MAOYA Yacht Charter - Luxury Fully Crewed Yacht Charters

MAOYA

from 26000€ per week
23.00 m
Crew: 3
Cabins: 3
Guests: 8
Port: CORSICA

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : No
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Cummins Onan 17 Kwh
  • Inverter :
  • Ice Maker : 180 L
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Wireless speakers
Bluetooth – HDMI cable
40″ flat screen TV, DVD and MP3 players, Apple TV, Radio CD MP3 in the saloon – no Satellite TV
4 speakers connected to lounge HIFI set, in the saloon and the cockpit

34″ flat screen TV, DVD and MP3 players in the master cabin

Parlour games / CD-DVD Library TBA

COMFORT EQUIPMENT:
Ice maker
Water maker: 1x180L/hour
Deep freezer
Nespresso coffe machine

Watersports

  • Dinghy size : Williams TenderJet 395
  • Dinghy hp : 100 HP
  • Dinghy Pax : 6 guests – 3m95
  • Water Skis Adult : 1
  • Water Skis Kids : 1
  • Jet Skis :No
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

1 Water-ski adults (bi & mono / 1 Waterski kid (bi & mono)
1 Wakeboard for adult and 1 for kid (size 37 to 44)
1 Wakeskate
2 SUP Paddles
1 Kayak
1 Towing Ring Jobsea ESTA for 3
Noodles
Fishing equipment
Snorkeling equipment for 8
Rendez-vous diving on request

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 3
  • Guests : 8
  • Crew : 3
  • Make : CNB Bordeaux
  • Built : 2020
  • Cruising Speed : 9
  • Fuel Consumption : 20
  • MAOYA offers 3 cabins as below:
    1 Master (with queen size bed 1,6 X 2 m ) equipped with 34″ flat screen TV, DVD and MP3 players, Apple TV and 1 safe boxe.
    1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman
    1 bunk-bedded cabin for 3 guests with a lower bed convertible in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only

    The Master and VIP cabins are with en-suite bathroom and separated head.

    In the bathroom of the bunk cabin, the head and shower are not separated.

    All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.

    *All our bath amenities is from ‘L’Occitane en Provence’.

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 3
    • 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

    Jimmy COLLIN|Captain
    Born: 0 Nation: French | Languages: French, English
    Marie-Laure SECONDAT|CHEF
    Born: 0 | Nation: French

    CAPTAIN: Jimmy COLLIN

    Jimmy has been present since the birth of the MAOYA project and was able to follow the construction.
    Sail and work experience
    He’s a child of the sea and grew up on the boats of these grandparents in Brittany. After having been a children’s
    entertainer, a sailing instructor and dive guide, he went to work for various charter compagnies in the West Indies.
    After that he was captain on a 72 feet ketch named ‘Enthalpia’ for 9 years and crisscrossed the Mediterranean. He
    regularly sails on racing classic sailboats.
    Job description
    Jimmy is responsible for navigation, safety, the overall running and financial management of the vessel, crew and
    guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety
    procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations,
    and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily
    leadership for the crew and encourages teamwork, individual growth and personal attention by delegating duties and
    supervising all crew tasks.
    Education, Licenses & Certificates
    • School accounting Certificat
    • Sail Brevet d’État
    • Dive Master PADI
    • Sail Captain 200 UMS
    Presenting individual
    Jimmy lives in Marseille with his family, he is the father of a 3-year-old girl. He’s a charismatic leader, It will know
    your expectations before yourself and will make you live more than an unforgettable stay. He is a man of wise force.
    He will make you discover his secret places, he knows the best anchorages and the best restaurants. He regulary
    pratices boxing, yoga, meditation and is a Reiki master in the making. If you wish, Jimmy will be able to organize yoga
    and meditation sessions at daybreak or sunset and Reiki treatments.

    CHEF: Marie-Laure SECONDAT

    Cooking Expériences
    She is from Toulouse, south west of France, birthplace of French gastronomy. From an early age, and surrounded by cooks in her family, she was able as an heritage to learn all the the traditional recipes of her region and other French specialities, season after season, she has had the opportunity to work with renowned French Chefs, from who she was inspired, other dishes of the mediterranean sea, and much more since she has been practicing and improving her techniques in yachting for ten years, to date Marie-Laure is able to offer you at your convenience, a traditional cuisine, Italian, Greek, Turkish, Asian, vegetarian, and other atypical dishes that she will adapt to your desires, and your eventual nutritional obligations. This season, her dishes are inspired by chefs like Yotam Ottolenghi, Jamie Oliver, Donna Hay and Frédéric Anton cooking style. She speaks french, english, and some basic italian and spanish.

    Job description
    Her job consists of making your travel like a dream, she loves using local fresh products, and creating juice, smoothies, generous healthy salads, she plays a lot with a lot of variety oils, vinegar, pepper and other condiments, she is always available to your desires.

    Education , Licenses & Certificates
    • 2015 CIN Certificat d’initiation Nautique (French seafarer Diploma)
    • 2015 Ship Cook Certificate (FR) including Cooking Diploma, Hygiene and Food Safety, STCW 2010
    • 2021 CRR (French Radio Operator) / BACPN Pilote Driver under 12m/39ft

    Hobbies
    She loves alpine and water skiing, as she was a coach when she was young, discovering countries and languages and of course cooking all around the world. Also, she appreciates young people learning easy and funny recipes for children.

    FIRST MATE: Morgan FERDINANDE

    Morgan has been working as deckhand on sailing yachts from 72 to 135 feet since 2018, this year he is joining this project on MAOYA with Jimmy COLLIN as captain for a second summer season.

    Sail and work experience
    In 2017 Morgan started his career as a seaman starting on laser and working is way up drove by his passion for the sea. After his first season working as a deckhand he confirmed his choice of being a seaman and now has obtained his captain licence.He has gained technical knowledges working for a company based in the Caribbean providing support for Lagoon and Beneteau yachts. His enthusiasm for the sea brings him to make different activities like scuba diving, apnea, and windsurfing.

    Job description
    Morgan in quality of first mate has the expertise to comply with the safety rules under the lead of the captain, he assists the captain during the navigation and he will participate in all on-deck operations and all services provided to the customers. He will be responsible with the captain for the running of deck equipment and machinery.

    Education Licenses & Certificates
    • French Certificate “Yachtmaster Coastal”
    • MCA AEC
    • RYA Day Skipper / Tidal Sailing

    Presenting individual
    Morgan lives in Martinique. He is a joyful and positive man, he thinks about the well-being of the persons around him and he likes to share his interest for the sea during a snorkeling « guided tour » to discover the marine wildlife of the places we will be visiting.

    Guest Reviews

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