CARTOUCHE

2011 • 8 GUESTS • 4 cabins

Specifications

Length: 95 ft.

Builder: Jean-Jacque Coste

Year: 2011

Beam: 39.4 ft.

Draft: 7.55 ft.

From $70,000 to $84,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: x2
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: No
  • Crew Smokes: No
  • Guest Smoke: Yes

Water Sports

  • Dinghy: Tender Rib-eye 500 (2017)
  • Dinghy Horsepower: 100 HP
  • Dinghy Pax: 5 m
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: Yes
  • Other Toys:

    OUTBOARD TENDER for 8 Pers Max
    RibEye 500 Engine: Yamaha 100HP Size: 5M – Passenger:
    Cartouche has a Ribeye 100HP Outboard Tender, perfect choice due to its high performance for guest transfer to shore or watersports activities.

    1 JET SKI
    Yamaha Blaster Engine : 110HP for 2 Pers Max
    Cartouche recently added to its list, this Yamaha Jet Blaster Pro. Powerful, light and easy to ride, it is perfect for exploring and adventuring.

    2 UNDERWATER SCOOTERS
    Seabob F5 S / Electric motor / 18 km/h – Speed under water / 20 km/h – Speed over water / 60 min – Operating time
    Discover the SEABOB F5 S, the top-rated superyacht toy that’s setting sales records worldwide. Experience luxury and aquatic adventure like never before with this unbeatable underwater scooter.

    1 E-FOIL
    Lift-E-foil Power is the epitome of cutting-edge watercraft innovation, offering a premium hydrofoil surfing experience that aligns perfectly with the lifestyle of modern yacht owners. With their whisper-quiet electric propulsion and smooth, levitating glide above the water, Lift Foils deliver an unmatched sense of freedom and thrill. The eFoil technology allows riders to surf virtually anywhere—whether it’s the glassy calm of a secluded cove or the open ocean surrounding a superyacht. Controlled by a handheld Bluetooth remote and powered by a long-lasting battery, Lift Foils offer an intuitive and exhilarating ride that’s accessible to beginners while still engaging for seasoned

    1 SAILBOAT
    Tiwal 3 Power : Sail for 2 Pers Max
    The Tiwal 3 is a cheeky sailboat ! Equipped like great ones, this 10′ 6″ sailing dinghy is performing, comfy, and secure. It suits both adults and kids allows single or double handed sailing, wherever you want! The 56 ft² sail suits challenge oriented sailors, sailing in high winds, and light sailors in normal conditions.

    2 WING FOILS
    Sroka Size : 4m2 wing
    Wing foiling or wing surfing, is a water sport where a person on a board with a hydrofoil under it uses a hand-held, inflatable wing to glide above the water.
    It’s a hybrid sport that combines elements of surfing, kitesurfing, and windsurfing, and it is considered easier to learn than kitesurfing. The setup consists of a foil board and a wing.

    2 SUP / WINDSURF
    Red SUP SUP or Windsurf
    Most probably the most relaxing and easier toys onboard Cartouche. used for morning exercising or just for sunbathing, take a look at this two SUP that can be turned into a windsurf board.

    2 KAYAKS
    Inflatable kayaks for 2 Pers Max
    Great for exploring little coves and mangroves, take part of an adventure with the two Kayaks onboard Cartouche. Built from high resistant materials with seats, this kayaks are comfy and light.

    FISHING GEAR list:
    2 reels
    2 rods
    2 casting rods
    Full set of Lures
    Nets and Hooks
    The crew onboard Cartouche is deep into fishing and we make sure to get our guests involved into the fishing. We have a great selection of Rods and reels adaptable for all situation wether we are sailing or at anchor.

    Cartouche is also offering:
    Water ski and Mono ski for kids & adults
    Full set of wakeboards
    2 persons towable sofa
    Snorkel Gears for 8 guests
    Inflatable tubes
    Beach volley ball, frisbee and beach tennis.

    Rendez-vous diving

  • Water Skis: Kids (1)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: WINTER 2025 - 2026 - CARIBBEAN and BAHAMAS, Nassau SUMMER 2026, from mid June GREECE She may also be available for any request in Italy, Sardinia or Corsica on the second part of the summer or on her way back to Greece
  • Summer Base Port: ATHENS, Greece
  • Summer Operating Area: W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard.
  • Winter Operating Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: NASSAU
  • Other Pickups: CARIBBEAN - BVI'S
  • Turnaround: Minimum 72hr Hours
  • Flag: Malta

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $70,000 $70,000 $70,000 $70,000 $70,000 $70,000 $70,000
Summer 2026 $70,000 $70,000 $70,000 $70,000 $70,000 $70,000 $70,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

CAPTAIN: Charles MANDIL
French
STCW 95
Language: Fluent English

Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.

Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.

Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.

With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.

