MAOYA Yacht Charter
Yacht Description
MAOYA yacht is a 76.00 ft long sailboat monohull and spends the summer season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. and winter season in W. Med -Riviera/Cors/Sard.. It was built by CNB Bordeaux in 2020. The yacht layout features 3 cabins and accommodates 8 guests. The cabin arrangement is following: 2 double cabins, 1 twin cabin, 2 pullman cabins.
The sailboat features Volvo Penta D4 - 180 HP GE: 17,5 Kva, 230 V engines and a generator.
Accommodation
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’.
Cabin Breakdown
MAOYA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
MAOYA Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Summer 2024 | €32,000 | €32,000 | €32,000 | €32,000 | €32,000 | €32,000 | €32,000 | €0 | €0 | €0 | €0 |
MAOYA yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
60,000
to
64,000
12,000 to
19,200
72,000 to 83,200
Discounts outside the main season are common.
7 day charter
30,000
to
32,000
6,000 to
9,600
36,000 to 41,600
Standard charter rate, base for all calculations.
3 day charter
15,000
to
16,000
3,000 to
4,800
18,000 to 20,800
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
30,000 / 6 * 3 days = 15,000
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 60,000 to 64,000 | 12,000 to 19,200 | 72,000 to 83,200 | Discounts outside the main season are common. | |
7 day charter | 30,000 to 32,000 | 6,000 to 9,600 | 36,000 to 41,600 | Standard charter rate, base for all calculations. | |
3 day charter | 15,000 to 16,000 | 3,000 to 4,800 | 18,000 to 20,800 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000 / 6 * 3 days = 15,000 |
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: 30,000
High season rate: 32,000
Weekly rates in the Mediterranean- from 2 to 8 guests :
June and September: €30 000 + 30% APA (+ VAT depending on departure's place)
July and August : €32 000 + 30% APA ( + VAT depending on departure's place) based on MYBA terms.
One week-minimum charter rate
Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate)
For charter less than a week, please use the divide-by-6 rule.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
Weekly rates in the Mediterranean- from 2 to 8 guests :
June and September: €30 000 + 30% APA (+ VAT depending on departure's place)
July and August : €32 000 + 30% APA ( + VAT depending on departure's place) based on MYBA terms.
One week-minimum charter rate
Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate)
For charter less than a week, please use the divide-by-6 rule.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
Price Terms
Plus ExpensesMAOYA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
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
Crew
Crew Information
CAPTAIN
COOK
DECKHAND
Captain: Pascal LAMBERT
CAPTAIN: Pascal LAMBERT
French
Capitaine 200 voile -STCW 95
Language: Fluent English
Passionate about sailing and the sea since 1990, Pascal decided to make it his profession. After passing his skipper's license in Cherbourg, he completed several transatlantic crossings on various sailboats, and practiced regattas.
He has also worked as a charter captain on several monohulls from 40' to 76' and catamarans from 42' to 60', in the Mediterranean as well as in the French West Indies.
His motto is Carpe Diem, and he loves to help people discover and share the pleasures of sailing. Passengers appreciate his professionalism and the warm atmosphere on board, in the heart of dreamy landscapes and anchorages.
He is happy to be Maoya's captain, and is committed to ensuring the safety, well-being and quality of service on board.
COOK-STEW: Bertille DIBATISTA
French
STCW 95 - CFBS
Language: Basic English
Over the course of her career, Bertille has had the opportunity to work as hostess/cook aboard sailing yachts and catamarans, such as Lagoon 460 and 560 in the West Indies, as well as Sun odyssée 42, hanse 588 and Swan 65 in the Mediterranean.
Also aboard on Swan 65 racing with 11 people aboard.for a Juris'cup.
She loves to create menus tailored to her guests, convivial cuisine using fresh, local produce, while taking dietary preferences into account.
She is always keen to ensure the satisfaction of her passengers.
DECKHAND: Jules PAITRAULT
French
captain 200 UMS / Medical 3 / CAEERS STCW10 / Mechanic 250 kW
Language: Fluent English
Jules has been lucky enough to sail since the age of 5. First with his father, who was a captain, and all hischildhood on racing dinghies.
He then passed my deckhand's exam, which enabled me to combine work and passion. He had the opportunity to do a delivery trip in the Mediterranean on a 46' catamaran and a season for an owner on Azimut 85.
He then sailed on a CNB 93 for almost a year, from St Tropez to the West Indies, crossing the Atlantic for charter.
His enthusiasm for the sea has led him to take up a variety of activities, including wingfoil, diving, surfing and wakeboarding.
