Yacht Description
Big cat, small crowds. CARTOUCHE is a Blue Coast sailing catamaran built in 2011 and refit in 2022, set up to sleep 8 guests in 4 en-suite cabins. The wide catamaran beam (about 12m) is the cheat code for space on board.
Outdoor living wins. A deck jacuzzi, sun pads and loungers, and an easy swim platform make it simple to bounce between shade, soaking, and straight-in-the-water resets. No complicated logistics. Just a good loop.
Toys that get used. CARTOUCHE comes with a stand-up jet ski, SEABOBs, paddleboards, kayaks, wakeboard, and adult and child waterskis, plus snorkelling kit and fishing gear, so different skill levels can actually share the day. The 16ft/5m Ribeye tender (100hp) handles the practical stuff, quickly.
Proper downtime built in. When the sun taps out, you have air conditioning, Wi‑Fi, TVs in the cabins and salon, and a movie theatre/home cinema setup for an indoor reset before round two.
Broker Review
Onboard visit
CARTOUCHE is one of the largest catamarans available for charter in the Mediterranean and Caribbean, with a track record of genuinely happy guests. Freshly refitted, she feels fresh and current, and her spacious flybridge features a jacuzzi more typical of motor yachts — a real highlight. Up front, the foredeck trampoline includes a swim ladder that drops straight into the water, a clever detail. She's also a strong sailing performer, for guests who want the real thing, not just a floating villa.
Klara Jakobsen
Yacht Reviewer & Content Lead
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Specifications
- Length overall
- 95ft / 28.96 m
- Beam
- 12.01m
- Draft
- 2.3m
- Builder
- Jean-Jacque Coste
- Year built
- 2011
- Refit
- 202120222024
- Type
- Sailing Catamaran
- Cruising speed
- 8 knots
- Top speed
- 14 knots
- Generator
- Yes
- Consumption
- 20 Litres/Hr
- Guests
- 8
- Cabins
- 4
- Crew
- 4
Charter Price
From €70,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
Rates apply for 2–8 guests. Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 8
- Total cabins
- 4
- King cabins
- 1
- Double cabins
- 3
- Heads
- 4
- Electric heads
- 4
- Showers
- 4
- Basins
- 4
- A/C
- Full
- A/C at night
- Yes
- Jacuzzi
- Yes
4 staterooms for 8 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | King size bed | Private en-suite bathroom (twin sinks, full-size shower) | Full |
| Guest Double Cabin 1 | Queen size bed | En-suite bathroom (shower) | Full |
| Guest Double Cabin 2 | Queen size bed | En-suite bathroom (shower) | Full |
| Guest Double Cabin 3 | Queen size bed | En-suite bathroom (shower) | Full |
- Captain
- Charles MANDIL
- Nationality
- French
- Languages
- English, French
- Crew size
- 4
Runs charters with long-range passage experience, including 70,000Nm and multiple crossings, keeping planning and safety tight. With an engineering background, he supports reliable operations on board.
- French nationality
- STCW 95
- Fluent English
- 70,000Nm experience with routes including the Red Sea, Mediterranean, Atlantic, and Bahamas
Cooks across French, Asian, and Mediterranean styles, so menus can shift between light lunches and fine-dining dinners. His Michelin-star restaurant background supports consistent plating and timing.
- French nationality
- STCW 95 - CFBS
- Food Hygiene Level 2 and 3
- Chef onboard S/Y Drumbeat (3 years) and previously a 40m motor yacht (3 years)
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Keeps the interior running on hotel-style standards built since 2013 across Thailand hospitality roles. Joined yachting in early 2023 and worked aboard S/Y Drumbeat.
- Thai nationality
- STCW and ENG1
- Languages: English
- Hospitality experience since 2013; joined yachting in early 2023
Supports safe navigation and day-to-day reliability with captain and engineering qualifications, built on passenger shuttles and sailing catamarans. Runs water-sports activities he practices himself, including wakeboarding, foil surfing, and fishing.
- French nationality
- Qualifications: Captain 200 UMS, Chief Engineer 750kw, Captain 500 (ongoing validation)
- Languages: French and English
-
Electric hydrofoil:
The most popular toy right now for flying above the water in calm bays. -
Jet Ski (standup):
Adds high-energy sessions and quick island hops from anchorage, with space to tow guests. -
2 x F5 Seabobs:
Premium Seabob seascooters for fast snorkelling laps, underwater exploring, and easy fun for all.
