ISOLABLUE Yacht Description
ISOLABLUE, a 49-foot Privilege sailing catamaran, is a masterful build. She is a high-end cruiser designed for luxury living at sea. This deluxe yacht is fully-equipped for transoceanic adventures in complete autonomy. State-of-the-art equipment includes: brand new air conditioner chiller inverter, generator, water maker, electric winches, battery chargers/inverter, solar panels, refrigerator, freezer, dive compressor and more. Please note the crew makes purified drinking water.
The design brief for ISOLABLUE demanded luxury interior and exterior spaces that are equally practical and comfortable. Interiors are beautifully executed with elegant built-ins, stylish upholstery and high-quality joinery and finishes. The salon and dining area are spacious and flooded with daylight. Guest relax in comfort on plush, u-shaped seating around the oval dining table.
The guest cabins are roomy and well-ventilated. Each is equipped with an individually controlled digital thermostat to ensure the perfect temperature. The large beds measure 5.2 x 6.6 ft and are bedecked in fine linens. Accommodations are perfect for a romantic getaway, friends, or a family. Guests enjoy real comfort, great privacy, generous social spaces and the feeling of being at home.
The large cockpit is the preferred spot for dining al fresco with magnificent views. Easy access to wide transoms makes launching water toys and diving into the Caribbean Sea effortless fun, even for children. Snorkeling or diving right off the yacht is spectacular. Captain Laurent is a licensed PADI instructor and Chef Astrid is a licensed PADI Divemaster. They offer one "discover scuba diving" or a dive per person for a minimum stay of seven nights. Award-winning Chef Astrid took first place at the 2018 Grenada Charter Yacht Show Culinary Competition.
ISOLABLUE is a luxury floating villa that offers the best of living at sea. The highly professional crew are eager to share the magic of the islands with you. Charter this beautiful catamaran to sail with your guests in style, safety and comfort on a voyage through the enchanting Caribbean.
Advertised by DMA Yachting, the impressive charter yacht ISOLABLUE is a 49 ft sailing catamaran. The primary distinction of ISOLABLUE are her most appealing features and culinary experience. ISOLABLUE spends the summer and winter season in Saint Barthélemy (St. Barts) . She was delivered by the well-known ship builder PRIVILEGE ALLIAURA MARINE GROUP in 2001. A well-done refit was completed in 2016/7/8 (new steering seat, additional solar panels, full A/C installation, shower column for starboard cabin). The expansive yacht layout features 3 large cabins and easily accommodates a group of 6 guests.
ISOLABLUE is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and usually it where you, as a charter guest, spend most of your time. The immersive cabins are located in the 2 massive hulls. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features Volvo Penta engines x 2 (40 KW each) 7 KW Generator engines and a generator.
Accommodation
Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Crew on the port aft side.If there are children under 10 years, we could accept 4 adults and 2 children
Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.
Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.
Isolablue has 3 wet, electrical heads. Salon height is 6'4".
What is the cabin arrangement of ISOLABLUE?
- 3 VIP cabins
- 1 Twin cabin
ISOLABLUE
-
Weekly price: $14,500 - $16,750
Low Season | High Season
- Length: 49'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: PRIVILEGE ALLIAURA MARINE GROUP
- Consumption: 8 US Gall/Hr
- Cruising Speed: 8 knts.
- Max. Speed: 12 knts.
- Built Year: 2001
- Refit: 2016/7/8 (new steering seat, additional solar panels, full A/C installation, shower column for starboard cabin)
ISOLABLUE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2022 to 2023 | $14,500 | $15,250 | $16,000 | $16,750 | $0 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $14,500 | $15,250 | $16,000 | $16,750 | $0 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $14,500 | $15,250 | $16,000 | $16,750 | $0 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $14,500 | $15,250 | $16,000 | $16,750 | $0 | $0 | $0 | $0 | $0 | $0 | $0 |
ISOLABLUE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 29,000$ to 33,500$ | 5,800$ to 10,050$ | 34,800$ to 43,550$ | Discounts outside the main season are common. | |
| 7 day charter | 14,500$ to 16,750$ | 2,900$ to 5,025$ | 17,400$ to 21,775$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,250$ to 8,375$ | 1,450$ to 2,513$ | 8,700$ to 10,888$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 14,500$ / 6 * 3 days = 7,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $14,500
High season rate: $16,750
Christmas week: $19,250
New Years week: $20,125
Delivery fees - one way trips:
St. Vincent to St. Lucia or vice versa - $500
Grenada to St Lucia - $750
Please inquire for delivery fees to other islands
6 pax $17,000 (6 pax only possible if there are 2 kids under 10 years)
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.
