VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
FRENCHWEST
FRENCHWEST
| Length: | 78 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2020 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 3 |
| Max Speed: | 1217.0 |
| Cruising: | 8.0 |
| 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! |
Accomodations:
| 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 |
Charter Yacht FRENCHWEST : 2020 78 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
Water Toys
| Dinghy: | Ocean Master Highfield 4.60m |
|---|---|
| Dinghy HP: | Yahama 70 HP |
| Dinghy Pax: | 4 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Snorkel Gear: | 15 |
| WakeBoard: | 2 |
| PaddleBoard: | Yes |
| Swim Platform: | Yes |
| 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 | |
Entertainment
| 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 | |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | no |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | No |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
- Booked
- On Hold
- Available
- Unavailable
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Click on Images to Enlarge
Crew Profile
CAPTAIN / CHEF: Christophe LAGALLE SOUCASSE
French
Captain 500 Certified / CAP 200
Medical Certificate II / CFBS / CGO / Food Safety
Languages: Fluent English and Spanish
Christophe in couple with Aurelie has 25 years of experience in yachting including 750 days of charters in the Mediterranean.
He brings extensive charter experience and attentive hospitality to life on board.
Together, they have completed 750 days of charter in the Mediterranean aboard the Leopard BEST-MOUNTAIN 24, developing a thorough understanding of onboard life and the needs of charter guests. They have worked aboard the power cat 4EVER 24m and the M/Y ARABELLA 33 m.
Christophe and Aurelie take great care in preparing Mediterranean cuisine with an emphasis on fish and seasonal vegetables. Fresh ingredients and thoughtfully prepared dishes are at the heart of their cooking.
They also really enjoy incorporating World Food into their menu and can accommodate any type of dietary restrictions.
Previously Christophe worked at Club Med as Sports Director.
His background in organizing activities and carrying out for guests complements his extensive experience in yachting.
STEWARDESS-COOK: Aurélie LAGALLE SOUCASSE
French
Captain 500 Certified / CAP 200
Medical Certificate II / CFBS / CGO / Food Safety
Aurelie, in couple with Christophe, has 25 years of experience in yachting including 750 days of charters in the Mediterranean.
She brings extensive charter experience and attentive hospitality to life on board.
Together, they have completed 750 days of charter in the Mediterranean aboard the Leopard BEST-MOUNTAIN 24, developing a thorough understanding of onboard life and the needs of charter guests.
They have worked aboard the power cat 4EVER 24m and the motor Yacht ARABELLA 33 m.
Aurelie and Christophe take great care in preparing Mediterranean cuisine with an emphasis on fish and seasonal vegetables. Fresh ingredients and thoughtfully prepared dishes are at the heart of their cooking.
They also really enjoy incorporating World Food into their menu and can accommodate any type of dietary restrictions.
AURELIE alongside her yachting career, has worked in large luxury villas in the South of France, providing housekeeping, property upkeep and maintenance.
She is also a qualified massage therapist, trained at the renowned Wat Pho school in Bangkok.
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.
Sample Menu
FRENCH WEST SAMPLE MENU
by Christophe & Aurelie LAGALLE SOUCASSE
BREAKFAST
Freshly squeezed orange and grapefruit juice every morning
Scrambled or fried eggs, bacon, sausages, and hash browns
Omelet with tomatoes, bell peppers, and red onions
Homemade pancakes served with fresh fruit
Bagel with smoked salmon, fresh salad, and whipped fresh cheese with herbs
Assortment of fresh seasonal fruit
Pineapple carpaccio with lime, honey, and fresh mint
Coffee, tea, and an assortment of fresh bread
APPETIZERS
Salmon mini blinis
Sardine spread with cheese and Espelette pepper
Tuna, mango, and avocado tartare
Mini gazpacho
Mussels with bell peppers
Sardine tartare with parmesan crumble
Mini bruschetta
Salmon and tuna tartare with avocado and bell pepper cream
Mini heirloom tomato and grilled bell pepper burrata
DAY 1
LUNCH
King prawns on roasted pineapple
Seared tuna with black flaxseeds
Mango-Passion Fruit Tartare
DINNER
Mini burrata, heirloom tomatoes, and roasted peppers
Grilled mahi-mahi with mango and red bell pepper, basmati rice
Passion fruit, honey, and lime sauce
DAY 2
LUNCH
