Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| July & August | Plus Expenses | €32,000/week |
| September to June | Plus Expenses | €30,000/week |
Additional Rate Information
Location Details
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Winter Area: W. Med -Riviera/Cors/Sard.
CAPTAIN: Pascal LAMBERT
French
Capitaine 200 voile -STCW 95
Language: Fluent English
Passionate about sailing and the sea since 1990, Pascal decided to make it his profession. After passing his skipper’s license in Cherbourg, he completed several transatlantic crossings on various sailboats, and practiced regattas.
He has also worked as a charter captain on several monohulls from 40′ to 76′ and catamarans from 42′ to 60′, in the Mediterranean as well as in the French West Indies.
His motto is Carpe Diem, and he loves to help people discover and share the pleasures of sailing. Passengers appreciate his professionalism and the warm atmosphere on board, in the heart of dreamy landscapes and anchorages.
He is happy to be Maoya’s captain, and is committed to ensuring the safety, well-being and quality of service on board.
COOK-STEW: Bertille DIBATISTA
French
STCW 95 – CFBS
Language: Basic English
Over the course of her career, Bertille has had the opportunity to work as hostess/cook aboard sailing yachts and catamarans, such as Lagoon 460 and 560 in the West Indies, as well as Sun odyssée 42, hanse 588 and Swan 65 in the Mediterranean.
Also aboard on Swan 65 racing with 11 people aboard.for a Juris’cup.
She loves to create menus tailored to her guests, convivial cuisine using fresh, local produce, while taking dietary preferences into account.
She is always keen to ensure the satisfaction of her passengers.
DECKHAND: Jules PAITRAULT
French
captain 200 UMS / Medical 3 / CAEERS STCW10 / Mechanic 250 kW
Language: Fluent English
Jules has been lucky enough to sail since the age of 5. First with his father, who was a captain, and all hischildhood on racing dinghies.
He then passed my deckhand’s exam, which enabled me to combine work and passion. He had the opportunity to do a delivery trip in the Mediterranean on a 46′ catamaran and a season for an owner on Azimut 85.
He then sailed on a CNB 93 for almost a year, from St Tropez to the West Indies, crossing the Atlantic for charter.
His enthusiasm for the sea has led him to take up a variety of activities, including wingfoil, diving, surfing and wakeboarding.
Jules is a calm and friendly person, who cares about the well-being of guests with whom he loves to share his interest in the sea and nautical activities.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Pascal LAMBERT | French | 0 | French, English |
| Crew | Bertille DIBATISTA | French |
CAPTAIN
Pascal LAMBERT
COOK
Bertille DIBATISTA
DECKHAND
Jules PAITRAULT
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Bluetooth – HDMI cable
40" flat screen TV, DVD and MP3 players, Apple TV, Radio CD MP3 in the saloon - no Satellite TV
4 speakers connected to lounge HIFI set, in the saloon and the cockpit
34" flat screen TV, DVD and MP3 players in the master cabin
Parlour games / CD-DVD Library TBA
COMFORT EQUIPMENT:
Ice maker
Water maker: 1x180L/hour
Deep freezer
Nespresso coffe machine
1 Wakeboard for adult and 1 for kid (size 37 to 44)
1 Wakeskate
2 SUP Paddles
1 Kayak
1 Towing Ring Jobsea ESTA for 3
Noodles
Fishing equipment
Snorkeling equipment for 8
Rendez-vous diving on request
MAOYA offers 3 cabins as below:
1 Master (with queen size bed 1,6 X 2 m ) equipped with 34″ flat screen TV, DVD and MP3 players, Apple TV and 1 safe boxe.
1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman
1 bunk-bedded cabin for 3 guests with a lower bed convertible in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only
The Master and VIP cabins are with en-suite bathroom and separated head.
In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
*All our bath amenities is from ‘L’Occitane en Provence’.
SAMPLE MENU by Bertille DIBATISTA
Menus will be adapted to guest’s dietary wishes and restrictions.
BREAKFAST
Continental and/or English
Bread, pastries, jams, honey, cereals …Eggs, bacon, tomatoes, cheese, compotes…
Freshly squeezed fruit juice
APPETIZERS
Various puff pastries, chiquetaille on toast, hummus, guacamole,
Bruschettas, buckwheat chips with thonnade, cheeses,
Raw vegetable sticks and fresh sauces,
Assorted tempuras
DAY 1
LUNCH
Cheesecake tomato, ricotta
Seafood paella
Raspberry Tiramisu
DINNER
Crumble with vegetable confit
Pan-fried fillet of sea bream with foie gras
Poached pears with maple syrup and almonds
DAY 2
LUNCH
Tomato mozzarella basil millefeuille style
Grilled lamb chops with rosemary Provencal vegetables
Pineapple-mango salad with mint
DINNER
Tart seaside salad with pomelo espuma
Risotto with artichoke peppers and rosemary
Chocolate profiteroles
DAY 3
LUNCH
Radish and chervil salad
Breaded veal with 3-cheese polenta and green salad
Melon granita with mint and ginger
DINNER
Fish ceviche
Prawns with tiger’s milk and avocado
Soft almond-orange cake
DAY 4
LUNCH
White beet carpaccio, ewe’s milk cheese
Tuna with cherries, cucumber in jelly
Red fruit pannacotta
DINNER
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups
DAY 5
LUNCH
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups
DINNER
Endive terrine with smoked salmon and fresh goat’s cheese
Scallops with leek fondue Celery purée
Chocolate soufflé with Madagascar vanilla quenelle
DAY 6
LUNCH
Cream of broccoli soup with coriander
Squash paillasson with soft-boiled egg
Roasted apricots with honey and rosemary, fromage blanc
DINNER
Crispy white asparagus with herb sauce
Salmon gravlax Peas with wild garlic
Strawberry pavlova with spiced rhubarb compote
DAY 7
LUNCH
Grilled bell pepper salad
Pork tenderloin with mushroom forest sauce, mashed potatoes
Blanc manger coco, passion fruit coulis
DINNER
Crispy asparagus and sesame tart
Chicken Tikka massala rice or naan
Pistachio crinkle cake
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.