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;
Crew quarter separate
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Scuba Diving
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
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 herdishes with care.
In her free time, Laurianne enjoys exploring nature and hiking.
STEW/DECKHAND: TBA
ADDITIONAL INFORMATION
SAMPLE MENU
S/YARMEN Sample menus by Laurianne HABERSTICH
Here it’s an idea of what I can cook for you, but you will fill a preference list before coming, and I will do everything I can to offer you the best food experience on board.
Majorcan specialities lunch
Grilled toasts with Sobrassada, a typical spiced smooth salami marinated olives,
hummus dip, cucumbers sticks
lobster caldereta, a recipe with pepper and tomatoes delicious sauce.
Lobster comes with the famous Tumbet plate : eggplants, potatoes, peppers, veggies.
Pastissets flowers biscuits, with lemon zests.
Summer fruits salades.
Ibiza dinner
Beautiful appetizers with a fresh cocktail : Calamari salad with spices and basil
Zucchinis plancha grilled
Fresh tomatoes and garlic toasts : “pan con tomate”.
Baked daurada with fennel and lemon, simply with wild rice.
“Greixonera” : a kind of donut pudding speciality, with lemon and cinnamon.
Mediterranean lunch
Something with a drink :
Minis parmesan cheese cookies, sun dried tomatoes and grilled pine nuts
Lives tapenade rolls, marinated artichokes
Stuffed cherries tomatoes anchovy rillette.
first course :
Cavalaire pissaladiere speciality, fresh peas and mesclun salad.
Confit lemon and thym lamb plancha
snacked, with sun veggies tian plate
Red fruits and aromatics herbs desserts trio :
Fresh cherries and tarragon espuma
Raspberry rosemary ice cream
Basilic mousseline, fraises mille-feuille
Italian song diner
Grissinis, pomodore i prosciutto bruschettas, balsamico.
Primi piatti : eggplants and ricotta charlotte, fresh tomatoes sauce
Spaghettis alla vongole : al dente, with littles clams, white wine and parsley.
Fiesta brunch
Beetroots cappuccino,
Melon balls with poppy seeds and coppa,
Cocotte eggs with foie gras or salmon, morels meat pie
Zucchinis salad seasoning with olive oil and lemon juice,
Beautiful dragon fruits salad
Minis spices and chocolate fondants with ginger caramel
Great diner
To follow :
Monkfish tail and saffron sauce,
Baked potatoes in provencal bourride way, Grated broccoli.
A great selection of cheeses with fig marmalade and fresh pear
Coffee with gourmets pieces :
Meringue and lemon curd pie, Chocolate and banana duo mousse, Chartreuse granit.
Morning time
Depending on your preferences….
French city dweller way : Black coffee, bakery croissant and fresh orange juice.
Or The french countryman : Crispy toasts with butter and jam
The french peasant : Dry sausage, strong cheese and wholemeal bread, with red wine!
Healthy breakfasts :
Starting by a warm water with a lemon juice splash, some yoga stretching first,
Oat bowl with mucilage seeds and fresh fruits ; green tea.
Canadian inspiration : Pancakes and maple sirup, coffee with milk
and…
Traditionals french toasts with icing sugar
Caribbean french toasts : mashed bananas, cinnamon and brown sugar