Étude et de Travaux Aquatique Maritime
2. 1999–2000: Hand Deck, 72' Motor Yacht Roach, Venice
3. 2000–2002: Hand Deck, 100' Motor Yacht Benetti, San Remo
4. 2002–2005: Captain, 20m Motor Yacht, San Remo
5. 2007: Captain, 110' Versil Craft, Reggio
6. 2007–2008: Captain, 110' Sunseeker Vanilla, Monte Carlo
7. 2008–2018: Captain,60' Sailing Yacht 51' Privilege Catamaran (Private Owners)
8. 2018–Present: Captain and Owner, 77' Ketch, Ibiza
Skills & Strengths:
Extensive maritime navigation and leadership experience on both motor and sailing vessels.
Highly skilled diver with technical certifications and free diving expertise.
Proficient in vessel maintenance, crew management, and voyage planning.
Multilingual abilities enhance communication with diverse clients and crew. Strong familiarity with Mediterranean and tropical maritime environments.
Summary:
“ Hadi Zebiri is dedicated, resourceful, and highly adaptable. With a lifelong commitment to maritime life, he brings exceptional skill, discipline, and passion to his role as a captain.”
---------------------------------------------------------------------
Laura Sabrina Walter is a dedicated maritime professional with a passion for the sea and hospitality. Her journey began in 2007 on the island of Ibiza, where she started as a hostess. Over the years, she has expanded her expertise by working on charter yachts and developing her skills in yacht maintenance, customer service, and culinary arts.
Personal Attributes:
Highly organized, punctual, and professional.
Eager to learn and grow in all areas of her career.
Exceptional communication skills, fostering a welcoming environment for clients. Committed to maintaining high standards of cleanliness and order aboard vessels.
Key Skills:
Hospitality & Maintenance: Extensive experience in keeping yachts pristine and well- organized.
Culinary Expertise:
Specializes in Italian gastronomy, seafood cuisine, and international dishes.
Certified in food handling and safety.
Navigation Support: Capable of assisting captains with operational tasks.
Customer Care: Ensures a comfortable and enjoyable onboard experience for all guests.
Training & Certifications:
1. 2011: PER (Patrón de Embarcaciones de Recreo), Ibiza, Spain
2. 2023: Cook Certification, UTHGRA, Mar del Plata, Argentina
3. 2023: Seafood Cuisine Certification, UTHGRA, Mar del Plata, Argentina
4. 2023: Food Handling Certification, UTHGRA, Mar del Plata, Argentina
5. 2024: STCW78 Certification, Prefectura Naval Argentina, Mar del Plata
Professional Experience:
2007–2009: Hostess, Ibiza
2009–2013: Crew Member, Polux, 16m Sunseeker, Ibiza 2013–2020: Crew Member, Ibiza Charter Company 2020–Present: Crew Member, Sailboat Serikal 3 Mimy and Le Grand Bogavent
Passions and Hobbies:
Enthusiastic about the plastic arts, with formal education in this field. Deeply connected to the sea, finding joy in hospitality and sailing.
Summary:
“ Laura Sabrina Walter combines her love for the sea with a strong work ethic and expertise in hospitality and cuisine. With years of experience and professional training, she brings a well- rounded and passionate approach to her role, ensuring excellence and guest satisfaction in every aspect of her work aboard. ”
SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter
BREAKFASTS
- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.
SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.
LUNCH
- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes
- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin
FISH AND SEAFOOD
*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes
- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce
DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
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: use of 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
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Le Grand Bogavant is available for charter in the Caribbean based in Sint Maarten, and available for Leewards or Windward Islands - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $750
• Antigua to Martinique - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• SXM to Martinique - $2000
• SXM to Grenada - $2,250
• St Vincent / Union to St Lucia - $250
• Grenada to St Vincent / Union - $500
• Grenada to St Lucia - $750
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.5 Feet
- : 4.25 Feet
- : 8
- : 2023
- : Fountaine Pajot
- : 7 knots
- : 8 knots
- : 2 x 75 HP 17.5K / 220v
- : No
- : No
- : Onboard
- : Hadi Zebiri
- : Spain
- : No
- : 473151
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 75 HP 17.5K / 220v | |
| Fuel Consumption: | 6L/H x2 |
| Cruising Speed: | 7 knots |
| Max Speed: | 8 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | STARLINK INTERNET |
| # of Videos: | - |
| # DVDs/Movies: | no |
| # CD's: | no |
| Camcorder: | No |
| Books: | NO |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | No |
| Generator: | yes |
| Inverter: | YES |
| Voltages: | 220V |
| Water Maker: | YES |
| Water Cap: | 156Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | several |
| Guests Smokes: | aft deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | ZAR RIB 13 Hyphalon |
| Dinghy hp: | 15CV |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 6 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | n/a |
| Rods: | n/a |
-
Diving Costs information
-
Education & Certifications:
