FRENCHWEST Yacht Description
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!
Advertised by DMA Yachting, the astonishing charter yacht FRENCHWEST is a 78 ft power catamaran. The promiment features of FRENCHWEST are her well-chosen interiors and interconnection with the sea. FRENCHWEST spends the summer and winter season in Antigua. She was delivered by the renowned boatbuilder Lagoon in 2020. The spacious yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests.
FRENCHWEST is classified primarily as a power catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the meals are served. The tasteful cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.
The motor yacht features 2 x 580 CV / 2 x 580 HP engines and a generator.
Accommodation
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
What is the cabin arrangement of FRENCHWEST?
- 1 Master cabin
- 3 VIP cabins
- 3 Double cabins
- 1 Twin cabin
FRENCHWEST
-
Weekly price: $55,000 - $66,000
Low Season | High Season
- Length: 78'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 30 Litres/Hr
- Cruising Speed: 8 knots
- Max. Speed: 12 knots (17
- Built Year: 2020
FRENCHWEST 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 2023 to 2024 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $0 | $0 | $0 | $0 |
| Summer 2024 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $0 | $0 | $0 | $0 |
| Summer 2025 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $0 | $0 | $0 | $0 |
FRENCHWEST Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 110,000$ to 132,000$ | 22,000$ to 39,600$ | 132,000$ to 171,600$ | Discounts outside the main season are common. | |
| 7 day charter | 55,000$ to 66,000$ | 11,000$ to 19,800$ | 66,000$ to 85,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 27,500$ to 33,000$ | 5,500$ to 9,900$ | 33,000$ to 42,900$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 55,000$ / 6 * 3 days = 27,500$ |
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: $55,000
High season rate: $66,000
SUMMER 2024
Weekly rates: 2-8 guests $55 000 + 30% APA
WINTER 2024-2025 :
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
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
One week charter minimum required
On request and depending of the calendar, 5 days could be accepted (week rate divided by 6)SUMMER 2024
Weekly rates: 2-8 guests $55 000 + 30% APA
WINTER 2024-2025 :
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
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
One week charter minimum required
On request and depending of the calendar, 5 days could be accepted (week rate divided by 6)
Price Terms
Plus ExpensesFRENCHWEST Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
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
Crew Information
CAPTAIN
CHEF
STEW-DECKHAND
Captain: Guillaume SERGI-GOBERT
CAPTAIN: Guillaume SERGI-GOBERT
French
51 years old
STCW2010 – 200 gross ton license / Professional Captain for over 18 years
University degree in IT & Multimedia
Languages: English
Born in southern France, near the Mediterranean, Guillaume started his passion for the sea and sailing at an early age.
He received his sailing instructor diploma which enabled him to teach in a sailing school during his university holidays.
After graduating, Guillaume worked for several years at a software development company while continuing to sail for pleasure primarily in the Mediterranean.
Making a choice between his two passions, the mountains and the sea was a challenge, but when the chance to deliver a yacht to the Caribbean presented itself, it led him to pursue his training for his captain’s license and turn his passion for sailing into a career! For nearly 19 years.
Guillaume has worked as a captain for 15 years in the Mediterranean and the Caribbean on private and charter yachts as monohulls Grand Bleu & J SIX CNB 76', also aboard catamarans like Maevie, Tarani, Etana, more recently Tinto.
He is proud to share his experience, love of cruising, and his extensive knowledge of the Caribbean with his guests.
CHEF: Anna DUCHEZ
French
STCW
Ashburton Chef Academy Certificate in Culinary Art
Languages: English, Spanish
Anna comes from the picturesque sailing town of Saint Malo, Brittany, France where she forged her first sailing experiences.
After four years working as a hostess/deckhand on various types of ship between the Mediterranean and the Caribbean, Anna is now embarking on a career as a chef, a dream she has always had in mind. Her career path has led her to work closely with a number of chefs for as long as she can remember, aspiring one day to be in their shoes.
