LOOMA

Sailing Catamaran

Caribbean / Virgin Islands

LOOMA

FOUNTAINE PAJOT

Priced from: $48,000 / week

2023

Year Built

66'

Length

4

Cabins

8

Guests

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

Welcome to LOOMA

Conceived for profound ocean travel, LOOMA delivers an experience of understated power. Her architecture speaks to function, providing a stable platform for global exploration. Every element is calibrated for absolute command, ensuring silent progress through any seascape. The handling is precise, reflecting a design focused on performance. Life onboard is a study in refined comfort. The culinary program, led by a chef with mastery in haute pâtisserie and global flavors, is bespoke to your preferences. Service is delivered with acute attention to detail and discretion, anticipating needs without intrusion, ensuring an environment of absolute calm and ease.

Meet the crew

Jocelyn GUILLE

Jocelyn GUILLE

CAPTAIN

Vincent MASETTO

Vincent MASETTO

CHEF

Ziza BOETI

Ziza BOETI

STEWARDESS

Jocelyn GUILLE

Jocelyn GUILLE

CAPTAIN

Diploma: Captain 500 GT Sailing and Motor Yachts, Safety and Medical certificates, Open Waters PADI Diver Languages: French, English, Italian, Spanish With over 20 years of experience as a professional Captain on luxury yachts, either sailing and power, Jocelyn has managed many commercial charters in Mediterranean and Caribbean seas. Jocelyn is an ocean lover with a total of 18 Atlantic crossings and 3 Pacific passages. While focusing on safety of passengers, Jocelyn always ensures a very enjoyable time for the guests creating a great spirit on board. Jocelyn with his positive and passionate personality will make your stay an extraordinary experience, sharing with you the most exclusive places he knows.

When he is not sailing, Jocelyn’s favorite sports are Kitesurfing, Windsurfing, racing regattas, mountain cycle bike and winter ski.

Vincent MASETTO

Vincent MASETTO

CHEF

Professional Chef's License and Certificate Languages : French, English A lifelong culinary enthusiast, I began my journey with 3 years of hotel management school near Lyon before setting sail for Martinique. After 20 years of experience in restaurants and bakeries across the island, I decided to merge my culinary expertise with my passion to sail for the past 7 years; I have been showcasing my talent as Chef aboard vessels from luxury yachts to more intimate sailboats in Med and in the Caribbean as M/Y Upstream 92', M/Y Yaul 40m, S/Y Nahema 4, S/Y Otoctone 80' , S/Y Inouï 136' or S/Y DYC 62'. My strength, great adaptability and a unique culinary identity combining classic French techniques and exotic flavors, with a specialized expertise in haute pâtisserie. I create fresh, vibrant menus inspired by Mediterranean and international cuisine, with a strong focus on seafood, refined presentation.

I can easily adapt my menus to guest’s preferences, special diets, and last-minute requests.

Ziza BOETI

Ziza BOETI

STEWARDESS

STCW Basic Safety Training - ENG1 Medical certificate Languages: English, Italian As a stewardess on board and a lifelong sailing enthusiast, I am fully dedicated to life at sea. Having grown up and spent a great deal of time on boats, I have developed a solid and natural understanding of the marine environment. As a recent design graduate, I also pay close attention to detail and aesthetics. I enjoy being active and ensuring guests’ comfort with care and discretion to make their onboard experience as memorable as possible. Dynamic, smiling and adaptable, I’m always ready to help, both on deck and below deck.

Culinary & Dining

Cuisine 1
Cuisine 2
Cuisine 3
Cuisine 4
Cuisine 5
Cuisine 6
Cuisine 7
Cuisine 8
Cuisine 9
Cuisine 10

Sample menu by Vincent MASETTO

BREAKFAST

Hot drinks (tea, coffee, chocolate) - Mixed of Fresh fruits and juices

Ham, cheese, yoghurt, cereal granola, Avocado toasts,

Jam, honey, butter, French bread, bakeries, crêpes

Eggs (scrambled, benedict and fried)

DAY 1

WELCOME CEREMONY

Welcome drinks

Sardinian speciality cheese and salami Antipasti Italian

DINNER

Tomato Mozzarella and pesto homemade

Tataki of tuna Wook vegetables and Thai Rice

Roasted pineapple coconut ice cream and passion fruits

DAY 2

LUNCH

Grilled zucchini and basil Tomato roasted

Beef rib morel sauce and fried potato

Apricots lime pie

DINNER

Greek salade

Shrimps curry rice sweet potato jumping

Vanilia cream burning

DAY 3

LUNCH

Ceviche of shrimps and avocado

Filet of seabass green beans and f salade

Mango pavlova

DINNER

Hot goats cheese with nuts and tomato tartare

Turbot filet fresh pasta tomato sauce

Tiramisu

DAY 6

LUNCH

Pokeball salmon with avocado, carrot, Adam, tomato and rice

Banana flamed and vanilla ice cream

DINNER

Maki and sushi mixed on buffet

Red fruit pie

DAY 4

LUNCH

César salade

Tatin tarte

DINNER

Homemade ravioli White fresh cheese parmesan cream and truffle oil

Veal envoltini, black olive and mashed potato

Chocolate cake (hot)

DAY 5

LUNCH

Sea bass Cook in oven

Mach carrot, sweet pepper, eggplant grilled

Rawsberry cheesecake

DINNER

Mini pizza burrata and truffle

Lobsters with green vegetable, coconut and curry sauce butternut roasted

Chocolate mousse

DAY 7

LUNCH

Salmon tartare with Aragula, cucumber salade

Meringue strawberry whipped cream and ice cream (vacherin)

DINNER

Carpaccio of scallops lime olive oil and smoked salmon

Duck filet mango sauce gratin dauphinois Mach zucchini

Limon Meringue pie

DAY 8

Breakfast and Brunch full

Cabin plan

Expansive accommodations perfectly tailored for your charter experience.

Charter rates

Winter SeasonPriced from: $48,000 / Week
Summer SeasonPriced from: $54,000 / Week

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