TRILOGY
Trimaran TRILOGY emerged from the French builder Neel in 2017. This bluewater yacht is in a class of her own. She is the cutting-edge option for charter guests who crave the thrill of performance sailing, but require the living space of a much larger motor yacht. Thanks to her triple hull construction, her super-wide, 29-foot beam is the average equivalent of a 130-foot superyacht build. This means that together, the entire charter party can enjoy panoramic views from the main saloon, sprawl across the giant trampolines, or lounge on deck. Alternatively, everyone can have their own quiet space to read, relax, sun and commune with the sea. The cockpit, protected by a hard bimini, is equipped with a fridge, grill and sink. Guests can relax on a pair of banquettes that stretch across the stern, or take a seat at the teak table, which seats eight, to dine al fresco. Steps away, the swim platform provides easy access to play in the sea. The literally “open” architectural design of the main deck features sliding doors that stow away completely to unite the cockpit and interior saloon into one seamless, breezy space. There is a surround of large windows that add to the sensation of a floating villa. The en-suite primary cabin is uniquely positioned on this deck level. The amazing picture window, a wall of glass at the foot of the bed, provides a mesmerizing view. Three additional guest cabins are located below. The center hull has a double v-berth forward with bathroom located a few steps down. Two other guest cabins with queen berths are positioned aft in the port and starboard amas/hulls (outriggers), with toilette/shower facilities in the bow. TRILOGY is a fast boat. The yacht skips effortlessly over the waves and is designed to cruise at 10 knots in a breeze, faster depending on the sails and conditions. For a yacht charter that combines sailing performance with the ultimate in luxury accommodations, TRILOGY is a dream come true. Photo copyright in this brochure: Nicolas Raffi / NEEL-TRIMARANS
The main cabin on upper deck and the 2 lateral pontoon cabins below are QUEEN size beds (160x200cm)
The V-berth front cabin in the central hull has a triangular bed (180 x 145cm) The bathroom is not ensuite. It is outside the bedroom and two steps down. Only when under sail the crew must use this bathroom as the deck access to the crew bathroom underway is prohibited.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 55KW engine | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 knots |
| Max Speed: | 13 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 6 Feet |
| Pax: | 8 |
| YearBuilt: | 2017 |
| Builder: | NEEL Trimarans |
| Engines: | Volvo 55KW engine |
| JetSkis: | No |
| Flag: | French |
| SatTv: | No |
| RegNum: | NIF 53489R |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Internet access is limited, but sufficient for Whats'app, email & some web searches. Watching/downloading videos/music should be avoided. The boat limit is 40 Go for the month. Internet in Dutch Siint-Maarten is unreliable. |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 220v |
| Water Maker: | Yes |
| Ice Maker: | - |
| Sailing Instructions: | No |
| Internet Access: | None-Hot Spots |
| Hairdryers: | - |
| Guests Smokes: | outside only at designated are |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | semi flexible 3.4m |
| Dinghy hp: | 15 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | Swimming Ladder |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Rod and reel |
| Rods: | - |
François is a citizen of the world. He grew up in Paris, Egypt, and the USA. He traveled extensively in South America. He has sailed across the Atlantic Ocean and the Mediterranean Sea, His native language is French, and he is also fluent in English and Spanish. He has made lifelong friends around the world. Wherever guests come from, he knows intuitively how to make them feel welcome aboard TRILOGY.
François began sailing at four years old, took a few years off and then went back to the water at the age of 12, on every type of boat available: skiff, funboard, racing monohulls, Hobie Cat 16, Optimist, 420, 470, and vintage sailboats. In 1995 he was a Federal Sailing Instructor and by 1999 had earned his 1st degree sailing instructor certification. He sold power boats for 10 years and achieved a degree in Yachting Business. Then he launched his career in charter yachting.
Whether guests prefer an interactive or discreet charter, his goal is to provide the very best service. As an expert captain, he says, “I am there with great pleasure, but doing my job properly is my priority; safety first, then pleasure, then fun.” Friends describe him as highly reliable, responsible and with a good sense of humor. In addition to sailing, he enjoys bodyboarding, snowboarding, mountain trekking, traveling and sharing dinners with family and friends, both old and new. As a charter yacht captain, his motto is ideal: there is no problem, there are only solutions. Whatever the dreams and desires of guests, his goal is to make it happen.
