LE GRAND BOGAVANT Yacht Charter Experience

SEASON	PASSENGERS
Winter 2025 to 2026	$27,000	$27,500	$28,000	$28,500	$29,000	$29,500	$30,000

the crew

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.

Sample Menu

SAMPLE MENULe Grand Bogavent,Chef Laura Sabrina Walter
BREAKFASTS
– Various fruits.– Cereals, muesli with natural yoghurt,milk or Greek type yoghurt with honey orcane sugar.or cane sugar.– Toast with butter, jam, Nutella, honey.– French omelette plain or with ham andcheese– Fried eggs served with crispy bacon.– tea, coffee, fresh fruit smoothie of theday.– Mixed nuts and dried fruit+ Fresh fruit smoothie or shake.
SALADS– Shredded chicken with shredded carrot,green apple and gruyer cheese with a golfsauce dressing with vinegar and olive oil.Crispy lettuce canoes filled withquinoa, tuna, egg, carrot, tomato andavocado.– Payesa Salad.Boiled potato, black olives, red onion, pepperand crushed garlic with a dressing of vinegar,olive oil, salt and pepper.– Chickpea salad with pickled onion,tomato, green pepper and tuna with a dressingof vinegar, olive oil, salt and black pepper.dressing of vinegar, olive oil, salt and blackpepper.– Japanese style cucumber salad.Thin slices of cucumber marinated in rice-sugar vinegar, sprinkled with sesame seeds.– Russian salad.Small cubes of potatoes, cooked carrots andpeas, seasoned with a sauce of mayonnaise,vinegar, olive oil and salt...– Japanese potato salad..Boiled potatoes and smashed hard boiledeggs, corn, onion, tuna, green apple,cucumber, shredded carrot with a sauce ofmayonnaise, Dijon mustard, olive oil and salt.– Waldorf salad.Small pieces of celery, green apple cubes andwalnuts; with a dressing of cream, vinegar,olive oil and salt.– Greek salad.Cucumber cubes, tomato, onion, black olivesseasoned with aregano, pepper, salt and oliveoil.
LUNCH
– Rissoto of the day– Lasagne– Beef tenderloins with green peppersauce served with nuacette potatoes
– Chicken curry and coconut milk servedwith basmatic rice– Saltimboca a la Romana, wrapped inveal, stuffed with ham, gruyer cheese,baked and browned in butterflavoured with herbs– Pasta with pesto– Veal with mushroom sauce and zetas,served with nuacette potatoes.– Aubergines and zucchinnis stuffed withminced meat, with white sauce and augratin
FISH AND SEAFOOD
*Pasta with seafood– Pasta with clams– Fish in a sauce of cherry tomatoes,onion, garlic, black olives and capers,white wine and oregano.– Seafood casserole served withbastatic rice– Galician-style octopus with warmpotatoes
– Carpaccio of salmon– Garlic prawns– Cup of shrimps– Ceviche served with sweet potato and corn– Pink salmon tartar– Fish papillon with vegetables and duchesspurée– Tuna or salmon pate– Squid and prawn risotto– Fish wrapped in cabbage leaf with juliennevegetables and white sauce
DESSERTS*Pancakes with Nutella or local fruit,flambéed with rum– Chantilly cream cup with red fruits*Ice cream– Persimmon marinated in rum– Coffee with ice cream

Client Feedback

My clients were pretty happy with their charter.
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.

14-28 March 2025- SXM

The last minute replacement charter over New Year, with Capt. Hadi and Chef Laura was absolutely fantastic! The yacht is in mint condition and the crew were fantastic.

With such a tight turn around (4 hours), YVC cannot thank you enough!

Many thanks, Vic

Dec 29 - Jan 05 2025

A few additional photos of this new FP Aura model

More pics of Le Grand Bogavant

Master Suite – very spacious and light and airy
Queen cabin

more pics

Double guest cabin

more pics

layout of salon and aft deck

more pics