Ed Hamilton & Co.

TRILOGY

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

The main cabin on upper deck and the 2 lateral pontoon cabins below are QUEEN size beds (160x200cm)
The V-berth front cabin in the central hull has a triangular bed (180 x 145cm) The bathroom is not ensuite. It is outside the bedroom and two steps down. Only when under sail the crew must use this bathroom as the deck access to the crew bathroom underway is prohibited.

Sample Menu

Caroline LAUNAY – SAMPLE MENU

BREAKFAST

Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,

yogurts, croissants, jam, honey, butter.

Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,

salmon, pancake, French toasts

LUNCHES

Mahi Mahi tartar Caribbean style with baby spinach salad

Sea Breeze ice cream cup

Cheese Burger in Paradise with salad

Ginger melon salad

Salad Niçoise

Nectarine crumble

(on request) Salad Perigourdine

with smoked duck breast and foie gras, Fig gratin

Prawn cocktail salad with avocado and grapefruit

Strawberry soup with almond paste

Chicken parmesan salad with authentic Caesar Dressing

Piña Colada composed with ice cream

Prosciutto feta pasta salad

Pineapple Carpaccio

DINNERS

Saint Marcelin cheese puff pastry with arugula salad

Rosemary filet mignon, Normandy mashed potatoes and spinach

Raspberry Tiramisu

Chilled cucumber and mint soup

3 herbs salmon “papillote” with green beans fagot,

tagliatelles and a creamy lime sauce

Caramelized spiced pineapple with Vanilla ice cream

and raspberry coulis

Tomatoes with Buffala mozzarella, pine nut,

basil and emulsion vinaigrette

Beef filet “a la plancha” with 3 sauces and gratin Dauphinois

Crème brûlée

Saint-Jacques carpaccio

Tataki tuna steak with ponzu sauce,

Jasmine rice and braised leek

Tarte Tatin with Chantilly Cream

Cauliflower mousse with beacon

Cockerel with red wine and cèpe sauce,

penne rigate and grilled zucchini

Cheese cake with blueberry compote

Fava bean and basil milk shake

Grilled lobster tail with butter and garlic sauce, Caribbean sauce,

wild rice and stewed tomatoes cherry

Flamed banana

Spanish Gazpacho

Rack of lamb with thyme infusion, semolina and broccoli

Chocolate mousse

Additional Rate Information

Med Rates (Euros) can be converted to USD at the time of booking.

Price in Euros for 8 people, 6 nights/ 7 days:
April 3 – May 28: 10,000
May 29 – July 2: 11,000
July 3 – 16: 11,600
July 17 – August 20: 13,250
August 21 – September 3: 11,600
September 4 – 17: 11,000
September 18 – October 29: 10,000
Please add 20% APA
Skipper’s Mandatory fee – 250 euros per day
Chef / Hostess – (optional) 250 euros per day

Note – charters start at noon on a Saturday and finish at noon on a Friday – 6 nights/7 days and pick up/drop off is Ajaccio, Corsica.

Additional Rate Information

Summer Area: W. Med -Riviera/Cors/Sard.

Location Details: Corsica and Sardinia for Summer 2021
No charters in Caribbean 2020/2021

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2019 to 2020 All Inclusive $21,000 $21,500 $22,000 $22,500 $23,000 $23,500 $24,000
Summer 2020 All Inclusive $21,000 $21,500 $22,000 $22,500 $23,000 $23,500 $24,000
Winter 2020 to 2021 All Inclusive $21,000 $21,500 $22,000 $22,500 $23,000 $23,500 $24,000
Summer 2021 All Inclusive $21,000 $21,500 $22,000 $22,500 $23,000 $23,500 $24,000

Additional Rate Information

Med Rates (Euros) can be converted to USD at the time of booking.

Price in Euros for 8 people, 6 nights/ 7 days:
April 3 – May 28: 10,000
May 29 – July 2: 11,000
July 3 – 16: 11,600
July 17 – August 20: 13,250
August 21 – September 3: 11,600
September 4 – 17: 11,000
September 18 – October 29: 10,000
Please add 20% APA
Skipper’s Mandatory fee – 250 euros per day
Chef / Hostess – (optional) 250 euros per day

Note – charters start at noon on a Saturday and finish at noon on a Friday – 6 nights/7 days and pick up/drop off is Ajaccio, Corsica.

Location Details

Summer Area: W. Med -Riviera/Cors/Sard.

Location Details: Corsica and Sardinia for Summer 2021
No charters in Caribbean 2020/2021

Captain: François Labbé
François is a citizen of the world. He grew up in Paris, Egypt, and the USA. He traveled extensively in South America. He has sailed across the Atlantic Ocean and the Mediterranean Sea, His native language is French, and he is also fluent in English and Spanish. He has made lifelong friends around the world. Wherever guests come from, he knows intuitively how to make them feel welcome aboard TRILOGY.