Chef: La Mya Bouatir
La Mya is a French national who has been in the food industry since 2008 and has worked as a yacht chef since 2012. Her extensive experience in restaurants and yachts has taken her all over the world. Everywhere she travels she adds to her repertoire of gourmet recipes. Guests aboard TRILOGY should prepare to loosen their belts.
La Mya excels at French cuisine and also specializes in Bulgarian, Italian, Corsican and Creole recipes. She also speaks fluent English and Bulgarian and basic Italian. Menu planning can escalate to deliciously unconventional for charter guests who are foodies or gourmets with a sophisticated palate. For most charter guests, her traditional dishes and comfort food get rave reviews. Whatever your preferences, La Mya is certain to step up to the plate.
Caroline LAUNAY - SAMPLE MENU
BREAKFAST
Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,
yogurts, croissants, jam, honey, butter.
Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,
salmon, pancake, French toasts
LUNCHES
Mahi Mahi tartar Caribbean style with baby spinach salad
Sea Breeze ice cream cup
Cheese Burger in Paradise with salad
Ginger melon salad
Salad Niçoise
Nectarine crumble
(on request) Salad Perigourdine
with smoked duck breast and foie gras, Fig gratin
Prawn cocktail salad with avocado and grapefruit
Strawberry soup with almond paste
Chicken parmesan salad with authentic Caesar Dressing
Piña Colada composed with ice cream
Prosciutto feta pasta salad
Pineapple Carpaccio
DINNERS
Saint Marcelin cheese puff pastry with arugula salad
Rosemary filet mignon, Normandy mashed potatoes and spinach
Raspberry Tiramisu
Chilled cucumber and mint soup
3 herbs salmon “papillote” with green beans fagot,
tagliatelles and a creamy lime sauce
Caramelized spiced pineapple with Vanilla ice cream
and raspberry coulis
Tomatoes with Buffala mozzarella, pine nut,
basil and emulsion vinaigrette
Beef filet “a la plancha” with 3 sauces and gratin Dauphinois
Crème brûlée
Saint-Jacques carpaccio
Tataki tuna steak with ponzu sauce,
Jasmine rice and braised leek
Tarte Tatin with Chantilly Cream
Cauliflower mousse with beacon
Cockerel with red wine and cèpe sauce,
penne rigate and grilled zucchini
Cheese cake with blueberry compote
Fava bean and basil milk shake
Grilled lobster tail with butter and garlic sauce, Caribbean sauce,
wild rice and stewed tomatoes cherry
Flamed banana
Spanish Gazpacho
Rack of lamb with thyme infusion, semolina and broccoli
Chocolate mousse
Price in Euros for 8 people, 6 nights/ 7 days:
April 3 – May 28: 10,000
May 29 – July 2: 11,000
July 3 – 16: 11,600
July 17 – August 20: 13,250
August 21 – September 3: 11,600
September 4 – 17: 11,000
September 18 – October 29: 10,000
Please add 20% APA
Skipper's Mandatory fee - 1550 euros
Chef / Hostess - (optional) 1550 euros
Note - charters start at noon on a Saturday and finish at noon on a Friday - 6 nights/7 days and pick up/drop off is Ajaccio, Corsica.
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
- : 30 Feet
- : 6 Feet
- : 8
- : 2017
- : NEEL Trimarans
- : 10 knots
- : 13 knots
- : Volvo 55KW engine
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : François Labbé
- : French
- : No
- : NIF 53489R
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Volvo 55KW engine | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 knots |
| Max Speed: | 13 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Internet access is limited, but sufficient for Whats'app, email & some web searches. Watching/downloading videos/music should be avoided. The boat limit is 40 Go for the month. Internet in Dutch Siint-Maarten is unreliable. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| # Dine In: | yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | 220v |
| Water Maker: | Yes |
| Water Cap: | 158 gallons |
| Ice Maker: | - |
| Sailing Instructions: | No |
| Internet Access: | None-Hot Spots |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | several |
| Guests Smokes: | outside only at designated are |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | semi flexible 3.4m |
| Dinghy hp: | 15 HP |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | Swimming Ladder |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Rod and reel |
| Rods: | - |
François is a citizen of the world. He grew up in Paris, Egypt, and the USA. He traveled extensively in South America. He has sailed across the Atlantic Ocean and the Mediterranean Sea, His native language is French, and he is also fluent in English and Spanish. He has made lifelong friends around the world. Wherever guests come from, he knows intuitively how to make them feel welcome aboard TRILOGY.
