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CATAMARANO DI LUSSO | JEWEL (67)

BVI

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Informazioni principali

Presentiamo JEWEL (67): Catamarano di lusso varato nel 2023. L'allestimento interno con 4 cabine, puo' ospitare comodamente 8 ospiti.

Charter con equipaggio
Charter con equipaggio

Proposta Luxury Collection: yacht con equipaggio completo e servizio di classe superiore.

Estate Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Inverno Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina VI, STV
Base principale BVI
Base di imbarco Scrub Island Trellis Bay, BVI / STT, USVI
Tipologia Catamarano di lusso
Bandiera BVI
Cantiere Fountaine Pajot
Nome JEWEL (67)
Anno 2023
Lunghezza 20.00 m (67.00 Ft)
Larghezza 32.28 m
Pescaggio 5.58 m
Motore 2x150HP 2x15.5 KW Genset
Velocità di crociera 9
Velocità massima 10
Boat ID 9089
Cabine 4
King(s) 1
Queen(s) 3
Showers 4
Wash Basins 4
Electric Heads 4

DETTAGLIO PREZZI VEDI- CHIUDI


GENERAL:
- Minimum 5-nights, inquire for less;
- For 6-night charters, divide weekly rate by 7 nights X 6 nights;
- For 5 nights or less, divide weekly rate by 6 nights X number of nights;

CHILD DISCOUNT: $100 off per child under 12 at time of charter.

SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.

CHRISTMAS:
- Rate $70,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights

NEW YEARS:
- Rate $70,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights



INCLUSIVE RATE INCLUDES:
- Crew: Captain, Chef & Deckhand
- Standard Meals & Beverages onboard; Standard Ships Bar (Excludes premium alcohols)
- Operating costs including generator use for 4h/day, fuel and water
- Insurance for the yachts and the passengers
- Bedding, towels and beach towels
- Onboard Water Toys
- Cruising Permits and Associated Fees

INCLUSIVE RATES EXCLUDE:
- Special provisioning request such as premium food/beverage
- Airport transfers to/from the yacht base
- Personal expenses · Cancellation insurance and private insurance
- Crew Gratuity (15-20% of total charter price)
- Anything not specified in the all-inclusive rate

ADDITIONAL BERTH REQUESTS:
- The use of the forepeak cabins attracts an additional 5% of the gross charter rate;
- Fitted with a shower, basin and manual toilet.


L'EQUIPAGGIO VEDI- CHIUDI

SamuelMarque
Comandante

Nazione: French
Lingue parlate: English
French

Nicole Schaaf
Chef

Nazione: German

Captain Samuel Marque

A French Yachtmaster Offshore, embodies a seamless blend of professionalism, adventure, and a profound love for the sea. Growing up on the vibrant coasts of Bali, Indonesia, Sam's connection to the ocean began in childhood, progressing from dinghy sailing to captaining prestigious yachts across the globe. His background in competitive surfing reflects his deep respect for and understanding of the water.

Sam's qualifications include a RYA Yacht Master Offshore certification, and an Approved Engine Course (AEC1). He is also a certified PADI Open Water Diver. He has multilingual fluency in French, English, and Indonesian.

Having logged thousands of nautical miles across the Mediterranean, the Caribbean, and Southeast Asia, Sam is adept at everything from complex passage planning and navigation to fostering unforgettable guest experiences. Whether leading flotillas in Greece or undertaking transatlantic deliveries, he excels in adapting to varied roles and challenges.

A natural storyteller and skilled sailor, Captain Sam ensures every journey is not just a voyage but an experience imbued with the magic of the ocean. With a dedication to safety, exceptional seamanship, and a passion for sharing his love of the sea, he guarantees that every moment aboard is one to remember.

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Chef Nicole

Chef Nicole brings more than just flavor to the table—she brings passion, creativity, and an unwavering love for cooking from scratch. Originally from Germany, Nicole’s background in business and journalism is complemented by her artistic flair and deep-rooted joy for creating memorable dining experiences at sea.

Having worked aboard luxury catamarans in the Mediterranean and now the Caribbean—including Croatia, Greece, Sicily, Corsica, and the British Virgin Islands—Nicole has built an impressive culinary résumé. From 10-week summer charters in the Med to an entire season in the BVIs aboard a Bali 5.4, her experience reflects her adaptability, organization, and genuine enthusiasm for life onboard.

