E-Brochure

FRENCHWEST

$47,460 - $55,860 / WEEK
Plus Expenses

BUILT/REFITYEAR 2020
YACHTLength 78.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 3
CHARGESFROM $47,460 Plus Expenses




Boat Details

Cabins: 4
King: -
Queen: 4
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: -

Sample Menu

FRENCH WEST SAMPLE MENU

BREAKFAST

-Selection of fresh made muffins, breads, pastries and a fresh fruit platter
-Eggs benedict
-Chia seed crusted french toast Maple syrup, apple sausage & bacon
-Fresh fruit smoothies
-Smoked salmon lox bagels - everything bagels, caper cream cheese, tomato, red onion
-Biscuits and Sausage Gravy, w/ Fried Eggs
-Black bean and avocado omelettes - queso fresco, cherry tomato, cilantro
-Farmers Scramble (Sausage, Peppers, Mushrooms, Onion, Potatoes)

LUNCHES

-Local grilled Fish and Chips chefs choice fish of the day, home made oven fries, tarter, lemon green salad, coleslaw, pickles
-Chicken Schnitzel Burger with the works - your way fresh fruit salad, potato wedges, green salad
-Steak Sandwich mushroom, onion, peppers, melted swiss, horseradish aioli, toasted baguette garlic herb potatoes, green salad, jus
-Thai Beef Salad rare beef, rice noodles, bean sprouts, sweet peas, cucumber, carrot, peanut, fresh herbs, lime ginger sesame dressing
-Vietnamese Summer Rolls build your own with cold cooked prawns, bbq pork, tofu assorted vegetables, greens, herbs, peanut sauce, chili sauce green papaya salad, rice noodle salad
-Fish Taco Bar corn tortilla, guacamole, chili sour cream, slaw, pickled vegetables, lime black beans and rice / papas bravas
-Mediterranean Falafel Wraps (VEG) pita bread, tzatziki, hummus, cucumber, tomato, greens couscous salad, with kalamata, semi dried tomato,

DINNERS

-Surf and Turf: chef’s choice cut, coconut prawns, creamy garlic sauce, onion rings grilled broccolini and asparagus, roasted baby potato garlic bread / garden salad
-Barbeque Pineapple short ribs ribs confetti rice and beans, vibrant stewed vegetable medley Kale ribbon, bacon, goat cheese salad / hawaiian rolls
-Prawn Pasta Fettucini Alfredo parmesan steamed broccoli and cauliflower italian garden salad, garlic bread
-Bacon Wrapped Stuffed Rolled Pork Tenderloin w/ Apples and Onions, Arugula Salad w/ Craisins, Candied Pecan, Blue Cheese, Vinaigrette, Dijon Creamed Brussel Sprouts, Lentils
-Prime Rib Night w/ Au Jus, Horseradish Aioli, Baked Potatoes, Parmesan Broccolini Green Salad w/ cucumber, tomato, red onion, vinaigrette, dinner rolls
- Seared snapper with Crispy Potatoes, Blackened Corn and Peppers, Cauliflower couscous Roasted Green Onion Oil Arugula Salad with Cherry Tomatoes, Mozzarella Fresca, Farro, Basil, Balsamic Vinaigrette
-Crab and shrimp Feast w/ Corn on the Cob, Polenta Bread & Honey Butter, Southern Broccoli orange Slaw
-Roast chicken with lemon preserves and olives Mediterranean lentil samosas, couscous pilaf Marinated carrot salad with raisin, almond, orange

 

DESSERTS

-Orange blossom rice pudding, dried citrus, rosewater jelly, pistachio
-Black Forest Gateau a la mode
-Black berry Baked Alaska cake
-Dark chocolate profiteroles, vanilla ice cream, black cherry, espresso
-Salted Caramel Pot De Creme w/ Whipped Cream and Shortbread Sandies
-Mixed Berry Cheesecake, graham cracker crust, berry coulis
-Cherry Pistachio Ice Cream Cake~ layers of chocolate cake, macerated fruits and nuts, ice creams, meringue frosting
-Coconut key Lime Tarts~ with vanilla ice cream, candied lime, and toasted coconut shreds
-After dinner Affogato~ layers of vanilla ice cream, bLONDIES, whipped cream, caramel sauce espresso and frangelico

