Cockpit with sofas & sun bed area Cockpit during the evening Master cabin Master One of the 3 double bed cabins Ensuite bathroom of one of the double bed cabins Middle portside cabin Back portside cabin with, as the master, an independent access to the cockpit Tea time on the flybridge Easy acess to the water with the plateform going down into the water A full range of water toys An another sun bath area up forward

VIGILANT 1

Yacht Description

VIGILANT 1 yacht is a 63.00 ft long motor yacht catamaran and spends the summer in . It was built by Lagoon in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The motor yacht features 2 volvo 150 HP Generator Onan 17,5 KVA engines and a generator.

Accommodation

8 guests can be accommodated in 4 cabins as 1 master and 3 cabins with ensuite bathroom and head. All cabins have bunk beds or twin beds.

All single queen beds dimensions are 81"x63".



The master cabin is equipped with a sofa and large closets and drawers. Her spacious bathroom ensuite (with separate heads ) has an independent access to the cockpit.



In every cabins: A-C with private control, plugs 1 for the shaver + 1 for the vanity, hair dryer, TV sets & DVD readers, ipod docking station.

8

Guests

4

Cabins

3

Crew

Lagoon

Built by

€29,000 - $33,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: 15
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 254 Gal
Ice Maker: Yes
Number Of Dvds: yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: any age is welcome
Generator: 2 Ge 20 & 9.9 KWA
Inverter: Yes
Voltages: 24-220V / conv.110

Price Details

Price from: €29,000

High season rate: $33,000

Winter rates 2018/2019 in the Caribbean:
based on Caribbean terms + 10 % APA to cover: beverages (all alcoholic and soft drinks), clearance-cruising taxes-marinas if any, special requests, transfers airport/yacht, use of communication onboard & fuel for engines if exceeding 4 hours of sail per day).
BVI's cruising fees are not included in the weekly rate.

Delivery fees:
SXM - TORTOLA : $ 1 500
SXM - ANTIGUA : $ 1 500
SXM - SVD : $ 3 500
SXM - GRENADA : $ 5 000

Christmas weekly rate from December 19-27: US$ 36,000 /Caribbean terms + 10% APA (for 2 to 8 guests)
NYE rate from December 28 to January 4: US$ 40,000 /Caribbean terms + 10% APA (for 2 to 8 guests)

Weekly charters : BVI's - USVI's only. 2-week charters: SXM, Antigua, Grenadines. All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate)
For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Summer rates 2019 in the Mediterranean(for 2-8 guests):
June-September-October: € 24,000 + 25% APA to cover all expenses + VAT - based on MYBA terms.
From July 22nd to August 19th: € 30,000 + 25% APA to cover all expenses + VAT - based on MYBA terms. One week-minimum charter rate
From July 1st to 21st and from August 20th to 31st: € 28,000 + 25% APA to all expenses + VAT - based on MYBA terms. One week-minimum charter rate
Homeport Ajaccio.
Delivery fees calculation on request.

Specifications

Tube: Yes
Guests: 8
Draft: 3
Cruising Speed: 10
Helipad: No
Maxspeed: 14
Built: 2017
Turnaround: 48 hours
Cabins: 4
Queen: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2 Ge 20 & 9.9 KWA
Internet: Onboard WIFI

Gallery

Layout

More Specifications

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

Water Sports

Dinghy Size: 15'
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 60 HP 4 STOKE
Floating Mats: No
Dinghy Pax: 9
Swim Platform: Yes- Lifted platform
Water Skis Adult: No
Boarding Ladder: Stern
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: 0
Underwater Video: No
Wake Board: 1

Other Entertainment

Radio CD MP3
Hifi and DVD home Cinema - TV flat screen 32' in the salon and 26'' in the master cabin
Speakers connected to lounge HI-FI set
Ipod docking station in the saloon and in each cabin
Games, books/CDs/DVDs
BBQ in the cockpit
Winecooler
Icemaker & Watermaker

Crew

Crew Information

Captain

Chef

Hostess/Deckhand

Captain: Philippe LE HEN

Captain: Philippe LE HEN
Nationality : French, born in 1975
Languages: French, English
Diploma: Captain 500 - Mecanic diploma 750 KW

