Yacht Description
Beach terrace living. ARMEN is a 2024 Fountaine Pajot sailing catamaran (around 59–61 ft) built around one simple idea: make getting in and out of the water effortless. The hydraulic platform drops down into a proper water’s-edge “beach terrace.” Shoes optional. Dignity optional.
Outdoor flow wins. You get multiple hangout zones that actually work at the same time: a sociable aft cockpit for meals and lounging, a flybridge with a hard roof for shade, and a foredeck with sunken seating plus trampolines. There’s also a deck shower and sun awning/bimini to keep the sun from doing what it does.
Toys for active types. The AB 4.57m semi-rigid tender with 60HP Suzuki is your shuttle and tow platform, with waterskis (adult and kids), a wakeboard, and an electric surfboard when you want a different kind of leg day. Add 3 paddleboards, two Jobe Infinity sea scooters, and snorkeling gear for 8, and you will spend less time “thinking about the water” and more time in it.
Sleeps eight in queens. ARMEN accommodates 8 guests in 4 en-suite cabins, all with queen beds and individual air conditioning control. The master adds a TV, sofa, and a safe, while Wi‑Fi, TV in the saloon, and an indoor/outdoor audio setup keep the downtime easy.
Specifications
- Length overall
- 61.6ft / 18.78
- Beam
- 9.46m
- Draft
- 0.5m
- Builder
- Fountaine Pajot
- Year built
- 2024
- Type
- Catamaran
- Cruising speed
- 8 knots
- Top speed
- 10 knots
- Generator
- ONAN 1 / 17 kva
- Fuel
- Cruising 40 Litres/Hr / Max 60 Litres/Hr / Eco 20 Litres/Hr (Litres/Hr)
- Consumption
- 40 Litres/Hr
- Guests
- 8
- Cabins
- 4
Charter Price
From €25,000 to €36,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price. APA rate as published in the yacht’s rate sheet.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 8
- Total cabins
- 4
- Queen cabins
- 4
- Double cabins
- 4
- A/C
- Yes
4 staterooms for 8 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen size bed (2.00m x 1.60m) | Private en-suite bathroom | Full (individual cabin control) |
| Double Cabin 1 | Queen size bed (2.00m x 1.60m) | Private en-suite bathroom | Full (individual cabin control) |
| Double Cabin 2 | Queen size bed (2.00m x 1.60m) | Private en-suite bathroom | Full (individual cabin control) |
| Double Cabin 3 | Queen size bed (2.00m x 1.60m) | Private en-suite bathroom | Full (individual cabin control) |
- Nationality
- FRENCH
Brings 30,000 nm of sailing experience to keep routing and anchoring controlled. A qualified diver, he can help plan stops around swim and dive days.
- French nationality
- Captain 200 diploma; Sailing vessel 200 gt Captain
- 12 years experience; 30,000 nm sailing experience
- AOW PADI; Deep Diver French licence (level 3)
Lyon-born, she cooks French-rooted menus influenced by her travels, keeping meals on pace with the sailing day. She can accommodate special diets based on guest requests.
- French nationality
- 10 years experience
- STCW
- Languages: French, English
Handles day-to-day interior upkeep so cabins and common areas stay organized throughout the charter. Her language range helps keep instructions clear for guests and kids.
- Namibian and German nationality
- STCW
- Food Safety and Hygiene Level II
- Languages: English, German, Afrikaans, Basic French
-
Electric surfboard:
Ride above the water and add a high-energy session between relaxed swims. -
Starlink SAT-COM:
More reliable connection for work, streaming, and sharing photos while cruising. -
Hydraulic bathing platform:
Creates a water-level beach terrace for easy dips, lounging, and tender boarding.
