Length: | 78 ft |
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Builder: | Lagoon |
Year Built: | 2020 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 12 knots (17 |
Cruising: | 8 knots |
Fuel Use: | 30 Litres/Hr |
Beam: | 36 ft |
Draft: | 4 ft |
Base Port: | St Martin |
FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner's space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live! |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Ocean Master Highfield 4.60m |
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Dinghy HP: | Yahama 70 HP |
Dinghy Pax: | 4 |
Adult Skis: | 1 |
Kids Skis: | 1 |
Snorkel Gear: | 15 |
PaddleBoard: | Yes |
Swim Platform: | YES |
Sailing Dinghy: | no |
Beach Games: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 10 |
Other Toys: | |
Semi rigid tender Ocean Master HIGHFIELD / 4m60 / 4 guests seated / 70 HP 4 Sea scooters 1 Waterski for adult (bi & mono) 1 Waterski for kids (bi & mono) 2 inflatable SUPs 1 Towing Ring for 4 1 Inflatable pool off the stern as a safe swim space for people 1 inflatable Kayak Fishing equipment Snorkeling equipment for 8 Diving Rendez-vous diving on request Swimming ladders Deck showers |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Board Games: | Yes |
iPod: | Yes |
Other: | |
1 TV in owners cabin 1 TV in the living Room Dominoes, poker chips, scrabble, monopoly, backgammon, 1 deck of cards and a Uno game | |
Amenities | |
Voltages: | 220 V |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | no |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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CAPTAIN: Guillaume SERGI-GOBERT
French
51 years old
STCW2010 – 200 gross ton license / Professional Captain for over 18 years
University degree in IT & Multimedia
Languages: English
Born in southern France, near the Mediterranean, Guillaume started his passion for the sea and sailing at an early age.
He received his sailing instructor diploma which enabled him to teach in a sailing school during his university holidays.
After graduating, Guillaume worked for several years at a software development company while continuing to sail for pleasure primarily in the Mediterranean.
Making a choice between his two passions, the mountains and the sea was a challenge, but when the chance to deliver a yacht to the Caribbean presented itself, it led him to pursue his training for his captain’s license and turn his passion for sailing into a career! For nearly 19 years.
Guillaume has worked as a captain for 15 years in the Mediterranean and the Caribbean on private and charter yachts as monohulls Grand Bleu & J SIX CNB 76', also aboard catamarans like Maevie, Tarani, Etana, more recently Tinto.
He is proud to share his experience, love of cruising, and his extensive knowledge of the Caribbean with his guests.
CHEF: Anna DUCHEZ
French
STCW
Languages: English, Spanish
Anna comes from the picturesque sailing town of Saint Malo, Brittany, France.
It is here where she spent her formative years, sailing and boating around the small islands and bays in the area.
She started her professional career in the restaurant industry in France and then England before deciding to move from the land to the sea 5 years ago while following her passion for adventure and exploration.
Since 2019 Anna has worked as a deckhand and stewardess onboard tall ships, yachts and catamarans in the Caribbean and Mediterranean.
Anna’ is warm personality, can-do attitude and attention to detail, will ensure you a memorable stay onboard French West.
More recently she has rediscovered her another passion, cooking, and has experimented with new recipes that she's happy to share with future guests.
STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English
Anwar, originally from Paris, discovered the maritime world when he arrived in Saint Martin to take charge of two restaurants.
He then discovered a passion for sailing and has been based in the Caribbean for over 6 years.
Thanks in particular to the crews he met on his many voyages, Anwar has been able to discover and experience the world of yachting.
For 1 year now, he has been working on superyachts as a dayworker, deckhand and steward, and has built up an unrivalled level of professionalism and versatility.
Combined with his past experience in the restaurant and hotel business in Paris, Anwar is the perfect sailor/host to ensure quality service, delicious cocktails and an unforgettable trip.
M/Y FRENCH WEST
SAMPLE MENU by Anna DUCHEZ
BREAKFAST
Continental breakfast such as cereals, yogurt or milk, fruit plate or fruit salad,
Toast/read, butter and jam (optional, Crêpes bretonnes or pancakes
Eggs, bacon, avocado, tomato and mozzarella, salmon and citrus dill crème fraîche
Salmon, avocado, cucumber, arugula, basil and cream cheese bagel
Smoothie bowls, chocolate chip and walnut banana bread
APPETIZERS
Homemade guacamole, vegetables s ticks and crispy tortillas
Caribbean style cod fish fritters, creole sauce
Baked sticky dry fruits, figs and dattes filled with goat cheese, honey and walnut
watermelon, feta, mint and cucumber kebab
Homemade houmous, pita bread
fish rillettes on crispy bread with hard boiled eggs
Sarrasin crêpes rolls filled with cream cheese, salmon or ham and scrambled egg
LUNCHES
Mozzarella di buffala salad, cherry tomatoes, parma ham,
melon, rosemary and olives focaccia, homemade pesto
Homemade sorbet
Coconut and garlic creole tiger prawns, citrus jasmin rice, roasted cherry tomatoes
and crunchy vegetables
Lemon soufflé with lemon curd and pistachio heart, limoncello sirop
Marinated salmon pokebowl, avocado, mango, sushi rice, edamame, carrot, cubbage,
crispy shallots and chili mango dressing
Mango- coco soup and almond tuile
Herb and hazelnut crusted white fish, coconut and cauliflower purée
Fruit roll with mascarpone whipped cream
Beef kebab on the grill, sunny couscous salad, sauce chien
Creme brûlée
Fried chicken Thai style noodles
Spring rolls Mango Melba
Tuna Tartar, guacamole, spring onions, sesame ginger soya sauce, fries
Tiramisu
DINNERS
Spicy cold beetroot velouté, crispy toast and beetroot pickle
Local fish grilled fillet, gems, lardons and peas in creamy sauce
Destructured forest fruit pavlova
Mahi- mahi ceviche, mango, cilantro, jalapeños, with fried tostadas
Best end of lamb, gratin dauphinois, ratatouille
Chocolate fondant, vanilla custard and whipped cream
Smoke salmon and leek quiche, green salad
Honey roasted pork filet mignon, potatoes, carrot, onion, garlic and sweet shallots reduction
Traditionnal crepe suzette
Tempura, peanut and coriander egg noodle salad, served with sweat chili sauce
Tuna tataki, sauted vegetables, sauted rice and sauce teriyaki
Caribbean crumble, nutmeg vanilla icecream
Honey and goat cheese pithivier, zucchini and apple salad
Rib eye steak or burger night, shallots sauce, baked potatoes and greens bacon roll
Pineapple flambés, lime zest, rhum, vanilla ice cream
Creamy egg cocotte, Parmesan foam, crispy bacon and spinach
Butter chicken massala, garlic naan, rice
Lemon meringue tart
Calvados family style baked Camembert, rosemary, honey and green salad
The risotto, your choice between seafood or mushroom
Caribbean coconut flan
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2023 to 2024 | $60,000 | $60,000 | $60,000 | $60,000 |
Summer 2024 | $55,000 | $55,000 | $55,000 | $55,000 |
Winter 2024 to 2025 | $60,000 | $60,000 | $60,000 | $60,000 |
Summer 2024 | $55,000 | $55,000 | $55,000 | $55,000 |