Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINTCARTOUCHE
28.00 m/ 95.00 Ft Matrix Yachts 2017 – 2021 – 2022
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16’9″
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 – 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins.
PERFORMANCE & RANGE:
Twin 425 Cummins Generators Twin 17 KW x2.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
CARTOUCHE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
CARTOUCHE’ CHARTER RATES & DESTINATIONS
SUMMER SEASON
Cruising Regions
Greece, W. Med -Riviera/Cors/Sard.
WINTER SEASON
Cruising Regions
Bahamas
Built (Year)
2011
Length
95 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
4
CABIN CONFIGURATION
3 Master 3 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER CARTOUCHE
To charter this luxury yacht contact Harper Yachting
Share This:
CHARTER CARTOUCHE
To charter this luxury yacht contact Harper Yachting
TESTIMONIALS
WOW!!! We can’t thank you enough for the wonderful experience and for making our vacation so special. What a fabulous group of people you are and we will never forget our time spent with you all !!! T & J What an mamazing crew “over the top service”.Every day was above and beyond expectations. Delicious breakfasts, lunches, dinners “the best” Enjoyed every island – simply beautiful views evry day!!! Will remember this special trip with family + close friends forever! A & J GRAZIE MILLE PER TUTI.
CHARTER on September 7-14, 2024 in Amalfi Coast – Italian & British group of 7
Broker notes “I heard from C. yesterday, and she expressed that they had the most phenomenal time onboard Cartouche and that you and your crew were beyond exceptional. She couldn’t be happier. That said, I had a feeling they would become repeats, even before they stepped onboard, as both the yacht’s reputation and your reputation precede you. I can not thank you enough for delivering such an incredible holiday!” .
CHARTER on August 23-30, 2024 in the Ionians – An American group of 8
BROKER QUOTE: Great crew too. Clients were delighted with their experience. Captain Charles is young, dynamic and did everything to make the cruise perfect. The clients had come down from a 50m the week before and didn’t notice any difference, so good was the service and atmosphere on board. They left the crew a very good tip to congratulate them. .
CHARTER on August 1 – 8, 2024 in the Ionians – Group of 8 from Belgium
It was a privilege to sail Captain Charles! He immediately made us feel welcome and helped us settle in. Each morning he checked in and asked for our feedback about the day ahead. He was well informed and made adjustments as need with the weather conditions. He was a pleasure to be around. His leadership and the work he put in with the rest of the crew to keep the boat in top order and spotless each day was tireless. Amazing job! We have chartered in the past and hands down this crew is to.
Charter on July 4-11, 2024 in Greece, Athens – Group of 8 from USA
The K group LOVED their charter, loved you Charles, loved the crew, food, and also the yacht! Thank you very much for a successful charter! They want to book for next year. .
Charter on February 10-17, 2024 in the Bahamas – Group of 4 from USA
Hi Amelie .. this cruise is best I ever say …. they are so nice people, food was outstanding, amazing all of them were great… I want to thank you so much, my sister had a trip she will never forget. If I would have to give evaluation from 1 lower to 10 the max ….. I would give them a 15 Amazing they really make you feel at home. .
Charter on january 20 – 27, 2024 in the Bahamas – Group of 8 from Philipines
Le séjour s’est très bien passé. L’équipage était très attentif et réactif à nos besoins sans même qu’on ait besoin de formuler la demande à l’équipage. A tous les niveaux, il n’y a rien à dire. Vraiment une prestation exceptionnelle. On remercie tout le monde et à une prochaine fois pour les îles vierges 👌👌 » The trip went very well. The crew was very attentive and responsive to our needs, and we didn’t even have to ask them for anything. In every respect, .
Charter on December 10-20, 2023 in the Bahamas – Group from USA and Europe
– CLIENT’S NOTE TO THE BROKER – Dear Jao, We are about to check out in Corfu as planned. Everything went fine and the crew is really outstanding. The whole group was amazed by their sympathy and their commitment to provide us with the best service. We really appreciate. As a token of our appreciation, I have informed the captain that we are willing to give, €XXXX as tip. Please let me know the bank information so that I can order the wire transfer immediately. I also take this oppo.
Charter on July 10-17, 2023 in the Ionians – Group of 8 from USA and Brazil
Hope to see you soon! What an incredible 2 weeks! We had such lovely time in paradise. Finding beautiful bays, eating delicious food (& snackers) and feeling so well taken care of. Thank you for helping us all make such special memories!.
Charter on August 13 – 27, 2022 in the Ionians / Group of 8 from Germany
Crew
Charles MANDIL
CAPTAINChloe CAILLAUD
CHEFFrench
STCW 95
Language: Fluent English
Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.