Nicole’s cooking style celebrates fresh, local ingredients and global flavors. Whether she’s preparing a vibrant Mediterranean mezze, hand-making pasta, or plating a beautifully styled dessert, every dish is made with care, from scratch. Guests especially love her ability to tailor meals to personal preferences, dietary needs, and culinary curiosities—all while maintaining a relaxed and inviting atmosphere.

Beyond the galley, Nicole is a certified photographer and food stylist, often capturing the dishes she prepares to share with guests or on her food Instagram, @letnicolecook. She also holds certifications including PADI Open Water diving, adding to her versatile role as Chef and First Mate onboard.

Fluent in English and German, with conversational Russian and Spanish, Nicole is not only a skilled chef but a friendly and engaging presence—always eager to make each charter feel like home.

---
Luis Camacho

Born and raised along the sun-soaked shores of Cancún, Mexico, Luis Camacho brings a vibrant spirit and an unwavering commitment to hospitality with every charter. With a strong background in maritime service and a deep love for the sea, Luis ensures that every guest feels at ease, pampered, and at home onboard.

His experience spans both the Caribbean and the Mediterranean, where he has refined his skills in guest service, deck operations, and day-to-day yacht management. A certified PADI Rescue Diver, Luis is not only attentive to your comfort but also trained to prioritize safety and professionalism at all times.

Luis is known for his warm personality, strong teamwork, and adaptable mindset—qualities that make him a valuable asset to any crew and a joy for guests to have onboard. His passion for hospitality is matched by a love for travel and salsa dancing, interests that have taken him around the world and deepened his appreciation for diverse cultures and languages.

Fluent in English, Spanish, and French, Luis easily connects with guests from around the globe. Whether he's setting the perfect table, assisting with water toys, or sharing stories from his travels, Luis ensures your time on board is relaxed, memorable, and seamless from start to finish.

https://www.bebluesailing.com/ https://www.bebluesailing.com/

IL MENÙ DI BORDO VEDI- CHIUDI


Breakfast:


·       Vanilla bean pancakes


Smokey bacon, Greek yogurt and berry compote


·       Prosciutto eggs benedict


Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise


·       Turkish eggs


Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.


·       Baked French toast


Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream


·       Spinach, feta and mushroom omelette


Served with homemade bread for toasting


·       Charred pepper and onion frittata


Charred sweet peppers, caramelized onion and aged cheddar topped frittata


·       Loaded bagel


Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg


 


Lunch:


·       Sashimi Poke bowl


Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger


·       Coronation chicken salad


Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans


·       Shrimp cocktail salad stack


Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula


·       BBQ pulled pork sliders


Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw


·       Asian crusted grouper salad


Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame


·       Shrimp tacos


Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole


·       Meatball gyro salad


Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita


 


Snacks:


·       Falafel


Skewered finger snack sized chickpea falafel with a herbed dipping sauce


·       Charcuterie


An array of tapas, nuts, seasonal fruits, crackers and homemade preserves


·       Veggie springrolls


Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce


·       Mini steak skewers


Red wine marinated, grilled, and drizzled with hot honey


·       Hummus and veggie board


·       Sweet and savoury crostini’s


Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella


·       Fruit and cheese platter


 


Appetisers:


·       Fish croquette


Succulent and crispy, served with a coconut and lime sauce


·       Seared scallop


Served on a bed of browned butter apple, cucumber and ginger salad


·       Warm roasted butternut soup


·       Coconut shrimp


Coconut encrusted, crispy fried, served with a chilli mayo


·       Brie and fig salad


Served on a bed of baby spinach with a homemade balsamic glaze


·       Calamari


Crumbed squid rings with a black pepper lemon sauce


·       Caribbean polourie


Golden brown split lentil dough served with a herbed cream dressing


 


Dinners:


·       Caribbean style curried chicken


Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread


·       Bourbon short ribs


Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish


·       Blackened Mahi


Coconut rice, roasted carrot purée and a fresh mango cilantro salsa


·       Filet mignon


Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus


·       Lobster seafood Fettuccini


Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil


·       Baked sticky jerk glazed Salmon


Wild rice, charred corn, pea purée and Burre Blanc


·       Slow braised lamb shank


Mint roasted potatoes, candied beets and wilted greens


 


