BREIZ-ÎLE Yacht Charter - Luxury Fully Crewed Yacht Charters

BREIZ-ÎLE

from 39000€ per week
18.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: ST MARTIN

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

62 feet, a sense of infinity, comfort and refinement… BREIZ’ILE is the ideal boat to live intense experiences, let go and escape.
Enjoy the spacious saloon , the luxurious cabins, the incredible views of the flybridge, take a sunny break under the bimini, dive, swim… each space is designed to offer serenity and harmony with the ocean.
With her 3 dedicated crew BREIZ’ILE will accompany your unforgettable cruises off the beaten track, from the Caribbean Sea to the Mediterranean creeks!

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : YES, at the aft
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : YES
  • Inverter : YES
  • Ice Maker : 360 L/hour
  • Stabilizers : No
  • Make purified drinking water : No
  • Re-usable water bottles : Yes

Huge Sun awning at the front of the Yacht

Watersports

  • Dinghy size : Highfield 460
  • Dinghy hp : Honda 60 HP
  • Dinghy Pax : 9
  • Water Skis Adult : 1
  • Water Skis Kids : 1
  • Jet Skis :No
  • Wave Runners :1
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : 8
  • Tubes : No
  • Scurfer : No
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 3
  • Fishing Gear : No
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : Yes

Semi-rigid tender : 4,60 m – 8 Passengers
Engine : Honda / 60 CV

Water-skifor adult and children
Wakeboards
Individual towed buoy
Electric surfing ONEAN carver twin
2 Inflatable SUPs
2 Underwater thruster
Snorkeling equipment for 8
Noodles

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2021
  • Cruising Speed : 7 Knots
  • Fuel Consumption : 15 at cs
  • BREIZ’ILE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin.
    All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces.
    The Master cabin is also equipped with a flat TV Screen

    Separate crew quarters

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:3

    Alexandre Viot|Captain
    Born: 1986 Nation: French | Languages: Alexandre:
    French, English, Spanish, Portuguese, Italian
    Camille:
    French, English
    Camelia BENABDALLAH|CHEF
    Born: 1986 | Nation: French

    Alexandre VIOT
    Master 200GT Sailing, Mechanic 250
    Fluent english

    Alexandre Viot is the captain of Lagoon 620 sailing yacht Breiz’Ile since the launch in April 2021.
    His passion is life at and by the sea. His work is not only a job work for him, it’s a lifestyle and he likes to share this way: sportive, peaceful and in consonance with our planet.
    He has a broad experience on board of sailing yachts as a captain for charters and deliveries in the Caribbean, the Mediterranean and on Atlantic crossings.
    He spends his time off board with surfing, wakeboarding, snorkeling and diving and likes to go for a hike once in a while. He also plays guitar.
    His favourite anchor spot is the bay of Piantarella in Corsica, because of the turquoise water and the beach and the possibility to wind surf.
    The view of this spot is amazing because on one side you have a beautiful view on the cliffs of Sperone, and in the other side you will enjoy the view on the lavezzis and çavallo islands. Alex is excited to share his favourite spots with his guests on board.

    CHEF: Camelia BENABDALLAH
    French – 29 years old
    STCW – Medical certificate for service at sea
    Elementary first Aid certificate – Basic safety training certificate
    BTEC High National Diploma, Hospitality and Catering
    Fluent English, Spanish

    Camelia is passionate about cooking, traveling and the sea.
    After many years of experience in the restaurant business on land, she has sailed between the Caribbean and the Mediterranean.

    She has first worked as a Commis at 2 & 3 stars Michelin Gastronomic Restaurants in Nice
    Then she has worked as chef in several restaurants and as Chef de Partie AC Hôtel Ambassadeur, Marriott Group, still in French Riviera.
    She has also been Caterer & Chef at domicile in French Riviera, Algeria & England and Cook and Nanny for a French-Danish family in Ste Maxime, French Riviera

    More recently, she had a great experience working as Chef aboard a M/Y Ferretti 920, 30m
    She is therefore very happy to join Breiz’Ile team and is looking forward to welcoming her new guests.
    Through colorful dishes and flavors, she creates themed meals. She combines culinary and technical skills for the pleasure of the taste buds!

    STEWARDESS: Camille CIANFARANI
    Master 500GT, Mechanic 750kW
    Fluent english

    Camille Cianfarani is the Stewardess onboard the catamaran Breiz Île. She has been always a sea lover.
    During her studies she was working as a sailing instructor, spent a lot of time on sailing races and enjoyed this so much so that she took the decision to become a full time sailor. She is very thankful if she says: “everyday I feel like I have the best job in the world.” For her it’s even more true since she is part of the crew of BREIZ-Île. She loves trying to find some whales, dolphins or turtles on our way, depending on the sailing area, to create wonderful memories for your vacation onboard.
    Her favourite place is probably the bay of Roccapina, because it reminds her a lot of her childhood, but more over because this place is so peaceful. You can relax and enjoy the nature all around, hearing the sound of cicadas, and breathing the smell of the maquis.
    During her free time she enjoys snorkeling, or practicing yoga which you can even enjoy with her on board. When she is not on board she likes to go hiking and surfing. Cooking belongs as well to her favourite things of board.

    The crew enjoys to welcome our guests on board of Breiz-Île and they are each time excited to organise the very best journey for the guests on board depending on the different expectations. The crew has a great team spirit, is very easy going and is meticulous in their work in terms of wellbeing of the guests on board and keeping the yacht in the best shape possible.

    Sustainability is an important factor and the crew on Breiz-Île is keen on saving our planet and be as green as possible in our industry.

    Guest Reviews

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