Philippe grew up in Brittany, and joined the army at 17 where he became a military mechanic. At 25 he left the army and travelled to the islands of Porquerolles and Levant in the Mediterranean, taking work transporting passengers to and from the islands . This led to him becoming the base charter man in the Mediterranean, managing a fleet of boats and handling Beneteau’s after-sales service.
He has qualifications both as Captain and maritime mechanic; has over 20 years experience as skipper and delivering boats and can turn his hand to maintaining fixed and mobile safety systems, repairing or welding different materials, and maintaining marine engines.
Also among Philippe’s skills are administration and accounts management for boat and crew.
He was the captain of an AZIMUT 62S, for 3 years, at which point the owner bought the new Lagoon 630, and he continued working for the same owner for several years.
He is an experienced and able Captain, is calm and unruffled, enjoys entertaining guests and pays attention to their needs.
In his free time Philippe is very sporty, and enjoys surfing, kiting, kayaking, swimming and running.


Chef: TBA

Hostess: Malika KERDIOUI
Nationality: French, born in 1981
Languages: French, English
Diploma: STCW Master 200 GT, Chief Engineer Officer 250 KW, STCW Basic Safety Training

Malika spent her childhood in Troyes, later settling in Marseille where she worked for 7 years at the Velodrome. Following this, and wanting to change her life, she spent two years travelling to find her way and learn from other cultures.
Back in Marseille, working in catamaran booking, Malika discovered the world of cruise ships, and a real passion for the sea emerged. She immersed herself in this world, passing her diplomas as a sailor and sailing as a stewardess in the Mediterranean, Caribbean, and the United States, "on cruising yachts", for more than 2 years on yacht.
This rich experience, combined with her refined taste and attention to detail, enables her to welcome VIGILANT 1's clients with elegance and professionalism.
Smiling and enthusiastic, she offers impeccable service and contributes to the success of the cruises on VIGILANT 1.


Menu

Breakfast


 


“Power bowls” different each morning, composed of banana, red or exotic fruit, chia seeds and a Continental breakfast with pastries, fresh bread, cereals and yoghurts.


 


 


DAY 1


Lunch


Cod Parmentier on a bed of tomato confit and broccoli puree


Reconstituted tarte tatin, apples with cinnamon on a bitter almond shortbread biscuit.


Dinner


Multicoloured farfalle with tomato chutney


Chicken ballotine stuffed with mushrooms, madeira sauce and shallots, with sweet potato puree


Chocolate and almond cream with whipped mascarpone cappuccino, almond biscuit and honey


 


DAY 2


Lunch


Salmon in a hazelnut crust, carrot tagliatelle and lemon zucchini


Raspberry tiramisu with amaretto flavoured biscuit


Dinner


Cream of cauliflower soup with grated nutmeg and hazelnut oil


Courgette and asparagus risotto, prawn bisque with star anise, tiger prawns à la plancha


Cream of exotic fruits with chia seeds, tartare of exotic fruits, with roasted pineapple, thyme and rosemary.


 


DAY 3


Lunch


Bavette Angus steak with cèpes sauce accompanied by a cereal risotto (lentils, soya…)


Pecan nut brownie


Dinner


Cream of potiron and chestnut soup with truffle


Entrecôte, gorgonzola sauce, accompanied by a mediterranean polenta with crunchy zucchini


Lemon and lime cheesecake with a raspberry coulis


 


 


 


DAY 4


Lunch


Cod steak with kumquat, accompanied by carrot à l’orange puree


Vanilla panna cotta with an exotic fruit coulis


Dinner


Endive salad with grilled almonds, pistachios, Basque cheese, creamy sauce with greek yoghurt and garlic.


Filet of beef with a truffle cream, new potatoes roasted with onions and mushrooms, puree of carrot with cumin.


Chestnut and chocolate fondant


 


DAY 5


Lunch


Seared steak tartare, antipasti of vegetables and Buratina


Tiramisu with amaretto and raspberries


Dinner


Avocado tartare with grapefruit and grilled almonds


Papillote of sea bass with vegetables


Lemon and mandarin tart


 


DAY 6


Lunch


Langoustine raviole cooked in coconut milk flavoured with lemon


Lemon soufflé


Dinner


Aubergines à la parmigiana


Veal saltimbocca with grilled vegetables


Crème brulée


 


DAY 7


Lunch


Crunchy Cesar salad


Seasonal Fruit clafoutis


Dinner


Cèpes raviole with a cream and lardon sauce


Sole Meunière with julienne vegetables


Strawberry tartlets


        


 


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