FRENCHWEST

YACHT TYPE: CATAMARANS

FRENCHWEST

  • 55,000 / Week
  • 66,000 (High Weekly Price)
  • 55,000 (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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Description

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!

Specifications

  • Size: 78.00 Ft
  • Beam: 36
  • Draft: 4
  • Engine: 2 x 580 CV / 2 x 580 HP
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • Semi rigid tender Ocean Master HIGHFIELD / 4m60 / 4 guests seated / 70 HP
  • 4 Sea scooters
  • 1 Waterski for adult (bi & mono)
  • 1 Waterski for kids (bi & mono)
  • 2 inflatable SUPs
  • 1 Towing Ring for 4
  • 1 Inflatable pool off the stern as a safe swim space for people
  • 1 inflatable Kayak
  • Fishing equipment
  • Snorkeling equipment for 8
  • Diving Rendez-vous diving on request
  • Swimming ladders
  • Deck showers
  • 1 TV in owners cabin
  • 1 TV in the living Room
  • Dominoes, poker chips, scrabble, monopoly, backgammon,
  • 1 deck of cards and a Uno game
  • STARLINK WIFI

Accommodations

FRENCH WEST is offering 4 cabins:

1 MASTER cabin: 1 King size bed 2,00 m x 1,80 m ((separated toilet)
2 DOUBLE cabins: Double bed 2,00 m x1,60 m
1 CONVERTIBLE TWIN cabin (Port Aft): single bed 2,00 m x 0,85 m convertible into double bed 2,00 x 1,70 m

All cabins have separated heads & showers, private air conditioning control, hair dryer, plugs, Ipod Station / USB plugs.

The Master cabin has in addition separated toilet, one safe, TV & DVD, Bluetooth – HDMI cable and a private terrace

Cabins ceiling height 2,10 m for all cabins

Separate crew quarter

Voltage: 220V – 24V

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FRENCHWEST 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.

M/Y FRENCH WEST
Sample menu by Soumaya ZAGHDOUD

B R E A K F A S T

Avocado Toast with Cherry Tomatoes
Eggs: Scrambled, Poached Omelette or Fried
Crispy Bacon or Smoked Salmon
Fresh Seasonal Fruits & European Breads
Porridge with Toasted Nuts, Honey & Berries
Fresh Bread with butter and jam
Pancakes with Maple Syrup
French Crepes with Fruit Compote or Chocolate
Fresh Smoothies & Pastries
Salmon and dill cream bagels
French toast with toasted nuts

DAY 1

Lunch
Shrimp & Grapefruit Verrine
Seared Tuna with Teriyaki Glaze, Caramelized Carrots & Soy Noodles
Lemon curd cake

Dinner
Hummus with lebanese flatbread
Traditional Moussaka
Coffee mousse

DAY 2

Lunch
Seabass carpaccio
Mahi mahi fillet with passionfruit sauce, pumpkin gratin and basmati rice
Pavlova

Dinner
Eggplant flan with mint yogurt sauce
Pork tenderloin with chalots sauce, green beans wrapped in bacon and mashed potatoes
Chocolate lava cake

DAY 3

Lunch
Zucchini carpaccio with Parmesan
Grilled lamb chops ‘à la provençale’ with sautéed mushrooms and oven-roasted vegetables
Pistachio flan

Dinner
Green mango salad
Red Thai curry with marlin, bamboo shoots and vegetables with coconut rice
Passionfruit crème-brûlée

DAY 4

Lunch
Capresse salad
Salmon fillet with citrus sauce and spinach risotto
Tiramisu

Dinner
Zucchini velouté with Comté cheese
Beef fillet with foie gras sauce, truffle baked potatoes and asparagus
Pineapple crumble

DAY 5

Lunch
Fresh spring rolls
Shrimp Pad Thai
Mango sticky rice

Dinner
Cured ham, feta and melon salad
Chicken skewers with spiced quinoa and grilled vegetables
Floating island

DAY 6

Lunch
Pumpkin and conch velouté
Octopus stew with breadfruit and fried plantains
Coconut blanc-manger

Dinner
Baked eggs with smoked salmon
Duck breast with honey and vinegar glaze, eggplant millefeuille and truffle potatoes
Tarte Tatin with vanilla ice cream

DAY 7

Lunch
Gazpacho
Chili con carne with sweet potato fries and mixed salad
Corn cream

Dinner
Salmon and avocado verrine Tahitian-style fish tartare with seasonal salad
Rum flambéed banana with ice cream

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