François began sailing at four years old, took a few years off and then went back to the water at the age of 12, on every type of boat available: skiff, funboard, racing monohulls, Hobie Cat 16, Optimist, 420, 470, and vintage sailboats. In 1995 he was a Federal Sailing Instructor and by 1999 had earned his 1st degree sailing instructor certification. He sold power boats for 10 years and achieved a degree in Yachting Business. Then he launched his career in charter yachting.

Whether guests prefer an interactive or discreet charter, his goal is to provide the very best service. As an expert captain, he says, “I am there with great pleasure, but doing my job properly is my priority; safety first, then pleasure, then fun.” Friends describe him as highly reliable, responsible and with a good sense of humor. In addition to sailing, he enjoys bodyboarding, snowboarding, mountain trekking, traveling and sharing dinners with family and friends, both old and new. As a charter yacht captain, his motto is ideal: there is no problem, there are only solutions. Whatever the dreams and desires of guests, his goal is to make it happen.

Chef: La Mya Bouatir
La Mya is a French national who has been in the food industry since 2008 and has worked as a yacht chef since 2012. Her extensive experience in restaurants and yachts has taken her all over the world. Everywhere she travels she adds to her repertoire of gourmet recipes. Guests aboard TRILOGY should prepare to loosen their belts.

La Mya excels at French cuisine and also specializes in Bulgarian, Italian, Corsican and Creole recipes. She also speaks fluent English and Bulgarian and basic Italian. Menu planning can escalate to deliciously unconventional for charter guests who are foodies or gourmets with a sophisticated palate. For most charter guests, her traditional dishes and comfort food get rave reviews. Whatever your preferences, La Mya is certain to step up to the plate.

Title Name Nation Born Languages
Captain François Labbé French 1969 French, English, Spanish
Crew La Mya Bouatir French

Chef

La Mya Bouatir

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator Yes
Water Maker Yes
Internet None-Hot Spots

Electronics

Sat Tv No

General

Length 51
Pax 8
Cabins 4
Year Built 2017
Cruise Speed 10 knots
Guest Smoke outside only at designated are
Children Allowed Yes

Leisure

Dinghy semi flexible 11.16 ft.
Dinghy Hp 15 HP
Adult W Skis No
Jet Skis No
Stand Up Paddle 2
Gear Snorkel 8
2 Man Kayak Yes
Fishing Gear Yes

The main cabin on upper deck and the 2 lateral pontoon cabins below are QUEEN size beds (160x200cm)
The V-berth front cabin in the central hull has a triangular bed (180 x 145cm) The bathroom is not ensuite. It is outside the bedroom and two steps down. Only when under sail the crew must use this bathroom as the deck access to the crew bathroom underway is prohibited.

Caroline LAUNAY – SAMPLE MENU

BREAKFAST

Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,

yogurts, croissants, jam, honey, butter.

Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,

salmon, pancake, French toasts

LUNCHES

Mahi Mahi tartar Caribbean style with baby spinach salad

Sea Breeze ice cream cup

Cheese Burger in Paradise with salad

Ginger melon salad

Salad Niçoise

Nectarine crumble

(on request) Salad Perigourdine

with smoked duck breast and foie gras, Fig gratin

Prawn cocktail salad with avocado and grapefruit

Strawberry soup with almond paste

Chicken parmesan salad with authentic Caesar Dressing

Piña Colada composed with ice cream

Prosciutto feta pasta salad

Pineapple Carpaccio

DINNERS

Saint Marcelin cheese puff pastry with arugula salad

Rosemary filet mignon, Normandy mashed potatoes and spinach

Raspberry Tiramisu

Chilled cucumber and mint soup

3 herbs salmon “papillote” with green beans fagot,

tagliatelles and a creamy lime sauce

Caramelized spiced pineapple with Vanilla ice cream

and raspberry coulis

Tomatoes with Buffala mozzarella, pine nut,

basil and emulsion vinaigrette

Beef filet “a la plancha” with 3 sauces and gratin Dauphinois

Crème brûlée

Saint-Jacques carpaccio

Tataki tuna steak with ponzu sauce,

Jasmine rice and braised leek

Tarte Tatin with Chantilly Cream

Cauliflower mousse with beacon

Cockerel with red wine and cèpe sauce,

penne rigate and grilled zucchini

Cheese cake with blueberry compote

Fava bean and basil milk shake

Grilled lobster tail with butter and garlic sauce, Caribbean sauce,

wild rice and stewed tomatoes cherry

Flamed banana

Spanish Gazpacho

Rack of lamb with thyme infusion, semolina and broccoli

Chocolate mousse

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.