ITALY · 7 DAYS
Amalfi Coast Itinerary: A 7-Day Crewed Yacht Week
The Amalfi Coast itinerary, day by day — Capri's Faraglioni, Positano, Procida, Ischia, the Blue Grotto. A 7-day crewed yacht charter with a chef aboard.
95
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
4
CREW
From
$70,000
Per Week
10 reviews10 reviews
The Yacht
'CARTOUCHE' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.
CARTOUCHE Description and Charter Summary Information
Designed by the famous naval architect Jean-Jacques Coste, Cartouche is a custom built 95’ sailing catamaran – one of the largest charter catamarans in the world – a spacious vessel that embodies luxury cruising.
In addition to this timeless elegance the Blue Coast 95’ offers superior comfort and premium performance combining modern styling with elegant aerodynamic lines, which are seamlessly integrated into the vessel’s voluminous interior.
This super yacht is built for ease of handling and fast cruising with a minimal need for crew, equipped with a fully automatic furling boom allowing safe and easy sail reduction.
Her sporty appeal and comfort at sea provide an idyllic means of enjoying the thrills of luxury sailing with all the high-end amenities of an exceptional cruising vessel.
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Specifications
At a Glance
- Length
- 95 ft
- Beam
- 39 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- King Beds
- 1
- Double Cabins
- 3
- Year Built
- 2011
- Year Refit
- 2021 - 2022 - 2024
Yacht Information
Additional yacht details including amenities and standard equipment for CARTOUCHE
Explore CARTOUCHE
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Summer 2026 | $70,000 | $70,000 | $70,000 | $70,000 | $70,000 | $70,000 | $70,000 |
S/Y CARTOUCHE
SAMPLE MENU by Denis GUEMENE
CANAPES
Smoked salmon, cottage cheese and rocket rolls
Herbs Devilled Eggs
Whipped Blue Cheese and Pear Crostini
Fried Stuffed Olives
Prosecco and Maple-Glazed Pigs in Blankets
Pea and Mint Croustades
Roasted Grape and Goat's Cheese Toasts
Easy Beetroot, Walnut and Stilton Blinis
Ham and cheese straws with aioli
Sesame Prawn Balls
Spiced Tortilla Chips with Festive Houmous
Chicken Katsu skewers
Smoked strout and pea vol-au-vents
Mini Parma ham veggie tarts
Spicy Saba and guacamole cones
Crispy prawns with sweet chilli dip
BREAKFAST
Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread
Selection of pastries (fresh muffins)
Fresh juice and smoothies – Hot selection
Eggs your way
Bacon, sausages, avocado, spinash
Crepes or pancakes with toppings of your choice.
DAY l
LUNCH
Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower
Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots
Mango sticky rice rolls and coconut custard.
DINNER
Dive scallops carpaccio, caviar de Neuvic, oyster leaf
Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce
Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream
DAY 2
LUNCH
Organic pineapple tomatoes, fresh cashews, pesto and burrata
Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream
Raspberry mille feuilles and verbena ice cream
DINNER
Celeriac soup; poached egg, chives oil and crispy Belotta ham
Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam
Chocolate coolant, organic apricots coulis and praline ice cream
DAY 3
LUNCH
Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger
Unagi and chicken Yakitori with white cabbage salad
Strawberry cheesecake and chocolate cream
DINNER
Wild salmon Belly and crab meat ball, crispy spicy noodle
90 days Shabi beef chuck square cut, beef and sima glaze,
Square potatoes fondant and mustard salad
Roasted red apple tart with salted caramel sauce and vanilla ice cream
DAY 4
LUNCH
MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.
Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.
Melon soup, pistachio crispy cake and mascarpone mousse
DINNER
Vegetarian Kebab satay with peanut sauce
Vegetarian Korean Japchae
Vegan dark chocolate and roasted almond tard, red blueberry ice cream
DAY 5
LUNCH
Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds
Salad of sea asparagus, mussels, soft boiled egg,
Creamy seaweed mussel juice
Fruity Panacotta
DINNER
Beetroot and gin curred salmon, variety of pickles, coriander foam
Waygu beef tartar, cress sauce, pine nut and garlic flower
Banana variations
DAY 6
LUNCH
Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumble
Turbot, Mash potatoes, veal stock, chips
Tiramisu original
DINNER
Broccolis fritters, eggplant caviar, feta AOP, figua oil
Lamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuce
Goldy lemon tart
- TENDER: Tender Rib-eye 500 (2017), 100 HP, with room for 5 m
- Water skis for adults
- Water skis for kids
- Standup paddleboards
- Snorkeling gear
- Inflatable tube
- Wakeboard
- Seabob
- Fishing Gear
- Underwater camera/video
- Seabob
- E-foil
- Wing foil
Captain
Charles MANDIL
CHEF
Denis GUEMENE
STEW
Sitti SIRIPORN (Pla)
FIRST MATE/ENGINEER
Enzo MILELLI
CAPTAIN: Charles MANDIL
French
STCW 95
Language: Fluent English
Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.
