GAEL I Yacht Charter
Yacht Description
GAEL I yacht is a 76.00 ft long sailboat monohull and spends the summer season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics and winter season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics. It was built by Abeking & Rasmussen in 1962. A refit was done in 2019/2022. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 2 twin cabins.
The sailboat features Caterpillar 3208 170 HP / 127 kW Diesel Kohler 17EFOZD 17 kVA generator engines and a generator.
Cabin Breakdown
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailboat like GAEL I, the expected APA is 15% to 30% of the charter price (€2,550 - €5,100), making the charter cost €19,550 to €22,100. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
GAEL I Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 34,000EUR to 50,000EUR | 6,800EUR to 15,000EUR | 40,800EUR to 65,000EUR | Discounts outside the main season are common. | |
7 day charter | 17,000EUR to 25,000EUR | 3,400EUR to 7,500EUR | 20,400EUR to 32,500EUR | Standard charter rate, base for all calculations. | |
3 day charter | 8,500EUR to 12,500EUR | 1,700EUR to 3,750EUR | 10,200EUR to 16,250EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,000EUR / 6 * 3 days = 8,500EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR17,000
High season rate: EUR25,000
SPRING & SUMMER 2025: BALEARICS ISLANDS - SOUTH OF FRANCE & CORSICA -ITALY
Rate Details :
One week minimum required - 5 days on request and depending of the schedule
SUMMER WEEKLY / DAY RATES - MYBA TERMS,
JULY - AUGUST: € 25,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 21,000 + 30% APA + VAT
MAY - OCTOBER: € 17,000 + 30% APA + VAT
APA: 30%
DAILY RATE:
JULY - AUGUST: € 5,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 4,200 + 30% APA + VAT
MAY - OCTOBER: € 3,400 + 30% APA + VAT
APA 30% SPRING & SUMMER 2025: BALEARICS ISLANDS - SOUTH OF FRANCE & CORSICA -ITALY
Rate Details :
One week minimum required - 5 days on request and depending of the schedule
SUMMER WEEKLY / DAY RATES - MYBA TERMS,
JULY - AUGUST: € 25,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 21,000 + 30% APA + VAT
MAY - OCTOBER: € 17,000 + 30% APA + VAT
APA: 30%
DAILY RATE:
JULY - AUGUST: € 5,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 4,200 + 30% APA + VAT
MAY - OCTOBER: € 3,400 + 30% APA + VAT
APA 30%
GAEL I Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Mick Creac'h
Captain Mick Creac'h : With over 30 years of experience in the world of sailing and classic yacht racing, Captain Mick has built an extraordinary career at sea. Since the 1990s, he has sailed extensively throughout the Mediterranean and the Caribbean, earning a reputation for excellence, leadership, and deep maritime knowledge. From 2007 to 2019, Mick was at the helm of the iconic MOONBEAM IV, the legendary 1914 William Fife design. Under his command, the yacht dominated the Mediterranean classic regatta circuit, winning nearly every major title and solidifying his status among the top captains in the classic sailing world. Mick studied industrial and mechanical design before embarking on his sailing journey in the south of France. He was immediately drawn to the daily challenges of life at sea—troubleshooting, team management, optimization, and strategic thinking during both cruises and races. What began as a calling quickly became an enduring passion. Mickael brings a wealth of experience not only as a sailor but also as a leader. Whether on shore or at sea, he is committed to delivering real, practical solutions for guests—combining hands-on expertise with a deep respect for tradition and performance.
Speaks French, English and Spanish.
Chef/Cook : Mariano Chiurchiu
Chef Mariano brings creativity and passion to every dish aboard the yacht. With a background in Mediterranean and international cuisine, he crafts fresh, flavorful meals tailored to your tastes—making every dining experience unforgettable at sea.
Deckhand: Yann Tetreau
A seasoned maritime professional with over 20 years of experience in the yachting industry, Yann Tetreau brings deep expertise in classic yacht refit, maintenance, and racing. Born in France and based in Palma de Mallorca, he is fluent in French and Italian, with working knowledge of English and basic Spanish.
Yann has served as First Mate on several high-profile sailing yachts including Moonbeam IV, La Spina, and Solleone (Swan 90), contributing to successful campaigns in prestigious regattas such as Les Voiles de St. Tropez, Rolex Swan Cup, and Copa del Rey. His extensive hands-on skills include hull varnishing, deck restoration, and full refits, making him a valuable asset for both racing and cruising programs.
Holding STCW95, ENG1, and multiple European sailing licenses, Yann is also experienced in Atlantic crossings and Mediterranean charters. His passion for classic vessels and meticulous approach to boat care make him a trusted crew member for discerning owners and professional operations.
Sailor/Stewart : Maxime Gutierrez Danguillaume
Menu
Daily Breakfast
(Selection offered daily)
- Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette
- Spreads & Dairy: Butter, fruit preserves, honey, cream cheese
- Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon
- Eggs (on request): Boiled, scrambled, or poached
- Fresh Fruit Platter
- Yogurt or Fromage Blanc
- Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1
Lunch
- Chickpea & quinoa salad with cherry tomatoes
- Grilled vegetable tart
- Lemon sorbet
Dinner
- Starter: Citrus Sea Bream Tartare with Crunchy Fennel
- Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
- Dessert: Strawberries with Basil & Light Lemon Mousse
- Wine: White from Provence
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Day 2
Lunch
- Niçoise salad with tuna, green beans & olives
- Baguette with herb butter
- Apricot yogurt
Dinner
- Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
- Main: Langoustine Risotto with Green Asparagus
- Dessert: Rhubarb & Green Apple Crumble
- Wine: Chardonnay from Jura or Brut Nature Champagne
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Day 3
Lunch
- Lentil & feta salad with fresh herbs
- Tomato gazpacho
- Peach tartlet
Dinner
- Starter: Mango & Coriander Sea Bream Ceviche
- Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
- Dessert: Melon, Watermelon, Feta & Basil Salad
- Wine: Bandol Rosé or Corsican Vermentino
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Day 4
Lunch
- Ratatouille with soft polenta
- Mesclun greens with vinaigrette
- Plum compote
Dinner
- Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
- Main: Grilled Swordfish with Summer Vegetables
- Dessert: Honey-Roasted Apricots with Lemon Cream
- Wine: Rhône White or Dry Rosé
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Day 5
Lunch
- Grilled chicken wrap with cucumber & tzatziki
- Arugula & pine nut salad
- Iced tea
Dinner
- Starter: Tomato Gazpacho with Olive Toast
- Main: Sea Bass en Papillote with Herbs & Lemon
- Dessert: Peach and Rosemary Compote
- Wine: Rosé from Provence
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Day 6
Lunch
- Tuna poke bowl with sesame & avocado
- Chilled cucumber & edamame salad
- Coconut yogurt
Dinner
- Starter: Grilled Octopus with Lemon & Parsley
- Main: Mussels in White Wine, Served with Fries
- Dessert: Lemon-Thyme Tart
- Wine: Muscadet or Sauvignon Blanc
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Day 7
Lunch
- Zucchini & Goat Cheese Tart
- Roasted beet salad with walnuts
- Fig sorbet
Dinner
- Starter: Burrata with Roasted Tomatoes & Basil Oil
- Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
- Dessert: Lavender Crème Brûlée
- Wine: Côte du Rhône Red or Dry Rosé