World Yacht Charter
The MAGIC CAT sailing catamaran is not a simple mass-produced yacht. The performance of MAGIC CAT is known to all experienced sailors. This sailing catamaran was built by the Multiplast shipyard, where the racing catamarans 'Orange 2' and 'Groupama 3', two of the fastest boats in the world, were also built! MAGIC CAT was designed by naval architect Gilles Ollier. The MAGIC CAT catamaran will seduce all sailing enthusiasts, who will be charmed and surprised by the sensations at the helm. The design and the refined style of MAGIC CAT will delight you. Its comfort, stability and safety will guarantee that you will feel at ease on board. MAGIC CAT - Saloon MAGIC CAT - Aft Deck MAGIC CAT - Aft Deck MAGIC CAT - Lifestyle MAGIC CAT - Cabin 1 MAGIC CAT - Cabin 2 MAGIC CAT - Cabin 1 MAGIC CAT - Ensuite MAGIC CAT - Exterior MAGIC CAT - Exterior MAGIC CAT - Exterior MAGIC CAT - Water Toys MAGIC CAT - Lifestyle MAGIC CAT - Lifestyle MAGIC CAT - Lifestyle MAGIC CAT - Lifestyle MAGIC CAT - Aft Deck MAGIC CAT - Aft Deck

MAGIC CAT

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Accommodation: Number of cabins: 4

Cabin configuration: 4 Double

Number of guests: 8

Other Entertainment: In the saloon :

- Large retro screen with SANYO projector

- Digital Audio / video control center

- DVD player

- BOSE audio system in saloon and exterior cockpit

- Internet/Fleet 500



4 double cabins.

All with:

- Air conditioning

- Ensuite showers

- Multi regional DVD player and plasma screen TV in two cabins

- CD player /radio

- Hair dryer

- Fans

- Dressing table

Other Toys:

- 2x Paddle board

- 2x Wake board

- 1x Wake skate

- 1x Water ski

- 1x Mono ski

- 1x Tubing

- Snorkeling equipment

- Beach volley

- Frisbee

- Noodles

- Diving by RDV only

Generator: Yes (2 × 13 kW)

Dinghy Pax: 8

Dinghy HP: HP 80 YANMAR engine

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Partial

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Board Games: Yes

Special Diets: Yes

Kosher: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Adult Water Skis: Yes

Kids Water Skis: Yes

Jet Skis: No

Wave Run: No

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

1 Man Kayak: No

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Fishing Gear Type: yes

Swim Platform: yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Compressor: Not Onboard

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Yacht ID 3016
Home Port South of France
W Base Port Caribbean
Yacht Types Luxury catamaran
Flag French Commercial RIF
Yacht brand MULTIPLAST
Yacht name MAGIC CAT
Production year 1996
Refit 2022
Length 25.00 m (82.00 Ft)
Beam 11.7 m
Draft 2 m
Engine YANMAR 2 x 110 HP Generators : 2 x 13 Kw
Cruising speed 12 knot
Max speed 25 knot
Cabins 4
Berths 8

Erwan Noblet
Captain

Nation: French
Speaking Languages: French, English, Spanish

Captain – Erwan Noblet - French

Sail and Work Experience
Erwan is an experienced sailor and captain with a strong background in yacht racing, offshore deliveries, and technical management. Most recently, he has captained the Gunboat 6201 TRIBE, covering the Mediterranean, Caribbean, and major regattas. Previously, he spent 16 years as captain of MOONBEAM III, overseeing refits, charters, and classic regattas. His racing career includes SFS I & II and transits on MARI-CHA IV. Earlier roles include boat technician, coast guard, and sailing instructor, building his deep expertise in the industry.

Job Description
Erwan is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages team-work, individual growth and personal attention by delegating duties and supervising all crew tasks.

Licenses and Qualifications:
• Master 200GT Yacht
• Medical Care Training Level III
• Master 200GT Certificate Sailing Yacht, Basic Safety Training Certificate
• Medical Care Training Level II
• GMDSS General Radio Operator Certificate, Chef Engineer Officer 250Kw
• Sailing Boat Skipper Certificate
• Radio and Radar Operator, French Navy
• DEUG STAPS, Sport University Nice (Option: Sailing, Skiing, Snowboarding)
• All Support Sailing Instructor

Languages:
English, French

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Chef - Claire Debuyser - French

Sail and Work Experience
Claire has over 25 years of experience in the yachting industry, working as a stewardess, chef, and regatta crew. Her experience spans vessels between 20 and 30 meters in the Mediterranean and Caribbean, working aboard both sailing and motor yachts, including SCORPIO, LADY EUGENIE, HH1 CATAMARAN, LELANTINA, BUSHIDO, and LOVICA. Claire has also been heavily involved in the classic regatta circuit, cooking and crewing on yachts such as LELANTINA, MOONBEAM, and MARISKA for events including the Bailli de Suffren, Voiles de Saint-Tropez, Antibes, and Cannes.

