CELAVIE

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YACHT TYPE: CATAMARANS

CELAVIE

  • 16,000 / Week
  • 18,000 (High Weekly Price)
  • 16,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US)
  • 6 Guests
  • 3 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

C’est La Vie – Lagoon 46 2021 sail catamaran offers luxury charters for up to 6 guests. Boasting a very spacious and bright interior design with a variety of comfortable exterior sociable areas as well as large and comfortable cabins. Her sleek and luxury layout and design provides you with the ultimate sailing experience. The Lagoon model makes the most of all space onboard which enables you and your fellow travellers to enjoy the exquisite comfort and style of this beautiful sail catamaran.

Specifications

  • Size: 46.00 Ft
  • Beam: 26.10
  • Draft: 4.5
  • Engine: Volvo 75s, 11kw generator
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Rendezvous Dive Rates: Blue Water Diving
  • Per person
  • 1 Tank Dive - $100
  • 2 tank Dive - $130
  • Night Dive - $105
  • Discover Scuba - $140

Accommodations

Each cabin is generously equipped for optimal comfort: Three inches of ultra-plush cooling memory foam mattress toppers; Infused with temperature-regulating gel beads that capture and dissipate heat to help prevent overheating.
Hotel Collection Plush Bamboo – Cooling Hypoallergenic Sleeping Pillows
All Cabins are En-Suite with Showers and Heads.
A/C in every Cabin

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CELAVIE 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.

 

Breakfast

Served with Tea, coffee, juices, and a hearty fruit platter  

Crepes – Filled with vanilla pudding and homemade berry coulis

Coconut pancakes – Served with Nutella and roasted nuts

French toast – Topped with syrup, whipped cream and berries

Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries

Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves

Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread

Omelette – Filled with mushrooms, bell peppers and tomatoes, served with sausages

Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese

Lunch

Truffle trofie – Pasta with mushrooms in a creamy truffle sauce

Quesedillas – Served with homemade guacamole and Greek yogurt sauce

Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime

Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce

Vegetarian lasagna – Can’t believe it’s not meat lasagna

Squid in red sauce – Served with mushroom and tomato baked polenta

Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread

Starters / Appetizers

Charcuterie board – With artisan bread

Smoked salmon crostinis – With capers and anchovies

Chocolate pastry twists – With homemade chocolate sauce

Summer rolls – With homemade peanut sauce

Bruschetta – With 3 different tomato based toppings

Hummus bowl – With pita chips and vegetable sticks

Baked Camembert bread bowl – With homemade strawberry sauce

Dinner 

Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes

Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce

Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce

Smoked salmon risotto – Served with grilled asparagus and butternut squash puree

Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce

Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles

Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots

Desert

Fritule – Traditional Mediterranean small doughnuts

Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce

Baked pears – With walnuts, pecans and maple drizzle

Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs

Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle

Brownies – Served with whipped cream and chocolate shavings

Summer cherry cake – Topped with powdered sugar and glaced cherries

Peach and pecan pastries – Served with vanilla ice cream and maple drizzle

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