Yacht Description
Water time, sortedLa Désirade carries an E-foil, Seabob and wakeboard for active days on the water.
More ways to playAdult and children's water skis, stand-up paddleboarding, snorkeling gear and a wing foil add variety. Plenty to try.
Built for nineThis 77.99-foot catamaran was built in 2025 and sleeps nine guests across four cabins.
Specifications
- Length overall
- 78ft / 23.77
- Beam
- 10.97m
- Draft
- 1.83m
- Builder
- Lagoon
- Year built
- 2025
- Type
- Sailing Catamaran
- Cruising speed
- 10 knots
- Top speed
- 18 knots
- Engines
- 2x Inboard
- Fuel
- 5 Litres/Hr (US Gall/Hr)
- Guests
- 9
- Cabins
- 4
Charter Price
From €69,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
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
- 9
- Total cabins
- 4
- King cabins
- 1
- Double cabins
- 3
- Pullman cabins
- 1
- A/C
- Full
4 staterooms for 9 guests.
| Cabin | Bed size | Bathroom details | AC |
|---|---|---|---|
| Cabin 1 | King bed | — | Cabin-level provision not specified |
| Cabin 2 | Double bed | — | Cabin-level provision not specified |
| Cabin 3 | Double bed | — | Cabin-level provision not specified |
| Cabin 4 | Double bed | — | Cabin-level provision not specified |
| Additional berth | 1 Pullman berth | — | — |
- Crew size
- 4
His sailing licenses, mechanic qualification, and six Atlantic crossings support safe passage-making and onboard technical response.
- French nationality
- Speaks French and English
- Holds Captain 500 and Captain 200 sailing licenses
- Holds a 250 kW mechanic qualification and has completed six Atlantic crossings
Her experience on transatlantic crossings supports passage operations aboard large sailing yachts.
- French nationality
- Over ten years of sailing experience
- Participated in several transatlantic crossings on sailboats over 50 feet
Her restaurant and private-chef background supports menus based on each guest's preferences.
- Worked as a chef in restaurants in France and internationally
- Worked as a private chef for French, British, and American families
- Designs menus around client preferences
- Author of a book on nutrition
His experience in service and the kitchen supports coordinated dining service aboard the yacht.
- Several years of experience at sea and onshore
- Worked in service and kitchen roles
- Holds multiple unspecified qualifications
-
E-foil:
Adds another option for active sessions on the water. -
Seabob:
Expands the onboard selection for guests keen on water time. -
Wakeboard and water skis:
Adult and children's water skis join the wakeboard for varied sessions.
- Wi Fi
- Yes
- Air Conditioning
- Yes
- Vcr/dvd
- Yes
- Salon Stereo
- Yes
- Bimini
- Yes
- Deck Shower
- Yes
- 80 HP Dinghy
- Yes
- Internet
- Onboard WIFI
| Toy | Description |
|---|---|
| E-foil | E-foil. |
| Seabob | Seabob for powered underwater movement. |
| Water Skis | Adult and children's water skis. |
| Wakeboard | Wakeboard. |
| Wing Foil | Wing foil. |
| Stand-up Paddleboard | Stand-up paddleboard. |
| Snorkeling Gear | 9 snorkeling gear sets. |
Days 2–7
- Hot drinks
- Smoothie of the day
- Assorted breads
- Pastries of the day
- Fresh fruit plates
- Cold cuts
- Cheese
- Dairy products
- Eggs of the day
Day 2
- Scallop Carpaccio – zucchini velouté and burrata with sun-dried tomatoes
Day 3
- Tuna Tartare – Asian flavors, poppy seed rice, and crunchy salad
Day 4
- Caesar Salad – romaine, chicken, parmesan, croutons, and Caesar dressing
Day 5
- Barbecue Buffet – mixed grills, meat skewers, tabbouleh, hummus, tzatziki, escalivada, and raw vegetables
Day 6
- Lobster Salad – citrus and crunchy vegetables
Day 7
- Italian Salad – penne, burrata, tomatoes, prosciutto, breadstick, and tapenade
Day 1
- Appetizer
- Scallop Risotto – with vegetables
Day 2
- Terre & Mer Cocktail Reception – Corsican cold cuts and cheeses, assorted verrines, and puff pastries
Day 4
- Amuse-bouche
- Sea Bass Fillet – lavender beurre blanc, ratatouille, and mashed potatoes
Day 5
- Amuse-bouche
- Eggplant Cigar – Brocciu and wild herbs
- Grilled Veal Chop – roasted fennel and gratin Dauphinois
Day 6
- Restaurant
Day 7
- Amuse-bouche
- Seafood Platter – served on board
Day 1
- Frozen Nougat – with red berries
Day 2
- Vanilla Panna Cotta – with red berries
- White Chocolate Mousse – with lime and raspberries
Day 3
- Like a Piña Colada – coconut sorbet, pineapple-ginger smoothie, caramelized pineapple, and coconut
Day 4
- Strawberry tiramisu
- Chocolate Fondant – with passion fruit sorbet
Day 5
- Cornucopia of seasonal fruits
- Fiadone – with mandarin sorbet
Day 6
- Peach Melba
Day 7
- Panna Cotta – with exotic fruits
- Banoffee
No snack items are provided in the sample menu.
Chef’s Style & Influences
Mediterranean and Corsican influences blend seafood, seasonal produce, French technique, and occasional Asian flavors.
Registry & Permits
- Flag
- France
- Homeport
- Ajaccio
- License
- 2
- Permit
- 2
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