- Internet
- Yes
| Toy | description |
|---|---|
| Sea scooters | 2 Jobe Infinity sea scooters for underwater propulsion. |
| Electric surfboard | 1 electric surfboard. |
| Wakeboard | 1 wakeboard. |
| Paddleboards | 3 paddleboards. |
| Water skis | Water skis in sizes 36 to 47. |
| Pool noodles | Pool noodles for floating. |
| Snorkeling gear | Snorkeling equipment for 8. |
| Rendezvous diving | Rendezvous diving on request. |
- French toasts
- Pancakes
- Homemade baked croissants and brioches
- Oat and almond granola with miso
- Homemade dried apples
- Energy balls – dates and oats
- Avocados eggs toasts
- Ham
- Cheese
- Smoked salmon
- Homemade almond milk yogurts
- Eggs – fried, soft boiled, or scrambled
- Fresh fruits salad
- Freshly squeezed Majorcan orange juice
- Coffees
- Milk foam
- Teas
Day 1
- Welcoming buffet at the marina
- Tapas – jamon iberico, pan con tomate, goat cheese, hummus, dips
- Salmon tartare – homemade fermented almond yogurt, veggies
- Olive and feta cake
- Local fruits crumble – with a matching scoop of ice cream
Day 2
- Italian tuna carpaccio – lemon, olive oil, capers, basil
- Prawns and potato salad – avocados, eggs, lacto-fermented radishes
- Fresh seasonal fruit pie – strawberries, apricots, prunes…
Day 3
- Tomato gazpacho – “sea water tomatoes”
- Grilled prawns and mushrooms – salad
- Empanadas – stewed meat, chili sauce
- Homemade fruit sorbet
Day 4
- Thai chicken salad – soy sauce and ginger marinated, peanuts, coriander
- Korean fried cauliflower – mugi miso sauce
- Lemon sponge cake – soaked in Amazaké lemon syrup
Day 5
- Mexican tuna – tomatoes and green sauce
- Burritos
- Guacamole
- Tacos
- Nachos
- Strawberry soup
Day 6
- Fish terrine
- Vegetable quiche
- Quinoa tabbouleh – fresh mint, lemon juice, olive oil
- Various raw veggies
- Chocolate cream and almond cake
Day 7
- Grilled Shio Koji marinated
- Beef kebabs – grilled veggies, French fries, salad
- Passion fruits psyllium cake
Day 1
- Zucchini soup – poached egg, salted granola, dried miso tomatoes
- Monkfish – sobrasada crumble, oat milk foam, mashed sweet potatoes, kimchi vegetables
- Crème brûlée
Day 2
- Melon and dry-cured ham
- Stuffed tomatoes – wild rice; dried lemon and miso fruit leather
- Mixed berry panna cotta
Day 3
- Prawns and mussels bisque – croutons, fermented almond yogurt sauce
- Red mullet – Shio Koji marinade, potatoes, wine sauce, shallots, ginger & vinegar
- Red fruit tiramisu
Day 4
- Eggplant mille-feuille – ricotta, sun-dried tomatoes, iberian ham
- Fish nuggets – parmesan and parsley coated, smooth zucchini gratin
- Orange rice pudding
Day 5
- Carrot and cumin soup – homemade lacto-fermented carrots
- Chicken tagine – preserved lemon, vegetables, wheat semolina
- Melon carpaccio – golden honey, pistachio, pomegranate
Day 6
- Zucchini flan – fresh tomato coulis
- Rolled pork tenderloin – candied tomatoes, miso, vegetable risotto
- Ile flottante – drinking custard, meringue, caramel drizzle
Day 7
- Prawns – guacamole, broccoli salad, chia seeds tile
- Baked sea bream – fennel and lemon, mashed potatoes
- Tarte Tropézienne – brioche, fresh strawberries, whipped cream
- Local fruits crumble – with a matching scoop of ice cream
- Crème brûlée
- Fresh seasonal fruit pie – strawberries, apricots, prunes…
- Homemade fruit sorbet
- Mixed berry panna cotta
- Red fruit tiramisu
- Lemon sponge cake – soaked in Amazaké lemon syrup
- Orange rice pudding
- Strawberry soup
- Chocolate cream and almond cake
- Ile flottante – drinking custard, meringue, caramel drizzle
- Passion fruits psyllium cake
- Tarte Tropézienne – brioche, fresh strawberries, whipped cream
- Melon carpaccio – golden honey, pistachio, pomegranate
No dedicated snacks list is provided in the sample menu.
Chef’s Style & Influences
French foundations with Mediterranean tapas, miso and shio koji ferments, and seasonal produce.
Onboard Entertainment
Hi-Fi system, Speakers (saloon, cockpit and flybridge), Starlink SAT-COM, TV (55"), Surround sound
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