DOUCE FRANCE

from 105000€ per week
42.20 m
Crew: 6
Cabins: 6
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

  • Internet Access : Onboard Computer
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock : 0
  • Windscoops : 0
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : 0
  • Gym/Exercise :
  • Elevators :
  • Wheel Chair Access :
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers :
  • Make purified drinking water :
  • Re-usable water bottles :

XBOX 360

Watersports

Watersports

  • Dinghy size : Zodiac – 30hp
  • Dinghy hp :
  • Dinghy Pax : 21′ Zeplin Semi-rigid 115 hp
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : Yes
  • Snorkel Gear : Yes
  • Tubes : 2
  • Scurfer : Yes
  • Wake Board : Yes
  • Kayaks 1 Pax : 4
  • Kayaks (2 Pax) : No
  • SU Paddle Boards :
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs :
  • Sea Scooters :

4 x Suex diving scooters

8 sets scuba diving equipment w/ Divemaster as permanent member of crew

BBQ

Accommodations & Specs

  • Length : 42.20 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : ALU MARINE
  • Built : 1998
  • Cruising Speed : 9
  • Fuel Consumption : 60
  • 6 equal staterooms. All are convertible and can have either a queen double or twin beds.

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

    Interior Layout

    DOUCE FRANCE - Boat Interior Layout

    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:7

    Jean-Christophe Lefèvre|Captain
    Born: 1961 Nation: French | Languages: French and English
    |
    Born: 1961 | Nation:

    S/Y DOUCE FRANCE – Crew Profile

    JEAN-CHRISTOPHE LEFEVRE
    Function: Captain
    Nationality: French
    Year of Birth: 1961

    JC has been sailing since a young age and became already a captain on sailboats when he was 18 years old.

    His passion for the sea and his remarkable navigation skills brought him to the rank of professional captain with unlimited restrictions. He managed to exercise this qualification on different types of vessels, such as cargo ships, passenger ships, tugboats and large sailing yachts. JC is a proud father of two handsome boys.

    When his boys were small he managed a hotel of 200 beds with a big hotel team under his supervision. He likes organising exclusive holidays for guests, welcoming them and looking aTer them during their stay.

    Being captain on DOUCE FRANCE is for him the perfect combination of his hotel management experience together with his navigation skills and this in the most beautiful locations in the world! Jean-Christophe will be delighted to share these exceptional moments on DOUCE FRANCE with you. With his experience and his client-focussed character, he will make every holiday onboard of DOUCE FRANCE to perfection. In his free time, Jean-Christophe enjoys kite surfing and diving.

    LOLA VUILLEMENOT
    Function: Chef
    Nationality: French
    Year of Birth: 1996

    Hobbies:
    Dance, music, hiking

    Experience:
    I worked as a Chef de partie at the Intercontinental Thalasso hotel in Bora Bora. During 2019, I’ve worked as a chef/stewardess on a 50 ft catamaran. Since 2020 I’m working full time on board Douce France as a chef.

    Cruising Areas:
    French Polynesia

    What is your favourite style of cooking:
    Exotic

    What can guests expect from you:
    I adapt well to their requests, I am very approachable and good-spirited.

    What are your most positive points:
    Good adaptability, patient and motivated.

    What do others say about you:
    That they rarely catch me in a bad mood!

    Favourite quote:
    Si tu veux, tu peux! (When you want it, you can do it).

    CYRIL MARQUET
    Function: First 0fficer
    Nationality: French
    Year of Birth: 1976

    Hobbies:
    Water sports, trekking, sailing, archaeology, cooking

    Experience:
    I started to sail in 2000 as a deckhand on a 25m catamaran in the West Indies. In 2003, I obtained my sailing vessel master certificate with which I worked until 2010 around the Caribbean Islands. In 2009, I joined the catamaran Levante as a captain to sail from Brazil to New Zealand and discovered the Pacific Islands in the following years. From 2012, I returned to the Mediterranean Sea and worked on passengers ships as captain for 4 years. Last few years I worked on ferries, motor yachts and sailing yachts as first mate. During my sailing career, I did over 10 Atlantic crossings so far.

    Cruising Areas:
    Mediterranean, Pacific Islands, Caribbean islands.

    What can guests expect from you:
    I can assist them with any activity. I am in charge of safety on board, and always available for good advice in order to have a nice stay on board.

    What are your most positive points:
    Positive attitude, sailing skills, really sensitive to ecology

    What do others say about you:
    Pleasant, hard worker

    Favourite quote:
    Il n’est pas de vent favorable pour celui qui ne sait pas où il va. (There
    is no favourable wind for those who do not know where they are going)

    GREGORY PANNETIER
    Function: Engineer
    Nationality: French
    Year of Birth: 1982

    Hobbies:
    Cooking Indian and spicy food; to discover new countries

    Experience:
    I have been working in this industry for more than 12 years now as a chief mate and engineer on luxury catamarans and motor yachts

    Cruising Areas:
    I have been in nearly every tropical place by now and just can’t get enough.

    What can guests expect from you:
    I’m always sensitive about the comfort and safety of guests, they need to feel like at home.

    What are your most positive points:
    I’m always happy at work and I like to transmit it to everybody.

    What do others say about you:
    Living most of my time in Cambodia, which is the land of my ancestors.

    Favourite quote:
    The leaf never falls far from the trunk.

    MARINELLA BOZIC
    Function: Chief Stewardess
    Nationality: Slovenian
    Year of Birth: 1992

    Hobbies:
    Fishing, Sailing, Diving

    Experience:
    Hospitality experience: Theatre hostess and waitress. / Yachting Experience : 
3 years on a 90ft modern classic sailing yacht, 1 month on a 112ft Baltic Yacht, Sailing around the world with my little 38ft sailing boat for 4 years

    Cruising Areas:
    Mediterranean, Caribbean, South Pacific, Alaska, All Ocean crossings

    What can guests expect from you:
    Professional attitude, Top service with a sharp eye for details.

    What are your most positive points:
    Dedicated and adventurous, open-minded.

    What do others say about you:
    An entertaining and positive companion, who knows how to enjoy life.

    Favourite quote:
    Life is not waiting for the storm to pass, it is to learn to dance under the rain.

    DAMIEN RITTER
    Function: Deckhand
    Nationality: French
    Year of Birth: 1989

    Hobbies:
    Diving, skiing, sailing, natation, wakeboard

    Experience:
    I practice sailing since I was a child, but I began to sail intensively as a skipper 2 years ago on my own 39ft sailboat. I started with day trips along the French Riviera during the summer season. At the same time, I worked on the French Riviera shipyard to gain more experience in the technical aspects. Finally, I decided to focus on yachting, and I started on Douce France as a deckhand.

    Cruising Areas:
    Mediterranean

    What can guests expect from you:
    Availability, professionalism, good energy and happiness in work.

    What are your most positive points:
    Passionate about my work, serious but friendly.

    What do others say about you:
    I make a good mate. ☺

    Favourite quote:
    They told us it was impossible, so we did it.

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