SYLENE
- Type: Sail
- Year Built: 2022
- Builder: Lagoon
- Size: 78 ft | 23 m
- High Price: €74,000
- Low Price: €55,000
- Currency: EUR
- Summer Locations: Naples/Sicily,Riviera/Cors/Sard.
- Winter Locations: Caribbean Leewards
- 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing - bed size 1,80 m x 2,05 m
- 1 spacious double VIP cabin with private bathroom - located at aft starboard of the vessel - bed size 1,70 m x 2,05 m
- 1 double cabin with private bathroom - located at midship port of the vessel - bed size 1,70 m x 2,05 m
- 1 double cabin with private bathroom convertible into twin - located at aft port of the vessel - bed size 1,80 m x 2,05 m
- 1 double cabin with a smaller private bathroom convertible into twin - located at front port of the vessel - bed size 1,70 m x 2,05 m
Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Vast fly bridge with comfortable sofa & 2 meridians equipped with grill & plancha for lunches & dinners Al fresco
- Queen Beds: 5
- Double Beds: 5
- Twin Beds: 2
French, Born 17 December 1968
Captain GT200 unlimited Yacht & Sailing Yacht
Sailing Instructor and coach level 2
Chief Engineer 250 KW
Languages: Fluent English and Italian
Gérald has been sailing for more than 30 years in the Mediterranean and the Atlantic; cruising the most beautiful spots with his previous owners, delivering yachts while also racing.
His experience as a sailing competitor and race sailboat captain ensures his guests' serene cruises in complete safety.
Having a reliable background as a sailing Instructor and a sailing school manager, Gérald knows how to transmit aboard in a friendly atmosphere his passion for sailing & love it!
He is also a perfect coach for all watersports.
He was Captain of the Victoria 67 WONDERFUL for six years before taking command of SYLENE.
Greatly appreciated by his former owners for his calm & kindness, as well as his professionalism, rigor, and high capability for organizing everything for them during their extensive use. Gérald also excels in technical fields which makes him a real asset for a brand-new vessel.
Always attentive to the comfort and well-being on board, he is also very gifted in preparing delicious cocktails for his guests!
CHEF: Alexia BRIZI
French, Born 15 February 1976
STCW 95 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Language: Fluent English
Alexia is passionate about cooking and making people happy.
She is particularly committed to healthy gluten-free and lactose-free nutrition.
Blending herself her own spices, she loves to work with fresh and high-quality products. She knows how to adapt to all requests and work with all the culinary cultures of the places she visited.
She also loves the company of children and cooking delicious pastries and smoothies with them!
Her previous career ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards, which is one of her other skills.
Her table decorations are always pure and natural, often using pickings she can get when SYLENE anchors.
Alexia is very appreciated for her cheerful character; she's exceptionally involved in everything she is doing and is also very generous. Active and very organized, she assists Gérald with efficiency.
They both form a harmonious team in life and at work, offering their guests a mix of 30 years of sailing, delicious & healthy cuisine with a dedicated service.
DECKHAND: Marina BLADY
French
Born 24 April 1993
STCW
CMP Deckhand certificate
Engineer 250 kw
Languages fluent English and Italian, basic Spanish and German
After more than ten years of experience as fitness coach as well as in various position in event management in France, Saint Pierre et Miquelon and Switzerland, Marina decided to turn her life toward other passions: Ocean and travels.
Marina runs all deck equipment, having a good knowledge in maintenance she is assisting our Captain in every fields. Very active on deck, her primary concern at sea or at anchor is the guest's comfort and satisfaction.
With her naturally dynamic personality, she is always ready for you to have good time and fun.
Thanks to her versatile skills, she would be also delighted to organize fitness sessions depending on guest desires (yoga, Pilate, aerolatino) and supervising nautical activities in perfect safety.
STEWARDESS: Louana BECK
French
Born 16 May 2000
CFBS
Medical 1
Certificate CAP/BP Cosmetology & Esthetics
Language: fluent English
After 7 years of experience in a beauty institute in the French Riviera, Louana decided to combine her three main passions: wellness, travel, and service.
She is very happy to put her skills and versatility to work in the yachting industry and to follow the path of her mother the Chef Alexia aboard SYLENE!
Very organized and with an eye for detail, she is taking care of all the tasks inside the yacht while respecting guest’s expectations and activities. Serving guests is what makes her shine.
By the way, she's child loving.