Jules is a calm and friendly person, who cares about the well-being of guests with whom he loves to share his interest in the sea and nautical activities.
Menu
SAMPLE MENU by Bertille DIBATISTA
Menus will be adapted to guest's dietary wishes and restrictions.
BREAKFAST
Continental and/or English
Bread, pastries, jams, honey, cereals ...Eggs, bacon, tomatoes,
cheese, compotes...
Freshly squeezed fruit juice
APPETIZERS
Various puff pastries, chiquetaille on toast, hummus,
guacamole,
Bruschettas, buckwheat chips with thonnade, cheeses,
Raw vegetable sticks and fresh sauces,
Assorted tempuras
DAY 1
LUNCH
Cheesecake tomato, ricotta
Seafood paella
Raspberry Tiramisu
DINNER
Crumble with vegetable confit
Pan-fried fillet of sea bream with foie gras
Poached pears with maple syrup and almonds
DAY 2
LUNCH
Tomato mozzarella basil millefeuille style
Grilled lamb chops with rosemary Provencal vegetables
Pineapple-mango salad with mint
DINNER
Tart seaside salad with pomelo espuma
Risotto with artichoke peppers and rosemary
Chocolate profiteroles
DAY 3
LUNCH
Radish and chervil salad
Breaded veal with 3-cheese polenta and green salad
Melon granita with mint and ginger
DINNER
Fish ceviche
Prawns with tiger's milk and avocado
Soft almond-orange cake
DAY 4
LUNCH
White beet carpaccio, ewe's milk cheese
Tuna with cherries, cucumber in jelly
Red fruit pannacotta
DINNER
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups
DAY 5
LUNCH
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups
DINNER
Endive terrine with smoked salmon and fresh goat's cheese
Scallops with leek fondue Celery purée
Chocolate soufflé with Madagascar vanilla quenelle
DAY 6
LUNCH
Cream of broccoli soup with coriander
Squash paillasson with soft-boiled egg
Roasted apricots with honey and rosemary, fromage blanc
DINNER
Crispy white asparagus with herb sauce
Salmon gravlax Peas with wild garlic
Strawberry pavlova with spiced rhubarb compote
DAY 7
LUNCH
Grilled bell pepper salad
Pork tenderloin with mushroom forest sauce, mashed potatoes
Blanc manger coco, passion fruit coulis
DINNER
Crispy asparagus and sesame tart
Chicken Tikka massala rice or naan
Pistachio crinkle cake
Reviews
Well organised, good food and well maintained!
Overall a great package deal for Yacht+Crew+Region.
Thank you !
Gallery
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- wpcf_ac: Full
- wpcf_bbq: No
- wpcf_internet: Onboard WIFI
- wpcf_generator: Cummins Onan 17 Kwh
- wpcf_engines: Volvo Penta D4 - 180 HP GE: 17,5 Kva, 230 V
- wpcf_year: 2020
- wpcf_builder: CNB Bordeaux
- wpcf_accommodation: MAOYA offers 3 cabins as below:<br /> 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.<br /> 1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman<br /> 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<br /> <br /> <br /> The Master and VIP cabins are with en-suite bathroom and separated head. <br /> <br /> In the bathroom of the bunk cabin, the head and shower are not separated.<br /> <br /> All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs. <br /> <br /> *All our bath amenities is from ‘L’Occitane en Provence’.