RELIEF CAPTAIN – Nicolas FLEURET
15 years of experience in yachting industry, including 10 years as a captain
- Details, pic to come -
CHEF: Denis GUEMENE
French
STCW 95 – CFBS
Food Hygiene Level 2&3
Luxury Chalet Staff from the London Academy
Languages spoken: English
Denis is a highly skilled and versatile chef, confident in a wide range of culinary styles including French, Asian, and Mediterranean cuisine.
His creativity shines through in every dish, with meticulous attention to detail from sourcing the freshest ingredients to crafting elegant presentations. Passionate about quality and flavor, Denis draws constant inspiration from the natural taste of fresh produce.
Before joining the yachting industry in 2017, Denis built a strong land-based career working in several restaurants across France, Ireland, Switzerland including Michelin-star establishments.
He has worked as a chef for 3 years on S/Y Drumbeat and previously 3 years on a 40 m Motor Yacht, Shane.
His fine dining background and commitment to excellence translate perfectly to the yacht environment, where he delights guests with refined, beautifully balanced menus.
When he’s not in the galley, Denis enjoys spending his free time hiking and exploring the outdoors on motorbikes.
STEWARDESS: Sitti SIRIPORN (Pla)
Thai
STCW – ENG1
Languages spoken: English,
Pla is originally from North-East Thailand and has built a strong background in hospitality since 2013, working in several hotels and restaurants across her home country.
Over the years, she has held a variety of positions including receptionist, guests service agent, supervisor, and housekeeper, developing excellent skills in guests service, attention to detail, and teamwork.
Eager to expand her horizons, Pla joined Yachting in early 2023 to pursue a career in the yachting industry and worked aboard S/Y Drumbeat.
Her professionalism, positive attitude, and genuine care for guests make her a valued member of the crew.
FIRST MATE / ENGINEER: Enzo MILELLI
French
Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation)
Languages spoken: English
Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world.
He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility.
His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality.
A true traveler at heart, he has sailed in diverse waters, and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests.
Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.
CHARTER on Nov 24 – Dec 1, 2025, in the Bahamas – International group of 8
Broker notes
All went very well aboard Cartouche. It was a pleasure working with Charles. My client loved the crew and the yacht. This is his feedback:
Everything went very well. My brother Peter, who was turning 70, was thrilled!
The crew behaved wonderfully; they looked after them exceptionally well and very professionally.
Thank you very much for all your help in organizing this charter!
A total success!
All went very well aboard Cartouche. It was a pleasure working with Charles. My client loved the crew and the yacht. This is his feedback:
Everything went very well. My brother Peter, who was turning 70, was thrilled!
The crew behaved wonderfully; they looked after them exceptionally well and very professionally.
Thank you very much for all your help in organizing this charter!
A total success!
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06 / Open Weeks
'CARTOUCHE' Availability
Cruising Grounds
Where CARTOUCHE voyages
Amalfi Coast
Cliff-stacked villages and long lunches the tender reaches — the Italian summer the boat makes possible, anchored under the Faraglioni at sundowners and tied up in Amalfi by midnight.
Italy
Four cruising grounds in one country — the Amalfi Coast, Sardinia & Corsica, Sicily and the Aeolian Islands, the Italian Riviera south to Tuscany. The hardest part of an Italy yacht charter is choosing which week to take first.
Sicily & Aeolian Islands
Stromboli erupting off the anchorage at Panarea, the Greek theatre at Taormina with Etna smoking behind, and the Cappella Palatina at Palermo's Norman Palace — the Mediterranean's only active-volcano cruising ground and the Italian week most guests book the second time they come.
Greece
Embark on a Greece yacht charter to experience timeless beauty, crystal-clear waters, ancient ruins, and charming islands offering endless exploration.
Sample Itineraries
Sample crewed charter itineraries
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Amalfi Coast 7-Day Itinerary: Naples to Salerno One-Way
Crewed motor yacht charter from Naples to Salerno — Procida, Ischia, two days at Capri, Nerano, Positano, the Fiordo di Furore, the Conca dei Marini Emerald Grotto, and Amalfi on a no-backtrack one-way Amalfi Coast itinerary.