Ed Hamilton & Co.

FRENCHWEST

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds

Sample Menu

BREAKFAST

Coffee, tea, milk, chocolate, fruit juices

French toasts, Pancakes, Pastries. Fruits, Cereals,

Bagel board with salmon Hams, Avon Bacon, Cheeses,

Hash browns with Fried eggs, scrambled eggs,

APPETIZERS

Foie gras, toasted brioche and fig jam

Smoked salmon, tzatziki blinis

Cherry tomatoes, feta and basilic

French gougères

Garlic bread

Roasted camembert, apples and Calvados

Focaccia, prosciutto and burrata.

Caviar, cream, potatoes and blinis

Tzatziki

Veggies dip with anchoiade

STARTERS

Melon and prosciutto

Spring rolls and Mahi-Mahi ceviche

Fried chicken Ceasars salad

Potatoe salad, Grated carrots

Fish terrine with salmon and herbs, mayonnaise

Tomato tartare and crispy cheese roll

Greek salad

Homemade fisherman pot

Fritters with creole sauce

Tomato gaspacho and Italian burrata

Rolled crab and avocado, sweet and sour mango

Agrumes salad and beetroot sauce

MAIN COURSES

Grilled and stuffed squids with ratatouille and ink risotto, pepperbell coulis

Raw and cooked seabass with lime and pomegranate, sweet potatoes with Madagascar vanilla

Slow cooked lamb leg “tajine”, couscous and veggies

Shrimp kebab, fried rice with veggies

Homemade cheese and prosciutto ravioli, arugula coulis

Red mullet papillote with leeks and carrots

Grilled beef with real béarnaise sauce served with oven potatoes and green salad

Lobster tail with saffron linguini

Japanese night and sushi time

Tuna tataki like “pan bagnat” (focaccia and salad)

Italian pizza, green salad

Frozen zucchini and mint soup with vegetables tempura

Lobster tail with saffron linguini

Grilled eggplant like a pizza

DESSERTS

Red fruit Pavlova

Cheesecake

Chocolate mousse

Strawberry tart

Lemon pie with meringue and confit

Tiramisu

Classic apple pie tatin with caramel and vanilla ice-cream

Frozen pineapple “Norvégienne” burns with old rhum

Coconut cream (flan)

Classic vanilla mille-feuilles

Real Baba au rhum with lemon cream

Lava cake with frozen vanilla cream

Additional Rate Information

NEW YEAR Weekly rate – starting date no earlier than Dec 28, 2021 = 66 000 USD + 30% APA – MYBA terms –
CHRISTMAS Weekly rate – ending no later than Dec 26, 2021 = 63 000 USD + 30% APA – MYBA terms –

WINTER 2021 / 2022 – From Nov 1st to April 30, 2022 = 55 000 USD + 30% APA – MYBA terms
SUMMER 2022 – May 1st to October 31, 2022 = 50 000 USD + 30% APA – MYBA terms

APA – Advanced Provisioning Allowance covers part or all of the Guests’ variable expenses ; food & drinks, moorings and marina fees if any, Agents’ port if any, local taxes, custom fees when applicable, communication fees onboard, transfers airport / yacht / airport

Crew gratuity is given at Charterers’ discretion and is not included in the rates – Industry guidelines upon request.

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: HOME PORT SAINT MARTIN
Others pick-up / drop off ports on request only – delivery fees will apply.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Plus Expenses $55,000 $55,000 $55,000 $55,000 $55,000 $55,000 $55,000
Summer 2022 Plus Expenses $50,000 $50,000 $50,000 $50,000 $50,000 $50,000 $50,000
Winter 2022 to 2023 Plus Expenses $55,000 $55,000 $55,000 $55,000 $55,000 $55,000 $55,000

Additional Rate Information

NEW YEAR Weekly rate – starting date no earlier than Dec 28, 2021 = 66 000 USD + 30% APA – MYBA terms –
CHRISTMAS Weekly rate – ending no later than Dec 26, 2021 = 63 000 USD + 30% APA – MYBA terms –

WINTER 2021 / 2022 – From Nov 1st to April 30, 2022 = 55 000 USD + 30% APA – MYBA terms
SUMMER 2022 – May 1st to October 31, 2022 = 50 000 USD + 30% APA – MYBA terms

APA – Advanced Provisioning Allowance covers part or all of the Guests’ variable expenses ; food & drinks, moorings and marina fees if any, Agents’ port if any, local taxes, custom fees when applicable, communication fees onboard, transfers airport / yacht / airport

Crew gratuity is given at Charterers’ discretion and is not included in the rates – Industry guidelines upon request.

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: HOME PORT SAINT MARTIN
Others pick-up / drop off ports on request only – delivery fees will apply.

CAPTAIN: Sébastien LeClerc
French
200 & 500 STCW 95 – Registration number: FF 95 S 2951
Languages spoken: French, fluent English

Sebastien took part in the yachting industry more than 20 years ago.

Native from Champagne, in France, his introduction to yachts began by racing dinghies at an early age and he has been sailing ever since.
He successfully completed a degree in psychology at university, as he was gaining a large experience in regattas and match racing by the mean time.

At the age of 24, he qualified as captain and started to do charter in New Caledonia.

He skippered numerous sailing and motor yachts and sailed over some of the world’s most acclaimed areas in the Mediterranean, New Caledonia and the Caribbean.

Sebastien will be very happy to share his intimate knowledge of the Caribbean Islands with the guests, showing them his favorite spots from the BVI to Grenada, always committing himself to make each charter on board of French West an unforgettable experience.