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 30000
- mo_price: 30000
- wpcf_high_price: 32000
- wpcf_price_details: Summer 2024 : Weekly rates in the Mediterranean- from 2 to 8 guests : June and September: €30 000 + 30% APA (+ VAT depending on departure's place) July and August : €32 000 + 30% APA ( + VAT depending on departure's place) based on MYBA terms. One week-minimum charter rate Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate) For charter less than a week, please use the divide-by-6 rule. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
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- wpcf_menu: <p style="text-align: center;">SAMPLE MENU by Bertille DIBATISTA</p> <p style="text-align: center;"><em>Menus will be adapted to guest's dietary wishes and restrictions.</em><strong> </strong></p> <p style="text-align: center;">BREAKFAST<br />Continental and/or English<br />Bread, pastries, jams, honey, cereals ...Eggs, bacon, tomatoes, cheese, compotes...<br />Freshly squeezed fruit juice</p> <p style="text-align: center;">APPETIZERS<br />Various puff pastries, chiquetaille on toast, hummus, guacamole,<br />Bruschettas, buckwheat chips with thonnade, cheeses,<br />Raw vegetable sticks and fresh sauces,<br />Assorted tempuras</p> <p style="text-align: center;"><strong>DAY 1</strong></p> <p style="text-align: center;">LUNCH<br />Cheesecake tomato, ricotta<br />Seafood paella<br />Raspberry Tiramisu</p> <p style="text-align: center;">DINNER<br />Crumble with vegetable confit<br />Pan-fried fillet of sea bream with foie gras<br />Poached pears with maple syrup and almonds</p> <p style="text-align: center;"><strong>DAY 2</strong></p> <p style="text-align: center;"><strong> </strong>LUNCH<br />Tomato mozzarella basil millefeuille style<br />Grilled lamb chops with rosemary Provencal vegetables<br />Pineapple-mango salad with mint</p> <p style="text-align: center;">DINNER<br />Tart seaside salad with pomelo espuma<br />Risotto with artichoke peppers and rosemary<br />Chocolate profiteroles</p> <p style="text-align: center;"><strong>DAY 3<br /></strong>LUNCH<br />Radish and chervil salad<br />Breaded veal with 3-cheese polenta and green salad<br />Melon granita with mint and ginger</p> <p style="text-align: center;">DINNER<br />Fish ceviche<br />Prawns with tiger's milk and avocado<br />Soft almond-orange cake</p> <p style="text-align: center;"><strong>DAY 4</strong></p> <p style="text-align: center;">LUNCH<br />White beet carpaccio, ewe's milk cheese<br />Tuna with cherries, cucumber in jelly<br />Red fruit pannacotta</p> <p style="text-align: center;">DINNER<br />Roasted cauliflower and grapes with yoghurt sauce<br />Saint Marcellin walnut and mesclun chard quiche<br />Peach charlotte cups</p> <p style="text-align: center;"><strong>DAY 5</strong></p> <p style="text-align: center;">LUNCH<br />Roasted cauliflower and grapes with yoghurt sauce<br />Saint Marcellin walnut and mesclun chard quiche<br />Peach charlotte cups</p> <p style="text-align: center;">DINNER<br />Endive terrine with smoked salmon and fresh goat's cheese<br />Scallops with leek fondue Celery purée<br />Chocolate soufflé with Madagascar vanilla quenelle</p> <p style="text-align: center;"><strong>DAY 6</strong></p> <p style="text-align: center;">LUNCH<br />Cream of broccoli soup with coriander<br />Squash paillasson with soft-boiled egg<br />Roasted apricots with honey and rosemary, fromage blanc</p> <p style="text-align: center;">DINNER<br />Crispy white asparagus with herb sauce<br />Salmon gravlax Peas with wild garlic<br />Strawberry pavlova with spiced rhubarb compote</p> <p style="text-align: center;"><strong>DAY 7</strong></p> <p style="text-align: center;">LUNCH<br />Grilled bell pepper salad<br />Pork tenderloin with mushroom forest sauce, mashed potatoes<br />Blanc manger coco, passion fruit coulis</p> <p style="text-align: center;">DINNER<br />Crispy asparagus and sesame tart<br />Chicken Tikka massala rice or naan<br />Pistachio crinkle cake</p>
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- wpcf_captain_only:
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- wpcf_queencabins: 0
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- wpcf_twincabins: 1
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- wpcf_refit:
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- wpcf_bimini: Yes
- wpcf_voltages: 230 V
- wpcf_homecountry: Greece
- wpcf_fuel: 20
- cruising_speed: 9
- max_speed: 12
