HARMONY
Sailing catamaran HARMONY, a brand, new Lagoon 380, is poised to launch guests on a Caribbean adventure. The original design brief of this superb model focused on the lifestyle of owners and guests, and considered how the modern cruising catamaran is used. The successful result is a layout with open circulation, lots of daylight, excellent visibility, very good ventilation, safety of movement on deck, and a huge primary aster cabin starboard with very spacious bathroom and shower. HARMONY is of the "Infinity range" which was the later model, with a slight upgrade on the specs. The yacht features a roomy, secure, enclosed cockpit area with a deep design that is good for safety. U-shape banquette seating and cockpit table fit six adults very comfortably. Dual sliding glass doors and pass-through window connect the cockpit to the galley and saloon. The galley position makes for efficient serving indoors or out and keeps the yacht cooler. The interior layout is simple and efficient, inviting and comfortable. A surround of large vertical windows flood the saloon and galley with daylight, provide 360-degree views, accommodate 6 foot 7 inches of headroom, and create a greater sense of space inside. Guest cabins are also spacious with 6 foot 4 inches of headroom. The primary cabin in the starboard hull is of a size normally found on a much larger build. Cabin beds are very comfortable and just slightly shorter in length than queen size. HARMONY has numerous opening hatches for excellent ventilation of the cabins and saloon. On deck, guests move around easily and safely thanks to wide side decks and a rigid walkway between the trampolines. Transom platform access from the deck to the sea and dinghy is down safe, non-skid steps. Guests can step off Harmony right into one of her kayaks, ease into the sea for a refreshing swim, or explore on the stand-up paddle board. HARMONY is a yacht in which guests feel safe, well equipped, and extremely comfortable. She is easy to maneuver, with a double helm seat that beckons guests to take a few sailing tips from the crew and try their hand at the wheel. Or just relax, sip a tropical drink, and watch the scenery float by.
1 Double ensuite Cabin (5.3' x 6.6') starboard side, 1 Double Cabin port side which shares a mid ship bathroom with Port fwd cabin (crew).
For 6 pax captain only charters the port fwd cabin is made available to guests, and the Captain sleeps in the forepeak.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 2 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x 30 HP | |
| Fuel Consumption: | 1.3 |
| Cruising Speed: | 6 |
| Max Speed: | 14US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 20 Feet |
| Draft: | 4 Feet |
| Pax: | 6 |
| YearBuilt: | 2016 |
| Builder: | Lagoon |
| Engines: | 2 x 30 HP |
| Flag: | French |
| RegNum: | FF543063401 |
| Jacuzzi: | No |
| A/C: | None |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | all ages |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | None-Hot Spots |
| Hairdryers: | - |
| Guests Smokes: | Outside only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 10 ft. |
| Dinghy hp: | 9.9 hp |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | 6 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Bruno is married with four children and had a long career as as journalist in French newspapers. He recently retired as CEO of the second largest French newspaper Sud Ouest. Bruno is the author of three books, one he co-authored with famous French sailor Philippe Poupon - obviously about sailing!
After spending 30 years in the world of the Press Bruno decided to go back to his first passion of yachting and sailing. Bruno had already been introduced to sailing at the tender age of eight and by the age of 10 Bruno joined the Marine Scouts in his home town of Marseille. He enjoyed nine years in the scouts and then joined local yacht clubs and participated in many sailing regattas. He has owned seven boats prior to HARMONY.
Bruno has a Captain 200 ton license, STWC 95 French qualification. He has live and sailed throughout the Leeward and Windward Islands of the Caribbean. He includes five years as CEO of the French newspaper, France Antilles, among his accomplishments. Bruno has sailed extensively throughout France, the Mediterranean Sea and the Caribbean from Grenada to Puerto Rico. He enthusiastically shares with his guests the beauty of the different islands when on charter aboard HARMONY.
Chef/1st Mate: Didier Le Guellec:
Guests aboard Harmony are very fortunate to be treated to the cuisine prepared by a wonderfully talented French Chef, Didier Le Guellec. His skill set is quite unique. In addition to his galley skills, Didier holds the French equivalent of a Yachtmaster license.
Didier hails from Brittany. He received his culinary diploma early on and launched his career which included a tour as Chef aboard the French Navy commanding vessel, chef/proprietor of his own restaurant in France, and chef for discriminating clients aboard luxury yachts in the Caribbean and Mediterranean. He is truly a seafood specialist, having fished offshore professionally in the North Atlantic. Another interesting facet to his background, Didier was a successful business owner, having managed his own international home-moving transportation company for 10 years. He speaks English, Spanish and German in addition to his native French.
