Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
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
Ammenities
Electronics
General
Leisure
Other Specs
1 TV in the living Room
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.