C’EST LA VIE Yacht Description
C’est La Vie was designed to create unforgettable vacation experiences exploring a range of activity and relaxation, mixed with high end luxury and unrivaled adventure, all amidst a tropical backdrop. A well-appointed 2022 Lagoon Sixty7, C’est La Vie offers bespoke luxury in 2 spacious Queen cabins and a massive master cabin, each with en-suite washrooms and plenty of living space. Topside you will find multiple sun beds, loungers and wet bars aplenty.
Her crew of 3 leaves no need unmet; offering decades of combined professional experience to create a seamless, customized and highly interactive encounter. No finer culinary experience can be found ashore or afloat, as chef Sofia provides a rich understanding of all things epicurean while undertaking the constant search for the finest and freshest ingredients. Captain Robbie will keep you feeling at ease, with his unassuming, patient approach and his dry wit. He is an avid waterman, excelling in scuba, fishing and engaging in a keen interest for Nautical lore. First mate Dean knows all of the best snorkels and hikes, and at the end of a long day (or morning hike) will shake up a cocktail that would make Hemingway swoon.
C’est La Vie’s offerings are second to none, including electric foiling surfboards, sea bobs, scuba compressor and gear, floating docks and a massive tender to get you to the finest beaches. Interested in becoming dive certified? Captain Robbie is a PADI dive instructor and can indulge guests of all abilities in exploring the underwater world. Sit in the lap of luxury via a professionally designed and decorated interior. In addition to outdoor activities, the yacht boasts a powerful hi-fi system, lots of games and movies.
Advertised by DMA Yachting, the astonishing charter yacht C’EST LA VIE is a 67 ft power catamaran. The most valuable elements of C’EST LA VIE are her most appealing features and culinary experience. C’EST LA VIE spends the summer and winter season in Antigua. She was completed by the famous yacht builder Lagoon in 2022. The well-planned yacht layout features 4 cozy cabins and comfortably accommodates a group of 8 guests.
C’EST LA VIE is presented primarily as a power catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the delicious meals are served. The immersive cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes provide a connection with the natural world outside.
Accommodation
Crew will take port midship cabinWhat is the cabin arrangement of C’EST LA VIE?
- 4 VIP cabins
C’EST LA VIE
-
Weekly price: $59,000 - $70,000
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Cruising Speed: 9-12kts
- Max. Speed: 14kts
- Built Year: 2022
Related Videos
C'EST LA VIE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $0 | $0 | $0 | $0 |
| Summer 2025 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $0 | $0 | $0 | $0 |
C’EST LA VIE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 118,000$ to 140,000$ | 23,600$ to 42,000$ | 141,600$ to 182,000$ | Discounts outside the main season are common. | |
| 7 day charter | 59,000$ to 70,000$ | 11,800$ to 21,000$ | 70,800$ to 91,000$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 29,500$ to 35,000$ | 5,900$ to 10,500$ | 35,400$ to 45,500$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 59,000$ / 6 * 3 days = 29,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $59,000
High season rate: $70,000
BVI Customs fees and cruising permits are included in the rate.
Boat Prefers 48hr Turns. Please inquire for 24hr
Short Charters Available
HOLIDAYS:
2024
Christmas Flat Rate $65,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $70,000 inquire about pick up. 7 night minimum.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
BVI Customs fees and cruising permits are included in the rate.
Boat Prefers 48hr Turns. Please inquire for 24hr
Short Charters Available
HOLIDAYS:
2024
Christmas Flat Rate $65,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $70,000 inquire about pick up. 7 night minimum.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Price Terms
InclusiveC’EST LA VIE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Cptn is a dive instructor
Open Water Certification Dives. $400
Discover Scuba Diving: $175
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Stewardess
Captain: Paul Jordan
Paul's upbringing in South Africa, near Kruger National Park, instilled in him a deep appreciation for nature, fostering a passion for scuba diving that ultimately led him to depart from his office job and explore the world beneath the waves. With extensive experience as a dive instructor, boasting over 3000 dives, he has honed his skills in remarkable locations such as Thailand, the Maldives, Indonesia, and Mozambique. His journey brought him to the British Virgin Islands (BVI), where he was captivated by the beauty of the Caribbean. Following an invitation from a friend, he embarked on sailing trip, viewing it as the next chapter in his adventure. Returning to South Africa to obtain his RYA Yachtmaster Offshore certification, he later returned to the BVI to assist a friend who had suffered losses from Hurricane Irma. Since attaining his captain's license, Paul has navigated the waters of Belize, Antigua, the Bahamas, BVI, and Thailand. Known
for his adept leadership and commitment to ensuring memorable experiences, he approaches each day with meticulous planning. During his leisure time, Paul indulges in free diving, surfing, and exploring new destinations.
