Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Christophe RIGHEZZA | French | 0 | French, English, Italian, Spanish | |
| Crew | Elysabeth SOUBIES | French |
aptain: Christophe RIGHEZZA
Captain 500 – Captain 200 Sailing
English speaking, Italian
Christophe has nearly 35 years experience in the yachting.
He has worked as Captain for 20 years and have covered more than 250,000 nautical miles including 20 Transatlantic and 8 Indian Ocean Crossings
From 1984 to 2005, he created and managed a nautical club at la Citoat
First he has also worked as DOCK MASTER in Mediterranean and in the Caribbean.
He did attend also the mondial Fun Board Cup from 1979 à 1990.
Christophe is patient and calm in all circumstances, making guests satisfaction her priority.
With his perfect knowledge of the Med and the Caribbean he is enjoying showing the best spots to his guests.
SECOND: Georges MOLLAT SYLVESTRE
Captain 200 Motor
Basic English
Georges is the Second captain. Lover of the sea with 10 years of experience in yachting.
If you like fishing, he will be happy to assist and guide you.
Dynamic and joyful, he will be pleased to welcome and accompany you on your cruise.
STEW / COOK: Elysabeth SOUBIES
French
Captain 500 (STCW) Navigation High School – Anvers (Belgium).
CFBS STCW 2010 standard,
Fluent English, basic Spanish
With her 20,000 NM sailed across the Atlantic, sailing throughout the Mediterranean, the French Atlantic coasts and the Caribbean Elysabeth has allowed her to acquire the necessary knowledge and qualities in yachting.
For two years, she taught sailing-cruise for the Ministry of Agriculture, then for one year she was a crew member on the SNSM canoe of Lifeguards at Sea in La Ciotat.
The last 3 years, she has worked as Deck/ stew aboard sailing yachts like: SEAZEN II, 70 ft Sunreef ; JUNGLE FEVER, 64 ft Hanns ; ARAOK, 58 ft Fontaine P.
Elisabeth is enthusiastic, very organized with a sense of detail. Always smiling she is offering to the guests fa
SECOND
Georges MOLLAT SYLVESTRE
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 | 9 Guests | 10 Guests | 11 Guests | 12 Guests |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2021 | Plus Expenses | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €0 | €0 |
| Summer 2022 | Plus Expenses | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €28,600 | €0 | €0 |
Additional Rate Information
WEEKLY SUMMER RATES
April-May-June & Sept-oct: 2-10 guests : 24 200 Euros
july & August: 2-10 guests : 28 600 Euros
30% APA + VAT applicable / MYBA TERMS
Customary Crew gratuity at charterers’ discretion.
Location Details
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Winter Area: W. Med -Riviera/Cors/Sard.
Location Details: MOBY DICK is available for the Summer season in Corsica / Sardinia / Italy / Sicily
Delivery fees required
aptain: Christophe RIGHEZZA
Captain 500 – Captain 200 Sailing
English speaking, Italian
Christophe has nearly 35 years experience in the yachting.
He has worked as Captain for 20 years and have covered more than 250,000 nautical miles including 20 Transatlantic and 8 Indian Ocean Crossings
From 1984 to 2005, he created and managed a nautical club at la Citoat
First he has also worked as DOCK MASTER in Mediterranean and in the Caribbean.
He did attend also the mondial Fun Board Cup from 1979 à 1990.
Christophe is patient and calm in all circumstances, making guests satisfaction her priority.
With his perfect knowledge of the Med and the Caribbean he is enjoying showing the best spots to his guests.
SECOND: Georges MOLLAT SYLVESTRE
Captain 200 Motor
Basic English
Georges is the Second captain. Lover of the sea with 10 years of experience in yachting.
If you like fishing, he will be happy to assist and guide you.
Dynamic and joyful, he will be pleased to welcome and accompany you on your cruise.
STEW / COOK: Elysabeth SOUBIES
French
Captain 500 (STCW) Navigation High School – Anvers (Belgium).
