LE GRAND BOGAVANT Yacht Description
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Kayaks and paddleboards onboard:
Perfect for exploring crystal-clear waters and nearby islands at your own pace, fun for all ages. -
Floating mats for relaxing and playing:
Great for lounging in the sea, kids love them for splashing around and family water fun. -
Air Conditioning throughout the yacht:
Keeps guests comfortable during warm days, ideal for luxury relaxation onboard or after island adventures.
BOW AND AFT COCKPITS
Semi-rigid bow cockpit with two large practicable nets.
Teka bench and cushioned sundeck.
Direct access to the aft cabins. Stern cockpit with gas barbecue. Hot and cold water on deck..
Sound system and beach platform. Underwater lights. Cockpit with teak floor Cockpit fridge with freezer
SALOON AND FLYBRIDGE-COCKPIT
Large sitting sofa with table. Multifunction electric table. Sliding door to aft cockpit Large storage capacity.
Sun shield for the cockpit.
Fully padded sundeck. Command post and cushioned armchair Console with engine panels, Plotter and navigation electronics displays.
Accommodation
With 4 cabins1 full hull Owner's King cabin, (5.25' x 6.55') with full ensuite
bathroom, sofa and work table.
2 Double Cabins, (4.6' x 6.25') with full bathroom ensuite
(1 cabin on starboard side and the other cabin on starboard aft with
access from aft cockpit)
1 Master Queen cabin (5.00' x 6.55') on starboard bow, with
bathroom ensuite.
2 Crew cabins with bathroom
Top Quality Elegant bed linen
“Luxury Satín 300TC 100% Egyptian Cotton” One Velvet beach towel and one soft, ultra- absorbent, terry bath towel in large 160x70, 100% Cotton 540 gsm, per person.
Elegant gourmet porcelain tableware
of the highest quality,
with extraordinary impact resistance. Balloon glassware, Glasses, Cups, Cutlery, cookware set, frying pans, ...
What is the cabin arrangement of LE GRAND BOGAVANT?
- 1 Master cabin
- 1 VIP cabin
- 2 Double cabins
LE GRAND BOGAVANT
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Weekly price: $27,000 - $30,000
Low Season | High Season
- Length: 51'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Fountaine Pajot
- Consumption: 6L/H x2 Litres/Hr
- Cruising Speed: 7 knots
- Max. Speed: 8 knots
- Built Year: 2023
- Turnaround: 48 hours please
LE GRAND BOGAVANT Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2025 to 2026 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.LE GRAND BOGAVANT Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 54,000USD to 60,000USD | 54,000USD to 60,000USD | Discounts outside the main season are common. | |
| 7 day charter | 27,000USD to 30,000USD | 27,000USD to 30,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,500USD to 15,000USD | 13,500USD to 15,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 27,000USD / 6 * 3 days = 13,500USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD27,000
High season rate: USD30,000
Christmas and New Year rates - $35,500 all inclusive
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Le Grand Bogavant is available for charter in the Caribbean based in Sint Maarten, and available for Leewards or Windward Islands - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $750
• Antigua to Martinique - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• SXM to Martinique - $2000
• SXM to Grenada - $2,250
• St Vincent / Union to St Lucia - $250
• Grenada to St Vincent / Union - $500
• Grenada to St Lucia - $750
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
Christmas and New Year rates - $35,500 all inclusive
HALF BOARD MEAL PLAN :
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client $150 DISCOUNT PER PERSON
LOCAL FARE MEAL PLAN :
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client $75 DISCOUNT PER PERSON
Le Grand Bogavant is available for charter in the Caribbean based in Sint Maarten, and available for Leewards or Windward Islands - delivery fees apply depending on location.
One-Way Delivery fees :
• SXM to Antigua - $750
• Antigua to Martinique - $1000
• SXM to St Lucia - $1500
• SXM to St Vincent - $1750
• SXM to Martinique - $2000
• SXM to Grenada - $2,250
• St Vincent / Union to St Lucia - $250
• Grenada to St Vincent / Union - $500
• Grenada to St Lucia - $750
The charter rates are all inclusive, which includes clearance taxes and port fees for the two islands of SXM and St Barths. For clients who wish to visit the island of Anguilla these expenses will be at additional cost.