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no Satellite TV<br /> 4 speakers connected to lounge HIFI set, in the saloon and the cockpit<br /> <br /> 34" flat screen TV, DVD and MP3 players in the master cabin <br /> <br /> Parlour games / CD-DVD Library TBA <br /> <br /> COMFORT EQUIPMENT:<br /> Ice maker<br /> Water maker: 1x180L/hour<br /> Deep freezer<br /> Nespresso coffe machine<br /> ";s:16:"yachtCommunicate";s:18:"GSM WIFI - Iridium";s:15:"yachtSummerArea";s:49:"W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.";s:15:"yachtWinterArea";s:26:"W. Med -Riviera/Cors/Sard.";s:12:"yachtShowers";s:1:"3";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"3";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:4389:"<p style="text-align: center;">SAMPLE MENU by Bertille DIBATISTA</p> <p style="text-align: center;"><em>Menus will be adapted to guest's dietary wishes and restrictions.</em><strong> </strong></p> <p style="text-align: center;">BREAKFAST<br />Continental and/or English<br />Bread, pastries, jams, honey, cereals ...Eggs, bacon, tomatoes, cheese, compotes...<br />Freshly squeezed fruit juice</p> <p style="text-align: center;">APPETIZERS<br />Various puff pastries, chiquetaille on toast, hummus, guacamole,<br />Bruschettas, buckwheat chips with thonnade, cheeses,<br />Raw vegetable sticks and fresh sauces,<br />Assorted tempuras</p> <p style="text-align: center;"><strong>DAY 1</strong></p> <p style="text-align: center;">LUNCH<br />Cheesecake tomato, ricotta<br />Seafood paella<br />Raspberry Tiramisu</p> <p style="text-align: center;">DINNER<br />Crumble with vegetable confit<br />Pan-fried fillet of sea bream with foie gras<br />Poached pears with maple syrup and almonds</p> <p style="text-align: center;"><strong>DAY 2</strong></p> <p style="text-align: center;"><strong> </strong>LUNCH<br />Tomato mozzarella basil millefeuille style<br />Grilled lamb chops with rosemary Provencal vegetables<br />Pineapple-mango salad with mint</p> <p style="text-align: center;">DINNER<br />Tart seaside salad with pomelo espuma<br />Risotto with artichoke peppers and rosemary<br />Chocolate profiteroles</p> <p style="text-align: center;"><strong>DAY 3<br /></strong>LUNCH<br />Radish and chervil salad<br />Breaded veal with 3-cheese polenta and green salad<br />Melon granita with mint and ginger</p> <p style="text-align: center;">DINNER<br />Fish ceviche<br />Prawns with tiger's milk and avocado<br />Soft almond-orange cake</p> <p style="text-align: center;"><strong>DAY 4</strong></p> <p style="text-align: center;">LUNCH<br />White beet carpaccio, ewe's milk cheese<br />Tuna with cherries, cucumber in jelly<br />Red fruit pannacotta</p> <p style="text-align: center;">DINNER<br />Roasted cauliflower and grapes with yoghurt sauce<br />Saint Marcellin walnut and mesclun chard quiche<br />Peach charlotte cups</p> <p style="text-align: center;"><strong>DAY 5</strong></p> <p style="text-align: center;">LUNCH<br />Roasted cauliflower and grapes with yoghurt sauce<br />Saint Marcellin walnut and mesclun chard quiche<br />Peach charlotte cups</p> <p style="text-align: center;">DINNER<br />Endive terrine with smoked salmon and fresh goat's cheese<br />Scallops with leek fondue Celery purée<br />Chocolate soufflé with Madagascar vanilla quenelle</p> <p style="text-align: center;"><strong>DAY 6</strong></p> <p style="text-align: center;">LUNCH<br />Cream of broccoli soup with coriander<br />Squash paillasson with soft-boiled egg<br />Roasted apricots with honey and rosemary, fromage blanc</p> <p style="text-align: center;">DINNER<br />Crispy white asparagus with herb sauce<br />Salmon gravlax Peas with wild garlic<br />Strawberry pavlova with spiced rhubarb compote</p> <p style="text-align: center;"><strong>DAY 7</strong></p> <p style="text-align: center;">LUNCH<br />Grilled bell pepper salad<br />Pork tenderloin with mushroom forest sauce, mashed potatoes<br />Blanc manger coco, passion fruit coulis</p> <p style="text-align: center;">DINNER<br />Crispy asparagus and sesame tart<br />Chicken Tikka massala rice or naan<br />Pistachio crinkle cake</p>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:14:"Pascal LAMBERT";s:18:"yachtCaptainNation";s:6:"French";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:15:"French, English";s:13:"yachtCrewName";s:18:"Bertille DIBATISTA";s:14:"yachtCrewTitle";s:4:"CHEF";s:15:"yachtCrewNation";s:6:"French";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2536:"CAPTAIN: Pascal LAMBERT<br /> French <br /> Capitaine 200 voile -STCW 95 <br /> Language: Fluent English<br /> <br /> Passionate about sailing and the sea since 1990, Pascal decided to make it his profession. After passing his skipper's license in Cherbourg, he completed several transatlantic crossings on various sailboats, and practiced regattas.<br /> He has also worked as a charter captain on several monohulls from 40' to 76' and catamarans from 42' to 60', in the Mediterranean as well as in the French West Indies. <br /> His motto is Carpe Diem, and he loves to help people discover and share the pleasures of sailing. Passengers appreciate his professionalism and the warm atmosphere on board, in the heart of dreamy landscapes and anchorages.<br /> He is happy to be Maoya's captain, and is committed to ensuring the safety, well-being and quality of service on board.