Free Spirit
Free Spirit is a luxury private catamaran built by Sunreef. Her stylish design offers her guests plenty of room to relax in spacious areas on the interior and exterior of the yacht. Free Spirit accommodates 8 guests in four private Queen cabins. Each of the double cabin offers a private ensuite bathroom and plenty of head room. The large spacious saloon offers indoor dining as well as a lounge area and has plenty of space for relaxing. A fly-bridge gives the guests another deck to enjoy the views while under sail and in complete comfort. It also offers dining area for up to 8 people making it the perfect place to enjoy a wonderful meal while taking in the magnificent views. Sit back, relax and let your crew guide you through your vacation in style on board the beautiful luxury catamaran Free Spirit.
4 double cabins VIP with large bed, storage, deck hatch and large window on side with curtain.
4 private ensuite bathrooms with separate shower, electric toilet, hair dryer and toiletry
4 TV LCD 20"
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 250 HP | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.40 Metres |
| Draft: | 1.90 Metres |
| Pax: | 8 |
| Refit: | 2021 - 2026 |
| YearBuilt: | 2009 |
| Builder: | Sunreef Yachts |
| Engines: | 2 x Yanmar 250 HP |
| Flag: | Madère |
| SatTv: | Yes |
| 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: | Starlink system : high speed with no limit - € 500 / week |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 220 V & 110 V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Zodiac Pro 4.80m |
| Dinghy hp: | 70HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Julien has an extensive sailing experience in the Mediterranean, the Caribbean and the Indian Ocean (co-founder of Sail Lanka Charter in Sri Lanka).
Julien was the captain on units such as CNB 66 Mahina 3 or Lagoon 77 La Désirade.
Aboard Free Spirit., always attentive to his guests' wishes, Julien will share his experience and help you discover the most beautiful anchorages in complete safety.
Chef : Sonia Marchand
Not just a chef! Sonia worked as a chef de rang and maître d'hôtel for the Accor Group for almost twenty years, and was head of a gourmet restaurant for eight years. She has also specialised in world cuisine (in Singapore, Thailand and French Polynesia) to delight our taste buds. Sonia is aware of new eating habits - gluten-free, lactose-free - while respecting a gourmet cuisine inspired by local flavours. She also has solid maritime experience, with several ocean crossings to her credit on prestigious yachts of 70 feet or more. Sonia was the Chef on board Alegria 67 The Blue Dream, Swann 76 La Loevie and Free Spirit during her round-the-world trip. This is her big comeback on board!
Stew : Laura Bedoussac
After training as a naturopath, Laura turned her attention to the world of sailing and the sea. She crossed the Atlantic as a sailor on 60-foot boats and worked as a stewardess/chef in the Mediterranean and the Caribbean on 60-foot catamarans and also on the CNB 66 Mahina 3 with Julien.
Licences : Deckhand certificate - STCW 2010 CFBS (Individual Survival Techniques (TIS), Basic Firefighting Training (FBLI), Personal Safety and Social Responsibility (SPRS Hygiene and Risk Prevention (HPR), Medical assistance at sea via teleconsultation (AMMCT1 /Medical1) PSC1 (Prevention and
civil rescue)
As a fan of home-cooked food, I create menus based on my guests’ preferences and needs. I adapt my cooking to suit everyone’s dietary requirements and wishes, whilst ensuring we enjoy eating together – something I see as an important moment of pleasure and sharing on the water. I love French cuisine, as well as local and home-style cooking. I am skilled in preparing both raw and cooked fish. I am aware of new dietary trends (gluten-free, lactose-free, etc.) whilst ensuring a gourmet cuisine suited to the location. Sonia Marchand
Breakfast
Tea, coffee, hot chocolate, milk, fresh fruit juice
yoghurts, quark, cereals, dried fruit, seeds…
Fresh chopped fruit
Scrambled eggs
Bacon, ham, sausages… and a cheese platter
Fresh bread, toast, toasted bread with butter and jam…
Crêpes or pancakes or cake, brioche, pastries…
Day 1
Lunch
Appetisers: tapenade and courgettes marinated in lemon and pecorino
Mediterranean salad with confit peppers, turmeric-marinated courgettes, tomatoes, burrata with pistachio pesto and quinoa
Lemon meringue tartlet
Dinner
Hummus and mixed salad with lemon and almonds
Whole Provençal-style roasted grouper carved at your table, served with mashed potatoes in olive oil
Pineapple and fresh mint salad
Day 2
Lunch
Slightly spicy avocado féroce Red snapper in a salt crust
Mashed potatoes with olive oil.