Bruschetta with tomatoes and fresh herbs, served with basil sauce
Caesar salad with homemade anchovy dressing
Fresh fruit salad
DINNER
Homemade Bell Pepper Soup with Mild Chili Peppers
Grilled rock lobster with lime butter and pilaf rice
Lemon cheesecake
DAY 3
LUNCH
Avocado, Mango, and Red Cabbage Salad with Honey Dressing
Salmon gravlax with blueberries from Bergen, “Norway”
Fresh cheese and strawberry whipped cream
DINNER
Salmon and Tuna Tartare with Avocado and Coconut Milk
Beef tenderloin with truffle mashed potatoes and glazed vegetables
Grilled peach with honey, rosemary, and yogurt ice cream
DAY 4
LUNCH
Warm lobster on a bed of avocado with Aurélie sauce
Grilled shrimp salad with fresh citrus fruits, served with curry
“Tropical” pineapple with lime and passion fruit coulis
DINNER
Seared scallops on a bed of creamed peas
Monkfish with coconut and lime, "Aurélie" vegetable tian
Chocolate mousse
DAY 5
LUNCH
BBQ Beef Skewers with Chimichurri Sauce
Eggplant in a Piperade of Tomatoes and Bell Peppers with Parmesan
Homemade Tiramisu
DINNER
Avocado poke bowl
Rock lobster Zarzuela (traditional seafood stew)
Pineapple carpaccio with lime and mint
DAY 6
LUNCH
Fiesta appetizers
Asparagus and king prawn risotto
Mango and passion fruit Tartare
DINNER
Creole sausages simmered with kaffir lime and island spices
Turbot with morel mushrooms and glazed asparagus, served with a vin jaune sauce
Watermelon and cantaloupe salad, raspberry sorbet e
DAY 7
LUNCH
Roasted mushroom stuffed with quinoa
Sicilian-style octopus
Roasted pineapple, caramel with coconut ice cream
DINNER
Slow-cooked red mullet fillet in homemade lobster bisque
Grilled snapper with pil-pil sauce featuring calamari and watercress velouté
Homemade blueberry tartlet
Rates
| 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 |
Turn Around: 48 hours
Preferred Pickup: St Martin
Price Details:
WINTER 2025-2026 :November to April: 2-8 guests $60 000 + 30% APA
Chrismas weekly rates: 2-8 guests $69 000 + 30% APA
New Year weekly rates: 2-8 guests $72 000 + 30% APA (10 days minimum)
For NY, if Christmas week is already booked, one week could be accepted.
If the APA paid is not sufficient to cover all variable expenses, the balance has to be paid on board by the client directly to the Captain at cost.
At the contrary, any leftover on the APA will be reimbursed in cash by the captain at termination of the cruise.
Price include: cruise aboard for 8 days / 7 nights / crew services / crew food & beverages / leisure & sport equipment aboard / flowers on board for the embarking day
SUMMER 2026:
Weekly rates: 2-8 guests $55 000 + 30% APA
One week charter minimum required
On request and depending of the calendar, 5 days could be accepted (week rate divided by 6)
Boarding from Guadeloupe & Martinique: + 8.5% VAT
DAY CHARTER ON REQUEST - Depending on the yacht's schedule
Departure from SXM - Also possible from St Barth or Anguilla with delivery fee charged
Up to 10 guests accepted onboard
Day charter rate : $12 000 + 30% APA.
Rate Terms:
Plus ExpensesAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.
FRENCHWEST Video:
FRENCHWEST Video
FRENCHWEST
Charter Yacht FRENCHWEST Guest Reviews
Charter on November 11-24, 2021 in St Martin / American group of 6
We are so thankful for our time with you. The beautiful boat will not be forgotten and certainly we will never forget your hospitality and care.You brought us all great joy !A & G
Thank you all for a trip to always remember and be grateful for. The French West is not only a beautiful boat but is run by such beautiful, capable and fun staff. Every detail was considered by the « dream team » and provided. May you continue to enjoy your position to help peoplesee the beauty of the sea.
C & B
Thank you so much ! I love the boat and the bed is so squishy ! The food was so so good. Thank you .
Thank you for take such good care of us Paula ! And of course Captain did such good job of leading. All thanks !
D, P & P
Reviews
We are so thankful for our time with you. The beautiful boat will not be forgotten and certainly we will never forget your hospitality and care.You brought us all great joy !A & G
Thank you all for a trip to always remember and be grateful for. The French West is not only a beautiful boat but is run by such beautiful, capable and fun staff. Every detail was considered by the « dream team » and provided. May you continue to enjoy your position to help peoplesee the beauty of the sea.
C & B
Thank you so much ! I love the boat and the bed is so squishy ! The food was so so good. Thank you .
Thank you for take such good care of us Paula ! And of course Captain did such good job of leading. All thanks !
D, P & P