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Power Catamaran Frenchwest

Where Luxury meets adventure!

FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner’s space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live!

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7-Night Charter Rates
From
$55,000 (2 passengers 7 nights)
To
$60,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
78
Cabin Layout
1 King & 3 Queens en-suite w/AC
Designer
Lagoon
Launched
2020
Home Port
Simpson Bay
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Photo Gallery

FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner's space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live!
FW sailing - N. Claris pic
FW at anchor - N. Claris pic
FW exterior view - N. Claris pic
FW Master cabin platform - N. Claris pic
FW cockpit - N. Claris pic
view gallery (20)

Meet the Crew

CAPTAIN / CHEF: Christophe LAGALLE SOUCASSE
French
Captain 500 Certified / CAP 200 
Medical Certificate II / CFBS / CGO / Food Safety
Languages: Fluent English and Spanish

 

Christophe in couple with Aurelie has 25 years of experience in yachting including 750 days of charters in the Mediterranean.
He brings extensive charter experience and attentive hospitality to life on board.

 

Together, they have completed 750 days of charter in the Mediterranean aboard the Leopard BEST-MOUNTAIN 24, developing a thorough understanding of onboard life and the needs of charter guests. They have worked aboard the power cat 4EVER 24m and the M/Y ARABELLA 33 m.

 

Christophe and Aurelie take great care in preparing Mediterranean cuisine with an emphasis on fish and seasonal vegetables. Fresh ingredients and thoughtfully prepared dishes are at the heart of their cooking.
They also really enjoy incorporating World Food into their menu and can accommodate any type of dietary restrictions.

 

Previously Christophe worked at Club Med as Sports Director. 


His background in organizing activities and carrying out for guests complements his extensive experience in yachting.
 

 

STEWARDESS-COOK: Aurélie LAGALLE SOUCASSE
French
Captain 500 Certified / CAP 200 
Medical Certificate II / CFBS / CGO / Food Safety

 

Aurelie,  in couple with Christophe, has 25 years of experience in yachting including 750 days of charters in the Mediterranean.
She brings extensive charter experience and attentive hospitality to life on board.

 

Together, they have completed 750 days of charter in the Mediterranean aboard the Leopard BEST-MOUNTAIN 24, developing a thorough understanding of onboard life and the needs of charter guests. 
 

They have worked aboard the power cat 4EVER 24m and the motor Yacht ARABELLA 33 m.

 

Aurelie and Christophe take great care in preparing Mediterranean cuisine with an emphasis on fish and seasonal vegetables. Fresh ingredients and thoughtfully prepared dishes are at the heart of their cooking.
They also really enjoy incorporating World Food into their menu and can accommodate any type of dietary restrictions.

 

AURELIE alongside her yachting career, has worked in large luxury villas in the South of France, providing housekeeping, property upkeep and maintenance.

She is also a qualified massage therapist, trained at the renowned Wat Pho school in Bangkok.

 


STEW/DECKHAND: Anwar HAMZAOUI
French
STCW - ENG1
Language: English

Originally from Paris, Anwar’s maritime journey began in Saint Martin, where he moved to manage two busy restaurants. It was there that he fell in love with the ocean, leading to a six-year stay in the Caribbean. After several years of sailing and connecting with the yachting community, he transitioned into the industry full-time.

Over the last three years, Anwar has honed his skills on superyachts as a deckhand and steward. This dual experience, combined with his high-end hospitality background in Paris, makes him a uniquely versatile crew member. 

For the past two years, Anwar has been a proud member of the FRENCH WEST team. Whether he is handling lines on deck or crafting the perfect cocktail for guests, his professionalism and attention to detail ensure a seamless and unforgettable experience on board.
 

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Nov 2026123456789101112131415161718192021222324252627282930 
Dec 202612345678910111213141516171819202122232425262728293031
Jan 202712345678910111213141516171819202122232425262728293031
Feb 202712345678910111213141516171819202122232425262728   
Mar 202712345678910111213141516171819202122232425262728293031
Apr 2027123456789101112131415161718192021222324252627282930 
May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 
Jul 202712345678910111213141516171819202122232425262728293031
Aug 202712345678910111213141516171819202122232425262728293031
Sep 2027123456789101112131415161718192021222324252627282930 
Oct 202712345678910111213141516171819202122232425262728293031

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2027 		$55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp
Summer
2026 		$55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp $55,000 + exp
Winter
2026 to 2027 		$60,000 + exp $60,000 + exp $60,000 + exp $60,000 + exp $60,000 + exp $60,000 + exp $60,000 + exp
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
78
Designer
Lagoon
Flag
French
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Simpson Bay
Menu

Sample Menu by Angella Gamer

STARTERS

Seared Scallops in a Garlic and Parsley , deglazed in grapefruit juice.

Shrimp tempura with coconut and sweet and sour sauce

Gazpacho of red and yellow tomatoes with cucumber vinegar and homemade sesame breadsticks

Butternut velouté with coconut foam and toasted nuts

Cucumber rolls with tuna rillettes, mini prawn and chorizo kebab, garlic and turmeric mayonnaise

Prawn bisque fish soup style, garlic croutons and saffron Rouille sauce

Grec salade with feta, olives, cucumber, beetroot, quail eggs and pomegranate dressing and smoked ham

Warm goat cheese salad, mix of salad sprouts, green apples, red cabbage,
toasted corn, carrot, pine nuts and vinaigrette.

Italian seafood salad with squids, shrimps, mussels ,
calamari on a lemon , garlic, parsley dressing and paprika oil.

LUNCH

Marinated tuna tartar with avocado mousse,
Espelette pepper, spring oignons , sesame seeds and wasabi chantilly.

Caprese salad: mozzarella di buffala, pesto basil, black tapenade,
Parme’s ham and homemade thyme focaccia.

Marinated beef kebabs, candied garlic and tabbouleh with fresh herbs

Crab salad with avocado, crab cake, beetroot, quail eggs,
grilled sweetcorn, grapefruit vinaigrette and lemon mayonnaise.

Tender egg plant lasagna with parmesan tiles, grilled pine nuts, arugula in basil dressing

Chicken or shrimps spring rolls

Salad with caramelised soya burned salmon, crunchy sesame.

Buffet lunch…

DINNER

Langoustines and scallops risotto cooked in fish jus.

Ballotines of chicken stuffed with mushrooms and walnuts, tagliatelle zucchini

Assortment of sushi and maki. With tuna, salmon, prawns and a wakame salad.

Veal with tomatoes, olives and smoked paprika slow cook and homemade gnocchi

Spicy chicken saté, crunchy peanuts, grilled asparagus and zucchini flowers

Curry spicy Thai soup with lime, lemongrass, kaffir, ginger, chicken stock, red oignon, fresh ginger & jasmin rice.

Beef in pistachio crust, confided garlic.
Reduced broth, mustard seed sauce on a bed of carrot mousseline with cumin seeds

Roasted pork, roasted fennel, caramelized pearl onions, potato gratin and gravy.

Spinach, ricotta and mint ravioli with green herbe juice

DESSERTS

Fig tatin and salted butter caramel

Lemon meringue tarte

Homemade chocolate sorbet, crispy hazelnuts and vanilla shortbread cookies.

Choux crunch filled with pistachio or lemon mousse.

Apple, apricot crumble with cinnamon almond biscuit

Mango melba, red fruit coulis, grilled almond and vanilla chantilly

Pavlova revisited with passion fruit, lime and strawberry strawberry glaze

Chocolate fondant and vanilla custard

Lemon and vanilla cheesecake with raspberry coulis

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