MORE INFORMATION

Summer location
W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Winter location
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

up to 8 guests in 1 master cabin plus 3 VIP cabins, all en-suite.

Price Details
CARIBBEAN: Caribbean Windward & Leeward islands & BVI possible.
DECEMBER 2026 – APRIL 2027:

Rates are Caribbean Terms: Inclusive
Fully - inclusive rates for 8 days and 7 nights.
48 hours turnaround

2 Pax : $50,000
3 Pax : $50,000
4 Pax : $52,000
5 Pax : $52,000
6 Pax : $54,000
7 Pax : $54,500
8 Pax : $56,000

Christmas / 2026/27: 1- 8 Guests $62,000
New Year's 2026/27: 1- 8 Guests $65,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)

INCLUDED :
Food (7 breakfasts, 7 lunches and 7 dinners), Standard bar ( a selection of wines, beers and non-alcoholic beverages), Leisure activities onboard, Use of communication on board (excluding satellite communications) and Fuel for engines & tender for the standard 4 hours of sailing per day.

IN EXTRA :
Cruising permits (if any), all taxes, Agents' port (if any), license/fishing permit (if any), marina (if any), fine alcohol & special requests
5% APA is recommended

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
The entire yacht must choose either half board or full board.  

WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100   (via APA)

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

SUMMER WEEKLY RATES 2026:
Operating areas: SOF, Corsica, Sardinia, Balearics

High Season: €39,500/week plus VAT & APA 30%
Mid-season: €37,000/week plus VAT & APA 30%

VAT:
20% in France
21% in Spain
22% in Italy

WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100

Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250

For other ports, please contact the Central Agent.

Inclusive

Beam: 33

Draft: 4

Max Speed: 10

Total Cabins: 4

King Cabins: 1

Queen Cabins: 3

Single Cabins: 0

Double Cabins: 0

Twin Cabins: 0

Pullman Cabins: 0

Helipad: No

Jacuzzi: Yes

Toys:
Stand up paddles x 3
Kayak x 1
Small sailing inflatable
Water ski (adults & kids)
Wakeboard (adults)
E-Foil (under special conditions)
E-Surf (under special conditions)
Sea-bob x 1 (under special conditions)
Sea-scooters x 4
Snorkeling equipment

Entertainment:
TV in the salon and in each cabin
Hairdryer in each cabin

Adrien Bourcier
Captain – Professional Skipper
Adrien Bourcier is a 30-year-old French captain with extensive experience commanding and managing high-end sailing catamarans across the Mediterranean and the Caribbean. Passionate about sailing from a young age, he has developed strong technical, navigational, and leadership skills through years of work on various multihulls from 50 to 75ft.
With expertise in yacht preparation, new vessel delivery, transatlantic crossings, charter operations, and owner management, Adrien has handled every aspect of yacht operations—from technical maintenance and administration to crew coordination and guest service.
Trained at IPFM in La Seyne-sur-Mer (CAP 200 Voile, Mechanic 250kW, CGO, MEDI 2), Adrien combines technical proficiency with a personable approach and a deep respect for the sea. Fluent in French and English, with conversational Spanish, he continues to navigate between shipyards and charters, ensuring excellence on every voyage.

Aude Raynal
Chef
She is a French yacht chef with strong international sailing and hospitality experience across private yachts and expedition-style vessels. She holds a Bachelor’s degree in Tourism from the University of Angers and a catering management diploma, combining solid culinary expertise with practical maritime experience. She is STCW certified and ENG1 medically fit.
A versatile and adaptable chef, Aude specialises in semi-gourmet and traditional cuisine, with a strong emphasis on fresh, seasonal produce and tailored dietary requirements, including vegetarian, vegan, keto, and gluten-free menus. Her experience includes private yachts up to 50m, where she has been responsible for provisioning, inventory control, hygiene standards, and full meal preparation for both guests and crew during coastal cruising and ocean passages, including transatlantic crossings.
Fluent in French and English (B2), with conversational Spanish, Aude is recognised for her reliability, flexibility, and positive team spirit, making her well-suited to dynamic and demanding yacht environments.

Steward / Deckhand
Alexia Brizi
Alexia is a versatile yacht professional working as a deckhand, stewardess, and cook, with solid experience across private and charter vessels ranging from 56’ to 77’. She is highly adaptable and has built her career in varied cruising areas including the Mediterranean, Caribbean, and Atlantic crossings.
She has worked on both private and charter programs, handling guest service, interior operations, deck duties, and meal preparation for up to 10 guests. She is confident in delivering high-level interior service, plated dining, housekeeping standards, and assisting with deck operations and water activities.
She brings strong organizational skills, a proactive attitude, and a keen eye for detail, particularly in maintaining a clean, welcoming, and well-presented environment onboard. Creative by nature, she also has a passion for interior styling and atmosphere design, enhancing guest comfort through thoughtful presentation.
Reliable, attentive, and team-oriented, Alexia integrates easily into multicultural crews and is committed to ensuring smooth operations and an excellent guest experience at all times.