Ed Hamilton & Co.

HARMONY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Double ensuite Cabin (5.3′ x 6.6′) starboard side, 1 Double Cabin port side which shares a mid ship bathroom with Port fwd cabin (crew).

For 6 pax captain only charters the port fwd cabin is made available to guests, and the Captain sleeps in the forepeak.

Sample Menu

Breakfast is prepared specially for you:
Eggs, omelet, bacon, cheese, pancakes, fruits salad, toast of jam, French-style pain perdu in the coconut milk, brownies…
 
Day one:
Lunch:
Shredded chickens in spices and in honey
Late Afternoon Appetizer
Hawaii toast
Dinner:
Wok of vegetables in soft sour sauce
Culpapers of salmon in curry and ginger served with rice
Crumble in pears and almonds
 
Day two:
Lunch:
Duck confit and French beans with green pepper
Late Afternoon Appetizer
Amuse olives shorizo
Dinner:
Multilayer fish sheet and avocado with vinegar of raspberry
Shrimps sautéed in peppers and Thai sauce
West Indian tart
 
Day three:
Lunch:
Paella with sausages and shellfish served with saffron rice
Late Afternoon Appetizer
Sweet salty lollipops
Dinner:
Plantin banana in the bacon
Roasted ribs and French fries with salad
Red fruit tart with macaroon
 
Day four:
Lunch:
Tandoori of chicken with paprika sauce served with Chinese noodles
Late Afternoon Appetizer
Puff pastries of snails
Dinner:
Thai salad
Roasted lamb and sweet potatoes
Apple pie
 
Day five:
Lunch:
Marinated tuna and salmon in red berries with lemon and ginger
Late afternoon Appetizer
Chicken wraps with fresh parmesan
Dinner:
Smoked salmon verines and cream
Lasagnas with sauce the béchamel
Pineapple greedy surprise
 
Day six:
Lunch:
Quiche with goat cheese and peas served with green salad
Late Afternoon Appetizer
Cod fish cakes
Dinner:
Watermelon salad with apples and cheese
Turkey cutlets with cream of mushrooms
Didier’s Far Breton
 
Day seven:
Lunch:
Nems in pork with menthe and salad
Late Afternoon Appetizer
Puff pastry of bacon
Dinner:
Fried shrimps
Tagliatella with strips of bacon and peppers flavored with mixed herbs
Two chocolate cakes and vanilla cream
 
And as liqueur I prepare you various arranged rums
Enjoy!
 

Additional Rate Information

For charters in the French Islands of Guadeloupe or Martinique please add 8.5% VAT to the charter rate

Christmas week: $9,350
New Years week: $9,775

Delivery fees – return trips:
Martinique to SXM – $1500
Martinique to Antigua – $1,000
Martinique to Grenada – $1,000
Martinique to St Lucia – $500
Martinique to St Vincent – $500
SXM to BVI – $1,500
SXM to Grenadines – $2,500
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $500
Grenada to St Lucia – $750
(The boat is more likely to be starting from Martinque)
Captain Only Rates: Captain only rates – $6,000 plus all expenses (1-6 pax)

Rates shown above are “all inclusive” with a chef on board
for 1-4 PAX ONLY

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Suggested itineraries:
a) South Itinerary from Martinique the better and easier way is St Lucia, Bequia, Moustique, Grenadines, Canouan and leave the boat in Saint Vincent or in Union or in Grenada.

b) North Itinerary we recommend 3 days in Martinique, Dominica, Les Saintes (must be seen and has 3 really good moorings). Leave the boat in Gosiers (Guadeloupe)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests
Winter 2021 to 2022 All Inclusive $7,500 $8,000 $8,500
Summer 2022 All Inclusive $7,500 $8,000 $8,500
Winter 2022 to 2023 All Inclusive $7,500 $8,000 $8,500

Additional Rate Information

For charters in the French Islands of Guadeloupe or Martinique please add 8.5% VAT to the charter rate

Christmas week: $9,350
New Years week: $9,775

Delivery fees – return trips:
Martinique to SXM – $1500
Martinique to Antigua – $1,000
Martinique to Grenada – $1,000
Martinique to St Lucia – $500
Martinique to St Vincent – $500
SXM to BVI – $1,500
SXM to Grenadines – $2,500
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $500
Grenada to St Lucia – $750
(The boat is more likely to be starting from Martinque)
Captain Only Rates: Captain only rates – $6,000 plus all expenses (1-6 pax)

Rates shown above are “all inclusive” with a chef on board
for 1-4 PAX ONLY

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Suggested itineraries:
a) South Itinerary from Martinique the better and easier way is St Lucia, Bequia, Moustique, Grenadines, Canouan and leave the boat in Saint Vincent or in Union or in Grenada.

b) North Itinerary we recommend 3 days in Martinique, Dominica, Les Saintes (must be seen and has 3 really good moorings). Leave the boat in Gosiers (Guadeloupe)

Captain Bruno Franceschi:

Bruno is married with four children and had a long career as as journalist in French newspapers. He recently retired as CEO of the second largest French newspaper Sud Ouest. Bruno is the author of three books, one he co-authored with famous French sailor Philippe Poupon – obviously about sailing!