- Captain: Gérald ALLEMAND
- Language: English, Italian, Spanish basic
- Crew: 4
- Crew Smokes: No
- Crew Has Pets: No
S/Y SYLENE
Sample menu by Alexia BRIZI
BREAKFAST
Each day:
French Breakfast – Bread, Butter, Marmelades, Pastries
Continental Breakfast – Omelette, Scrambled eggs, Bacon
Also, Monday:
Farandole of cut fruits
Apple pear ginger celery stalk smoothie with vegetable milk or cottage cheese
Tuesday:
Assortments of ready-to-eat fruit, apricot, passion fruit, pineapple, mango, strawberry, raspberry and blueberries
Plate of slices of toast egg cold cuts red beans with tomato and pan-fried mushrooms
Wednesday:
Citrus salad oranges, mandarins, (clementines) grapefruit flavored
with fresh mint from Alexia's vegetable garden
Toast of wholemeal bread with seeds spread with whipped fresh cheese,
slices of avocado, sprinkled with pepper 5 berries and a sprig of thyme
Thursday:
Pineapple, watermelon and melon carpaccio
Pancake with banana and chocolate chips
Friday:
Gluten-free « brioche perdue » and jam
Chia, cocoa and fruit seed pudding
Saturday:
Provençal tomato sausages baked fried eggs gluten-free toasted corn bread
Crumpets
Sunday:
Fruit salad apple, pear, in its fresh orange juice with some notes of limes
Toast bowl (bread, egg, cream, slices of smoked pork belly)
APPETIZERS
Parmesan lollipops (with blue poppy seeds, herbs of Provence (Label R),
and Carolina Reaper ground pepper)
Bresaola Di Fassona Piemontese roll (Bresaola, arugula, Red Cow Parmesan)
seasoned with pesto (Basil, Olive Oil, Parmesan, Pine nuts)
Salted butter sofa and truffle chips
Artichoke cream with truffle
Asparagus mousse with truffle
Sweetness of guacamole on its endive leaf
Shrimp skewers marinated in combava flambéed with anise
Chickpeas verrine with cumin, garlic, and parsley
Homemade gluten-free sesame puff pastry
Piadine prosciutto, arugula, and mozzarella
STARTERS
Truffle-glazed split pea soup
Scallops snacked in their ocean emulsion
Fatima's fingers erected on a bed of arugula
Quail eggs on a bed of lemon zucchini salad and its roasted buckwheat seed nuggets
Warm lobster and green asparagus salad
Hot oysters with herb butter
Raviole coeur and her langoustine swimming in her fumet
Crostinis tomato avocado and Mediterranean anchovies
Cevice tuna, mango and coriander
Radish tartlet
Eggplant mozzarella tomato and thyme
MAIN COURSES
Yellow pollack stewed and saffron rice
Saltimbocca and its fresh homemade pasta
Chicken supreme with Bordeaux porcini mushrooms on its bed of quinoa
with green beans roasted and hazelnuts
Seafood tagliatelle (mussels, cockles, squid breast, supions, prawns, langoustines and shrimps)
Lotte curry with its steamed jasmine rice
Pork pluma with leek fondue sprinkled, chia seed
and its mashed potato Lamb of 6 hours and cinnamon semolina
St Pierre (or other) and its barbecued vegetables
BBQ prime rib and Swedish potatoes
Candied pork ribs with spices and its barbecued vegetables
DESSERTS
Lemon pie revisited in verrine, broken meringues and zezettes from Sète
Pineapple carpaccio sprinkled with cane sugar flavored with mint from Alexia's garden
Panacotta with Fabbri amarena
Banana flambéed with old rum
Sweet curry
Spicy chocolate fondant with Espelette pepper and its long pepper custard
Apple pie with cinnamon flan
Black Forest
Freshness of melon and raspberry with calisson cream of Aix
Roasted apricots with rosemary
- Air Conditioning
- Boarding Ladder
- Ice Maker
- Sun Awning
- Swim Platform
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 10 | €74,000 |
| Summer 2023 | 2 | €74,000 |
| Summer 2023 | 3 | €74,000 |
| Summer 2023 | 4 | €74,000 |
| Summer 2023 | 5 | €74,000 |
| Summer 2023 | 6 | €740,000 |
| Summer 2023 | 7 | €74,000 |
| Summer 2023 | 8 | €74,000 |
| Summer 2023 | 9 | €74,000 |
| Winter 2023 to 2024 | 10 | €74,000 |
| Winter 2023 to 2024 | 2 | €74,000 |
| Winter 2023 to 2024 | 3 | €74,000 |
| Winter 2023 to 2024 | 4 | €74,000 |
| Winter 2023 to 2024 | 5 | €74,000 |
| Winter 2023 to 2024 | 6 | €74,000 |
| Winter 2023 to 2024 | 7 | €74,000 |
| Winter 2023 to 2024 | 8 | €74,000 |
| Winter 2023 to 2024 | 9 | €74,000 |
| Summer 2024 | 10 | €74,000 |
| Summer 2024 | 2 | €74,000 |
| Summer 2024 | 6 | €74,000 |