Armen

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	31.0 Ft / 9.47 m
Draft	5.4 Ft / 1.65 m
Builder	Fountaine Pajot
Built - Refit:	2024
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

ARMEN is offering 4 ensuite cabins:
1 MASTER cabin equipped with a Queen size bed (2,00m x 1,60m)
3 DOUBLE cabins equipped with a Queen size bed (2,00m x 1,60m)
Ceiling height of the 4 foreward cabins is: 2,10 – For the aftboard cabin it’s: 1,98.

All cabins are offering air conditioning control, Mechanical ventilation, plugs, hair dryer & toiletries.
The Master cabin is also equipped with a TV, a large sofa and a safe;

The crew cabin is located amidships on the port side.

WATERSPORTS

Dinghy	AB 4.57
Dinghy HP	60 Suzuki
Paddle Boards	3
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	1
Snorkeling gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Semi rigid tender AB 4.57m with 60HP Suzuki
Water-ski - size 36 to 47
2 Sea Scooter Jobe Infinity
1 Wakeboard
3 Paddles
1 Surf electric
Noodles
Snorkeling equipment for 8
Rendez-vous diving on request

CREW PROFILE

Louis BANSE

Laurianne HABERTICH

Thalia LEICHER

CAPTAIN: Louis BANSE
French
Diploma: Captain 200
12 years experienced - French 30 000 nm sailing experience
Sailing vessel 200 gt Captain
AOW Padi - Deep Diver french licence (level 3)
Languages spoken French, English,

A lifelong ocean lover, Louis grew up by the sea in Normandy and made his first cruise (as aguest, not yet captain) at the age of 9 by crossing Corsica channel.
He has spent the last 13 years immersed between yachting industry and ocean crossing.He began his career in the Caribbean, a true sailing paradise, before advancing to skip luxury catamarans in the Mediterranean.
His adventurous spirit led him to embark on a remarkable voyage, sailing from Marseille to Australia aboard his 40-foot sailboat. A passionate diver, freediver, and nature enthusiast,Louis delights in sharing hidden gems that can only be accessed by catamaran.
With extensive experience in yachting, Louis tailors each cruise to your preferences—whether it’s cultural, festive, sporty, or simply relaxing.
With him at the helm,every journey becomes an unforgettable experience.

CHEF: Laurianne HABERSTICH
French
STCW
10 years experienced
Languages spoken French, English,

Laurianne was born in Lyon, the capital of French gastronomy.
Passionate about cooking from an early age, she discovered a love for the sea that led her to become a chef on sailing yachts.

Her travels around the world inspire her cuisine, blending the excellence of French traditions with flavors from afar.

Creative and dedicated, she crafts unique culinary experiences that reflect her passions and bring a touch of harmony to life on board a sailing yacht.
She is attentive to every guest's expectations and knows how to respond to the most specific requests for special diets.
She likes to dress her dishes with care.

In her free time, Laurianne enjoys exploring nature and hiking.

STEWARDESS: Thalia LEICHER
Namibian, German
STCW
Food Safety and Hygiene Level II

Languages spoken: English, German, Afrikaans, Basic French

With a background in research and a strong curiosity about the world, Thalia transitioned into yachting to embrace a more dynamic and hands-on career. Wanting to step away from a desk and into an active, ever-changing environment, she found the perfect balance in the yachting industry.

Since beginning her journey in yachting, she has gained hands-on experience in interior maintenance and detailing, ensuring that everything is well arranged to provide an exceptional guest experience. Attentive to detail and committed to maintaining high standards, she takes pride in creating a welcoming and comfortable atmosphere on board.

Her passion for adventure led her to complete an Atlantic crossing, where she realised how much she enjoyed the sailing experience and the dynamic nature of life at sea. This journey strengthened her adaptability, resilience, and enthusiasm for the industry.

Fluent in multiple languages, she ensures seamless communication to enhance the guest experience, always striving to provide attentive and personalised service.

Passionate about fitness and the outdoors, she brings energy, efficiency, and a strong work ethic to every opportunity on board."

ADDITIONAL INFORMATION

SAMPLE MENU

S/Y ARMEN

One week sample menu by Laurianne HABERSTICH

Laurianne recently did an internship at La Butte restaurant, a Michelin and green-starred restaurant by Nicolas Conraux. Her meeting with Nicolas has evolved her way of cooking. He taught her how to use miso, shio koji, amazaké, sea salt, probiotics to bring more flavors and move towards healthy food.
It is with this inspiration and in collaboration with Nicolas that she offers this menu.