Today Didier enjoys most of all delighting guests aboard Harmony with his very tasty creations that continually produce comments such as these:
"The experience has been absolutely incredible. Thank you so much. You have both been an absolute delight and the sailing and food has gone above and beyond my expectations. I can only hope to have a similar experience again in my life."
Part time Chef: Jessica Franceschi
Bio to follow
Breakfast is prepared specially for you:
Eggs, omelet, bacon, cheese, pancakes, fruits salad, toast of jam, French-style pain perdu in the coconut milk, brownies...
Day one:
Lunch:
Shredded chickens in spices and in honey
Late Afternoon Appetizer
Hawaii toast
Dinner:
Wok of vegetables in soft sour sauce
Culpapers of salmon in curry and ginger served with rice
Crumble in pears and almonds
Day two:
Lunch:
Duck confit and French beans with green pepper
Late Afternoon Appetizer
Amuse olives shorizo
Dinner:
Multilayer fish sheet and avocado with vinegar of raspberry
Shrimps sautéed in peppers and Thai sauce
West Indian tart
Day three:
Lunch:
Paella with sausages and shellfish served with saffron rice
Late Afternoon Appetizer
Sweet salty lollipops
Dinner:
Plantin banana in the bacon
Roasted ribs and French fries with salad
Red fruit tart with macaroon
Day four:
Lunch:
Tandoori of chicken with paprika sauce served with Chinese noodles
Late Afternoon Appetizer
Puff pastries of snails
Dinner:
Thai salad
Roasted lamb and sweet potatoes
Apple pie
Day five:
Lunch:
Marinated tuna and salmon in red berries with lemon and ginger
Late afternoon Appetizer
Chicken wraps with fresh parmesan
Dinner:
Smoked salmon verines and cream
Lasagnas with sauce the béchamel
Pineapple greedy surprise
Day six:
Lunch:
Quiche with goat cheese and peas served with green salad
Late Afternoon Appetizer
Cod fish cakes
Dinner:
Watermelon salad with apples and cheese
Turkey cutlets with cream of mushrooms
Didier's Far Breton
Day seven:
Lunch:
Nems in pork with menthe and salad
Late Afternoon Appetizer
Puff pastry of bacon
Dinner:
Fried shrimps
Tagliatella with strips of bacon and peppers flavored with mixed herbs
Two chocolate cakes and vanilla cream
And as liqueur I prepare you various arranged rums
Enjoy!
| Season | 2 PAX | 3 PAX | 4 PAX |
|---|---|---|---|
| Winter 2020 to 2021 | $7,500 | $8,000 | $8,500 |
| Summer 2021 | $7,500 | $8,000 | $8,500 |
| Winter 2021 to 2022 | $7,500 | $8,000 | $8,500 |
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
New Years week: $9,775
Delivery fees - return trips:
Martinique to SXM - $1500
Martinique to Antigua - $1,000
Martinique to Grenada - $1,000
Martinique to St Lucia - $500
Martinique to St Vincent - $500
SXM to BVI - $1,500
SXM to Grenadines - $2,500
St Vincent / Union to St Lucia - $250
Grenada to St Vincent / Union - $500
Grenada to St Lucia - $750
(The boat is more likely to be starting from Martinque)
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 20 Feet
- : 4 Feet
- : 6
- : 2016
- : Lagoon
- : 6
- : 14
- : 2 x 30 HP
- : Yacht offers Rendezvous Diving only
- : Bruno Franceschi
- : French
- : FF543063401
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 2 |
| Wash Basins: | 2 |
| Heads: | 2 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x 30 HP | |
| Fuel Consumption: | 1.3 |
| Cruising Speed: | 6 |
| Max Speed: | 14US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | None |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | all ages |
| Generator: | - |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | None-Hot Spots |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | Outside only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 10 ft. |
| Dinghy hp: | 9.9 hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | 6 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Bruno is married with four children and had a long career as as journalist in French newspapers. He recently retired as CEO of the second largest French newspaper Sud Ouest. Bruno is the author of three books, one he co-authored with famous French sailor Philippe Poupon - obviously about sailing!
After spending 30 years in the world of the Press Bruno decided to go back to his first passion of yachting and sailing. Bruno had already been introduced to sailing at the tender age of eight and by the age of 10 Bruno joined the Marine Scouts in his home town of Marseille. He enjoyed nine years in the scouts and then joined local yacht clubs and participated in many sailing regattas. He has owned seven boats prior to HARMONY.