Desserts:


·       Gooey chocolate brownie


Warm and fudgy with a side of vanilla bean ice cream


·       Melktert


A creamy South African cinnamon tart


·       Tipsy tiramisu


Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers


·       Key-lime crepes


Light and airy crepes served with a lime syrup and crushed meringue


·       Spiced poached pear


Served with infused ice cream and red wine reduction


·       Baked cheesecake


Topped with raspberry sauce and freeze-dried berries


·       Pavlova


Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze


JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67) JEWEL (67)

DETTAGLI VEDI- CHIUDI

Location Details: Winter & Summer Bases:
- Scrub Island, BVI
- Sandy Lane Yacht Club and Residence, Canouan, SVG
- Marina Fort Louis, French, Saint Martin
- Rodney Bay, Saint Lucia

Times:
- Check-In: 12 PM
- Check-Out: 12PM
- Turnover between charters 48h for same location
- 72hrs between SXM and VI
- 96hrs between VI or SXM and Windward Islands

Embarkation Locations:
- St. Martin;
- St. Barth;
- Antigua;
- Guadalupe;
- Martinique;
- Saint Lucia;
- Saint Thomas;
- Saint Vincent and the Grenadines;
- Grenada.

RELOCATION FEES:
- $ 500 - locations other than Scrub Island in BVI;
- $1,000 - between US and British Virgin Islands;
- $2,000 - within Leeward Islands;
- $3,000 - to Windward Islands.

Accommodation: 1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite baths

Other Entertainment: 2 hot/cold deck showers (one on each stern)

Outdoor gas grill

Icemaker

2 cold drink refrigerators in cockpit

1 refrigerator on the upper deck

2 deck showers

Other Toys: Towable Tube

Snorkel gear

Lift 3 Efoil

Wakeboard

Slingshot Wing foil

2 X SUPs

1 10ft circular dock with mesh inner net

1X Kayak

2 spinning rods

2 trolling rods



Yacht offers Rendezvous diving.

Communicate: Starlink high speed WiFi

Dive Info: Yacht offers Rendezvous diving.

Generator: Yes

Inverter: Yes

Water Maker: 2

Ice Maker: Yes

Bimini: Yes

Dinghy: 15' Highfield Sport

Dinghy Pax: 10

Dinghy HP: 70HP

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Ipod: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: No smoking

Guest Pet: No

Children Allowed: Yes

Min Child Age: No

Adult Water Skis: Yes

Knee Board: Yes

Stand Up Paddle: 2

Wind Surf: Yes

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

1 Man Kayak: Yes

2 Man Kayak: Yes

Sea Bob: No

Sea Scooter: Yes

Fishing Gear: No

Float Mats: Yes

Boarding Ladder: Aft & side

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: No

Under Water Video: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: Stainless steel straws and reusable water bottles. No disposable crockery. Ecological safe cleaning products. Reef safe bathroom and shower products. Local and organic food products. Solar panels.

Compressor: Not Onboard

LAYOUT DI BORDO VEDI- CHIUDI

Domande & risposte

Come funziona il contratto di charter?

Il contratto viene stipulato direttamente tra l’Armatore e il Cliente, con il supporto del broker. Si basa normalmente sul modello contrattuale internazionale MYBA, concepito per garantire tutele chiare e bilanciate a entrambe le parti.

È inoltre prevista la figura dello Stakeholder, responsabile della custodia sicura dei fondi fino alla conclusione del charter.

Cosa è incluso nella tariffa del charter?

La tariffa base comprende il noleggio dell’imbarcazione, l’utilizzo delle dotazioni di bordo, la presenza dell’equipaggio e la relativa copertura assicurativa.
Restano escluse le spese operative come carburante, cambusa, porti, bevande e attività aggiuntive, che vengono gestite tramite APA (Advance Provisioning Allowance).

L’elenco preciso di ciò che è incluso o escluso sarà confermato al momento della selezione dello yacht.

Cos’è l’APA e come funziona?

L’APA (Advance Provisioning Allowance) è un fondo anticipato, di norma pari al 25–35% del canone di charter, destinato alla copertura delle spese operative: carburante, provisioning, porti, attività a pagamento, bevande e richieste personalizzate degli ospiti.

