Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Mure Bruno Georges | Swiss | 1964 | Yachtmaster | English, French, German, Spanish |
| Crew | Carville Nathalie | Swiss |
The couple, who are not only partners at work but also at home, have successfully raised three children while managing a medium-sized business for over 20 years.
They have many years of experience in hosting and entertaining both professional and friendly relations into their home, and in organising special events that leave a lasting impression on their guests.
In 2017, when their children left the family nest, they decided to change direction, combining their passions and expertise to serve a demanding clientele. Their goal is to provide a unique experience in magnificent settings aboard a luxurious and comfortable catamaran.
The Captain:
Bruno Georges, the captain, grew up living by the sea. He started competitive water sports in his adolescence, including windsurfing, regattas on a 420 dinghy, and some Cross-Channel crossings on sailboats to England and Ireland. After a supercharged family and professional life, he continued his passion for sailing, this time on a multihull, to embark on new adventures with his wife. Since 2016, they have been regularly sailing as qualified skipper and crew, as part of boat delivery crews, and in transatlantic crossings. They have obtained the necessary certifications for their new chartering activity.
In addition to his sailing achievements, the captain has a solid background in mechanical engineering and is proficient in all onboard electronic instruments. This allows him to combine efficient navigation with safety while catering to the wishes and desires of the guests.
The Chef/Hostess:
Nathalie, the chef/hostess, inherited a family tradition centered around “a love of entertaining around a good table”. She started baking pastry in her adolescence and then expanded to cooking. From traditional Norman dishes to exploring fragrant and aromatic French and Italian Mediterranean cuisine, Nathalie prepares her dishes based on fresh seasonal products and the tastes and preferences of her guests. Her travels and constant culinary curiosity enable her to offer recipes inspired by Oriental and Asian cuisine.
Extremely organised, energetic, and positive, Nathalie takes care of the general maintenance on board, the provisioning, and the preparation of meals. With an agile and creative spirit, she adapts to each situation and guest in order to optimise individual well-being and maintain a friendly atmosphere throughout the stay.
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $27,900 | $28,400 | $28,900 | $29,400 | $29,900 |
| Summer 2025 | Plus Expenses | €21,900/week |
Additional Rate Information
Location Details
Summer Area: W. Med -Riviera/Cors/Sardinia
Winter Area: Caribbean Leewards, Caribbean Windwards
The couple, who are not only partners at work but also at home, have successfully raised three children while managing a medium-sized business for over 20 years.
They have many years of experience in hosting and entertaining both professional and friendly relations into their home, and in organising special events that leave a lasting impression on their guests.
In 2017, when their children left the family nest, they decided to change direction, combining their passions and expertise to serve a demanding clientele. Their goal is to provide a unique experience in magnificent settings aboard a luxurious and comfortable catamaran.
The Captain:
Bruno Georges, the captain, grew up living by the sea. He started competitive water sports in his adolescence, including windsurfing, regattas on a 420 dinghy, and some Cross-Channel crossings on sailboats to England and Ireland. After a supercharged family and professional life, he continued his passion for sailing, this time on a multihull, to embark on new adventures with his wife. Since 2016, they have been regularly sailing as qualified skipper and crew, as part of boat delivery crews, and in transatlantic crossings. They have obtained the necessary certifications for their new chartering activity.
In addition to his sailing achievements, the captain has a solid background in mechanical engineering and is proficient in all onboard electronic instruments. This allows him to combine efficient navigation with safety while catering to the wishes and desires of the guests.
The Chef/Hostess:
Nathalie, the chef/hostess, inherited a family tradition centered around “a love of entertaining around a good table”. She started baking pastry in her adolescence and then expanded to cooking. From traditional Norman dishes to exploring fragrant and aromatic French and Italian Mediterranean cuisine, Nathalie prepares her dishes based on fresh seasonal products and the tastes and preferences of her guests. Her travels and constant culinary curiosity enable her to offer recipes inspired by Oriental and Asian cuisine.
Extremely organised, energetic, and positive, Nathalie takes care of the general maintenance on board, the provisioning, and the preparation of meals. With an agile and creative spirit, she adapts to each situation and guest in order to optimise individual well-being and maintain a friendly atmosphere throughout the stay.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Mure Bruno Georges | Swiss | 1964 | English, French, German, Spanish |
| Crew | Carville Nathalie | Swiss |
Accomodation
Amenities
General
Leisure
Other Specs
A sampler from Nathalie’s galley aboard SUNNYACHT
BREAKFAST
Selection of cereals, milk, yogurt, toast & bread, butter, jam, honey, Seasonal fruit platter, fruit juices and hot beverage (tea, coffee, chocolate) Pastries, Oat pancakes, Waffles with chocolate or salted caramel coulis Upon request, English muffins, eggs, crispy bacon and cheese platter.
LUNCH
Sicilian Eggplant Caponata
Zucchini and parmesan flan with red pepper sauce
Fresh Buffalo Mozzarella with tomatoes, basil, and extra virgin olive oil
Red pepper, black olive, and feta cake
Creamy curry chicken salad
Pistachios and candied tomatoes veal terrine with green salad and basalmic dressing Octopus salad with spring onions, olives and extra virgin olive oil
Turkey roll with mozzarella and candied tomatoes
Caesar salad with anchories and capers dressing
Two salmon pie
Watermelon chopped salad
Cheese platter with black cherry jam or with Espelette pepper jam.
STARTERS
Homemade green Olive tapenade, Chorizo cream Lonzo and pancetta platter
Spicy melon and shrimp verrine
Spicy tomato and mango velouté Smoked salmon toast
MAIN COURSES
Tuna Tataki with sesame, soy sauce, wild rice and asparagus
Cod fillet with fennel and lemon cream, flat beans
Grilled fish of the day and vegetables tian
Guanciale on fresh spaghettis carbonara with spinach balls Eggplant parmigiana with fresh basil
Extra soft beef fillet with creamy mushroom sauce and Italian polenta, Lamb shoulder in herb crust and baked potatoes
Veal saltimbocca and tomato crumble.
DESSERTS
Strawberry shortbread and ginger pastry cream Lemon meringue pie
Banana bread with salted butter caramel ice cream Dark chocolate pie
Traditional Tiramisu
Chocolate mousse with lemon zest Cheesecake and strawberry coulis
Brown rum cannele
Almond cake with salted caramel coulis Panna cotta with red fruit coulis
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