Yacht Name

CNB 66 2018

  • 2018
  • 19.9FT
  • 6
  • 3
  • 2
All exterior photos are credited to Nicolas Claris.

Specification

  • Cabin Configuration 0 Queen(s), 0 Single(s)
  • Showers 3
  • Tubs 0
  • Wash Basins 0
  • Heads 0
  • Elec. Heads 3
  • TP in Heads Array
  • Helipad No
  • Jacuzzi No
  • A/C Full
  • Pref. Pick-up Array
  • Other Pick-up Array
  • C. Permit 2
  • License 2
  • Engines/Generators N/A
  • Range 1
  • Fuel Consumption N/A
  • Cruising Speed 9
  • Max Speed 1
Accommodations
All three guest cabins are forward of the saloon. 2 double cabins and 1 bunk cabin all with en-suite. The crew cabin is at the back accessed through the galley.

Summer Ports
N/A

Summer Operations
W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Winter Ports
N/A

Winter Operations
Caribbean Leewards, Caribbean Windwards

Location Details
Summer 2024 - GiGi will be in the South of France, heading to the Balearics in June and spending most of the summer in and around Ibiza. Winter 2024/25 GiGi is heading to the Caribbean

Array

  • Dinghy size
    3.2m
  • Dinghy hp
    30hp
  • Dinghy # pax
    6
  • Jet Skis
    0
  • Floating Mats
    0
  • SU Paddle Boards
    2
  • U/Water Camera
    0
  • Kite Boarding
    N

Crew

Crew 1 Pic

Captain

Lea Schneider

Crew 2 Pic

First Mate

Natalia Ogrzewalska

Breakfast 

  • Bacon Portholes (savoury muffins) served with Cheese and a Fruit Platter
  • Eggs  Florentine served with Cheese and Fruit Platter, Cereal, Yogurt and Bread
  • Banana Bread served with Cheese and Fruit Platter, Cereal, Yogurt and Toast

Lunch

  • Lemon Risotta with Peas and seared Sea Bass cooked in White Wine
  • Poké Bowl with Salmon, Tuna or Prawns with Avocado, Cucumber, Spinach and Rice
  • Broad Bean and Strawberry Couscous Salad with Feta Cheese and Rocket tossed in a Balsamic dressing and toasted Almonds topped with seared Steak

Dinner

Starters

  • Creamy Tomato Soup with Garlic Toast and Mozzarella
  • Figs with Blue Cheese, Walnuts and Balsamic
  • Beetroot, Goats Cheese and Walnuts served on a bed of Rocket with a Honey and Balsamic dressing

Mains

  • Linguine Pasta with Prawns in a Truffle-Parmesan Sauce with Asparagus
  • Steaks and French Green Beans served with Garlicky Roasted Potatoes
  • Perfectly baked Salmon on a Pea Purée served with Smoked Paprika Sweet Potatoes

Desserts

  • Pannacotta with Mango Mousse and fresh Strawberries
  • Pear poached in Wine served on a dollop of Mascarpone with a Pistachio crumb
  • Mini Cheesecakes with Fruit compote

Calendar


(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:
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