Bruno has a Captain 200 ton license, STWC 95 French qualification. He has live and sailed throughout the Leeward and Windward Islands of the Caribbean. He includes five years as CEO of the French newspaper, France Antilles, among his accomplishments. Bruno has sailed extensively throughout France, the Mediterranean Sea and the Caribbean from Grenada to Puerto Rico. He enthusiastically shares with his guests the beauty of the different islands when on charter aboard HARMONY.
Chef/1st Mate: Didier Le Guellec:
Guests aboard Harmony are very fortunate to be treated to the cuisine prepared by a wonderfully talented French Chef, Didier Le Guellec. His skill set is quite unique. In addition to his galley skills, Didier holds the French equivalent of a Yachtmaster license.
Didier hails from Brittany. He received his culinary diploma early on and launched his career which included a tour as Chef aboard the French Navy commanding vessel, chef/proprietor of his own restaurant in France, and chef for discriminating clients aboard luxury yachts in the Caribbean and Mediterranean. He is truly a seafood specialist, having fished offshore professionally in the North Atlantic. Another interesting facet to his background, Didier was a successful business owner, having managed his own international home-moving transportation company for 10 years. He speaks English, Spanish and German in addition to his native French.
Today Didier enjoys most of all delighting guests aboard Harmony with his very tasty creations that continually produce comments such as these:
"The experience has been absolutely incredible. Thank you so much. You have both been an absolute delight and the sailing and food has gone above and beyond my expectations. I can only hope to have a similar experience again in my life."
Part time Chef: Jessica Franceschi
Bio to follow
Breakfast is prepared specially for you:
Eggs, omelet, bacon, cheese, pancakes, fruits salad, toast of jam, French-style pain perdu in the coconut milk, brownies...
Day one:
Lunch:
Shredded chickens in spices and in honey
Late Afternoon Appetizer
Hawaii toast
Dinner:
Wok of vegetables in soft sour sauce
Culpapers of salmon in curry and ginger served with rice
Crumble in pears and almonds
Day two:
Lunch:
Duck confit and French beans with green pepper
Late Afternoon Appetizer
Amuse olives shorizo
Dinner:
Multilayer fish sheet and avocado with vinegar of raspberry
Shrimps sautéed in peppers and Thai sauce
West Indian tart
Day three:
Lunch:
Paella with sausages and shellfish served with saffron rice
Late Afternoon Appetizer
Sweet salty lollipops
Dinner:
Plantin banana in the bacon
Roasted ribs and French fries with salad
Red fruit tart with macaroon
Day four:
Lunch:
Tandoori of chicken with paprika sauce served with Chinese noodles
Late Afternoon Appetizer
Puff pastries of snails
Dinner:
Thai salad
Roasted lamb and sweet potatoes
Apple pie
Day five:
Lunch:
Marinated tuna and salmon in red berries with lemon and ginger
Late afternoon Appetizer
Chicken wraps with fresh parmesan
Dinner:
Smoked salmon verines and cream
Lasagnas with sauce the béchamel
Pineapple greedy surprise
Day six:
Lunch:
Quiche with goat cheese and peas served with green salad
Late Afternoon Appetizer
Cod fish cakes
Dinner:
Watermelon salad with apples and cheese
Turkey cutlets with cream of mushrooms
Didier's Far Breton
Day seven:
Lunch:
Nems in pork with menthe and salad
Late Afternoon Appetizer
Puff pastry of bacon
Dinner:
Fried shrimps
Tagliatella with strips of bacon and peppers flavored with mixed herbs
Two chocolate cakes and vanilla cream
And as liqueur I prepare you various arranged rums
Enjoy!
| Season | 2 PAX | 3 PAX | 4 PAX |
|---|---|---|---|
| Winter 2020 to 2021 | $7,500 | $8,000 | $8,500 |
| Summer 2021 | $7,500 | $8,000 | $8,500 |
| Winter 2021 to 2022 | $7,500 | $8,000 | $8,500 |
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
New Years week: $9,775
Delivery fees - return trips:
Martinique to SXM - $1500
Martinique to Antigua - $1,000
Martinique to Grenada - $1,000
Martinique to St Lucia - $500
Martinique to St Vincent - $500
SXM to BVI - $1,500
SXM to Grenadines - $2,500
St Vincent / Union to St Lucia - $250
Grenada to St Vincent / Union - $500
Grenada to St Lucia - $750
(The boat is more likely to be starting from Martinque)
