FRENCHWEST
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 78 Ft / 23.8 m |
| Beam | 36.0 Ft / 11 m |
| Draft | 4.0 Ft / 1.22 m |
| Builder | Lagoon |
| Built - Refit: | 2020 - No Refit Date Set |
| Cruising Speed | 8 knots |
Port Aft TWIN cabin is convertible and can be one double bed or 2 single beds
| Dinghy | Ocean Master Highfield 4.60m |
| Dinghy HP | Yahama 70 HP |
| Paddle Boards | Yes |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Snorkeling gear | 15 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
M/Y FRENCH WEST
SAMPLE MENU by Anna DUCHEZ
BREAKFAST
Continental breakfast such as cereals, yogurt or milk, fruit plate or fruit salad,
Toast/read, butter and jam (optional, Crêpes bretonnes or pancakes
Eggs, bacon, avocado, tomato and mozzarella, salmon and citrus dill crème fraîche
Salmon, avocado, cucumber, arugula, basil and cream cheese bagel
Smoothie bowls, chocolate chip and walnut banana bread
APPETIZERS
Homemade guacamole, vegetables s ticks and crispy tortillas
Caribbean style cod fish fritters, creole sauce
Baked sticky dry fruits, figs and dattes filled with goat cheese, honey and walnut
watermelon, feta, mint and cucumber kebab
Homemade houmous, pita bread
fish rillettes on crispy bread with hard boiled eggs
Sarrasin crêpes rolls filled with cream cheese, salmon or ham and scrambled egg
LUNCHES
Mozzarella di buffala salad, cherry tomatoes, parma ham,
melon, rosemary and olives focaccia, homemade pesto
Homemade sorbet
Coconut and garlic creole tiger prawns, citrus jasmin rice, roasted cherry tomatoes
and crunchy vegetables
Lemon soufflé with lemon curd and pistachio heart, limoncello sirop
Marinated salmon pokebowl, avocado, mango, sushi rice, edamame, carrot, cubbage,
crispy shallots and chili mango dressing
Mango- coco soup and almond tuile
Herb and hazelnut crusted white fish, coconut and cauliflower purée
Fruit roll with mascarpone whipped cream
Beef kebab on the grill, sunny couscous salad, sauce chien
Creme brûlée
Fried chicken Thai style noodles
Spring rolls Mango Melba
Tuna Tartar, guacamole, spring onions, sesame ginger soya sauce, fries
Tiramisu
DINNERS
Spicy cold beetroot velouté, crispy toast and beetroot pickle
Local fish grilled fillet, gems, lardons and peas in creamy sauce
Destructured forest fruit pavlova
Mahi- mahi ceviche, mango, cilantro, jalapeños, with fried tostadas
Best end of lamb, gratin dauphinois, ratatouille
Chocolate fondant, vanilla custard and whipped cream
Smoke salmon and leek quiche, green salad
Honey roasted pork filet mignon, potatoes, carrot, onion, garlic and sweet shallots reduction
Traditionnal crepe suzette
Tempura, peanut and coriander egg noodle salad, served with sweat chili sauce
Tuna tataki, sauted vegetables, sauted rice and sauce teriyaki
Caribbean crumble, nutmeg vanilla icecream
Honey and goat cheese pithivier, zucchini and apple salad
Rib eye steak or burger night, shallots sauce, baked potatoes and greens bacon roll
Pineapple flambés, lime zest, rhum, vanilla ice cream
Creamy egg cocotte, Parmesan foam, crispy bacon and spinach
Butter chicken massala, garlic naan, rice
Lemon meringue tart
Calvados family style baked Camembert, rosemary, honey and green salad
The risotto, your choice between seafood or mushroom
Caribbean coconut flan
| 2 Guests | 55,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 55,000 |
| 5 Guests | 55,000 |
| 6 Guests | 55,000 |
| 7 Guests | 55,000 |
| 8 Guests | 55,000 |
| 2 Guests | 60,000 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,000 |
| 5 Guests | 60,000 |
| 6 Guests | 60,000 |
| 7 Guests | 60,000 |
| 8 Guests | 60,000 |
| 2 Guests | 55,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 55,000 |
| 5 Guests | 55,000 |
| 6 Guests | 55,000 |
| 7 Guests | 55,000 |
| 8 Guests | 55,000 |
| 2 Guests | 60,000 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,000 |
| 5 Guests | 60,000 |
| 6 Guests | 60,000 |
| 7 Guests | 60,000 |
| 8 Guests | 60,000 |