Dec 1, 2026 – Apr 30, 2028

Winter 2026 to 2028 - CARIBBEAN SEASON

$50,000–$56,000 / week

Inclusive + 8.5% VAT

2 guests: $50,000
3 guests: $50,000
4 guests: $52,000
5 guests: $52,000
6 guests: $54,000
7 guests: $54,500
8 guests: $56,000

Summer 2026 operating areas Corsica, Sardinia Winter 2027 operating areas: Caribbean Windward & Leeward islands. BVI possible.

Jun 1, 2026 – Sep 30, 2026

Summer 2026 - MEDITERANNEAN SEASON

€37,000 / week

Plus Expenses

Rate Notes & Conditions

CARIBBEAN: Caribbean Windward & Leeward islands & BVI possible.
DECEMBER 2026 – APRIL 2027:

Rates are Caribbean Terms: Inclusive
Fully - inclusive rates for 8 days and 7 nights.
48 hours turnaround

2 Pax : $50,000
3 Pax : $50,000
4 Pax : $52,000
5 Pax : $52,000
6 Pax : $54,000
7 Pax : $54,500
8 Pax : $56,000

Christmas / 2026/27: 1- 8 Guests $62,000
New Year's 2026/27: 1- 8 Guests $65,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)

INCLUDED :
Food (7 breakfasts, 7 lunches and 7 dinners), Standard bar ( a selection of wines, beers and non-alcoholic beverages), Leisure activities onboard, Use of communication on board (excluding satellite communications) and Fuel for engines & tender for the standard 4 hours of sailing per day.

IN EXTRA :
Cruising permits (if any), all taxes, Agents' port (if any), license/fishing permit (if any), marina (if any), fine alcohol & special requests
5% APA is recommended

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
The entire yacht must choose either half board or full board.  

WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100   (via APA)

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

SUMMER WEEKLY RATES 2026:
Operating areas: SOF, Corsica, Sardinia, Balearics

High Season: €39,500/week plus VAT & APA 30%
Mid-season: €37,000/week plus VAT & APA 30%

VAT:
20% in France
21% in Spain
22% in Italy

WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100

Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250

For other ports, please contact the Central Agent.

1. BREAKFAST

Different types of eggs: scrambled, fried, omelette, boiled
Homemade pancakes, French toasts, crêpes, grilled cheese, bacon egg muffins
Fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, jams, butter, bread, fruit juices & smoothies
Barista service: coffee, latte, cappuccino, macchiato, flat white, iced latte, and tea (all day long)

2. APÉRITIF

Apéritif platter with dips, charcuterie, local cheeses, arancini, samosas, chorizo cake, hazelnut & basil pesto puff pastry, and more
Homemade cocktails available on request: Daiquiri, Basil Smash, Espresso Martini, Mojito, Punch, Sangria, Negroni, etc.

3. STARTERS

Duo of green and yellow zucchini marinated with herbs, stracciatella, and paprika-toasted hazelnuts
Mimosa egg with Espelette pepper mayo, pancetta chips, and arugula
“Gaspacho du soleil” with garlic & parsley croutons, toasted pine nuts, olive oil
Grilled octopus with lime basil sauce
Egg parfait with parmesan cream, parsley oil, and chopped walnuts
Salad of roasted figs with honey, fresh spinach, walnuts, brie, and balsamic vinaigrette
Bruschetta with homemade focaccia and tomatoes marinated in Provençal herbs

4. MAIN COURSES

Fresh tuna tartar with leche de tigre, coconut rice, diced carrots, and grated radish
Truffle risotto with white fish fillet or grilled pancetta
Citrus roast chicken with honey and rosemary drizzle, served with parmesan & thyme potatoes
Shrimp fried rice served in half a pineapple
Linguine with garlic and coriander, roasted cherry tomatoes, and fresh local fish
Eggplant parmigiana served with local grilled meat
Sea bream ceviche with nectarine, jasmine Thai rice, and tomato rougail
Beef or lamb simmered in spices, with mashed potatoes (Emmental & fresh herbs)

5. DESSERTS

Chocolate moelleux with custard
Chocolate sea salt mousse
Tiramisu
Roasted peaches in basil syrup with lime and vanilla whipped cream
Lemon cream with speculoos crunch, served in a lemon half
French cheesecake with homemade passion syrup
“Crème aux œufs” on coconut biscuit
Panna cotta with seasonal fruit syrup

Seabobs

E-Foil (under special conditions) 

Tender

Highfield · 60 HP

E-Surf (under special conditions)  Kayak (1-person) Kneeboard Small sailing inflatable  Snorkel Gear Snorkeling equipment  Stand up paddles x 3  Stand-up Paddleboards ×3 Swim Platform Wakeboards Water Skis (Adult) Water Skis (Kids)

Air Conditioning BBQ Board Games Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Salon Stereo VCR/DVD

Stewardess Alexia Brizi — Stewardess

Alexia Brizi

Captain

Yvan PIERRET

French · English

July 25-1 Extraordinary week

A comfortable boat, exceptionnal bays discovered while we were alone, a golden crew (Aude, Alexia and Pascal) that anticipated all our desires. You listened, got along and were all very nice and that contributed to a fabulous trip.