<br /> <br /> <br /> COOK-STEW: Bertille DIBATISTA<br /> French<br /> STCW 95 - CFBS<br /> Language: Basic English<br /> <br /> Over the course of her career, Bertille has had the opportunity to work as hostess/cook aboard sailing yachts and catamarans, such as Lagoon 460 and 560 in the West Indies, as well as Sun odyssée 42, hanse 588 and Swan 65 in the Mediterranean.<br /> Also aboard on Swan 65 racing with 11 people aboard.for a Juris'cup.<br /> She loves to create menus tailored to her guests, convivial cuisine using fresh, local produce, while taking dietary preferences into account.<br /> She is always keen to ensure the satisfaction of her passengers. <br /> <br /> <br /> DECKHAND: Jules PAITRAULT<br /> French<br /> captain 200 UMS / Medical 3 / CAEERS STCW10 / Mechanic 250 kW<br /> Language: Fluent English<br /> <br /> Jules has been lucky enough to sail since the age of 5. First with his father, who was a captain, and all hischildhood on racing dinghies.<br /> He then passed my deckhand's exam, which enabled me to combine work and passion. He had the opportunity to do a delivery trip in the Mediterranean on a 46' catamaran and a season for an owner on Azimut 85. <br /> He then sailed on a CNB 93 for almost a year, from St Tropez to the West Indies, crossing the Atlantic for charter. <br /> His enthusiasm for the sea has led him to take up a variety of activities, including wingfoil, diving, surfing and wakeboarding.<br /> Jules is a calm and friendly person, who cares about the well-being of guests with whom he loves to share his interest in the sea and nautical activities.<br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7320/7320crew1.jpg";s:13:"yachtCrew2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7320/7320crew2.jpg";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7320/7320crew3.jpg";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:14:"Pascal LAMBERT";s:14:"yachtCrew2Name";s:18:"Bertille DIBATISTA";s:14:"yachtCrew3Name";s:15:"Jules PAITRAULT";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"CAPTAIN";s:15:"yachtCrew2Title";s:4:"COOK";s:15:"yachtCrew3Title";s:8:"DECKHAND";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:6:"France";s:13:"yachtHomePort";s:7:"CORSICA";s:14:"yachtWBasePort";s:11:"UNAVAILABLE";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:2:"No";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:0:"";s:10:"yachtTerms";s:4:"MYBA";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:2:"No";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:6:"French";s:16:"yachtInsHomeport";s:9:"Marseille";s:11:"yachtRegNum";s:8:"RI936299";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:22:"Blue Latitude Yachting";s:16:"yachtManagerName";s:23:"LAURENCE PROVOST QUENET";s:17:"yachtManagerPhone";s:15:"+33 134 121 147";s:16:"yachtManagerToll";s:25:"Cell: +33 (0) 660 821 785";s:17:"yachtManagerEmail";s:32:"paris@blue-latitude-yachting.com";}
- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 23.00 m
- consumption: 20
- consumption_units: Litres/Hr
- yachtRange:
- price_details: Summer 2024 : Weekly rates in the Mediterranean- from 2 to 8 guests : June and September: €30 000 + 30% APA (+ VAT depending on departure's place) July and August : €32 000 + 30% APA ( + VAT depending on departure's place) based on MYBA terms. One week-minimum charter rate Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate) For charter less than a week, please use the divide-by-6 rule. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: paris@blue-latitude-yachting.com
- ca: Blue Latitude Yachting
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7320/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:185:"Stainless steel straws and reusable glasses / No disposable crockery Ecological cleaning products, clothes / no coffee pads Refillable bathroom set Local and organic food products ";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:18:"GSM WIFI - Iridium";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:2:"No";}
- flag: France
- captain_nation: French
- crew_nationality: French
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>MAOYA Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Summer 2024 </td> <td>€32,000</td> <td>€32,000</td> <td>€32,000</td> <td>€32,000</td> <td>€32,000</td> <td>€32,000</td> <td>€32,000</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1719241731
- mo_youtube: a:2:{s:7:"updated";i:1726130703;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> CHARTER on July 21-30, 2024 in Corsica - European group of 8</div><div class='clr'></div><div style='text-align:left;'>All went well, it’s a beautiful CNB with very nice and easy-going crew, <br /> Well organised, good food and well maintained! <br /> Overall a great package deal for Yacht+Crew+Region.<br /> Thank you !</div><div class='clr'></div> </div>
- reviewscount: 3