Beija Flore

Yacht Description

Beija Flore yacht is a 91.00 ft long motor yacht monohull and spends the summer in W. Med -Riviera/Cors/Sard. and winter season in W. Med -Riviera/Cors/Sard.. It was built by Custom Built Aluminum Cutter in 2007. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 2 queen cabins, 3 twin cabins.

The motor yacht features 2 x 1400 HP Caterpillar model 3412TA engines .


Full beam Master suite with queen size bed, spacious walk in wardrobe, sofa seating area, vanity area, en suite bathroom with Jacuzzi and sinks (separated toilet)

Full beam VIP stateroom with queen size bed, en suite bathroom with Jacuzzi and single sink

Twin cabin with 2 single beds and en suite bathroom with single sink and shower

Twin cabin with 2 single beds and en suite bathroom with single sink and shower

Twin cabin with 2 single beds and en suite bathroom with single sink and shower






Custom Built Aluminum Cutter

Built by

€44,000 - €48,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: Yes
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Smoking: On exterior decks only
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: €44,000

High season rate: €48,000

A minimum of 1 week is required for high season bookings (July and August), unless at the last minute
24 hour charters are charged at 1,5 days
For less than a week please divide the weekly rate by 6
30% APA is standard
A security deposit may be requested for corporate charters


Tube: Yes
Guests: 10
Pref Pickup: St Tropez, France
Draft: 2
Cruising Speed: 20
Helipad: No
Maxspeed: 26
Other Pickup: Cannes, France
Built: 2007
Turnaround: 2 days
Cabins: 5
Queen: 2
Twin: 3
Showers: 3
Heads: 6
Jacuzzi: No


BBQ: Yes
AC: Full
Internet: Onboard WIFI


More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: WiFi
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 4.70m Zodiac pro 9 Tender
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: Yes
Beach Games: 0
Wave Runners: 1
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Main Saloon : Plasma TV, SAT TV (Canalsat), DVD, CD
Master Cabin : Plasma TV, SAT TV (Canalsat), DVD, CD
VIP Cabin: TV, SAT TV (Canalsat), DVD, CD
Guest cabins : DVD,CD, HiFi


Crew Information





Captain: Thierry Longuy

Captain: Thierry Longuy
Joined Winter 2019

Chef: TBC

Stewardess: TBC

Mate/Deckhand: TBC


Hors d’œuvres


Salmon tartare with dill

Pistou soup

Pissaladière (onion tart)

Mixed vegetables

Fresh tuna tartare

Salmon carpaccio

Scallop carpaccio

Tapenade canapés

Crudités with basil dip

Courgette terrine

Crab terrine



Caesar salad

Mixed salad with fresh vegetables

Tomato mozzarella salad

Salmon and avocado salad


Courgette salad with pine nuts

Farfalle pasta and prawn salad

Tangy salad (prawns, kiwi…)

Smoked trout and spinach salad

Three-pepper tart

Marinated peppers

Houmous and crudités

Beautiful seafood platter


Main courses

Grilled sea bream with thyme

Dentex baked « en papillote »

Herb-roasted salmon

Sea bass on a bed of onions and fresh tomatoes

Gilt-head bream with girolle mushrooms and parsley

Filet of beef with Porcini mushrooms

Rack of lamb with thyme

Veal Milanese

Leg of lamb with garlic sauce

Beef cooked in red wine with shallots

Lamb tagine with almond with truffled mashed potatoes



Red fruit gratin

Chocolate fondant

Crème brûlée

Crème caramel

Nougat glacé

Red fruit tart

Coffee with selection of mignardises (Café gourmand)


Selection of ice cream


Throughout the day a selection of prepared, in-season fruit are available (watermelons, melons, red fruits, mangos, kiwis, peaches, abricots, grapes, etc.)


Menu suggestion 


Mixed vegetables with a fresh herb sauce

Mixed salad (avocado cream, smoked salmon, prawns)

Herb-roasted salmon fillet with an aubergine and courgette gratin

Cheese platter

Tiramisu and red fruit verrine


Seared scallop salad on a bed of leeks, lemon mascarpone mousse and rocket

Rack of lamb with thyme, creamy garlic sauce, gratin dauphinois/potatoes dauphinoises and green salad

Cheese platter

Chocolat fondant, vanilla ice cream, whipped cream and fresh red fruits

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