DAY 1

LUNCH
Welcoming buffet at the marina, with the amazing view of Palma de Mallorca’s Cathedral.
Tapas: jamon iberico, pan con tomate : grated garlic and tomatoes on toasted bread, goat cheese, hummus, dips
Salmon tartare with homemade fermented almond yogurt and veggies, olive and feta cake.
Local fruits crumble and a matching scoop of ice cream.

DINNER
Zucchini soup with poached egg, salted granola and dried miso tomatoes
Monkfish with sobrasada crumble (local delis) and oat milk foam, mashed sweet potatoes and kimchi vegetables
Crème brûlée

DAY 2

LUNCH
Italian tuna carpaccio, lemon, olive oil, capers and basil,
Prawns and potato salad, avocados, eggs, lacto-fermented radishes
Fresh seasonal fruit pie (strawberries, apricots, prunes…)

DINNER
Melon and dry-cured ham
Dried lemon and miso fruit leather, stuffed tomatoes with wild rice
Mixed berry panna cotta

DAY 3

LUNCH
Tomato gazpacho and “sea water tomatoes”
Grilled prawns and mushrooms, salad, empanadas stewed meat, chili sauce
Homemade fruit sorbet

DINNER
Prawns and mussels bisque, croutons, fermented almond yogurt sauce
Red mullet marinated with Shio Koji by Nicolas Conraux, with potatoes, wine sauce, shallots, ginger & vinegar
Red fruit tiramisu

DAY 4

LUNCH
Soy sauce and ginger marinated thai chicken salad, peanuts and coriander topping
Korean fried cauliflower with mugi miso sauce
Lemon sponge cake soaked in Amazaké lemon syrup

DINNER
Eggplant mille-feuille with ricotta, sun-dried tomatoes and iberian ham
Parmesan and parsley coated fish nuggets with smooth zucchini gratin
Orange rice pudding

DAY 5

LUNCH
Mexican tuna with tomatoes and green sauce
Burritos, guacamole, tacos and nachos
Strawberry soup

DINNER
Carrot and cumin soup with homemade lacto-fermented carrots
Chicken tagine with preserved lemon, vegetables and wheat semolina
Melon carpaccio with enriched golden honey, pistachio, and pomegranate

DAY 6

LUNCH
Fish terrine
Vegetable quiche, various raw veggies, quinoa tabbouleh with fresh mint, lemon juice and olive oil
Chocolate cream and almond cake

DINNER
Zucchini flan with fresh tomato coulis,
Rolled pork tenderloin stuffed with candied tomatoes, miso and vegetable risotto
Ile flottante - drinking custard topped with meringue and caramel drizzle

DAY 7

LUNCH
Grilled Shio Koji marinated
Beef kebabs and grilled veggies, French fries and salad.
Passion fruits psyllium cake.

DINNER
Prawns with guacamole and broccoli salad, chia seeds tile
Baked sea bream with fennel and lemon, mashed potatoes
Tarte Tropézienne - brioche filled with fresh strawberries and whipped cream

COCKTAILS
The local aperitif is Sangria, which can be made with sparkling Cava wine
Aperol spritz, mojitos, strawberries mojitos, daiquiri, gin tonic…

BREAKFASTS
French toasts, pancakes, homemade baked croissants and brioches, oat and almond granola with miso
Homemade dried apples, energy balls with dates and oats, avocados eggs toasts,
ham, cheese, smoked salmon, homemade almond milk yogurts, fried, soft boiled or scrambled eggs
Fresh fruits salad, freshly squeezed Majorcan orange juice, coffees, milk foam, teas…

With the preference list filled out, Laurianne will be able to take into account your tastes, expectations or restrictions.
To offer you high-quality meals, she will select, local, organic, and seasonal products, from suppliers and producers.

PRICING DETAILS
Armen INQUIRE

Pricing

From: 25,000 per week
To: 36,000 per week
Summer 2025

2 Guests	36,000
3 Guests	36,000
4 Guests	36,000
5 Guests	36,000
6 Guests	36,000
7 Guests	36,000
8 Guests	36,000

Summer 2026

2 Guests	36,000
3 Guests	36,000
4 Guests	36,000
5 Guests	36,000
6 Guests	36,000
7 Guests	36,000
8 Guests	36,000

Pricing Details

SUMMER RATES - 2-8 GUESTS / WEEK

May-October: €25 000 + 30% APA + 21% VAT / MYBA terms
June-September: €30 500 + 30% APA + 21% VAT / MYBA terms
July-August €36 000 + 30% APA + 21% VAT / MYBA terms

One week minimum required - Short charter on request -

Flat delivery fee apply as below:
PALMA - IBIZA: 1700 €
PALMA - MAHÓN MINORQUE: 2300 €
PALMA - FORMENTERA: 2100 €.

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