Home | Yachts | FRENCHWEST



  • 50,000 / Week
  • 66,000 (High Weekly Price)
  • 50,000 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Leewards, Caribbean Windwards
  • Speed: 12 knots (17 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 3 Double
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner’s space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live!


  • Size: 78.00 Ft
  • Beam: 36
  • Draft: 4
  • Engine: 2 x 580 CV / 2 x 580 HP
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • Swimming ladders
  • Semi rigid tender Ocean Master HIGHFIELD / 4m60 / 4 guests seated / 70 HP
  • 4 Sea scooters
  • 1 Water-ski for adult (bi & mono)
  • 1 Water-ski for kid (54 inches/137 cm)
  • 2 inflatable SUPs
  • 1 Towing Ring for 4
  • Inflatable pool off the stern as a safe swim space for people
  • Noodles
  • Beach games
  • Fishing equipment
  • Snorkeling equipment for 8
  • Diving Rendez-vous diving on request
  • 1 TV in owners cabin
  • 1 TV in the living Room


Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds

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

Sample menu by Angella GAMER


Seared Scallops in a Garlic and Parsley , deglazed in grapefruit juice.

Shrimp tempura with coconut and sweet and sour sauce

Gazpacho of red and yellow tomatoes with cucumber vinegar and homemade sesame breadsticks

Butternut velouté with coconut foam and toasted nuts

Cucumber rolls with tuna rillettes, mini prawn and chorizo kebab, garlic and turmeric mayonnaise

Prawn bisque fish soup style, garlic croutons and saffron Rouille sauce

Grec salade with feta, olives, cucumber, beetroot, quail eggs and pomegranate dressing and smoked ham

Warm goat cheese salad, mix of salad sprouts, green apples, red cabbage,
toasted corn, carrot, pine nuts and vinaigrette.

Italian seafood salad with squids, shrimps, mussels ,
calamari on a lemon , garlic, parsley dressing and paprika oil.



Marinated tuna tartar with avocado mousse,
Espelette pepper, spring oignons , sesame seeds and wasabi chantilly.

Caprese salad: mozzarella di buffala, pesto basil, black tapenade,
Parme’s ham and homemade thyme focaccia.

Marinated beef kebabs, candied garlic and tabbouleh with fresh herbs

Crab salad with avocado, crab cake, beetroot, quail eggs,
grilled sweetcorn, grapefruit vinaigrette and lemon mayonnaise.

Tender egg plant lasagna with parmesan tiles, grilled pine nuts, arugula in basil dressing

Chicken or shrimps spring rolls

Salad with caramelised soya burned salmon, crunchy sesame.

Buffet lunch…



Langoustines and scallops risotto cooked in fish jus.

Ballotines of chicken stuffed with mushrooms and walnuts, tagliatelle zucchini

Assortment of sushi and maki. With tuna, salmon, prawns and a wakame salad.

Veal with tomatoes, olives and smoked paprika slow cook and homemade gnocchi

Spicy chicken saté, crunchy peanuts, grilled asparagus and zucchini flowers

Curry spicy Thai soup with lime, lemongrass, kaffir, ginger, chicken stock, red oignon, fresh ginger & jasmin rice.

Beef in pistachio crust, confided garlic.
Reduced broth, mustard seed sauce on a bed of carrot mousseline with cumin seeds

Roasted pork, roasted fennel, caramelized pearl onions, potato gratin and gravy.

Spinach, ricotta and mint ravioli with green herbe juice



Fig tatin and salted butter caramel

Lemon meringue tarte

Homemade chocolate sorbet, crispy hazelnuts and vanilla shortbread cookies.

Choux crunch filled with pistachio or lemon mousse.

Apple, apricot crumble with cinnamon almond biscuit

Mango melba, red fruit coulis, grilled almond and vanilla chantilly

Pavlova revisited with passion fruit, lime and strawberry strawberry glaze

Chocolate fondant and vanilla custard

Lemon and vanilla cheesecake with raspberry coulis

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