CHEF: Cloé CAILLAUD
French, Born 26 January 1996
STCW 95 – CFBS Certificate
Professional Cooking Diploma
Language: Fluent English,
When Cloé was a kid, the only person who could cook a real good meal was her father. She liked to watch him and then she started helping him.
Over the years it has become a real competition between them. It made her want to learn more, so she decided to join a cooking school.
After graduating, Cloé started working in different types of restaurants in France and then abroad. She started in England, where She learned to exchange and share with colleagues from all over the world and who made her want to travel more through her work. She therefore continued her journey through Europe (England, Italy, Scotland, Norway, Switzerland) and then through the Caribbean.
In 2018, the famous Orient Express train decided for the first time since its creation, to hire two women in the kitchen. Cloé had the chance to be selected and to live a unique work experience.
Then in 2022, following the delivery of a catamaran to Greece, she fell in love with sailing and that’s why she wanted to associate it with her work.
Her creativity and exquisite food has been awarded as she won the Chef competition in her category at the Antigua Charter show 2023 with the Lagoon Seventy Seven SYLENE.
STEWARDESS: Yaelle
French
STCW
Languages: Fluent English
FIRST MATE / ENGINEER: Enzo
Italian:
STCW 2010 – Engineer 750 KW & Captain 200 UMS
Language: Fluent English
Sample Menu
S/Y CARTOUCHE
SAMPLE MENU by Cloé CAILLAUD
BREAKFAST
Hot and cold drinks, fresh squeezed juice,
Eggs (omelette, fried, sunny side up, poched, scrambled…),
Cheese and charcuterie board, avocado and spinach on toast, banana bread,
Pasteis de nata, homemade cake, smoothie, fresh fruit, açai bowl,
Waffles, crepes, marmelades, yogurt…
DAY 1
LUNCH
Multicolor tomatoes salad, burratas, toccacia, Serrano, caponata
Duck, carrot declinaison with orange & ginger sauce
Raspberry & thyme pavlov
DINNER
Ceviche, leche de tigre
Homemade raviolis, parmeggiano emulsion
Berries, tarragon & cream
DAY 2
LUNCH
Spring rolls, samossas, tzatziki, hummus, greek salad
Truffle & parmeggiano risotto Caramelized pineapple with Timut pepper
Citrus, pistacchio & mint salad
DINNER
Green tomatoes gaspacho
Duck tataki, tennel, raspberries
My lemon & walnut special
DAY 3
LUNCH
Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted peppe, coulis & herb emulsion
Honey mousse
DINNER
Bell pepper, fresh cheese & herbs terrine
Seatood pasta
Limoncello creme brulee
DAY 4
LUNCH
Cucumber & mint gaspacho
Tahitian style mahi mahi with rice
Flambed banana with vanilla ice cream
DINNER
Foie gras, figs & balsamic
Seabream, asparagus, pickles
Oven baked peach & ice cream
DAY 5
LUNCH
Leeks, citrus and smoked eel
Marinated pork belly, green pea declinaison
Crispy pistacchio & orange blossom dessert with lemon sorbet
DINNER
Scallops carpaccio, pomegrenade, aneth
Primavera risotto
Pepper roasted pineapple, vanilla ice cream
DAY 6
LUNCH
Pea waffle with avocado, cucumber,
Fish roe & wasabi cream Cherry tomato, oignon & basil tatin
Cythère plum cake
DINNER
Tuna tartar
Duck tataki, fennel & citrus
Citrus and rhum baba
DAY 7
LUNCH
Watermelon and feta & argula salad
Parmiggiano bagel with fried egg, avocado & red cabbage served with green leaves
Fresh fruit salad & sorbet
DINNER
Beetroot creme brûlée
Bell pepper, beetroot & goat cheese terrine Poached seabream, igname, spinach, vanilla & saffron sauce
Dark chocolate mousse, salted caramel, toasted peanut & peanut ice cream
Similar Luxury Yachts For Charter
SOME KIND OF WONDERFUL
Caribbean Virgin Islands (US/BVI)
Size: 72.00 Ft
From $39000 per Week
AMAYA
Caribbean Virgin Islands (BVI)
Size: 60.00 Ft
From $51000 per Week
SOMEWHERE HOT
Caribbean Virgin Islands (BVI)
Size: 51.00 Ft
From $19250 per Week
Yacht Name Here
Length
33.40 mm
Volume
186 GT
Year
2008
Built by
Company Name
Overview
Photos
Luxury Yacht
Charter Vacations
Address
Phone
Lorem Ipsum
Sign up with your email address to receive news and updates.
