CARTOUCHE Yacht Charter - Luxury Fully Crewed Yacht Charters

CARTOUCHE

from 60000€ per week
28.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

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.

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 : Yes
  • Kosher :
  • BBQ : No
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : Yes
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Yes
  • Inverter : Yes
  • Ice Maker : x2
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Indoor & outdoor audio system
Salon TV – stereo music
DVD – CD – Videos
Home cinema
Ipod/MP3 Hookups
Wifi

Watersports

  • Dinghy size : Tender Rib-eye 500 (2017)
  • Dinghy hp : 100 HP
  • Dinghy Pax : 5 m
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : Yes
  • Sea Scooters : No

Tender Rib-eye 500 100HP (2017)

3 Inflatable SUP including 2 which can be used as Windsurf
3 Seabobs F5S
2 Adult Waterskis (mono & bi) + 1 Children waterskis (mono & bi)
2 Tiwal inflatable sailboats
1 Adult Wakeboard + 1 Children Wakeboard (size 37 to 44)
1 Electric Surfboard Raddinn Wakejet
2 Electric hydrofoil
2 Inflatable 2 seats Adult Kayaks
3 Towable 1 seat Buoys
Noddles
Snorkel Gears for 10 guests
Fishing gear – 2 rods with trolling reel and a big reel PENN 12/0 fixed on the balcony + 3 rods, fishing lures & belts.
GO-PRO
Rendez-vous diving
Kite surf on request

Accommodations & Specs

  • Length : 28.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Jean-Jacque Coste
  • Built : 2011
  • Cruising Speed : 8knts
  • Fuel Consumption : 20
  • Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 – 160.

    Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : Yes
    • 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:4

    Sebastien TSCHULL|Captain
    Born: 0 Nation: French | Languages: English, French, Spanish, Italian
    Pauline BOULAY|Chef
    Born: 0 | Nation: French

    CAPTAIN: Sebastien TSCHULL
    French
    STCW 95 – PADI Divemaster, level 4 CMAS
    Language: Fluent English

    CHEF: Pauline BOULAY
    French
    STCW 95 – PADI Divemaster, level 4 CMAS
    Languages: Fluent English

    Since 10 years we are sailing, from Mediterranean Sea to Pacific Ocean and we know very well West Indies.
    Our shared passion is the sea. What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins and to offer to our guests an unforgettable experience.
    We have been on board the Catamaran BLACK CAT for the last 3 years, cruising and chartering Greece waters & the Caribbean for the same owner who has now purchased CARTOUCHE our new adventure !

    Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
    For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
    Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
    His several navigations, offshore and inshore, and greats knowing permit him to become a Captain.
    He gets all his degrees top of his class.
    He had sailing on a lot of kind of vessels like monohulls, catamarans and trimarans.
    As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
    His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.

    Pauline was always passioned by cook. She became cook 8 years ago for the first time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
    Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh fish that she buys on the coast or the best way, the one we fish!
    She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
    She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.

    STEWARDESS: Priscilla PENAVERE
    French
    STCW 2010 – B1/B2
    7 years experienced
    Languages: Fluent English, basic Spanish

    Priscilla has worked the last 7 years as stewardess onboard several yachts in Mediterranean and in the Caribbean as S/Y Crocodile Daddy 62′, M/Y Mamba 80′ or M/Y Mr Sea 95′.
    Now onboard Cartouche, she is looking forward to welcoming new guests.

    ENGINEER – Olivier GRIFFO
    French
    Master 200 GT unlimited sailing yacht certificate
    Master 200 GT yacht certificate
    Engineer Officer 750 KW certificate
    CGO, CBS Medical level 3
    10 years experienced
    Language: Fluent English, basic Spanish & Italian

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