Length: | 67 ft |
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Builder: | Lagoon |
Year Built: | 2022 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 14kts |
Cruising: | 9-12kts |
Beam: | 32 ft |
Draft: | 4 ft |
Base Port: | British Virgin Islands |
C’est La Vie was designed to create unforgettable vacation experiences exploring a range of activity and relaxation, mixed with high end luxury and unrivaled adventure, all amidst a tropical backdrop. A well-appointed 2022 Lagoon Sixty7, C’est La Vie offers bespoke luxury in 2 spacious Queen cabins and a massive master cabin, each with en-suite washrooms and plenty of living space. Topside you will find multiple sun beds, loungers and wet bars aplenty. Her crew of 3 leaves no need unmet; offering decades of combined professional experience to create a seamless, customized and highly interactive encounter. No finer culinary experience can be found ashore or afloat, as chef Sofia provides a rich understanding of all things epicurean while undertaking the constant search for the finest and freshest ingredients. Captain Robbie will keep you feeling at ease, with his unassuming, patient approach and his dry wit. He is an avid waterman, excelling in scuba, fishing and engaging in a keen interest for Nautical lore. First mate Kirsten knows all of the best snorkels and hikes, and at the end of a long day (or morning hike) will shake up a cocktail that would make Hemingway swoon. C’est La Vie’s offerings are second to none, including electric foiling surfboards, sea bobs, scuba compressor and gear, floating docks and a massive tender to get you to the finest beaches. Interested in becoming dive certified? Captain Robbie is a PADI dive instructor and can indulge guests of all abilities in exploring the underwater world. Sit in the lap of luxury via a professionally designed and decorated interior. In addition to outdoor activities, the yacht boasts a powerful hi-fi system, lots of games and movies. |
Scuba: | Onboard |
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Resort Course: | $175 |
Full Course: | $400.00 |
License Info: | Instructor |
Compressor: | Onboard |
Dive Tanks: | 12 |
BCs: | 10 |
Regs: | 10 |
Divers: | 8 |
Dive Lights: | 4 |
Dive Info: | |
Dive Compressor on board Cptn is a dive instructor | |
Dive Costs: | |
Cost per dive per person: $75 Open Water Certification Dives. $400 Discover Scuba Diving: $175 |
Dinghy: | 15ft |
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Dinghy HP: | 60 |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | 1 |
PaddleBoard: | 2 |
Float Mats: | 1 |
Swim Platform: | Yes |
Boarding Ladder: | yes |
Beach Games: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 2 |
Sail Instruct.: | Yes |
Other Toys: | |
- 2x seabobs - 2x efoils - 1x wakeboard - 1x sub wing - Tubing - Diving (dive gear, compressor onboard- with dive instructor) -1x nauti bout leisure floating dock(with seabob docking stations) -2x paddle board -Kayak on request Fishing 2 trolling rods and 1 casting rod |
Internet: | Onboard WIFI |
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VCR DVD: | Yes |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Yes |
Nude Charters: | Yes |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Paul's upbringing in South Africa, near Kruger National Park, instilled in him a deep appreciation for nature, fostering a passion for scuba diving that ultimately led him to depart from his office job and explore the world beneath the waves. With extensive experience as a dive instructor, boasting over 3000 dives, he has honed his skills in remarkable locations such as Thailand, the Maldives, Indonesia, and Mozambique. His journey brought him to the British Virgin Islands (BVI), where he was captivated by the beauty of the Caribbean. Following an invitation from a friend, he embarked on sailing trip, viewing it as the next chapter in his adventure. Returning to South Africa to obtain his RYA Yachtmaster Offshore certification, he later returned to the BVI to assist a friend who had suffered losses from Hurricane Irma. Since attaining his captain's license, Paul has navigated the waters of Belize, Antigua, the Bahamas, BVI, and Thailand. Known
for his adept leadership and commitment to ensuring memorable experiences, he approaches each day with meticulous planning. During his leisure time, Paul indulges in free diving, surfing, and exploring new destinations.
Dani was born and raised in a small coastal town in the South of Brazil. Her family's heritage is a rich blend of cultures, with her great-grandparents immigrating from Europe to escape the war. The culinary traditions she learned from both sides of her family, rooted in Spain, Portugal and Italy, still influence her cooking today. After graduating in Business Administration in Brazil, Dani spent a year in Australia to develop her English skills and pursue further studies in her field. Upon returning to Brazil to commence her professional career, her time abroad had instilled in her a desire for a more fulfilling path than the confines of an office job. Following an invitation from Paul, she ventured to Belize where they began working together. Discovering a passion for cooking and feeling at home in the kitchen, Dani's culinary skills blossomed. Seeking to refine her abilities, she recently attended Ashburton Cookery School. Dani delights in infusing her Brazilian heritage into her dishes while incorporating elements of Caribbean cuisine, utilizing local and fresh ingredients to elevate flavors and aromas. In her leisure time, she indulges in playing padel, reading, hiking, snorkeling, and practicing yoga.
