• Length overall: 18.90m/62′
• Beam: 10.00m/32’10”
• Draft: 1.55m/5’1”
• Mast clearance: 31m/101’9”
• Light displacement (EEC): 30.8t
• Sail area: 231m²/2486 sq ft
• Full-batten mainsail: 140m²/1506 sq ft
• Square top mainsail (opt): 146m²/1571 sq ft
• Furling genoa: 91m²/979 sq ft
• Furling staysail: 48m²/516 sq ft
• Asymmetrical spinnaker (opt): 300m²/3228 sq ft
• Code O (opt): 185m²/1991 sq ft
• Engine (std): 2 x 110 CV / 2 x 110 HP
• Optional engine: 2 x 150
• Fuel capacity: 2 x 650l/2 x 172 US gal
• Fresh water capacity: 4 x 240l/4 x 63 US gal

Every day for breakfast the following will be served:

• Coffee – Tea – Orange juice or mixed fruit juice
• Yoghurt–fromage blanc
• Cereals ‐ honey
• Assortment of Fruits
• Croissants–Pains au chocolats–Baguette à l’ancienne – Homemade bread ‐ Butter, Jam
• Assortment of charcuterie, cheese, ham, bacon
• Eggs – omelette, boiled.

Each day before dinner an assortment of tapas will be served such as mini tomato mozzarella, tomato and goat cheese with grissini,  gazpacho soup, fresh tuna tartare, salmon mousse, zucchini with black olive tapenade, fresh vegetables with dip, mini melon‐parma sticks, grilled shrimp with dragon, anchovies/octopus in garlic, and grilled vegetables.

Day 1
Lunch – Fish soup with grilled bread, rouille, and cheese
Dinner – Lamb chops with grilled vegetables, mini potatoes “fleur de sel”
Dessert – Vanilla ice with coffee and a splash of Vodka
Day 2
Lunch – Salad Niçoise with fresh tuna
Dinner – Escalope Milanese with pasta
Dessert – Chocolate mousse
Day 3
Lunch – Salad tomato mozzarella and assortment of Parma, Mortadella and French salami
Dinner – Codfish with leek and mashed potatoes
Dessert – Café Glacé
Day 4
Lunch – Caeser salad with crispy parmesan garlic bread
Dinner – Tomatoes and peppers stuffed with minced meat and rice
Dessert – Crème of chestnuts with mascarpone and macaroons
Day 5
Lunch – Greek salad
Dinner – BBQ of gambas and mixed fish with summer salad
Dessert – Egg custard with fresh berries
Day 6
Lunch – Carpaccio of St. Jacques with truffle oil and fleur de sel
Dinner – Fresh catch of the day and local grilled vegetables
Dessert – Brochettes de fruits and mint
Day 7
Lunch – Assortment of Club Sandwiches and wraps “terre et mer”
Dinner – Daurade Mediterranean style
Dessert – Mousse of Amaretto or Grand Marnier