RELIEF CAPTAIN – Nicolas FLEURET
15 years of experience in yachting industry, including 10 years as a captain
– Details, pic to come –

CHEF: Denis GUEMENE
French
STCW 95 – CFBS
Food Hygiene Level 2&3
Luxury Chalet Staff from the London Academy
Languages spoken: English

Denis is a highly skilled and versatile chef, confident in a wide range of culinary styles including French, Asian, and Mediterranean cuisine.

His creativity shines through in every dish, with meticulous attention to detail from sourcing the freshest ingredients to crafting elegant presentations. Passionate about quality and flavor, Denis draws constant inspiration from the natural taste of fresh produce.

Before joining the yachting industry in 2017, Denis built a strong land-based career working in several restaurants across France, Ireland, Switzerland including Michelin-star establishments.
He has worked as a chef for 3 years on S/Y Drumbeat and previously 3 years on a 40 m Motor Yacht, Shane.

His fine dining background and commitment to excellence translate perfectly to the yacht environment, where he delights guests with refined, beautifully balanced menus.

When he’s not in the galley, Denis enjoys spending his free time hiking and exploring the outdoors on motorbikes.

STEWARDESS: Sitti SIRIPORN (Pla)
Thai
STCW – ENG1
Languages spoken: English,

Pla is originally from North-East Thailand and has built a strong background in hospitality since 2013, working in several hotels and restaurants across her home country.

Over the years, she has held a variety of positions including receptionist, guests service agent, supervisor, and housekeeper, developing excellent skills in guests service, attention to detail, and teamwork.

Eager to expand her horizons, Pla joined Yachting in early 2023 to pursue a career in the yachting industry and worked aboard S/Y Drumbeat.
Her professionalism, positive attitude, and genuine care for guests make her a valued member of the crew.

FIRST MATE / ENGINEER: Enzo MILELLI
French
Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation)
Languages spoken: English

Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world.

He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility.

His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality.

A true traveler at heart, he has sailed in diverse waters, and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests.

Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.

Sample Menu

S/Y CARTOUCHE  SAMPLE MENU by Denis GUEMENE
CANAPES
Smoked salmon, cottage cheese and rocket rollsHerbs Devilled EggsWhipped Blue Cheese and Pear CrostiniFried Stuffed OlivesProsecco and Maple-Glazed Pigs in BlanketsPea and Mint CroustadesRoasted Grape and Goat’s Cheese ToastsEasy Beetroot, Walnut and Stilton BlinisHam and cheese straws with aioliSesame Prawn BallsSpiced Tortilla Chips with Festive HoumousChicken Katsu skewersSmoked strout and pea vol-au-ventsMini Parma ham veggie tartsSpicy Saba and guacamole conesCrispy prawns with sweet chilli dip
 
BREAKFAST
Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked breadSelection of pastries (fresh muffins)Fresh juice and smoothies – Hot selectionEggs your wayBacon, sausages, avocado, spinashCrepes or pancakes with toppings of your choice.
DAY l
LUNCH
Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flowerWhole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrotsMango sticky rice rolls and coconut custard.
DINNERDive scallops carpaccio, caviar de Neuvic, oyster leafChar grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauceOrganic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream
DAY 2
 LUNCH
Organic pineapple tomatoes, fresh cashews, pesto and burrataSlow cooked cod, mini ratatouille, organic arugula and sweet vinegar creamRaspberry mille feuilles and verbena ice cream
DINNER
Celeriac soup; poached egg, chives oil and crispy Belotta hamRoasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foamChocolate coolant, organic apricots coulis and praline ice cream
DAY 3
LUNCH
Otoro Tataki , Konjac noodle, fresh wasabi and cured gingerUnagi and chicken Yakitori with white cabbage saladStrawberry cheesecake and chocolate cream
DINNER
Wild salmon Belly and crab meat ball, crispy spicy noodle90 days Shabi beef chuck square cut, beef and sima glaze,Square potatoes fondant and mustard saladRoasted red apple tart with salted caramel sauce and vanilla ice cream
DAY 4
 LUNCH
MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.Melon soup, pistachio crispy cake and mascarpone mousse
DINNER
Vegetarian Kebab satay with peanut sauceVegetarian Korean JapchaeVegan dark chocolate and roasted almond tard, red blueberry ice cream
DAY 5
 LUNCHOctopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seedsSalad of sea asparagus, mussels, soft boiled egg,Creamy seaweed mussel juiceFruity Panacotta
DINNER
Beetroot and gin curred salmon, variety of pickles, coriander foamWaygu beef tartar, cress sauce, pine nut and garlic flowerBanana variations
DAY 6
LUNCH
Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumbleTurbot, Mash potatoes, veal stock, chipsTiramisu original
DINNER
Broccolis fritters, eggplant caviar, feta AOP, figua oilLamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuceGoldy lemon tart

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