Always on hand in the kitchen to ask questions and offer assistance, Anna has had the opportunity to learn many culinary techniques, discovering a passion that led her to take a culinary training course last year.
Anna is now ready to share her story of Mediterranean-inspired cuisine and a Caribbean twist with her guests.
With a warm personality, a keen eye for detail and a proactive attitude, Anna is committed to offering every guest aboard the FRENCH WEST an unforgettable culinary experience.
STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English
Anwar, originally from Paris, discovered the maritime world when he arrived in Saint Martin to take charge of two restaurants.
He then discovered a passion for sailing and has been based in the Caribbean for over 6 years.
Thanks in particular to the crews he met on his many voyages, Anwar has been able to discover and experience the world of yachting.
For 1 year now, he has been working on superyachts as a dayworker, deckhand and steward, and has built up an unrivalled level of professionalism and versatility.
Combined with his past experience in the restaurant and hotel business in Paris, Anwar is the perfect sailor/host to ensure quality service, delicious cocktails and an unforgettable trip.
Menu
Sample menu by Angella GAMER
STARTERS
Seared Scallops in a Garlic and Parsley , deglazed in grapefruit juice.
Shrimp tempura with coconut and sweet and sour sauce
Gazpacho of red and yellow tomatoes with cucumber vinegar and homemade sesame breadsticks
Butternut velouté with coconut foam and toasted nuts
Cucumber rolls with tuna rillettes, mini prawn and chorizo kebab, garlic and turmeric mayonnaise
Prawn bisque fish soup style, garlic croutons and saffron Rouille sauce
Grec salade with feta, olives, cucumber, beetroot, quail eggs and pomegranate dressing and smoked ham
Warm goat cheese salad, mix of salad sprouts, green apples, red cabbage,
toasted corn, carrot, pine nuts and vinaigrette.
Italian seafood salad with squids, shrimps, mussels ,
calamari on a lemon , garlic, parsley dressing and paprika oil.
LUNCH
Marinated tuna tartar with avocado mousse,
Espelette pepper, spring oignons , sesame seeds and wasabi chantilly.
Caprese salad: mozzarella di buffala, pesto basil, black tapenade,
Parme’s ham and homemade thyme focaccia.
Marinated beef kebabs, candied garlic and tabbouleh with fresh herbs
Crab salad with avocado, crab cake, beetroot, quail eggs,
grilled sweetcorn, grapefruit vinaigrette and lemon mayonnaise.
Tender egg plant lasagna with parmesan tiles, grilled pine nuts, arugula in basil dressing
Chicken or shrimps spring rolls
Salad with caramelised soya burned salmon, crunchy sesame.
Buffet lunch…
DINNER
Langoustines and scallops risotto cooked in fish jus.
Ballotines of chicken stuffed with mushrooms and walnuts, tagliatelle zucchini
Assortment of sushi and maki. With tuna, salmon, prawns and a wakame salad.
Veal with tomatoes, olives and smoked paprika slow cook and homemade gnocchi
Spicy chicken saté, crunchy peanuts, grilled asparagus and zucchini flowers
Curry spicy Thai soup with lime, lemongrass, kaffir, ginger, chicken stock, red oignon, fresh ginger & jasmin rice.
Beef in pistachio crust, confided garlic.
Reduced broth, mustard seed sauce on a bed of carrot mousseline with cumin seeds
Roasted pork, roasted fennel, caramelized pearl onions, potato gratin and gravy.
Spinach, ricotta and mint ravioli with green herbe juice
DESSERTS
Fig tatin and salted butter caramel
Lemon meringue tarte
Homemade chocolate sorbet, crispy hazelnuts and vanilla shortbread cookies.
Choux crunch filled with pistachio or lemon mousse.
Apple, apricot crumble with cinnamon almond biscuit
Mango melba, red fruit coulis, grilled almond and vanilla chantilly
Pavlova revisited with passion fruit, lime and strawberry strawberry glaze
Chocolate fondant and vanilla custard
Lemon and vanilla cheesecake with raspberry coulis
Gallery