SNACKS/APPETIZERS

-The classic chef’s cheese board: Assorted meats, specialty cheese, crackers, fruits, nuts, & spreads
-Hummus platter
-Mushroom Chevre Toasts
-Brie en croute
-Italian Bruschetta
-Basil, balsamic, cherry tomato, mozzarella
-Spicy sausage wrapped in puff pastry, honey mustard dipping sauce
-Grilled Pineapple sausage skewers
-Coconut shrimp wtih mango chili dipping sauce
-Tempura vegetables w/ honey soy chili dipping sauce
-Coconut orange ceviche
-Marinated shrimp lettuce wraps with cabbage carrot slaw, ginger sesame dressing

Pick Up Locations

Pref. Pick-up: St Martin
Other Pick-up: Antigua

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 580 CV / 2 x 580 HP
Fuel Consumption: -
Cruising Speed: 12 knots
Max Speed: 18 knotsUS Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: -
Salon Stereo: -
Sat TV: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 2 (1 x19 Kva + 1 x 27 Kva) 220
Inverter: -
Voltages: -
Water Maker: yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Ocean Master Highfield 4.60m
Dinghy hp: Yahama 70 HP
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: 15
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain Mathieu-
Coming from a fishing family in Brittany, I have dedicated my life to the sea and love to share my passion for the ocean with passengers. I have sailed all the seas of the globe and have a fine knowledge of the Caribbean. My sense of responsibility and security, combined with an altruistic and caring personality, will make your stay an extraordinary experience. Sailing means freedom and a way to enjoy my favorite game on a board; fishing! My other passion is diving. I love the silence and the calm of the under water.

History-
SKIPPER
From 2018 to now on > DREAM YACHT CHARTER | LE MARIN, MARTINIQUE

SKIPPER/DIVE MASTER
From 2017 to 2018 > Diving charters on personal boat

CHIEF MATE / MATE
From 2007 to 2016 > Cable laying vessel Louis Dreyfus Armateurs

Chef Jérémy-
Born in Nantes (France). This young chef has been working as a pastry chef all over the world, either in luxury resorts (around the Oceanic continent, French Polynesia and Saint Barthelemy), or in luxury expedition cruise ships (South America, Asia, Antartica and Arctic), improving his culinary techniques as well as satisfying his taste for others. Passionate, meticulous, very dedicated to his work, creative and adaptable, he'll know how to combine the exotic flavors of the typical Caribbean dishes to the art of French cuisine, furthermore matching your daily cruise. As a pastry chef, he'll also please you every day with awesome desserts and help you celebrate special events such as birthdays or anniversaries. Thanks to his multiple skills, Jérémy will make you feel the heart and spirit of the Caribbean soul!


CHEF / SEAMAN : July 2017 - 2020
- Dream Yacht Charter, Premium Cabin Cruise, Ipanema 58 and Lagoon 62
Martinique - French West Indies

HEAD PASTRY CHEF / COOK : April 2015 - June 2017
- Restaurant «Nikki Beach» - Saint Barthélémy - French West Indies
- 5 stars hotel «Le Christopher» - Saint Barthélémy - French West Indies

HEAD PASTRY CHEF : March 2011 - March 2015
- Cruise Ship La Compagnie du Ponant (60 to 220pax)

PASTRY CHEF : April 2011 - April 2013
- Catering shop «Maya’s to go» - Saint Barthélémy - French West Indies
- 3 stars Logis de France , hotel restaurant «Le Saint Christophe» - La Baule - France

Hostess- TBD



(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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