BREIZ-ÎLE

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YACHT TYPE: CATAMARANS

BREIZ-ÎLE

  • 39,000 / Week
  • 46,000 (High Weekly Price)
  • 39,000 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Riviera/Cors/Sard.
  • Speed: 9 Knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

62 feet, a sense of infinity, comfort and refinement… ASTROLABE is the ideal boat to live intense experiences, let go and escape. Enjoy the spacious saloon , the luxurious cabins, the incredible views of the flybridge, take a sunny break under the bimini, dive, swim… each space is designed to offer serenity and harmony with the ocean. With her 3 dedicated crew ASTROLABE will accompany your unforgettable cruises off the beaten track, from the Caribbean Sea to the Mediterranean creeks!

Specifications

  • Size: 62.00 Ft
  • Beam: 32
  • Draft: 5.41
  • Engine: HONDA 60 CV Generators ONAN 19 kva
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Semi-rigid tender : 4,60 m – 8 Passengers
  • Engine : Honda / 60 CV
  • Water-ski for adult and children
  • Wakeboards
  • Individual towed buoy
  • 3 Inflatable SUPs
  • 2 Underwater Sea Scooter
  • Snorkeling equipment for 8
  • Noodles
  • Huge Sun awning at the front of the Yacht

Accommodations

ASTROLABE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin.
All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces.
The Master cabin is also equipped with a flat TV Screen

Separate crew quarters

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BREIZ-ÎLE Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

S/Y ASTROLABE - SAMPLE MENU by Irving Gutierrez 

DAY 1

LUNCH

Thin tart with seasonal vegetables, eggplant caviar

Sea bass fillet, spinach pesto risotto.

Red fruit mascarpone cream, pistachio

DINNER

Apple and walnut goat's cheese aumônière

Red quinoa salad, poached salmon with fennel seeds.

Chocolate moelleux, tonca beans, vanilla ice cream

DAY 2

LUNCH

Caprese camembert di bufala salad.

Veal quasi, summer jardinière, green olive sauce.

Strawberry basil soup

DINNER

Pea and mint soup

Monkfish with chorizo and brown rice

Pineapple crumble with rum

DAY 3

LUNCH

Wasabi gazpacho, black sesame crouton.

Turbot fillet with lavender beurre blanc

Verbena yoghurt ice cream

DINNER

Samoussa surprise with truffle.

Parmesan-crusted cod Sardinian fregola

Orange blossom panna cotta

DAY 4

LUNCH

Shrimp with coriander, chef's guacamole.

Beef tenderloin tagliata, arugula salad

Lemon tartlet

DINNER

Mini pissaladière provençale

Coquillette ham gourmet cheese Dessert.

Cream puffs

DAY 5

LUNCH

Zucchini cigar with crab cakes

Beef carpaccio, sweet potato potatoes

Coupe de glace '' Simone ''(pistachio ice cream, flaked almonds, whisky cork)

DINNER

Tombé of leeks, crispy egg yolk with truffle.

Sea bream tartar with mango.

Tiramisu with pears

DAY 6

LUNCH

Red mullet and zucchini tartine with olive powder.

Langoustine ravioli with Thai broth

Breton sablé with raspberries

DINNER

Lobster cappuccino

Lobster tail poached in half-salt butter. Glazed vegetables

Chef cake (surprised)

DAY 7

LUNCH

Gravelax salmon with citrus cream

Butcher's cut rossini style and coffee. Darphin apple.

Fresh fruit palette with mint and lime.

DINNER

Cream of celeriac quail egg Porcini mushroom chunk

Lebanese kefta like a mousaka

Crème brûlé passion

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