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Accommodation: Cruising 10 people ( 6 sleeping )

1 cabin double bed

1 cabin double bed can be convertible in twin

1 twin cabin

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: Anchor

Elevators: Yes

Wheel Chair Access: No

AC: Full

AC Night: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

Nude Charters: Inq

Stand Up Paddle: 1

Gear Snorkel: 8

Tube: 8

Sea Bob: Yes

Sea Scooter: No

Swim Platform: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

Yacht ID 10026
Home Port Saint Laurant du var
W Base Port Saint Laurant du var
Prefered Pickup Nice Monaco, Cannes
Yachttypen Luxus - Katamaran
Flag France
Yachtmarke Jeanneau
Yachtname L'Odyssee
Baujahr 2018
Länge über alles 16.00 m (52.00 Ft)
Breite 4.49 m
Tiefgang 1.05 m
Motor Volvo penta ips 600 x2
Cruising speed 20-22 knot
Max speed 24-26 knot
Kabinen 3
Kojen 6
Albert
Kapitän

Nation: French
Gesprochene Sprachen:
English-proficient
French-native

Estelle
Stuardes

Nation: French

Captain Albert

Experience and Competencies
10 years of successful yacht management in coastal and international waters
Ensuring the safety of passengers and crew
Professional navigation: route planning, docking, and coordination with port authorities
Technical maintenance of the vessel, equipment monitoring
Crew management, working with VIP
Additional Skills:
Excellent knowledge of maritime law and navigation
Expertise in yacht systems and electronics
Experience working with VIP clients
Strong problem-solving skills in emergency situations

Stewardess Profile Esstel

Experience and Competencies
10 years of experience as a yacht stewardess
Providing first-class service to guests and crew
Expert in meal preparation, specializing in breakfasts
Interior management: cleaning, organizing, and maintaining yacht aesthetics
Guest hospitality, ensuring a comfortable and luxurious experience on board
Assisting in docking procedures and onboard safety
Additional Skills:
Strong knowledge of yacht housekeeping and service standards
Skilled in table setting and fine dining etiquette
Ability to handle guest requests with professionalism and discretion
Experience in managing onboard provisions and inventory

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