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ADEONA

2021 • 8 GUESTS • 4 cabins

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2021

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
SEASON	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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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 operations—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
Théo 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, Théo 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, Théo continuously refines his skills to deliver high-standard service at all times.

Sample Menu

MENU
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, crêpes, 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
Apéritif 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
“Gaspacho 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
“Crème aux œufs” on coconut biscuit
Panna cotta with seasonal fruit syrup

Client Feedback

What a pleasure to kick off the year onboard Adeona

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

St. Martin – St. Barth – Anguilla

18/02 - 25/02/2026

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

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

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ADEONA

Specifications

Features & Amenities

Guest Cabins & Yacht Layout

COMFORT & AMENITIES

Water Sports & DIVING

location

rates & availability

Price Details

show Availability details

the crew

Sample Menu

Client Feedback

What a pleasure to kick off the year onboard Adeona

St. Martin – St. Barth – Anguilla

Inquire About

CLIENT INQUIRY

CLIENT INQUIRY

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