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ADEONA

2021 β€’ 8 GUESTS β€’ 4 cabins

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2021

Terms: Inclusive

Beam: 33 ft.

Draft: 4 ft.

From $50,000 to $65,000 per week

See Price Details for premium holiday rates
RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4

Comfort

  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: Inq

Water Sports

  • Dinghy: Highfield
  • Dinghy Horsepower: 60
  • Wake Board: Yes
  • Tube: No
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: Yes
  • Stand Up Paddle Boards: 3
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    Stand up paddles x 3
    Kayak x 1
    Small sailing inflatable
    Water ski (adults & kids)
    Wakeboard (adults)
    E-Foil (under special conditions)
    E-Surf (under special conditions)
    Sea-bob x 1 (under special conditions)
    Sea-scooters x 4
    Snorkeling equipment

  • Water Skis: Kids (1)

Diving

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

  • Location Details: Summer 2026 operating areas Corsica, Sardinia Winter 2027 operating areas: Caribbean Windward & Leeward islands. BVI possible.
  • Summer Base Port: Corsica - Sardinia
  • Summer Operating Area: W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Saint Μartin
  • Flag: French

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $50,000 $50,000 $52,000 $52,000 $54,000 $54,000 $56,000
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)

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Adrien Bourcier-Captain
Laurine Duffrenne-Chef

the crew

Adrien Bourcier
Captain – Professional Skipper
Adrien Bourcier is a 29-year-old French captain with extensive experience commanding and managing high-end sailing catamarans across the Mediterranean and the Caribbean. Passionate about sailing from a young age, he has developed strong technical, navigational, and leadership skills through years of work on various multihulls from 50 to 75ft.
With expertise in yacht preparation, new vessel delivery, transatlantic crossings, charter operations, and owner management, Adrien has handled every aspect of yacht operationsβ€”from technical maintenance and administration to crew coordination and guest service.
Trained at IPFM in La Seyne-sur-Mer (CAP 200 Voile, Mechanic 250kW, CGO, MEDI 2), Adrien combines technical proficiency with a personable approach and a deep respect for the sea. Fluent in French and English, with conversational Spanish, he continues to navigate between shipyards and charters, ensuring excellence on every voyage.

Laurine Duffrenne
Chef and Yacht Stewardess
Passionate about gastronomy and the sea, Laurine Duffrenne is an experienced yacht chef who has worked aboard prestigious sailing and motor catamarans across the Mediterranean and Caribbean. Fluent in French, English, and Spanish, she combines her culinary creativity with a strong sense of hospitality and service.
Laurine has led galley operations on yachts such as Okinawa (FP 59), Yoff (Lagoon 4.6), and L’Octant (Neel 5.1), delivering refined, seasonal cuisine for discerning guests. Trained in culinary event management at Kedge Business School, she also brings experience from high-end events with brands like Adidas, Nike, Chanel, and Dior.
Whether cooking privately in villas from Ibiza to Amsterdam or preparing transatlantic provisioning for yacht charters, Laurine approaches each project with professionalism, warmth, and attention to detail.

Steward / Deckhand
Theo Chicheportiche
ThΓ©o is a dynamic and dedicated deckhand/steward with a strong passion for the yachting industry. With experience across both deck and interior duties, he brings valuable versatility on board.
Organised, proactive, and service-oriented, ThΓ©o assists with navigation support, mooring operations, water-sport activities, and general deck maintenance, while also ensuring a smooth and welcoming guest experience inside the yacht.
Known for his positive attitude and strong work ethic, he is a reliable team player who adapts quickly to the needs of the vessel and its guests. Driven by a desire to grow within the industry, ThΓ©o continuously refines his skills to deliver high-standard service at all times.

Sample Menu

MENUΒ 
All menus are created according to the tastes and flavors of our customers,using local, seasonal produce and the catch of the day.Every need is possible on request.
1. BREAKFAST
Different types of eggs: scrambled, fried, omelette, boiled
Homemade pancakes, French toasts, crΓͺpes, grilled cheese, bacon egg muffins
Fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, jams, butter, bread, fruit juices & smoothies
Barista service: coffee, latte, cappuccino, macchiato, flat white, iced latte, and tea (all day long)
2. APÉRITIF
ApΓ©ritif platter with dips, charcuterie, local cheeses, arancini, samosas, chorizo cake, hazelnut & basil pesto puff pastry, and more
Homemade cocktails available on request: Daiquiri, Basil Smash, Espresso Martini, Mojito, Punch, Sangria, Negroni, etc.
3. STARTERS
Duo of green and yellow zucchini marinated with herbs, stracciatella, and paprika-toasted hazelnuts
Mimosa egg with Espelette pepper mayo, pancetta chips, and arugula
β€œGaspacho du soleil” with garlic & parsley croutons, toasted pine nuts, olive oil
Grilled octopus with lime basil sauce
Egg parfait with parmesan cream, parsley oil, and chopped walnuts
Salad of roasted figs with honey, fresh spinach, walnuts, brie, and balsamic vinaigrette
Bruschetta with homemade focaccia and tomatoes marinated in Provençal herbs
4. MAIN COURSES
Fresh tuna tartar with leche de tigre, coconut rice, diced carrots, and grated radish
Truffle risotto with white fish fillet or grilled pancetta
Citrus roast chicken with honey and rosemary drizzle, served with parmesan & thyme potatoes
Shrimp fried rice served in half a pineapple
Linguine with garlic and coriander, roasted cherry tomatoes, and fresh local fish
Eggplant parmigiana served with local grilled meat
Sea bream ceviche with nectarine, jasmine Thai rice, and tomato rougail
Beef or lamb simmered in spices, with mashed potatoes (Emmental & fresh herbs)
5. DESSERTS
Chocolate moelleux with custard
Chocolate sea salt mousse
Tiramisu
Roasted peaches in basil syrup with lime and vanilla whipped cream
Lemon cream with speculoos crunch, served in a lemon half
French cheesecake with homemade passion syrup
β€œCrΓ¨me aux Ε“ufs” on coconut biscuit
Panna cotta with seasonal fruit syrup
Client Feedback
ADEONA

This has been a fabulous week. Adeona is the most beautiful boat, Elegant, beautifully furnished. A joy to be on her.

BVI March 2026
ADEONA

What a pleasure to kick off the year onboard Adeona

New Year's Eve 2025/2026 Saint Martin/Saint Barth
ADEONA

St. Martin – St. Barth – Anguilla

18/02 - 25/02/2026
ADEONA

From the bottom of our hearts thank you thank you thank you Laurine, Theo and Adrien !!
What a dream team you are!!!

There are not superlatives enough to describe this charter week with you ! You exceeded our expectations and have created so many beautiful memories for us
So many laughs, experiences and Ti Punches !

We already looking forward to our next charter with you !

Saint Martin 18-25 February 2026

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YACHT INQUIRY

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696