Chocolate spring rolls and matcha custard
Dinner
Cod fritters with ‘sauce chien’
Roasted red seabream fillet with passion fruit beurre blanc, jasmine rice flavoured with kaffir lime.
Shortcrust tartlet, roasted spiced mangoes and
Bourbon vanilla ice cream
Day 3
Lunch
Prawn tempura
Tuna tataki with black sesame, finely diced crunchy vegetables, mixed salad leaves, mango and soya vinaigrette.
Peach Melba
Dinner
Gougères
Grilled lobster with ginger and Espelette pepper, aubergine ‘parmigiana’
Chocolate profiteroles
Day 4
Lunch
Sheep’s milk cromesqui, smoked marlin and lemon cream
Crab salad with citrus vinaigrette, avocado and coriander tartare.
Spiced blancmange
Dinner
Cream of pumpkin soup, crispy prawns
Lightly seared beef fillet with mango vierge sauce, capers, tomatoes, ginger, sesame and lemon
Christophine gratin
Vanilla crème brûlée, lemon zest
Day 5
Lunch
Baby vegetables and avocado cream
Platter of spring rolls and tuna tartare with mango and ginger sauce.
Chocolate mousse and matcha financier
Dinner
Lobster bisque
Sea bream fillet in Bourride sauce, seasonal baby vegetables
Pineapple carpaccio, passion fruit sorbet
Day 6
Lunch
Platter of Corsican charcuterie and cheese with fig jam
My own version of Caesar salad
Apricot clafoutis
Dinner
Sea bass ceviche
Spaghetti alle vongole
Pineapple carpaccio with fresh mint
Day 7
Lunch
Shortcrust tartlet with sun-ripened vegetables
Tuna and tomato carpaccio with rocket and basil
Pineapple surprise
CHARTERS OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
before June : € 32’000
June & September : € 33’000
July & August : € 38’000
APA : 25%
French VAT : 20%
Italian VAT : 22%
Access to STARLINK : € 500 per week, taken out of APA
One week minimum required - Minimum of 5 days on request and depending on existing bookings
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
Prices shown may be subject to change by the owner.
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
- : 10.40 Metres
- : 1.90 Metres
- : 8
- : 2021 - 2026
- : 2009
- : Sunreef Yachts
- : 10
- : 2 x Yanmar 250 HP
- : Yacht offers Rendezvous Diving only
- : Julien Carayon
- : Madère
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 250 HP | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | 2021 - 2026 |
| 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: | Starlink system : high speed with no limit - € 500 / week |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220 V & 110 V |
| Water Maker: | Yes |
| Water Cap: | 2 x 780 L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Zodiac Pro 4.80m |
| Dinghy hp: | 70HP |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Julien has an extensive sailing experience in the Mediterranean, the Caribbean and the Indian Ocean (co-founder of Sail Lanka Charter in Sri Lanka).
Julien was the captain on units such as CNB 66 Mahina 3 or Lagoon 77 La Désirade.
Aboard Free Spirit., always attentive to his guests' wishes, Julien will share his experience and help you discover the most beautiful anchorages in complete safety.
Chef : Sonia Marchand
Not just a chef! Sonia worked as a chef de rang and maître d'hôtel for the Accor Group for almost twenty years, and was head of a gourmet restaurant for eight years. She has also specialised in world cuisine (in Singapore, Thailand and French Polynesia) to delight our taste buds. Sonia is aware of new eating habits - gluten-free, lactose-free - while respecting a gourmet cuisine inspired by local flavours. She also has solid maritime experience, with several ocean crossings to her credit on prestigious yachts of 70 feet or more. Sonia was the Chef on board Alegria 67 The Blue Dream, Swann 76 La Loevie and Free Spirit during her round-the-world trip. This is her big comeback on board!