Paul and Dani first crossed paths in Thailand back in 2012. Their connection endured over the years, and in 2018, Paul visited Dani in Brazil invited her to join him. Since then, they have worked in various locations, including Belize, Antigua, the Bahamas,
Thailand, and the BVI. As a team, they love being able to entertain, share stories and meet new people to learn theirs.
Growing up in South Africa near the ocean, Danika was always drawn to the allure of the sea. But it was her upbringing in the service industry that taught her the value of creating exceptional experiences for others.
Her journey took a turn when she landed a job on a yacht in Europe attending the Super yacht cup. She was swept up in the adventure and excitement of life at sea. As she honed her skills on yachts, Danika discovered a passion for adventure and a love for the freedom that came with life on the water.
She decided to move to the BVI and try out a completely different experience, this is what truly captured her heart. The island life, with its vibrant culture and stunning natural beauty, stole her soul. Danika began to appreciate the joy of connecting with others and creating unforgettable experiences for her guests.
Now, as Danika continues on her journey, she is dedicated to merging her love for adventure, service, and the ocean. She aims to inspire a sense of wonder and awe in all those around her.
Paul Jordan
MARITIME QUALIFICATIONS
• RYA Master Offsore
• RYA Yacht Master Coastal
• ENG 1
• VHF Radio License
• Diesel Engines Skippers Class
• Powerboat Level II
• STCW
• Elementary First Aid at Sea
• Marine Fire Fighting
• PSSR
• PST
• PDSD
• Padi Open Water Dive Instructor
Dani Trevisol
QUALIFICATIONS
• ENG1
• Super Yacht Deck Crew-IYT
Functional Gastronomics Course, by Natural Chef
• Marine Communication Master-VHF
• STCW
• Short Range Cert-IYT
• PADI Open Water Diver
• Food Safety & Hygiene Level II
• SmalI Powerboat and Rib Master-IYT
Danika Willows
Maritime Qualifications
STCW 2010 Basic Safety Training
Superyacht Culinary certification (SYCA Chef)
PYA Guest level 1 Course
All service styles
Floristry and table presentation
Cocktails and mixology
Wine and food pairing, basic wine knowledge
ENG 1 medical examination certificate
Powerboat Level 2
SAMPLE MENU by Daniela Trevisol
Shrimp Ceviche Tostadas
Shrimp, red bell pepper, red onion, jalapeno, mango, tomato, cucumber and lime juice over corn tostilla baked until crispy with chili oil
Dinner
Mustard Pork Vinaigrette Port Tenderloin
Pork tenderloin served with whole grain mustard vinaigrette sauce, roasted cauliflower puree and grean beans
Chicken Cordon Bleu
Sous vide chicken filled with ham and swiss cheese, served with black truffle pasta
Paella Marinera
Seafood paella with lobster (seasonal), prawns, chorizo, clams and mahi mahi, served with lemon wedges
Parmesan Crusted Salmon
Baked salmon with a crust of panko crumbs, parmesan and fresh herbs over veloute sauce, mashed potatoes and asparagus
Bourbon Filet Mignon
Filet Mignon served with peppercorn sauce made with bourbon, served with brocollini and mashed potatoes
Lamb Chops and Red Wine Jus
Lamb chops pan seared and finished in the oven served with red wine jus, parmesan duchess potatoes, and ratatouille
Shrimp Risotto
Shrimp pan fried in herbed butter served over lemon and white wine risotto
Desserts
Chocolate Fondant
Chocolate fondant served with macadamia brittle ice cream and strawberry
Mini Banoffe Pie
Homemade crust filled with homemade dolce de leche, chopped banana, topped with homemade cream and dark chocolate shavings
Macadamia-Rum Panna Cotta
Served with caramel-dark rum and macadamia sauce
White Chocolate Mousse
White chocolate mousse served with passionfruit coulis and ginger biscuit
Chocolate Semifreddo
Topped with chocolate sauce, strawberries and pecans
Strawberry Charlotte Cake
Made with marscapone, lady fingers and strawberries
Tiramisu Cup
Tiramisu served with chocolate ganashe and chocolate hazelnut pirouline
Burnt Basque Cheesecake
Creamy and decadent cheesecake with chocolate dressing
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
---|---|---|---|---|
Winter 2024 to 2025 | $54,000 | $56,000 | $58,000 | $60,000 |
Summer 2025 | $54,000 | $56,000 | $58,000 | $60,000 |
Winter 2025 to 2026 | $54,000 | $56,000 | $58,000 | $60,000 |