Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| Summer 2024 | Plus Expenses | €28,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
SUMMER 2024 – WEST MED – CORSICA – SARDINIA
WEEK 2-8 PAX: July-August €28 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: June – September €24 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: May – October €20 000 + 30% APA + 20% VAT / MYBA terms
Location Details
Summer Area: W. Med -Riviera/Cors/Sard.
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: ASTROLABE is opened to charters in the Leeward & Windward Islands.
CAPTAIN: Elisabeth LIEUTAUD
French
CAPTAIN 500 & 200 Voile
STCW 2010
Languages: French, English, Spanish, Portuguese, German
Elisabeth is a certified STCW2010 sailing captain, an exceptional professional holding qualifications including “Captain 200” and “Captain 500” French license, and Master of Yacht 200 Tons Unlimited + Sailing.
Her diverse journey encompasses sailing experiences in high and low latitudes, from Corsica and Brazil to the Cyclades, South Africa, Asia, Tahiti, and New Zealand.
Her professionalism and commitment to maritime safety are underscored by her high-level certifications.
Her versatility is evident in her successful navigation of long distances during sailing deliveries across various international destinations. As a seasoned captain, her technical expertise and unwavering passion for exploration make her a valuable addition to any maritime team.
CHEF: Irving GUTIERREZ
French/Mexican
STCW
Food and Safety level 2
A-Level Professional Grade in Catering
Languages: French, English
I am a young Franco-Mexican Private Chef, and my culinary journey began in the heart of Mexico, surrounded by the enticing aromas emanating from my parents’ kitchen.
Upon my arrival in the south of France, I swiftly redirected my academic focus towards the culinary arts.
Today, I find immense joy in every aspect of meal preparation, fueled by a profound passion for the art of cooking and a commitment to delivering an extraordinary dining experience.
Having honed my skills in a diverse array of restaurants, ranging from bistros to gourmet establishments, I approach cooking with a blend of love, passion, precision, and respect.
My culinary style is deeply influenced by both French and global traditions, resulting in a seasonal and versatile approach to creating memorable dishes. Throughout your time on board, I am dedicated to surpassing your culinary expectations, ensuring each meal is a delightful and unforgettable experience.
DECKHAND/ STEWARDESS: Alexia BRIZI
French, Born 15 February 1976
STCW 2010 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Language: Fluent English
Alexia is very appreciated for her cheerful character; she is exceptionally involved in everything she is doing and is also very generous.
Active and very organized, she is teaming up with efficiency with Elisabeth & Irwin on deck or below.
Her previous career ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards offering a dedicated service.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Elisabeth LIEUTAUD | French | 0 | French, English, Spanish, Italian |
| Crew | Irving GUTIERREZ | French-Mexican |
CAPTAIN
Elisabeth LIEUTAUD
CHEF
Irving GUTIERREZ
STEWARDESS - DECKHAND
Alexia BRIZI
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Engine : Honda / 60 CV
Water-ski for adult and children
Wakeboards
Individual towed buoy
3 Inflatable SUPs
2 Underwater Sea Scooter
Snorkeling equipment for 8
Noodles
ASTROLABE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin.
All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces.
The Master cabin is also equipped with a flat TV Screen
Separate crew quarters
S/Y ASTROLABE – SAMPLE MENU by Irving Gutierrez
DAY 1
LUNCH
Thin tart with seasonal vegetables, eggplant caviar
Sea bass fillet, spinach pesto risotto.
Red fruit mascarpone cream, pistachio
DINNER
Apple and walnut goat’s cheese aumônière
Red quinoa salad, poached salmon with fennel seeds.
Chocolate moelleux, tonca beans, vanilla ice cream
DAY 2
LUNCH
Caprese camembert di bufala salad.
Veal quasi, summer jardinière, green olive sauce.
Strawberry basil soup
DINNER
Pea and mint soup
Monkfish with chorizo and brown rice
Pineapple crumble with rum
DAY 3
LUNCH
Wasabi gazpacho, black sesame crouton.
Turbot fillet with lavender beurre blanc
Verbena yoghurt ice cream
DINNER
Samoussa surprise with truffle.
Parmesan-crusted cod Sardinian fregola
Orange blossom panna cotta
DAY 4
LUNCH
Shrimp with coriander, chef’s guacamole.
Beef tenderloin tagliata, arugula salad
Lemon tartlet
DINNER
Mini pissaladière provençale
Coquillette ham gourmet cheese Dessert.
Cream puffs
DAY 5
LUNCH
Zucchini cigar with crab cakes
Beef carpaccio, sweet potato potatoes
Coupe de glace ” Simone ”(pistachio ice cream, flaked almonds, whisky cork)
DINNER
Tombé of leeks, crispy egg yolk with truffle.
Sea bream tartar with mango.
Tiramisu with pears
DAY 6
LUNCH
Red mullet and zucchini tartine with olive powder.
Langoustine ravioli with Thai broth
Breton sablé with raspberries
DINNER
Lobster cappuccino
Lobster tail poached in half-salt butter. Glazed vegetables
Chef cake (surprised)
DAY 7
LUNCH
Gravelax salmon with citrus cream
Butcher’s cut rossini style and coffee. Darphin apple.
Fresh fruit palette with mint and lime.
DINNER
Cream of celeriac quail egg Porcini mushroom chunk
Lebanese kefta like a mousaka
Crème brûlé passion
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