Job Description
Claire is responsible for provisioning, preparing, and serving meals aboard, with a focus on fresh and seasonal cuisine tailored to guest preferences. She also ensures the interior of the yacht is maintained to a high standard and provides hospitality services, contributing to a welcoming and comfortable guest experience. As part of the crew, she supports teamwork and smooth day-to-day operations onboard.

Licences and Qualifications
• CFBS (STCW95)
• Certificat d’Initiation Nautique
• Permis bateau hauturier

Languages:
French, English, Spanish

https://world-yacht-charter.com/MAGIC CAT - Saloon


Day 1:


Lunch:



  • Freshly shucked oysters on arrival with champagne

  • Crab salad with avocado, radish, chives, ruby grapefruit and endive sallad with crunch croutons

  • Linguine with clams, chilli, garlic, white wine, parsley, cherry tomatoes and extra virgin olive oil


Dinner:



  • Soller prawns served with a roasted tomato stuffed with ratatouille and crispy squid ink bread crumbs

  • Crispy skin fillet of local seabream on a bed of wilted kale and radicchio with dill pickled ribbons of cucumber and a beurre-blanc sauce

  • Deconstructed lemon meringue pie with fresh raspberries


 


Day 2:


Lunch:



  • Steamed mussels with chilli, garlic, white wine and tomato, served with warm focaccia

  • Homemade pizzas – Prosciutto, buffalo mozzarella & rocket with a garlic tomato base (anchovy, olive, caper, cherry tomato & basil)

  • Served with an avocado, tomato, and mint leaf salad


Dinner:



  • La corvina carpaccio with capers, radish, snow pea tendrils and micro cress salad

  • Moroccan spiced Mallorcan lamb cutlets, cauliflower cous cous with pine nuts, sultanas and a minted lemon yogurt

  • A light and fluffy raspberry soufflé served with a raspberry and lime sauce


 


Day 3:


Lunch:



  • Fig, jamon, burrata and rocket salad with grissini and balsamic reduction

  • Slices of Kobe beef with soba noodles, chilli and Asian greens


Dinner:



  • Sundried tomato, brie and basil stuffed mushrooms

  • Prawn and coconut curry with seasonal vegetables, cilantro, black sesame and crispy fried shallots, served with steamed jasmine rice

  • Trio of desserts: chocolate mousse, mini cheesecake, and vanilla bean ice-cream


 


Day 4:


Lunch:



  • Fish tacos – crispy tempura battered halibut in a soft shelled taco with red cabbage, carrot and coriander served with a chilli lime mayo and Valentina hot sauce


Dinner:



  • Red snapper ceviche with white peach and fresh baby fennel

  • Roasted duck breast cooked medium rare served with roasted new potatoes, baby beets, broccolini and honey sesame glazed baby carrots

  • Poached pears in a cinnamon and anise syrup, wrapped in puff pastry and served with vanilla bean ice-cream


 


Day 5:


Lunch:



  • Steamed edamame beans with sea salt

  • Langoustine and salmon, with brown rice, asparagus and fresh herbs


Dinner:



  • Beetroot cured salmon with an endive, crème fraiche and chive sweet potato salad

  • A seared fillet of seabass, green beans, courgette and charred baby fennel puree with a white wine sauce

  • Ice drop vanilla bean panna cotta with pineapple and mango


 


Day 6:


Lunch:



  • Seafood paella with prawns, mussels, clams and squid with saffron rice and red pepper


Dinner:



  • Pork and chicken terrine with dates and pistachio nuts, served with toasted sourdough, pickled fennel, seeded mustard and cornichons

  • Oven baked barramundi fillet, served on a bed of wilted spinach and a buttery fava bean puree, with a rich tomato, basil and garlic sauce

  • Hazelnut, sultana and brandy pudding served with a honey zabaglione


 


Day 7:


Lunch:



  • A Japanese inspired assortment of sushi, sashimi and dumplings served with wasabi, pickled ginger, and a chilli soy sauce


Dinner:



  • Galician style octopus with kipfler potatoes, smoked paprika, sea salt flakes and olive oil

  • Mallorcan lamb rump cooked medium rare, served on a bed of French Puy green lentils with autumn vegetables and a red wine and rosemary jus

  • Bittersweet Chocolate Tart with roasted fig and clotted cream


MAGIC CAT MAGIC CAT MAGIC CAT MAGIC CAT MAGIC CAT MAGIC CAT MAGIC CAT

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