After spending 30 years in the world of the Press Bruno decided to go back to his first passion of yachting and sailing. Bruno had already been introduced to sailing at the tender age of eight and by the age of 10 Bruno joined the Marine Scouts in his home town of Marseille. He enjoyed nine years in the scouts and then joined local yacht clubs and participated in many sailing regattas. He has owned seven boats prior to HARMONY.

Bruno has a Captain 200 ton license, STWC 95 French qualification. He has live and sailed throughout the Leeward and Windward Islands of the Caribbean. He includes five years as CEO of the French newspaper, France Antilles, among his accomplishments. Bruno has sailed extensively throughout France, the Mediterranean Sea and the Caribbean from Grenada to Puerto Rico. He enthusiastically shares with his guests the beauty of the different islands when on charter aboard HARMONY.

Chef/1st Mate: Didier Le Guellec:

Guests aboard Harmony are very fortunate to be treated to the cuisine prepared by a wonderfully talented French Chef, Didier Le Guellec. His skill set is quite unique. In addition to his galley skills, Didier holds the French equivalent of a Yachtmaster license.

Didier hails from Brittany. He received his culinary diploma early on and launched his career which included a tour as Chef aboard the French Navy commanding vessel, chef/proprietor of his own restaurant in France, and chef for discriminating clients aboard luxury yachts in the Caribbean and Mediterranean. He is truly a seafood specialist, having fished offshore professionally in the North Atlantic. Another interesting facet to his background, Didier was a successful business owner, having managed his own international home-moving transportation company for 10 years. He speaks English, Spanish and German in addition to his native French.

Today Didier enjoys most of all delighting guests aboard Harmony with his very tasty creations that continually produce comments such as these:

“The experience has been absolutely incredible. Thank you so much. You have both been an absolute delight and the sailing and food has gone above and beyond my expectations. I can only hope to have a similar experience again in my life.”

Part time Chef: Jessica Franceschi
Bio to follow

Title Name Nation Born Languages
Captain Bruno Franceschi French 1961 French, English
Crew Didier Le Guellec French

Captain

Bruno Franceschi

Captain

Bruno in his previous life as an Editor

Chef

Didier Le Guellec

Captain

Bruno Franceschi

Part Time Chef

Jessica Franceschi

Ammenities

Ac None
Internet None-Hot Spots

Electronics

Ipod Yes

General

Length 38
Pax 6
Cabins 3
Year Built 2016
Cruise Speed 6
Guest Smoke Outside only
Guest Pet No
Children Allowed Yes
Min Child Age all ages

Leisure

Dinghy 10 ft.
Dinghy Hp 9.9 hp
Wind Surf Yes
Gear Snorkel 6
1 Man Kayak Yes
2 Man Kayak Yes
Fishing Gear Yes
Other Toys Kayaks, wind surfer and SUP available if requested

1 Double ensuite Cabin (5.3′ x 6.6′) starboard side, 1 Double Cabin port side which shares a mid ship bathroom with Port fwd cabin (crew).

For 6 pax captain only charters the port fwd cabin is made available to guests, and the Captain sleeps in the forepeak.

Breakfast is prepared specially for you:
Eggs, omelet, bacon, cheese, pancakes, fruits salad, toast of jam, French-style pain perdu in the coconut milk, brownies…
 
Day one:
Lunch:
Shredded chickens in spices and in honey
Late Afternoon Appetizer
Hawaii toast
Dinner:
Wok of vegetables in soft sour sauce
Culpapers of salmon in curry and ginger served with rice
Crumble in pears and almonds
 
Day two:
Lunch:
Duck confit and French beans with green pepper
Late Afternoon Appetizer
Amuse olives shorizo
Dinner:
Multilayer fish sheet and avocado with vinegar of raspberry
Shrimps sautéed in peppers and Thai sauce
West Indian tart
 
Day three:
Lunch:
Paella with sausages and shellfish served with saffron rice
Late Afternoon Appetizer
Sweet salty lollipops
Dinner:
Plantin banana in the bacon
Roasted ribs and French fries with salad
Red fruit tart with macaroon
 
Day four:
Lunch:
Tandoori of chicken with paprika sauce served with Chinese noodles
Late Afternoon Appetizer
Puff pastries of snails
Dinner:
Thai salad
Roasted lamb and sweet potatoes
Apple pie
 
Day five:
Lunch:
Marinated tuna and salmon in red berries with lemon and ginger
Late afternoon Appetizer
Chicken wraps with fresh parmesan
Dinner:
Smoked salmon verines and cream
Lasagnas with sauce the béchamel
Pineapple greedy surprise
 
Day six:
Lunch:
Quiche with goat cheese and peas served with green salad
Late Afternoon Appetizer
Cod fish cakes
Dinner:
Watermelon salad with apples and cheese
Turkey cutlets with cream of mushrooms
Didier’s Far Breton
 
Day seven:
Lunch:
Nems in pork with menthe and salad
Late Afternoon Appetizer
Puff pastry of bacon
Dinner:
Fried shrimps
Tagliatella with strips of bacon and peppers flavored with mixed herbs
Two chocolate cakes and vanilla cream
 
And as liqueur I prepare you various arranged rums
Enjoy!
 

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.