1. Liceo Clásico Statale Ennio Quintino Visconti (1989): Classical education background.
2. Professional Diving School, I.N.P.P. France (1989–1991): Acquired advanced diving skills.
3. Corso Nautico, Officiale da Deporto, Accademia del Mare (1997): Nautical training.
4. O.T.S. Operadore Tecnico Subacqueo (2009): Advanced underwater technical operator training, Imperia.
5. Patente Nautica Italiana (2009): Italian boating license.
6. Radio Telephonist Certification (2009): For maritime communication.
7. RYA Yachtmaster Offshore (2014): Advanced maritime navigation and leadership.
8. Master of Power 500 GT (2022): Certified to captain larger vessels.
9. Free Diving Certification, Level 3 (Apnea Academy): Mastery of free diving techniques.
Work Experience:
1. 1991–1998: Professional Diver ETA: Enterprise Travaux Aquatique
Getam: Enterprise d'Étude et de Travaux Aquatique Maritime
2. 1999–2000: Hand Deck, 72' Motor Yacht Roach, Venice
3. 2000–2002: Hand Deck, 100' Motor Yacht Benetti, San Remo
4. 2002–2005: Captain, 20m Motor Yacht, San Remo
5. 2007: Captain, 110' Versil Craft, Reggio
6. 2007–2008: Captain, 110' Sunseeker Vanilla, Monte Carlo
7. 2008–2018: Captain,60' Sailing Yacht 51' Privilege Catamaran (Private Owners)
8. 2018–Present: Captain and Owner, 77' Ketch, Ibiza
Skills & Strengths:
Extensive maritime navigation and leadership experience on both motor and sailing vessels.
Highly skilled diver with technical certifications and free diving expertise.
Proficient in vessel maintenance, crew management, and voyage planning.
Multilingual abilities enhance communication with diverse clients and crew. Strong familiarity with Mediterranean and tropical maritime environments.
Summary:
“ Hadi Zebiri is dedicated, resourceful, and highly adaptable. With a lifelong commitment to maritime life, he brings exceptional skill, discipline, and passion to his role as a captain.”
---------------------------------------------------------------------
Laura Sabrina Walter is a dedicated maritime professional with a passion for the sea and hospitality. Her journey began in 2007 on the island of Ibiza, where she started as a hostess. Over the years, she has expanded her expertise by working on charter yachts and developing her skills in yacht maintenance, customer service, and culinary arts.
Personal Attributes:
Highly organized, punctual, and professional.
Eager to learn and grow in all areas of her career.
Exceptional communication skills, fostering a welcoming environment for clients. Committed to maintaining high standards of cleanliness and order aboard vessels.
Key Skills:
Hospitality & Maintenance: Extensive experience in keeping yachts pristine and well- organized.
Culinary Expertise:
Specializes in Italian gastronomy, seafood cuisine, and international dishes.
Certified in food handling and safety.
Navigation Support: Capable of assisting captains with operational tasks.
Customer Care: Ensures a comfortable and enjoyable onboard experience for all guests.
Training & Certifications:
1. 2011: PER (Patrón de Embarcaciones de Recreo), Ibiza, Spain
2. 2023: Cook Certification, UTHGRA, Mar del Plata, Argentina
3. 2023: Seafood Cuisine Certification, UTHGRA, Mar del Plata, Argentina
4. 2023: Food Handling Certification, UTHGRA, Mar del Plata, Argentina
5. 2024: STCW78 Certification, Prefectura Naval Argentina, Mar del Plata
Professional Experience:
2007–2009: Hostess, Ibiza
2009–2013: Crew Member, Polux, 16m Sunseeker, Ibiza 2013–2020: Crew Member, Ibiza Charter Company 2020–Present: Crew Member, Sailboat Serikal 3 Mimy and Le Grand Bogavent
Passions and Hobbies:
Enthusiastic about the plastic arts, with formal education in this field. Deeply connected to the sea, finding joy in hospitality and sailing.
Summary:
“ Laura Sabrina Walter combines her love for the sea with a strong work ethic and expertise in hospitality and cuisine. With years of experience and professional training, she brings a well- rounded and passionate approach to her role, ensuring excellence and guest satisfaction in every aspect of her work aboard. ”
SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter
BREAKFASTS
- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.
SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.
LUNCH
- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes
- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin
FISH AND SEAFOOD
*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes
- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce
DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
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: use of 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
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Le Grand Bogavant is available for charter in the Caribbean based in Sint Maarten, and available for Leewards or Windward Islands - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $750
• Antigua to Martinique - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• SXM to Martinique - $2000
• SXM to Grenada - $2,250
• St Vincent / Union to St Lucia - $250
• Grenada to St Vincent / Union - $500
• Grenada to St Lucia - $750
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
