FRENCHWEST

Power Catamaran

Caribbean / Virgin Islands

FRENCHWEST

LAGOON

Priced from: $55,000 / week

2020

Year Built

78'

Length

4

Cabins

4

Heads

8

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to FRENCHWEST

FRENCHWEST orchestrates volume. 130 square meters of refined interior living define a coherent, fluid environment. Deck areas extend this sense of space, providing seamless access to the sea. The 35-square-meter owner’s suite provides private dominion, complemented by a 4-square-meter hull-opening private beach. This is functional design, executed. The vessel's architecture prioritizes silence and space. Engineering ensures a quiet displacement, making FRENCHWEST a precise instrument of leisure. This environment is calibrated for an elevated existence, without compromise.

Meet the crew

Nelson FRANCK

Nelson FRANCK

CAPTAIN

Soumaya ZAGHDOUD

Soumaya ZAGHDOUD

CHEF

Anwar HAMZAHOUI

Anwar HAMZAHOUI

STEW-DECKHAND

Nelson FRANCK

Nelson FRANCK

CAPTAIN

Yachtmaster 200 – STCW 2010 Professional Sailing Instructor Certificate – Cruising Endorsement Languages: English Originally from the South of France, Nelson grew up in the yachting industry, where his family operated a charter company in both the Mediterranean and the Caribbean. For him, the classroom was the sea.

After graduating, he began his professional career early as a Captain and Sailing Instructor in the Mediterranean. He later joined regatta sailing teams for several seasons before moving on to numerous charter catamarans in the Caribbean — working with private owners, established charter companies, and more recently, managing his own

Nelson has developed a strong mastery of all aspects of yacht operations, combining solid technical knowledge with exceptional guest service. His experience ensures vessels are always perfectly maintained, and every charter runs smoothly.

Easy-going by nature, with a highly professional and service-oriented approach, Nelson maintains a constant focus on guest satisfaction, creating a positive and welcoming atmosphere on board. His racing background brings precision and a challenger’s spirit, guaranteeing smooth and safe cruising while always finding the best spots to anchor and explore.

Soumaya ZAGHDOUD

Soumaya ZAGHDOUD

CHEF

Languages: English, Spanish, Arabic, Bahasa With a journey shaped by travel, sailing, and life between continents, Soumaya brings a naturally versatile and intuitive approach to cooking. Her experience spans luxury yachts such as Sorana and Persistence and land-based kitchens around the world, allowing her to adapt to different tastes, cultures, and dining styles.

Soumaya’s cuisine is inspired by a blend of Mediterranean and Caribbean roots, vibrant flavors, fresh ingredients — enriched by global influences gathered from time spent in Asia, Australia, and islands around the world.

Guided by close connections to nature and hands-on experience growing food, she favors seasonal produce and well-balanced dishes that feel both nourishing and indulgent, whether for relaxed lunches or elegant dinners on board.

Comfortable both in the galley and at sea, her understanding of life on board naturally supports the rhythm of cruising. Her calm presence, attention to detail, and passion for quality ingredients ensure an unforgettable culinary experience.

Anwar HAMZAHOUI

Anwar HAMZAHOUI

STEW-DECKHAND

STEW/DECKHAND: Anwar HAMZAOUI

STCW - ENG1 Language: English Originally from Paris, Anwar’s maritime journey began in Saint Martin, where he moved to manage two busy restaurants. It was there that he fell in love with the ocean, leading to a six-year stay in the Caribbean. After several years of sailing and connecting with the yachting community, he transitioned into the industry full-time.

Over the last three years, Anwar has honed his skills on superyachts as a deckhand and steward. This dual experience, combined with his high-end hospitality background in Paris, makes him a uniquely versatile crew member.

For the past two years, Anwar has been a proud member of the FRENCH WEST team. Whether he is handling lines on deck or crafting the perfect cocktail for guests, his professionalism and attention to detail ensure a seamless and unforgettable experience on board.

Culinary & Dining

M/Y FRENCH WEST

Sample menu by Soumaya ZAGHDOUD

B R E A K F A S T

Avocado Toast with Cherry Tomatoes

Eggs: Scrambled, Poached Omelette or Fried

Crispy Bacon or Smoked Salmon

Fresh Seasonal Fruits & European Breads

Porridge with Toasted Nuts, Honey & Berries

Fresh Bread with butter and jam

Pancakes with Maple Syrup

French Crepes with Fruit Compote or Chocolate

Fresh Smoothies & Pastries

Salmon and dill cream bagels

French toast with toasted nuts

DAY 1

Lunch

Shrimp & Grapefruit Verrine

Seared Tuna with Teriyaki Glaze, Caramelized Carrots & Soy Noodles

Lemon curd cake

Dinner

Hummus with lebanese flatbread

Traditional Moussaka

Coffee mousse

DAY 2

Lunch

Seabass carpaccio

Mahi mahi fillet with passionfruit sauce, pumpkin gratin and basmati rice

Pavlova

Dinner

Eggplant flan with mint yogurt sauce

Pork tenderloin with chalots sauce, green beans wrapped in bacon and mashed potatoes

Chocolate lava cake

DAY 3

Lunch

Zucchini carpaccio with Parmesan

Grilled lamb chops ‘à la provençale’ with sautéed mushrooms and oven-roasted vegetables

Pistachio flan

Dinner

Green mango salad

Red Thai curry with marlin, bamboo shoots and vegetables with coconut rice

Passionfruit crème-brûlée

DAY 4

Lunch

Capresse salad

Salmon fillet with citrus sauce and spinach risotto

Tiramisu

Dinner

Zucchini velouté with Comté cheese

Beef fillet with foie gras sauce, truffle baked potatoes and asparagus

Pineapple crumble

DAY 5

Lunch

Fresh spring rolls

Shrimp Pad Thai

Mango sticky rice

Dinner

Cured ham, feta and melon salad

Chicken skewers with spiced quinoa and grilled vegetables

Floating island

DAY 6

Lunch

Pumpkin and conch velouté

Octopus stew with breadfruit and fried plantains

Coconut blanc-manger

Dinner

Baked eggs with smoked salmon

Duck breast with honey and vinegar glaze, eggplant millefeuille and truffle potatoes

Tarte Tatin with vanilla ice cream

DAY 7

Lunch

Gazpacho

Chili con carne with sweet potato fries and mixed salad

Corn cream

Dinner

Salmon and avocado verrine Tahitian-style fish tartare with seasonal salad

Rum flambéed banana with ice cream

Cabin plan

FRENCH WEST will surprise you by the incredible richness of its volumes. The 130 m2 of living space form a coherent whole where fluidity is the key word. The exceptional deck area multiplies the living spaces and access to the sea. With 35m2 Owner's space forms an elegant and independent whole. Supreme luxury, a private beach of 4 m² opening in the hull planking. Indeed a motor yacht to live!

Charter rates

Winter SeasonPriced from: $55,000 / Week
Summer SeasonPriced from: $72,000 / Week

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