Al termine della crociera, il Comandante fornisce un rendiconto dettagliato delle uscite. Eventuali importi non utilizzati vengono rimborsati al cliente, mentre eventuali eccedenze vengono regolate direttamente al momento della chiusura del charter.

Quali sono le modalità di pagamento?

Alla firma del contratto è previsto il versamento del 50% dell’importo totale.
Il saldo, comprensivo di APA, tasse e eventuali oneri aggiuntivi, viene richiesto circa cinque settimane prima dell’imbarco. (a seconda dell'armatore)
I pagamenti vengono effettuati tramite bonifico bancario, che rappresenta lo standard operativo nel settore del charter di lusso.

Posso annullare una prenotazione?

Sì, è possibile cancellare, ma si applicano le clausole previste dal contratto.
In linea generale, in caso di rinuncia da parte del cliente, l’Armatore trattiene i depositi già versati.

Qualora l’imbarcazione venga riaffittata per lo stesso periodo, l’Armatore rimborsa l’importo recuperato, al netto delle relative commissioni.

Ogni richiesta di cancellazione viene gestita con la massima trasparenza. Ulteriori dettagli sulle politiche applicate sono disponibili contattandoci direttamente.

Come individuare lo yacht più adatto alle mie esigenze?

La scelta dipende principalmente dal tipo di esperienza che desideri vivere:

  • Motor yacht per il massimo comfort, grande stabilità e trasferimenti rapidi.

  • Sailing yacht per un’esperienza autentica, silenziosa e legata alla tradizione della navigazione.

  • Catamarano per ampi spazi, stabilità superiore e maggiore privacy.

BeBlue analizza destinazione, numero di ospiti, preferenze personali e budget, selezionando per te la soluzione più adatta.

Quanto tempo prima è consigliabile prenotare?

Per l’alta stagione (Mediterraneo: giugno–settembre; Caraibi: dicembre–aprile) è consigliabile prenotare con diversi mesi di anticipo, così da assicurarsi le migliori opzioni disponibili.
Gestiamo comunque anche richieste last-minute, compatibilmente con disponibilità e requisiti di licenza.

È possibile personalizzare menu, preferenze e attività?

Certamente, prima della partenza riceverai un Preference Sheet in cui potrai indicare gusti, esigenze alimentari, allergie, preferenze per bevande e attività che desideri svolgere.
Lo Chef e il Comandante utilizzeranno queste informazioni per costruire un’esperienza completamente su misura.

Quante persone possono essere ospitate a bordo?

La maggior parte delle imbarcazioni può accogliere da 6 a 12 ospiti, a seconda della configurazione interna.
Alcuni superyacht oltre gli 80 metri, conformi alle certificazioni internazionali, possono ospitare fino a 36 persone.

Sarò connesso a Internet durante il charter?

La maggior parte delle imbarcazioni offre connessione Wi-Fi a bordo, tramite rete mobile o sistemi satellitari. La qualità e la velocità del servizio possono variare in base all’area di navigazione e alla tecnologia installata.

È previsto lasciare una mancia all’equipaggio?

La mancia non è obbligatoria, ma rappresenta una consuetudine consolidata per esprimere apprezzamento al lavoro della crew.
Le linee guida internazionali indicano come riferimento un importo pari al 10–15% del canone base.

Perché affidarsi a BeBlue?

BeBlue è specializzato nelle vacanze in barca e, in qualità di mediatori marittimi e tour operator regolarmente titolati, garantisce:

  • accesso all’intera flotta globale

  • totale trasparenza sui costi

  • supporto contrattuale e logistico

  • gestione personalizzata delle preferenze e degli imprevisti

  • elevati standard di tutela e sicurezza

È il modo più semplice, sicuro ed efficiente per vivere un’esperienza di charter di livello.

Posso richiedere un’assistenza dedicata per il mio charter?

Ogni charter è unico. Per ricevere una selezione di yacht su misura, un preventivo chiaro e un supporto personalizzato nella pianificazione del tuo viaggio, ti invitiamo a contattarci direttamente. Il nostro team ti accompagnerà con attenzione in ogni fase dell’esperienza.

Nota: le informazioni riportate sono di carattere informativo e andranno riconfermate in fase di prenotazione con un operatore BeBlue.

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