The master cabin and VIP cabin are also equipped with TV.
- Queen Beds: 4
French
Languages spoken: French, English,
Diploma: Captain 500 – Mechanic diploma 750 KW
Philippe grew up in Brittany, and joined the army at 17 where he became a military mechanic. At 25 he left the army and travelled to the islands of Porquerolles and Levant in the Mediterranean, taking work transporting passengers to and from the islands. This led to him becoming the base charter man in the Mediterranean, managing a fleet of boats and handling Beneteau’s after-sales service.
He has qualifications both as Captain and maritime mechanic; has over 20 years experience as skipper and delivering boats and can turn his hand to maintaining fixed and mobile safety systems, repairing or welding different materials, and maintaining marine engines.
Also among Philippe’s skills are administration and accounts management for boat and crew.
He was the captain of an AZIMUT 62S, for 3 years, at which point the owner bought the new Lagoon 630, and he continued working for the same owner for several years.
He is an experienced and able Captain, is calm and unruffled, enjoys entertaining guests and pays attention to their needs.
In his free time Philippe is very sporty, and enjoys surfing, kiting, kayaking, swimming and running.
COOK / STEWARDESS: Lily SHELLEN
Canadian/French
STCW95
Languages: French, English, basic Spanish
COOK / STEWARDESS: Lily SHELLEN
Canadian/French
STCW95 - 10 years experienced
Languages: French, English, basic Spanish
Lily is a 30-year-old young woman, born in Canada and raised in a small village in the north of Nice. She is passionate about sports, traveling and the sea.
Her love for the Ocean led her to Stew-Cook aboard private and charter yachts mostly in West Mediterranean also in the Caribbean during 12 years, a unique and enriching experience.
Her culinary skills and dedication to her work are qualities that she has honed as a crew member, most notably as a cook - stewardess.
Lilly has developed an expertise in sourcing the best products and preparing delicious and varied dishes.
She is a very organized person, able to respond to the most unexpected requests to provide her guests with unforgettable cruise memories.
RELIEF-CAPTAIN: Philippe STRENTZ (May - June - September - October)
French
Languages spoken French, English, basic Italian & Spanish
Diploma: STCW 95 – Captain 200 UMS - Medical 2
PADI open water & Advanced (scuba diving licences)
Philippe has been working on different type of sailing yachts as a Captain for 30 years.
He has done charter and private sailing in the Caribbean, Pacific, Central America, USA and since 2002 in the Mediterranean Sea. He also done refit in Fort Lauderdale, and South of France.
Philippe has worked as a freelancer for Prestiges Yachts for convoying and preparation of yacht shows (Cannes, Palma, Barcelona) and finally he had the pleasure of working for more than 13 years for the same family shipowner. He also made transatlantics and Pacific crossing.
The 2 philippe already know each other and are very happy to be a part of VIGILANT2 team with Lily.
- Captain: Philippe LE HEN
- Language: French, English, Spanish, Italian
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
VIGILANT2
Sample menu by Lily SHELLEN
BREAKFAST Coffee, tea, milk, chocolate
Freshly squeezed fruit juice, basket of fresh fruits,
Fresh bread, toast, butter, jam, pastries
Eggs, cottage cheese,
Muesli, cornflakes and yoghurts
APPETIZERS Black Tapenade with olive oiled Croutons
Salmon and cream cheese Bilinis
Jambon cru with goats cheese and pear
Charcuterie board with crudités and dips
Mezze board
Edamame pistachio dip with crudités
LUNCH Carrot and leek soup with thyme whipped cream
Breaded cod with brandade
Jamaican-style banana
DINNER Zucchini, onion, and mint velouté
Saint Pierre fish with mushrooms and asparagus
Strawberry tart
LUNCH Salad with oranges, cured ham, fennel,
Salmon tartare, and mango
Fruit salad with mascarpone and mint
DINNER Warm goat cheese salad with pine nuts
Veal fillet with vanilla sauce
Apricot and pear verrine
LUNCH Scallops with orange
Grilled sea bream with fennel
Roasted pineapple
DINNER Sweet and savory salad
Creamy risotto
Chocolate mousse
LUNCH Langoustine tartare with orange and rolled sole with basil
Tiramisu
DINNER Ham, melon, watermelon, and fennel salad
Chicken in parchment
Profiteroles
LUNCH Grapefruit and smoked salmon salad
Grilled tuna
Apple tart with chestnut cream
DINNER Gazpacho
Chicken with lemon and coconut milk
Fruit cake with white chocolate glaze
- Air Conditioning
- Beach Games
- Boarding Ladder
- Ice Maker
- Sun Awning
- Swim Platform
- Toilet Paper in Heads
| Season | Guests | Rate |
|---|---|---|
| Summer 2022 | 2 | €20,500 |
| Summer 2022 | 3 | €20,500 |
| Summer 2022 | 4 | €20,500 |
| Summer 2022 | 5 | €20,500 |
| Summer 2022 | 6 | €20,500 |
| Summer 2022 | 7 | €20,500 |
| Summer 2022 | 8 | €20,500 |
| Summer 2023 | 2 | €22,550 |
| Summer 2023 | 3 | €22,550 |
| Summer 2023 | 4 | €22,550 |
| Summer 2023 | 5 | €22,550 |
| Summer 2023 | 6 | €22,550 |
| Summer 2023 | 7 | €22,550 |
| Summer 2023 | 8 | €22,550 |
Tout est au top grâce à Philippe et Lily : spots merveilleux et plats exquis. Grand merci ! Merveilleux passage du cap des 60 ans à la poursuite du soleil et des mouillages, grâce au capitaine Philippe, guide serein et rassurant, au rythme des merveilleuses créations culinaires de Lily. Nous garderons quelques pensées nostalgiques lors de nos virées bretonnes que nous parsèmerons de petites attentions, profiterolles, tartares parsemés de baies roses et sésame, au milieu des hissages de grand voile. Bon « tout » pour les années futures. Un grand merci à Lily et Philippe ! Everything is top-notch thanks to Philippe and Lily: wonderful spots and exquisite dishes. Many thanks! A marvellous passage past the 60-year mark, in pursuit of the sun and anchorages, thanks to Captain Philippe, a serene and reassuring guide, to the rhythm of Lily's marvellous culinary creations. We'll keep a few nostalgic thoughts for our Breton jaunts, which we'll sprinkle with little attentions, profiteroles, tartars sprinkled with pink berries and sesame seeds, amidst the hoisting of the mainsail. Good luck in future years. Many thanks to Lily and Philippe!