Dani was born and raised in a small coastal town in the South of Brazil. Her family's heritage is a rich blend of cultures, with her great-grandparents immigrating from Europe to escape the war. The culinary traditions she learned from both sides of her family, rooted in Spain, Portugal and Italy, still influence her cooking today. After graduating in Business Administration in Brazil, Dani spent a year in Australia to develop her English skills and pursue further studies in her field. Upon returning to Brazil to commence her professional career, her time abroad had instilled in her a desire for a more fulfilling path than the confines of an office job. Following an invitation from Paul, she ventured to Belize where they began working together. Discovering a passion for cooking and feeling at home in the kitchen, Dani's culinary skills blossomed. Seeking to refine her abilities, she recently attended Ashburton Cookery School. Dani delights in infusing her Brazilian heritage into her dishes while incorporating elements of Caribbean cuisine, utilizing local and fresh ingredients to elevate flavors and aromas. In her leisure time, she indulges in playing padel, reading, hiking, snorkeling, and practicing yoga.
Paul and Dani first crossed paths in Thailand back in 2012. Their connection endured over the years, and in 2018, Paul visited Dani in Brazil invited her to join him. Since then, they have worked in various locations, including Belize, Antigua, the Bahamas,
Thailand, and the BVI. As a team, they love being able to entertain, share stories and meet new people to learn theirs.
Growing up in South Africa near the ocean, Danika was always drawn to the allure of the sea. But it was her upbringing in the service industry that taught her the value of creating exceptional experiences for others.
Her journey took a turn when she landed a job on a yacht in Europe attending the Super yacht cup. She was swept up in the adventure and excitement of life at sea. As she honed her skills on yachts, Danika discovered a passion for adventure and a love for the freedom that came with life on the water.
She decided to move to the BVI and try out a completely different experience, this is what truly captured her heart. The island life, with its vibrant culture and stunning natural beauty, stole her soul. Danika began to appreciate the joy of connecting with others and creating unforgettable experiences for her guests.
Now, as Danika continues on her journey, she is dedicated to merging her love for adventure, service, and the ocean. She aims to inspire a sense of wonder and awe in all those around her.
Paul Jordan
MARITIME QUALIFICATIONS
• RYA Master Offsore
• RYA Yacht Master Coastal
• ENG 1
• VHF Radio License
• Diesel Engines Skippers Class
• Powerboat Level II
• STCW
• Elementary First Aid at Sea
• Marine Fire Fighting
• PSSR
• PST
• PDSD
• Padi Open Water Dive Instructor
Dani Trevisol
QUALIFICATIONS
• ENG1
• Super Yacht Deck Crew-IYT
Functional Gastronomics Course, by Natural Chef
• Marine Communication Master-VHF
• STCW
• Short Range Cert-IYT
• PADI Open Water Diver
• Food Safety & Hygiene Level II
• SmalI Powerboat and Rib Master-IYT
Danika Willows
Maritime Qualifications
STCW 2010 Basic Safety Training
Superyacht Culinary certification (SYCA Chef)
PYA Guest level 1 Course
All service styles
Floristry and table presentation
Cocktails and mixology
Wine and food pairing, basic wine knowledge
ENG 1 medical examination certificate
Powerboat Level 2
Menu
SAMPLE MENU
BREAKFAST
Accompanied with fresh fruit platter, cereals, toast, smoothies, or yoghurts - Daily dependent
Smashed avocado Eggs Benedict with bacon roses
Coconut & chia pots with homemade blueberry jam and granola
-Oven baked spinach & feta cheese omelettes with grilled pork sausages
Apple & Cinnamon French toast with crispy bacon
Continental breakfast with banana & walnut muffins & eggs made to order
Traditional tomato & onion shakshuka with homemade challah bread
Cheesy scrambled egg & bacon filled croissants with tomato chutney
LUNCH
Seared Tuna or Teriyaki salmon poke bowl with pickled ginger & orange honey soy dressing
Homemade burgers with fresh bun, bacon jam and broccoli cranberry salad & house cut fries
Cajun citrus shrimp tacos with fresh mango salsa & guacamole
Sesame steak & cashew nut Asian fusion noodle salad
Island style chicken salad wrap with sweet potato wedges
Panko crusted cod with Caesar salad side & rosemary beer bread
Pulled pork pitas with zesty bean salad and a jalapeño popper
APPETIZERS
Charcuterie & Cheese Platter
Brie Cheese & Caramelized Onion Phyllo Tarts
Crab cakes with homemade tartare sauce
Cucumber, Avocado & Smoked Salmon Rolls
Caprese skewers with pesto
Prosciutto, melon balls & mozzarella skewers with balsamic glaze
Stuffed Mushrooms
DINNER
Filet mignon with sweet potato mash, parmesan green beans with a Yorkshire pudding (popover)
and homemade peppercorn sauce
Parmesan & herb crusted rack of lamb, wild rice & mushroom bake, roasted butternut squash and
creamed spinach
Garlic butter lobster, sautéed brandy carrots and potato stack with bacon bits
Crumb topped mahi mahi, parmesan & leek risotto with seasonal greens and a creamy lemon caper
white wine sauce
Tender BBQ baby back pork ribs, crunchy coleslaw & stuffed jacket potato
Homemade meatballs with vodka tomato penne pasta. Garlic bread and sundried tomato & apple
side salad
Creamy chicken korma curry with coconut rice, crunchy cauliflower & homemade naan bread
DESSERT
Amarula Tiramisu
Banoffee pie pots
Creme brûlée with white chocolate raspberry bark
Vanilla panna cotta with almond praline & fresh mango
Passion fruit cheesecake
Chocolate fudge pie & Vanilla bean ice cream
Lemon posset with fresh seasonal berries