CHEF: Pierre Kairves
French
STCW 95
BTEC Higher National Diploma in Catering and Hotel keeping
Languages: Fluent English, German

Pierre comes originally from Calais in North of France.
His passion for food comes from his childhood, pick up and fishing sea products with his mother. Cooking them with love and welcome friends to eat.

After being graduate in a catering school his starts his education in different 5 stars hotels and Michelin star restaurants between Alpes, South West of France including Chef saucier at the Sofitel Miramar, Biarritz, also worked in the Caribbean.

He starts his career in yachts industry 5 years ago and performs on different types of vessels from 25 to 43 meters like 75 ft Lady Alliaura, 110 ft catamaran Vitalia 2 in the Pacific Ocean, 43m M/Y Albatros, 100 ft M/Y ICON.
He was working for the past two years on the 100 ft S/Y ATTIMO before joining French West.

He loves to prepare his bread every morning, cooking in different ways to please his guests with French classics, Italian, Asiatic or Mediterranean, also diet, vegan & gluten free.

STEW: Paula Godard
French
STCW 95
Languages: Fluent English, basic Spanish

Following the diploma courses that she was able to follow as well as a varied professional experience, both in the hotel-catering sector.and that related to the maritime world,
originally from Saint Malo, Paula has been lucky enough to sail since her childhood.
She has a great passion for the sea and travel.
She has worked in her first part as waitress in hotel-restaurants in France and in Canada, also in New Zealand.
Then she has worked as stewardess aboard motor yachts like ALBATROS 146’, SHIRZAN 86’, YVONNE 91’ or JFF 108’.
Dynamic, organized and persevering, she also has a great sense of teamwork which has allowed her to adapt easily to the many positions she has held.
Always smiling with her sense of the detail, the guests love her.

Title Name Nation Born Languages
Captain Sebastien LeClerc French 0 French, English, German, Spanish
Crew Pierre Kairves French

CAPTAIN

Sebastien LECLERC

CHEF

Pierre KAIRVES

STEWARDESS

Paula GODARD

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 (1 x19 Kva + 1 x 27 Kva) 220
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 78 Ft
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8 knots
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Ocean Master Highfield 15.09 ft.
Dinghy Hp Yahama 70 HP
Adult W Skis 1
Jet Skis No
Wave Run No
Stand Up Paddle Yes
Gear Snorkel 15
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 36 Ft
Draft 4 Ft
King 1
Queen 3
Twin Cabins 1
Pref Pickup St Martin
Other Pickup Others ports on requests
Turn Around 48 hours
Builder Lagoon
Max Speed 12 knots (17
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Dine In Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Voltages 220 V
Water Capacity 422.4 gallons
Dinghy Pax 4
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Dinghy Sailing no
Num Fish Rods 10
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 1 TV in owners cabin
1 TV in the living Room
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge no
Other Toys Swimming ladders

Semi rigid tender Ocean Master HIGHFIELD / 13.12 ft. / 4 guests seated / 70 HP

1 Water-ski for adult (bi & mono)
1 Sea scooter Trident
2 inflatable SUPs
1 Towing Ring for 4
Inflatable pool off the stern as a safe swim space for people
Noodles
Beach games
Fishing equipment
Snorkeling equipment for 8
Diving Rendez-vous diving on request

Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds

BREAKFAST

Coffee, tea, milk, chocolate, fruit juices

French toasts, Pancakes, Pastries. Fruits, Cereals,

Bagel board with salmon Hams, Avon Bacon, Cheeses,

Hash browns with Fried eggs, scrambled eggs,

APPETIZERS

Foie gras, toasted brioche and fig jam

Smoked salmon, tzatziki blinis

Cherry tomatoes, feta and basilic

French gougères

Garlic bread

Roasted camembert, apples and Calvados

Focaccia, prosciutto and burrata.

Caviar, cream, potatoes and blinis

Tzatziki

Veggies dip with anchoiade

STARTERS

Melon and prosciutto

Spring rolls and Mahi-Mahi ceviche

Fried chicken Ceasars salad

Potatoe salad, Grated carrots

Fish terrine with salmon and herbs, mayonnaise

Tomato tartare and crispy cheese roll

Greek salad

Homemade fisherman pot

Fritters with creole sauce

Tomato gaspacho and Italian burrata

Rolled crab and avocado, sweet and sour mango

Agrumes salad and beetroot sauce

MAIN COURSES

Grilled and stuffed squids with ratatouille and ink risotto, pepperbell coulis

Raw and cooked seabass with lime and pomegranate, sweet potatoes with Madagascar vanilla

Slow cooked lamb leg “tajine”, couscous and veggies

Shrimp kebab, fried rice with veggies

Homemade cheese and prosciutto ravioli, arugula coulis

Red mullet papillote with leeks and carrots

Grilled beef with real béarnaise sauce served with oven potatoes and green salad

Lobster tail with saffron linguini

Japanese night and sushi time

Tuna tataki like “pan bagnat” (focaccia and salad)

Italian pizza, green salad

Frozen zucchini and mint soup with vegetables tempura

Lobster tail with saffron linguini

Grilled eggplant like a pizza

DESSERTS

Red fruit Pavlova

Cheesecake

Chocolate mousse

Strawberry tart

Lemon pie with meringue and confit

Tiramisu

Classic apple pie tatin with caramel and vanilla ice-cream

Frozen pineapple “Norvégienne” burns with old rhum

Coconut cream (flan)

Classic vanilla mille-feuilles

Real Baba au rhum with lemon cream

Lava cake with frozen vanilla cream

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.