CFBS STCW 2010 standard,
Fluent English, basic Spanish
With her 20,000 NM sailed across the Atlantic, sailing throughout the Mediterranean, the French Atlantic coasts and the Caribbean Elysabeth has allowed her to acquire the necessary knowledge and qualities in yachting.
For two years, she taught sailing-cruise for the Ministry of Agriculture, then for one year she was a crew member on the SNSM canoe of Lifeguards at Sea in La Ciotat.
The last 3 years, she has worked as Deck/ stew aboard sailing yachts like: SEAZEN II, 70 ft Sunreef ; JUNGLE FEVER, 64 ft Hanns ; ARAOK, 58 ft Fontaine P.
Elisabeth is enthusiastic, very organized with a sense of detail. Always smiling she is offering to the guests fa
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Christophe RIGHEZZA | French | 0 | French, English, Italian, Spanish |
| Crew | Elysabeth SOUBIES | French |
SECOND
Georges MOLLAT SYLVESTRE
Accomodation
Ammenities
Electronics
General
Leisure
4 double cabins with 2m x 1.60m beds
+ one twin with 2m x 0.80m beds
In each cabin: private heads & shower, air conditioning controls, electric toilets, hair dryer, 220 V plug.
MOBY-DICK SAMPLE MENU
by Chef Laetitia DUGUAY
To be adjusted according to the preference list and the fresh products found on the local markets.
BREAKFAST
Breakfast will be varying every day – Continental or American style are available
Freshly squeezed orange juice, fresh fruit salad, bread, butter, jam, applesauce,
Cereals, milk, plain or fruit Greek yogurt
Breton crêpe or Plain and banana pancakes or Croissants and chocolate croissants or Fresh brioche…
Hard-boiled, scrambled, or fried eggs – Cured or cooked ham, bacon, cheese…
EVERY DAY: Tea, coffee, refreshing beverages,Fresh fruit, chocolate, ice cream, homemade cookies or cakes, smoothies…
LUNCH
Cheese is served at each lunch
Gressins rolled with cured ham, Melon and watermelon.
Tabbouleh, Tomato-Mozzarella-Basil, Mortadella pistachio.
Cup of fresh Strawberries-Mint-Chantilly
Corsican Charcuterie, dried fruits.
Zucchinis and feta spaghetti
Omelette with Broccio, salad.
Ice cream
Aïoli, Lemon and Garlic Mayonnaise, Egg,
Carrots, Green Beans, Potatoes, Cabbage, Red Pepper.
Fresh fruit salad
Melon and cured ham
Eggplant pie, salad
Tiramisu
Mezzés, Pitta, Hummus and Eggplant Caviar
Greek salad, Vine leaves
Crumble, Apricot Pie
Gressins Feuilletés with fresh cheese and onion, Melon, Guacamole.
Nicoise salad.
Fruit platters with melted chocolate
Zucchini Flowers beignets or Fresh fried anchovies.
Octopus, Carrot, Zucchini, Fennel and Chickpea Salad.
Ice Cream
DINER
Cheese is served at each l dinner
Mackerel and Chives canapés or Fig and Fresh
Whole fish in the oven, Rice, Tian of vegetables or fennel.
Lemon Meringue pie
Fresh cottage cheese with Canut or Tzatzíki,
Gressins and vegetable sticks.
Clams spaghetti
Fig Panacotta
Hummus, Gressins or Pitta Bread and vegetable sticks
Cnocci Tomato Sauce with Marjoram and parmesan
Chocolate Mousse
Green and black olive tapenade, Vegetable sticks, Toasts
Asparagus or Mushroom and Parsley Risotto, Parmesan
Fruit salad Mix
Corsican charcuterie
Saltimbocca al la Romana (Veal, Parma ham and Tom, or Mozzarella), mashed potato, parsley, mascarpone, carrot)
Carpaccio Mango-Pineapple, Raspberry
Dry fruits – Broccoli zucchini, Mint, Fresh ravioli with tomato sauce or with olive oil, Basil, Parmesan.
Coconut Chocolate Mousse
Canapés « Terrine du Berger »
Leg of Lamb with rosemary and honey, potatoes, and beans.
Apple Pie
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