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!
Offered by DMA Yachting, the impressive charter yacht FRENCHWEST is a 78 ft power catamaran. The main attractions of FRENCHWEST are her generous space and fantastic layout. FRENCHWEST spends the summer and winter season in St Vincent & Grenadines. She was completed by the well-known ship builder Lagoon in 2020. The well-planned yacht layout features 4 large cabins and easily accommodates a maximum of 8 guests.
FRENCHWEST is offered primarily as a power catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where the guests spend most of their time. The tasteful cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The motor yacht features 2 x 580 CV / 2 x 580 HP engines and a generator.
Accommodation
Port Aft TWIN cabin is convertible and can be one double bed or 2 single bedsWhat is the cabin arrangement of FRENCHWEST?
- 1 Master cabin
- 3 VIP cabins
- 3 Double cabins
- 1 Twin cabin
FRENCHWEST
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Weekly price: $50,000 - $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 2021 to 2022 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $0 | $0 | $0 | $0 |
| Summer 2022 | $50,000 | $50,000 | $50,000 | $50,000 | $50,000 | $50,000 | $50,000 | $0 | $0 | $0 | $0 |
| Winter 2022 to 2023 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $60,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $55,000 | $0 | $0 | $0 | $0 |
FRENCHWEST Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 100,000$ to 132,000$ | 20,000$ to 39,600$ | 120,000$ to 171,600$ | Discounts outside the main season are common. | |
| 7 day charter | 50,000$ to 66,000$ | 10,000$ to 19,800$ | 60,000$ to 85,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 25,000$ to 33,000$ | 5,000$ to 9,900$ | 30,000$ 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. 50,000$ / 6 * 3 days = 25,000$ | |
| 1 day charter | 8,333$ to 13,200$ | 1,667$ to 3,300$ | 10,000$ to 16,500$ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: $50,000
High season rate: $66,000
SUMMER 2022
Weekly rates: 2-8 guests $50 000 + 30% APA
WINTER 2022-2023 :
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 minim required from Dec 28)
SUMMER 2023
Weekly rates: 2-8 guests $55 000 + 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 daySUMMER 2022
Weekly rates: 2-8 guests $50 000 + 30% APA
WINTER 2022-2023 :
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 minim required from Dec 28)
SUMMER 2023
Weekly rates: 2-8 guests $55 000 + 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
Price Terms
Plus Expenses
FRENCHWEST 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
Crew Information
CAPTAIN
CHEF
Captain: Guillaume SERGI-GOBERT
CAPTAIN: Guillaume Sergi-Gobert
STCW2010 – 200 gross ton license
Professional Captain for over 18 years
University degree in IT & Multimedia
Languages: French, English
51 years old
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 profession! For nearly 19 years.
Guillaume has worked with Angella as a captain and cook for 15 years in the Mediterranean and the Caribbean on private and charter yachts as: monohullls Grand Bleu & J SIX 76', also aboard catamarans: Maevie, Tarana, Etana, more recently Tinto.
He is proud to share his experience and love of cruising, and his extensive knowledge of the Caribbean.
CHEF-HOSTESS : Angella Gamer
STCW2010
Languages: French, English, Creole
43 years old
Angella discovered the passion of the sea and of sailing with Guillaume and has sailed with him for 15 years.
With origins in Martinique, Angella was born and raised in France in a family that enjoys a great French and Creole culinary culture, and it was quite natural and with much pleasure that she learned to cook.
Thanks to her curiosity and hard work, her culinary repertoire grew with the rich and exotic flavors of Mediterranean, Creole and Asian cuisines.
Her cooking will no doubt satisfy the most discerning guests.
Organized and unflappable, she is always on hand with a friendly smile to help you throughout your stay on board.
She will be happy to arrange your requirements such as corporate entertaining, childrens’ requests and any special dietary needs.
When you step aboard FRENCH WEST, you will immediately feel welcome and safe, and on the way to an unforgettable vacation.
STEW: TBA
Full bios coming very soon!
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
