
| Length: | 78 ft |
|---|---|
| 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! |
| FRENCH WEST is offering 4 cabins: 1 MASTER cabin: 1 King size bed 2,00 m x 1,80 m ((separated toilet) 2 DOUBLE cabins: Double bed 2,00 m x1,60 m 1 CONVERTIBLE TWIN cabin (Port Aft): single bed 2,00 m x 0,85 m convertible into double bed 2,00 x 1,70 m All cabins have separated heads & showers, private air conditioning control, hair dryer, plugs, Ipod Station / USB plugs. The Master cabin has in addition separated toilet, one safe, TV & DVD, Bluetooth - HDMI cable and a private terrace Cabins ceiling height 2,10 m for all cabins Separate crew quarter Voltage: 220V - 24V | |
| Kings: | 1 |
|---|---|
| Queens: | 3 |
| Double Cabins: | 3 |
| Twin Cabins: | 1 |
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dinghy: | Ocean Master Highfield 4.60m |
|---|---|
| Dinghy HP: | Yahama 70 HP |
| Dinghy Pax: | 4 |
| Adult Skis: | 1 |
| Kids Skis: | 1 |
| Snorkel Gear: | 15 |
| WakeBoard: | 2 |
| 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 |
|---|---|
| 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: Nelson FRANCK
French
Yachtmaster 200 – STCW 2010
Professional Sailing Instructor Certificate – Cruising Endorsement
Languages: English
Originally from the South of France, Nelson grew up in the yachting industry, where his family operated a charter company in both the Mediterranean and the Caribbean. For him, the classroom was the sea.
After graduating, he began his professional career early as a Captain and Sailing Instructor in the Mediterranean. He later joined regatta sailing teams for several seasons before moving on to numerous charter catamarans in the Caribbean — working with private owners, established charter companies, and more recently, managing his own
Nelson has developed a strong mastery of all aspects of yacht operations, combining solid technical knowledge with exceptional guest service. His experience ensures vessels are always perfectly maintained, and every charter runs smoothly.
Easy-going by nature, with a highly professional and service-oriented approach, Nelson maintains a constant focus on guest satisfaction, creating a positive and welcoming atmosphere on board.
His racing background brings precision and a challenger’s spirit, guaranteeing smooth and safe cruising while always finding the best spots to anchor and explore.
CHEF: Soumaya ZAGHDOUD
French
STCW
Languages: English, Spanish, Arabic, Bahasa
With a journey shaped by travel, sailing, and life between continents, Soumaya brings a naturally versatile and intuitive approach to cooking. Her experience spans luxury yachts such as Sorana and Persistence and land-based kitchens around the world, allowing her to adapt to different tastes, cultures, and dining styles.
Soumaya’s cuisine is inspired by a blend of Mediterranean and Caribbean roots, vibrant flavors, fresh ingredients — enriched by global influences gathered from time spent in Asia, Australia, and islands around the world.
Guided by close connections to nature and hands-on experience growing food, she favors seasonal produce and well-balanced dishes that feel both nourishing and indulgent, whether for relaxed lunches or elegant dinners on board.
Comfortable both in the galley and at sea, her understanding of life on board naturally supports the rhythm of cruising. Her calm presence, attention to detail, and passion for quality ingredients ensure an unforgettable culinary experience.
STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English
Originally from Paris, Anwar’s maritime journey began in Saint Martin, where he moved to manage two busy restaurants. It was there that he fell in love with the ocean, leading to a six-year stay in the Caribbean. After several years of sailing and connecting with the yachting community, he transitioned into the industry full-time.
Over the last three years, Anwar has honed his skills on superyachts as a deckhand and steward. This dual experience, combined with his high-end hospitality background in Paris, makes him a uniquely versatile crew member.
For the past two years, Anwar has been a proud member of the FRENCH WEST team. Whether he is handling lines on deck or crafting the perfect cocktail for guests, his professionalism and attention to detail ensure a seamless and unforgettable experience on board.
M/Y FRENCH WEST
Sample menu by Soumaya ZAGHDOUD
B R E A K F A S T
Avocado Toast with Cherry Tomatoes
Eggs: Scrambled, Poached Omelette or Fried
Crispy Bacon or Smoked Salmon
Fresh Seasonal Fruits & European Breads
Porridge with Toasted Nuts, Honey & Berries
Fresh Bread with butter and jam
Pancakes with Maple Syrup
French Crepes with Fruit Compote or Chocolate
Fresh Smoothies & Pastries
Salmon and dill cream bagels
French toast with toasted nuts
DAY 1
Lunch
Shrimp & Grapefruit Verrine
Seared Tuna with Teriyaki Glaze, Caramelized Carrots & Soy Noodles
Lemon curd cake
Dinner
Hummus with lebanese flatbread
Traditional Moussaka
Coffee mousse
DAY 2
Lunch
Seabass carpaccio
Mahi mahi fillet with passionfruit sauce, pumpkin gratin and basmati rice
Pavlova
Dinner
Eggplant flan with mint yogurt sauce
Pork tenderloin with chalots sauce, green beans wrapped in bacon and mashed potatoes
Chocolate lava cake
DAY 3
Lunch
Zucchini carpaccio with Parmesan
Grilled lamb chops ‘à la provençale’ with sautéed mushrooms and oven-roasted vegetables
Pistachio flan
Dinner
Green mango salad
Red Thai curry with marlin, bamboo shoots and vegetables with coconut rice
Passionfruit crème-brûlée
DAY 4
Lunch
Capresse salad
Salmon fillet with citrus sauce and spinach risotto
Tiramisu
Dinner
Zucchini velouté with Comté cheese
Beef fillet with foie gras sauce, truffle baked potatoes and asparagus
Pineapple crumble
DAY 5
Lunch
Fresh spring rolls
Shrimp Pad Thai
Mango sticky rice
Dinner
Cured ham, feta and melon salad
Chicken skewers with spiced quinoa and grilled vegetables
Floating island
DAY 6
Lunch
Pumpkin and conch velouté
Octopus stew with breadfruit and fried plantains
Coconut blanc-manger
Dinner
Baked eggs with smoked salmon
Duck breast with honey and vinegar glaze, eggplant millefeuille and truffle potatoes
Tarte Tatin with vanilla ice cream
DAY 7
Lunch
Gazpacho
Chili con carne with sweet potato fries and mixed salad
Corn cream
Dinner
Salmon and avocado verrine Tahitian-style fish tartare with seasonal salad
Rum flambéed banana with ice cream
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $60,000 | $60,000 | $60,000 | $60,000 |
| Summer 2026 | $55,000 | $55,000 | $55,000 | $55,000 |
| Winter 2026 to 2027 | $60,000 | $60,000 | $60,000 | $60,000 |