Quicklinks
- Home
- Our Story
- FAQs
- Contact
- Privacy Policy
- Terms & Conditions
https://harperyachting.com/
https://harperyachting.com/
CARTOUCHE
28.00 m/ 95.00 Ft Matrix Yachts 2017 - 2021 - 2022
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 - 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins.
PERFORMANCE & RANGE:
Twin 425 Cummins Generators Twin 17 KW x2.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
CARTOUCHE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
2011
Length
95 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
4
CABIN CONFIGURATION
3 Master 3 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew
French
STCW 95
Language: Fluent English
Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.
CHEF: Cloé CAILLAUD
French, Born 26 January 1996
STCW 95 – CFBS Certificate
Professional Cooking Diploma
Language: Fluent English,
When Cloé was a kid, the only person who could cook a real good meal was her father. She liked to watch him and then she started helping him.
Over the years it has become a real competition between them. It made her want to learn more, so she decided to join a cooking school.
After graduating, Cloé started working in different types of restaurants in France and then abroad. She started in England, where She learned to exchange and share with colleagues from all over the world and who made her want to travel more through her work. She therefore continued her journey through Europe (England, Italy, Scotland, Norway, Switzerland) and then through the Caribbean.
In 2018, the famous Orient Express train decided for the first time since its creation, to hire two women in the kitchen. Cloé had the chance to be selected and to live a unique work experience.
Then in 2022, following the delivery of a catamaran to Greece, she fell in love with sailing and that’s why she wanted to associate it with her work.
Her creativity and exquisite food has been awarded as she won the Chef competition in her category at the Antigua Charter show 2023 with the Lagoon Seventy Seven SYLENE.
STEWARDESS: Yaelle
French
STCW
Languages: Fluent English
FIRST MATE / ENGINEER: Enzo
Italian:
STCW 2010 – Engineer 750 KW & Captain 200 UMS
Language: Fluent English
https://harperyachting.com/
Sample Menu
S/Y CARTOUCHE
SAMPLE MENU by Cloé CAILLAUD
BREAKFAST
Hot and cold drinks, fresh squeezed juice,
Eggs (omelette, fried, sunny side up, poched, scrambled...),
Cheese and charcuterie board, avocado and spinach on toast, banana bread,
Pasteis de nata, homemade cake, smoothie, fresh fruit, açai bowl,
Waffles, crepes, marmelades, yogurt...
DAY 1
LUNCH
Multicolor tomatoes salad, burratas, toccacia, Serrano, caponata
Duck, carrot declinaison with orange & ginger sauce
Raspberry & thyme pavlov
DINNER
Ceviche, leche de tigre
Homemade raviolis, parmeggiano emulsion
Berries, tarragon & cream
DAY 2
LUNCH
Spring rolls, samossas, tzatziki, hummus, greek salad
Truffle & parmeggiano risotto Caramelized pineapple with Timut pepper
Citrus, pistacchio & mint salad
DINNER
Green tomatoes gaspacho
Duck tataki, tennel, raspberries
My lemon & walnut special
DAY 3
LUNCH
Homemade falafel salad with fresh yogurt sauce
Toasted scallops, roasted peppe, coulis & herb emulsion
Honey mousse
DINNER
Bell pepper, fresh cheese & herbs terrine
Seatood pasta
Limoncello creme brulee
DAY 4
LUNCH
Cucumber & mint gaspacho
Tahitian style mahi mahi with rice
Flambed banana with vanilla ice cream
DINNER
Foie gras, figs & balsamic
Seabream, asparagus, pickles
Oven baked peach & ice cream
DAY 5
LUNCH
Leeks, citrus and smoked eel
Marinated pork belly, green pea declinaison
Crispy pistacchio & orange blossom dessert with lemon sorbet
DINNER
Scallops carpaccio, pomegrenade, aneth
Primavera risotto
Pepper roasted pineapple, vanilla ice cream
DAY 6
LUNCH
Pea waffle with avocado, cucumber,
Fish roe & wasabi cream Cherry tomato, oignon & basil tatin
Cythère plum cake
DINNER
Tuna tartar
Duck tataki, fennel & citrus
Citrus and rhum baba
DAY 7
LUNCH
Watermelon and feta & argula salad
Parmiggiano bagel with fried egg, avocado & red cabbage served with green leaves
Fresh fruit salad & sorbet
DINNER
Beetroot creme brûlée
Bell pepper, beetroot & goat cheese terrine Poached seabream, igname, spinach, vanilla & saffron sauce
Dark chocolate mousse, salted caramel, toasted peanut & peanut ice cream