Stew : Laura Bedoussac
After training as a naturopath, Laura turned her attention to the world of sailing and the sea. She crossed the Atlantic as a sailor on 60-foot boats and worked as a stewardess/chef in the Mediterranean and the Caribbean on 60-foot catamarans and also on the CNB 66 Mahina 3 with Julien.
Licences : Deckhand certificate - STCW 2010 CFBS (Individual Survival Techniques (TIS), Basic Firefighting Training (FBLI), Personal Safety and Social Responsibility (SPRS Hygiene and Risk Prevention (HPR), Medical assistance at sea via teleconsultation (AMMCT1 /Medical1) PSC1 (Prevention and
civil rescue)
As a fan of home-cooked food, I create menus based on my guests’ preferences and needs. I adapt my cooking to suit everyone’s dietary requirements and wishes, whilst ensuring we enjoy eating together – something I see as an important moment of pleasure and sharing on the water. I love French cuisine, as well as local and home-style cooking. I am skilled in preparing both raw and cooked fish. I am aware of new dietary trends (gluten-free, lactose-free, etc.) whilst ensuring a gourmet cuisine suited to the location. Sonia Marchand
Breakfast
Tea, coffee, hot chocolate, milk, fresh fruit juice
yoghurts, quark, cereals, dried fruit, seeds…
Fresh chopped fruit
Scrambled eggs
Bacon, ham, sausages… and a cheese platter
Fresh bread, toast, toasted bread with butter and jam…
Crêpes or pancakes or cake, brioche, pastries…
Day 1
Lunch
Appetisers: tapenade and courgettes marinated in lemon and pecorino
Mediterranean salad with confit peppers, turmeric-marinated courgettes, tomatoes, burrata with pistachio pesto and quinoa
Lemon meringue tartlet
Dinner
Hummus and mixed salad with lemon and almonds
Whole Provençal-style roasted grouper carved at your table, served with mashed potatoes in olive oil
Pineapple and fresh mint salad
Day 2
Lunch
Slightly spicy avocado féroce Red snapper in a salt crust
Mashed potatoes with olive oil.
Chocolate spring rolls and matcha custard
Dinner
Cod fritters with ‘sauce chien’
Roasted red seabream fillet with passion fruit beurre blanc, jasmine rice flavoured with kaffir lime.
Shortcrust tartlet, roasted spiced mangoes and
Bourbon vanilla ice cream
Day 3
Lunch
Prawn tempura
Tuna tataki with black sesame, finely diced crunchy vegetables, mixed salad leaves, mango and soya vinaigrette.
Peach Melba
Dinner
Gougères
Grilled lobster with ginger and Espelette pepper, aubergine ‘parmigiana’
Chocolate profiteroles
Day 4
Lunch
Sheep’s milk cromesqui, smoked marlin and lemon cream
Crab salad with citrus vinaigrette, avocado and coriander tartare.
Spiced blancmange
Dinner
Cream of pumpkin soup, crispy prawns
Lightly seared beef fillet with mango vierge sauce, capers, tomatoes, ginger, sesame and lemon
Christophine gratin
Vanilla crème brûlée, lemon zest
Day 5
Lunch
Baby vegetables and avocado cream
Platter of spring rolls and tuna tartare with mango and ginger sauce.
Chocolate mousse and matcha financier
Dinner
Lobster bisque
Sea bream fillet in Bourride sauce, seasonal baby vegetables
Pineapple carpaccio, passion fruit sorbet
Day 6
Lunch
Platter of Corsican charcuterie and cheese with fig jam
My own version of Caesar salad
Apricot clafoutis
Dinner
Sea bass ceviche
Spaghetti alle vongole
Pineapple carpaccio with fresh mint
Day 7
Lunch
Shortcrust tartlet with sun-ripened vegetables
Tuna and tomato carpaccio with rocket and basil
Pineapple surprise
CHARTERS OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
before June : € 32’000
June & September : € 33’000
July & August : € 38’000
APA : 25%
French VAT : 20%
Italian VAT : 22%
Access to STARLINK : € 500 per week, taken out of APA
One week minimum required - Minimum of 5 days on request and depending on existing bookings
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
Prices shown may be subject to change by the owner.
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.