72 hours are required for a turnaround if Isolablue has to relocate to another island to start the charter.Christmas week: $19,250
New Years week: $20,125
Delivery fees - one way trips:
St. Vincent to St. Lucia or vice versa - $500
Grenada to St Lucia - $750
Please inquire for delivery fees to other islands
6 pax $17,000 (6 pax only possible if there are 2 kids under 10 years)
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.
72 hours are required for a turnaround if Isolablue has to relocate to another island to start the charter.
Price Terms
InclusiveSpecifications
Features
Layout
More Specifications
Diving Onboard
1 dive or trial dive offered for weekly charters
Diving in the Marine Park at Tobago Cays is at extra cost to the Charter Guest as only Local Dive Operators can dive there.
Fishing
Green Initiatives
Water Sports
Crew Information
Captain and Chef
Laurent with his 2nd Prize for the Cocktail Competition, BVI Spring Boat Show 2019
Laurent welcomes you to Isolablue
Captain and Dive Instructor
Chef and with 1st Prize Award at Culinary Competition, Grenada Yacht Charter Show 2018
Laurent and Astrid in the water (Laurent-PADI Instructor, Astrid- PADI Dive Master)
Astrid welcomes you to Isolablue
Chef
Captain: Laurent Geslin
Captain Laurent Geslin
Laurent grew up in Paris, France. Urban life did not deter this water baby, who learned to swim and sail a Laser 420 as a child, and to scuba dive at the age of 12, with level three qualifications at 16 years old. He moved to Switzerland when he was 22 years old, purchased a Laser 2, and spent all his free time trimming the sails on Lake Geneva.
Laurent graduated college with a degree in economics and enjoyed a long career in the Swiss private banking industry as a stock exchange trader and operations specialist. In addition to his job as a banker, he co-owned a dive shop and school. Laurent is a high-energy individual that thrives on keeping busy, so he also played bass and guitar in a local band. Laurent is a qualified PADI Dive Instructor. He also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.
In 2015, Laurent and his wife Astrid decided it was time for a life change. They bought a catamaran and set off to sail the Mediterranean Sea. They skimmed past Gibraltar in 2016, spent two months in the Canary Islands and three months in the Cap Verde Islands before crossing the Atlantic. It was love at first sight when they reached the Caribbean, and they’ve decided to stay for quite a while.
Laurent is an expert Captain who enjoys sharing his knowledge and passion for Caribbean sailing with his guests. His motto: living your dream is always better than dreaming your life. Charter ISOLABLUE with Laurent and Astrid. Isn’t it time to live your dream?
Chef Astrid Geslin
Astrid had an enchanting childhood. She grew up with her brother and sister close to Luzern, in the heart of Switzerland, near the Alps and next to the Lake of Lucerne. Nestled in this picture-postcard landscape was her parents’ restaurant. Even as a very young child, Astrid loved to help with the cooking. Growing up cooking, serving and eating fine food proved a joyful inspiration. However, whether they be lakes or seas, water has always been her passion: sailing, diving, windsurfing, and swimming. Astrid is a qualified PADI Dive Master. She also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.
For over 20 years, Astrid worked in Geneva, Switzerland as a Human Resources executive. One of the great benefits was the extensive, international travel the job required to start-up offices in Zürich, Paris, Milan and elsewhere. In between these working adventures, she and husband Laurent spent as much time as possible sailing their boat across the waters of Lake Geneva. Astrid obtained Sailing Certification for Lakes, then passed the Swiss Certificate of Competence for Ocean Yachting. It was a perfect time to sail to new horizons.