- Salon stereo
- Yes
- Salon TV
- Yes
- Multimedia
- Yes
- Nude charters
- On inquiry
- Books
- Yes
- Crew pets
- Yes
- Guest pets
- Yes
- Camcorder
- Yes
- Watermaker
- x2
- Ice maker
- Yes
- DVDs
- Yes
- CDs
- Yes
- Board games
- Yes
- Sun awning
- Yes
- Bimini
- Yes
- Special diets
- Yes
- Kosher
- On inquiry
- Gay charters
- Yes
- Hairdryers
- Yes
- Port hatches
- Yes
- Smoking allowed
- Yes
- Children welcome
- Yes
- Generator
- Yes
- Inverter
- Yes
- Internet
- Onboard WIFI
| Toy | description |
|---|---|
| Jet ski (stand-up) | 1 stand-up jet ski. |
| Electric hydrofoil | Electric hydrofoil board. |
| Seabob F5S | 3 Seabob F5S underwater scooters for powered swimming. |
| Tube - towable | Tube - towable buoy. |
| Inflatable water toys | Inflatable water toys for on-water play. |
| Paddleboards | 3 inflatable SUPs, including 2 that can be used as windsurf. |
| Wakeboard | 1 adult wakeboard and 1 children wakeboard. |
| Mono ski | Mono ski. |
| Water skis | 2 adult waterskis (mono & bi) and 1 children waterskis (mono & bi). |
| Kayaks | 2 inflatable 2-seat adult kayaks. |
| Snorkeling equipment | Snorkel gears for 10 guests. |
| Fishing gear | Fishing gear with 2 rods with trolling reel, plus 3 rods. |
| Floating mats | Floating mats. |
| Inflatable sailboat (Tiwal) | 1 Tiwal inflatable sailboat. |
- Hot and cold drinks
- Fresh squeezed juice
- Eggs (omelette, fried, sunny side up, poched, scrambled...)
- Cheese and charcuterie board – assorted selection
- Avocado and spinach on toast
- Banana bread
- Pasteis de nata
- Homemade cake
- Smoothie
- Fresh fruit
- Açaí bowl
- Waffles
- Crepes
- Marmelades
- Yogurt
Day 1
- Guacamole and plantain chips
- Snapper cooked in banana leaves – with roast christophine
- Pineapple & coconut cake – with coconut sorbet
Day 2
- Ceviche
- Carribean plantain curry
- Citrus, pistacchio & mint salad
Day 3
- Homemade vegetarian spring roll – peanut dip sauce
- Parrot fish on barbecue – papaye rougail & thai style vegetables
- Coconut “blanc manger”
Day 4
- Cucumber & mint gaspacho
- Tahitian style mahi mahi – with rice
- Flambed banana – vanilla ice cream
Day 5
- Leeks, citrus and smoked eel
- Quinoa poke ball – broad been, radish, avocado, mango & wakame
- Crispy pistacchio & orange blossom dessert – lemon sorbet
Day 6
- Pea waffle – avocado, cucumber, fish roe & wasabi cream
- Cherry tomato, oignon & basil tatin
- Cythère plum cake
Day 7
- Watermelon and feta – argula salad
- Black pepper and parmeggiano bagel – fried egg, avocado & red cabbage; served with green leaves
- Fresh fruit salad – sorbet
Day 1
- Traditionnal cod accras – appetizer
- Scallops carpaccio – finger lime
- Duck – carrot declinaison with orange & ginger sauce
- Raspberry & thyme pavlov
Day 2
- Homemade chickpea hummus – parmeggiano cressini (appetizer)
- Burnt avocado cream – shrimp
- Manioc cream and poached egg – croutons, pancetta & herb emulsion
- Dark chocolate mousse – salted caramel, toasted peanut & peanut ice cream
Day 3
- Homemade fish rillette – toast (appetizer)
- Beetroot creme brulee
- Truffle & parmeggiano risotto
- Caramelized pineapple – Timut pepper
Day 4
- Charcuterie board – appetizer
- Homemade falafel salad – fresh yogurt sauce
- Toasted scallops – roasted pepper, pepper coulis & herb emulsion
- Mango & coconut fool
Day 5
- Goat cheese and dried fruit lollipop – appetizer
- Shrimp beignet – combawa mayonnaise
- Marinated pork belly – green pea declinaison
- Honey mousse
Day 6
- Breadfruit croquettes – appetizer
- Duck tataki – fennel & citrus
- Stuffed and oven baked sweet potato
- Vanilla & maracuja cheesecake
Day 7
- Raw vegetables – dip sauce (appetizer)
- Bell pepper, beetroot & goat cheese terrine
- Poached seabream – igname, spinach, vanilla & saffron sauce
- Limoncello creme brulee
- Pineapple & coconut cake – coconut sorbet
- Raspberry & thyme pavlov
- Citrus, pistacchio & mint salad
- Dark chocolate mousse – salted caramel, toasted peanut & peanut ice cream
- Coconut “blanc manger”
- Caramelized pineapple – Timut pepper
- Flambed banana – vanilla ice cream
- Mango & coconut fool
- Crispy pistacchio & orange blossom dessert – lemon sorbet
- Cythère plum cake
- Fresh fruit salad – sorbet
- Honey mousse
- Vanilla & maracuja cheesecake
- Limoncello creme brulee
- Cheese and charcuterie board
- Guacamole and plantain chips
- Homemade chickpea hummus – parmeggiano cressini
- Raw vegetables – dip sauce
- Pasteis de nata
- Banana bread
- Yogurt
- Fresh fruit
- Smoothie
Chef’s Style & Influences
Caribbean flavors with French technique, bright citrus, coconut, seafood, and herb-forward sauces.
Onboard Entertainment
Indoor & outdoor audio system Salon TV - stereo music DVD - CD - Videos Home cinema Ipod/MP3 Hookups Wifi
Diving
Yacht offers Rendezvous Diving only
Fishing
Sustainability
Registry & Permits
- Flag
- Malta
- Homeport
- Athens, Greece
- License
- 2
- Permit
- 2
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