François began sailing at four years old, took a few years off and then went back to the water at the age of 12, on every type of boat available: skiff, funboard, racing monohulls, Hobie Cat 16, Optimist, 420, 470, and vintage sailboats. In 1995 he was a Federal Sailing Instructor and by 1999 had earned his 1st degree sailing instructor certification. He sold power boats for 10 years and achieved a degree in Yachting Business. Then he launched his career in charter yachting.
Whether guests prefer an interactive or discreet charter, his goal is to provide the very best service. As an expert captain, he says, “I am there with great pleasure, but doing my job properly is my priority; safety first, then pleasure, then fun.” Friends describe him as highly reliable, responsible and with a good sense of humor. In addition to sailing, he enjoys bodyboarding, snowboarding, mountain trekking, traveling and sharing dinners with family and friends, both old and new. As a charter yacht captain, his motto is ideal: there is no problem, there are only solutions. Whatever the dreams and desires of guests, his goal is to make it happen.
Chef: La Mya Bouatir
La Mya is a French national who has been in the food industry since 2008 and has worked as a yacht chef since 2012. Her extensive experience in restaurants and yachts has taken her all over the world. Everywhere she travels she adds to her repertoire of gourmet recipes. Guests aboard TRILOGY should prepare to loosen their belts.
La Mya excels at French cuisine and also specializes in Bulgarian, Italian, Corsican and Creole recipes. She also speaks fluent English and Bulgarian and basic Italian. Menu planning can escalate to deliciously unconventional for charter guests who are foodies or gourmets with a sophisticated palate. For most charter guests, her traditional dishes and comfort food get rave reviews. Whatever your preferences, La Mya is certain to step up to the plate.
Caroline LAUNAY - SAMPLE MENU
BREAKFAST
Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,
yogurts, croissants, jam, honey, butter.
Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,
salmon, pancake, French toasts
LUNCHES
Mahi Mahi tartar Caribbean style with baby spinach salad
Sea Breeze ice cream cup
Cheese Burger in Paradise with salad
Ginger melon salad
Salad Niçoise
Nectarine crumble
(on request) Salad Perigourdine
with smoked duck breast and foie gras, Fig gratin
Prawn cocktail salad with avocado and grapefruit
Strawberry soup with almond paste
Chicken parmesan salad with authentic Caesar Dressing
Piña Colada composed with ice cream
Prosciutto feta pasta salad
Pineapple Carpaccio
DINNERS
Saint Marcelin cheese puff pastry with arugula salad
Rosemary filet mignon, Normandy mashed potatoes and spinach
Raspberry Tiramisu
Chilled cucumber and mint soup
3 herbs salmon “papillote” with green beans fagot,
tagliatelles and a creamy lime sauce
Caramelized spiced pineapple with Vanilla ice cream
and raspberry coulis
Tomatoes with Buffala mozzarella, pine nut,
basil and emulsion vinaigrette
Beef filet “a la plancha” with 3 sauces and gratin Dauphinois
Crème brûlée
Saint-Jacques carpaccio
Tataki tuna steak with ponzu sauce,
Jasmine rice and braised leek
Tarte Tatin with Chantilly Cream
Cauliflower mousse with beacon
Cockerel with red wine and cèpe sauce,
penne rigate and grilled zucchini
Cheese cake with blueberry compote
Fava bean and basil milk shake
Grilled lobster tail with butter and garlic sauce, Caribbean sauce,
wild rice and stewed tomatoes cherry
Flamed banana
Spanish Gazpacho
Rack of lamb with thyme infusion, semolina and broccoli
Chocolate mousse
Price in Euros for 8 people, 6 nights/ 7 days:
April 3 – May 28: 10,000
May 29 – July 2: 11,000
July 3 – 16: 11,600
July 17 – August 20: 13,250
August 21 – September 3: 11,600
September 4 – 17: 11,000
September 18 – October 29: 10,000
Please add 20% APA
Skipper's Mandatory fee - 1550 euros
Chef / Hostess - (optional) 1550 euros
Note - charters start at noon on a Saturday and finish at noon on a Friday - 6 nights/7 days and pick up/drop off is Ajaccio, Corsica.
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.
