Overview

⮞ Guests (8)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (2 (1 x19 Kva + 1 x 27 Kva) 220)

⮞ Year Buillt (2020)

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

Locations

⮞ Summer Port : Caribbean Leewards, Caribbean Windwards

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards

⮞ Preffered Pickup : St Martin

Specification

Price Details

⮞

WINTER 2026-2027 : 
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 2027:
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.
 

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