Astrid is always happy to receive guests and share moments of discovery and joy. “Every charter is a rewarding, new, enriching experience made of encounters, good humor and fun,” says Astrid. “I speak fluent French, English and German, some Italian and Spanish. I try to welcome our guests in their own language and make them feel at home. I’m passionate about fine food from all over the world. My recipes are inspired from Mediterranean and Asian cuisine, but always with a French touch.”
While Astrid’s cooking consistently earns rave reviews, guests needn’t worry about gaining a couple of extra pounds. Astrid enjoys leading a workout, from on-deck yoga to a lap around the yacht, to a go on the water toys. And fun is always her leading motivator.
Astrid was awarded FIRST PRIZE at the Grenada Yacht Charter Show 2018 Culinary Contest! Well done Astrid!!
Astrid commented:
I wanted to present the 3 different colors of Grenada:
green for the fertile land;
yellow for the wisdom, sunshine, and warmth of Grenadians and
red for the people’s courage and vitality. The people here are what make the Island of Spice so unique.
The specified ingredient was Tamarin juice. My idea was to create a Tamarin reduction which I added in all three finger entrees.
Menu
Breakfast:
Homemade bread and brioche, marmalade and butter
Fruit milkshakes and fresh fruits
Croque Monsieur
Pancakes with maple syrup
Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)
Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)
Filled crepes with cream cheese, tomatoes and ham
Florentine eggs (poached egg and spinach over homemade toasted bread)
Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread
Appetizers:
Parmesan sablés
Gazpacho of Granny Smith and champagne
Eggplant caviar with tapenade
Crispy pastry of goat cheese and apricots
Blue cheese and pear muffins
Caramelized cherry tomatoes
Trio of fish rillettes with homemade toasted bread
St. Jacques shell tartar with mango
Puff pastry with candied onions and tomatoes
Homemade Focaccia topped with an artichoke crème
Grilled marinated shrimps on guacamole
Smoked salmon with sour cream and salmon caviar over blinis
Starters:
Celery-Prosecco mousse topped with salmon tartar
Spicy meatballs over Tzatziki
Zucchini-goat cheese terrine with garlic and mint
Gazpacho with pesto cream
Shrimp cocktail and avocado purée over citrus jelly
Millefeuille of smoked salmon, goat cheese and candied celery
Thai fish cakes with cucumber dipping sauce
Parmesan crispy filled with cheese mousse
Fish enveloped with raw prosciutto over poivronade
Carrot flan with smoked duck breast and herb salad
Parmesan cream with pesto
Main course:
Marinated tuna breaded in mint with orange and fennel
Fish fillets on a creamy white chocolate dressing over pumpkin purée
Shredded duck confit sachets with a pear chutney
Tuna with stewed leek, vanilla and asparagus cream
King prawns over mashed potatoes and spinach salad
BBQ Côte de boeuf, herb-flavored butter and baked potatoes
Baked cod over persil-spinach risotto with buttered fish sauce
Cold Thai prawn salad
Italian pasta with gambas and saffron sauce
Poultry ballotine truffled with pistachios
Mahi Mahi, sweet potato-coco purée and coriander crumble
Chicken satay with peanuts sauce, coconut rice and cucumber salad
Porc filet mignon filled in a pastry crust with crunchy vegetables
Dessert:
Summer fruits Tiramisu
Orange mousse
Key Lime pie
Half cake - half passion fruit mousse
Coconut blanc manger, tropical jelly and exotic fruits
White chocolate cream, red fruit jelly, and lime mousse
Coco-lemon shortbread topped by bananas on spiced syrup
Caramelized pineapple flambeed with rum and toasted brioche
Crème brûlée coconut-ginger with mango
Dark chocolate lava cake with caramel coulis
Panna cotta mango with white chocolate crumble
**More photos of Atstrid's cuisine can be found on the Guest Comments page**
Gallery