LE GRAND BOGAVANT Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Crew
Captain
Stewardess / Cook
Captain: Oscar Recarey Santamaria
Captain Oscar Recarey grew up in Coruna, Galicia Spain and since an early age he had a special connection with the sea – following his father who was a merchant captain. Oscar is multi-lingual and is fluent in English, French, Italian and Portuguese and has a working knowledge of German. He began his professional yachting career in Mallorca in 2013 first as a marine mechanic, and as he gained experience, he obtained his captain’s license. Oscar has worked on a variety of charter and private yachts and has experience captaining both motor and sailing yachts throughout the Mediterranean. In his free time, he is an avid fisherman, and enjoys bike riding and scuba diving. He is an extremely competent captain and has practiced a very meticulous maintenance routine on all the yachts he has worked on. He takes great pride in the appearance and presentation of yachts under his command to ensure the highest standard for the guests and owner. Oscar has a positive attitude and delightful personality, and is very enthusiastic and responsible in all his work.
Larissa Ortiz earned a Bachelor’s degree in Journalism, a Masters in Digital Marketing, and has hotel and hospitality training. Prior to her yachting career she worked in software sales, as reservations manager in a hotel and as head hostess in a busy restaurant where she also organized large group dining events. She started working on deck on sailing yachts and then moved to motor yachts where she handled interior detailing, provisioning and guest care. With silver service training she advanced to the chief stew position on motor yachts up to 93 meters. By assisting her chefs, she learned cooking skills and oversaw the preparation of healthy crew meals, guest snacks, and provisioning. She is a total team player and problem solver – calm under pressure - and always maintains a positive and humble attitude. Larissa has a meticulous attention to detail and keen sense of guest comfort or needs.
Menu
- Assorted fresh seasonal fruits
- Cereals and muesli with:
- Natural yogurt
- Milk
- Greek-style yogurt with honey or cane sugar
- Toast with butter, jam, Nutella, honey
- French omelette (plain or with ham and cheese)
- Fried eggs with crispy bacon
- Tea, coffee
- Fresh fruit smoothie of the day / fruit shake
- Mixed nuts and dried fruits
Salads
- Shredded chicken, carrot, green apple, Gruyère cheese, golf sauce, vinegar and olive oil
- Crispy lettuce canoes with quinoa, tuna, egg, carrot, tomato and avocado
- Payesa salad: boiled potato, black olives, red onion, pepper, crushed garlic, vinegar and olive oil
- Chickpea salad with pickled onion, tomato, green pepper, tuna, vinegar and olive oil
- Japanese-style cucumber salad with rice–sugar vinegar and sesame
- Russian salad: potato, carrot, peas with mayonnaise, vinegar, olive oil and salt
- Japanese potato salad: potato, boiled eggs, corn, onion, tuna, green apple, cucumber, carrot, mayo, Dijon mustard
- Waldorf salad: celery, green apple, walnuts, cream, vinegar and olive oil
- Greek salad: cucumber, tomato, onion, black olives, oregano, pepper, salt and olive oil
Main Lunch Dishes
- Risotto of the day
- Lasagne
- Beef tenderloin with green pepper sauce and Parisienne (noisette) potatoes
- Chicken curry in coconut milk with basmati rice
- Saltimbocca alla Romana: veal wrapped and stuffed with ham, Gruyère, baked and browned in herb butter
- Pasta with pesto
- Veal with mushroom sauce and sautéed “setas”, served with Parisienne potatoes
- Stuffed aubergines and courgettes with minced meat, béchamel and gratin
Fish & Seafood
- Pasta with mixed seafood
- Pasta with clams
- Fish in cherry tomato sauce with onion, garlic, black olives, capers, white wine and oregano
- Seafood casserole with basmati rice
- Galician-style octopus with warm potatoes
- Salmon carpaccio
- Garlic prawns
- Shrimp cocktail cup
- Ceviche with sweet potato and corn
- Pink salmon tartare
- Fish “papillon” with vegetables and duchess potato purée
- Tuna or salmon pâté
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne vegetables and white sauce
- Pancakes with Nutella or local fruit, flambéed with rum
- Chantilly cream cup with red fruits
- Assorted ice creams
- Persimmon marinated in rum
- Coffee with ice cream (affogato style)
Light Snacks & Nibbles
- Mixed nuts and dried fruits
- Fresh fruit smoothies and shakes
- Toast with sweet spreads (jam, honey, Nutella)
- Seafood bites (shrimp cups, pâtés) on request
Chef’s Style & Influences
Argentinian chef blending Italian gastronomy, Mediterranean seafood and international home-style comfort dishes.
Reviews
I can tell you on my end the skipper was very helpful and quick in replying and on my part it was a pleasant experience.
With such a tight turn around (4 hours), YVC cannot thank you enough!
Many thanks, Vic
Queen cabin
Gallery
