LOOMA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 66 Ft / 20.2 m |
| Beam | 32.3 Ft / 9.87 m |
| Draft | 5.6 Ft / 1.71 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 7 knots (nautical miles per hour) |
Looma is accommodating up to 8 guests in 4 ensuite cabins:
1 Master cabin equiped with King size bed 2,00 x 1,80
3 double cabins equiped with Queen size bed 2,00 x 1,60
Ceiling height of the foreward cabins is 2,10
Ceiling height of the aftboard cabin is 1,98
All cabins are equipped with private control of air conditioning, HI-FI set radio – Bluetooth – HDMI cable, hair dryers
The Master cabin is also offering a safe
| Dinghy | Semi-rigid tender Highfield 5 meters with Yamaha |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | 2 |
| Snorkeling gear | 8 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Sample menu by Laurent LENAY
BREAKFASTS
Continental or English breakfast,
Homemade bread, pastries,
Platter of fresh fruits, fresh fruit juices, Eggs, Cheeses, bacon
FISHES
Carpaccio of tuna fish with spicies and a big scampi cooked in red curry
Snapper cooked in tinfoil, with vegetables stuff
Sea bass baked in salt crust, steamed fennel, stuffed peppers
Marmite of fishes and shellfish, aioli sauce and rouille sauce, garlic crouton
Mille Feuilles two fishes and vegetables, fresh tomato sauce
Mahi Mahi Tahitian style
Tuna tataki, tempura of vegetables, sour and sweet sauce
Spaghettis alla vongole
Salmon filet, in brother Heberlin style scale of zucchinis
Peel of scallops flamed with wiskey, purée of celery, and roucoula
Red snapper in marinate just cooked in pan, virgin sauce, vegetable flan
MEATS
Filet mignon of pork oriental spices, christophine gratin
Saltimbocca a la romana of chicken, tagliatelles
Veal carpaccio, parmigiano cheese, black truffles, oil or truffle
Roll up of beef goat cheese and eggplant, rosemary sauce
Orange Osso Bucco, tagliatelles
Yassa chicken, African style with rice
Braised Lamb shank and his creamy polenta
Homemade Fajitas
Piece of beef, chino sauce, olive mash potatoes
STARTERS
Authentic Caesar Salad, Niçoise salad, Greek salad, Caprese salad,
Firestein salad, vegetables salad
Salmon gravlax and his grilled vegetables
Quiche Provençale or Lorraine
Little roll up of zucchini, feta cheese and tomato, Brusquetta on roucoula
Homemade pizza
DESSERTS
Far Breton
Tatin pie, Pear pie
Little coco cake and caramel
Italian Tiramisu
Crèpes Suzettes
Floating islands
Crème brûlée
Rice pudding coco, apricot sauce
Coffee mousse
Homemade iced Nougat
ABOUT CHOCOLATE….
Chocolate mousse, pie, brownie, Heart of chocolate
Chocolate fondant (recipe of Hotel Crillon),
ABOUT FRESH FRUITS….
Sticks of fresh fruit with chocolate sauce, Flamed bananas, Pineapple with meringue topping,
Sabayon of exotic fruit, Roast fig red fruits s auce, Poached pears, Fruit pie, Cherries clafoutis
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 40,000 |
| 4 Guests | 40,000 |
| 5 Guests | 40,000 |
| 6 Guests | 40,000 |
| 7 Guests | 40,000 |
| 8 Guests | 40,000 |
| 2 Guests | 48,000 |
|---|---|
| 3 Guests | 49,000 |
| 4 Guests | 50,000 |
| 5 Guests | 51,000 |
| 6 Guests | 52,000 |
| 7 Guests | 53,000 |
| 8 Guests | 54,000 |
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 40,000 |
| 4 Guests | 40,000 |
| 5 Guests | 40,000 |
| 6 Guests | 40,000 |
| 7 Guests | 40,000 |
| 8 Guests | 40,000 |