BARBUDA BELLE

Barbuda Belle, Lagoon 620 from July 2011, accomodates 10 guests in 5 double cabins (queen beds) with ensuite bathroom and separate shower. She has numerous high quality equipment (bedding, crockery, decoration, Bose system, home cinema, playstation, games, ect) and is the ideal boat for family or groups looking for a luxurious, comfortable and fast catamaran.
With respect to water sports, her tenderlift is an ideal sunbathing plateform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneebording. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, matress and a bimini.
Based in St Marteen, Barbuda Belle is available for charter from December to April every year to sail in the islands located between the Virgin Islands and Grenada.
She has a wonderful crew  of  3 members including a chef (references available). 

AMENITIES

DECK & SYSTEMS

DIVING

BARBUDA BELLE Crew Profile

Captain: Xavier TRIGUER,

38 years old, French,

Speaks English/Spanish/Portuguese

BPPV- Captain 200 - STCW95



Impassioned by the sea and by travelling, Xavier worked as a sailing instructor in France and as a windsurfing instructor in Spain for 2 years. Following that he worked as manager of a beach restaurant in the Dominican Republic for 4 years and as a sailing instructor in Brazil for 2 years. In addition, these experiences allowed him to learn other languages and cultures and gave him a strong knowledge of human relations which is very important for a good charter captain.



During these years, he sailed extensively, more than 50,000 miles (including 6 transatlantic crossings, 1 trans-Pacific, and sailing in English Channel and the Mediterranean Sea).



He spent the last 3 years as captain on Naej (Privilège 495)and has been working on Barbuda Belle since Dec 2011. Xavier is a very reliable captain and attentive to every guest’s needs. He also actively participates in kite surfing, paragliding, and diving, and can accommodate guests with these activities or simply cruising and relaxing.



Chef : Franck Lemaitre, 48 years old, French, Speaks English and Spanish. French cooking diploma, training in gastronomy and French cuisine.



After his high school diploma, Franck decided to live his passion for the travels and sports and worked about 20 years for the “Club Méditerranée” and some others (travels club) in the Caribbean, Thailand, Mauriccius, Dominican republic, Greece, Turkey etc.



In 2001, by chance, he embarked as mate –cook on a Swan 68’ (La Révérende) and thoroughly enjoyed being on the water, he felt it would be well suited to work on the yachts. He took up cooking as a career, completing a Chef’s courses for 1 year in France.



Franck is now an accomplished professional chef gained his experience in fine restaurants in France. Franck embarked on Barbuda Belle in 2011 and is able to please even the most discerning palates.



Quick note from a guest :Chef Frank was ridiculous. Positively ridiculous. He was working in that galley up to 12 hours each day preparing the most attractive food I've ever seen onboard. The quality, the variety, and the adventurousness were nothing short of perfection. And the way Frank took care of our guest limited by food allergies was beyond our wildest dreams. Polite, friendly, and always interested in serving, this man is a delight.



Hostess : Brigitte Brondello, 49 years old – French, Speaks Italian fluent and English advanced



Brigitte has been working in the catering industry for more than 15 years and on yachts for 5 years. First on motor yachts in the Med as stewardess then on sailing yachts as Chef-Stewardess in Med and Caribbean. The last 2 years, she has replaced the cook on Crocodile Daddy (Lagoon 620) and on Tahuata (Privilège 615) and earned myriam of references. She is particularly warm and friendly and pays close attention to the needs of her guests.



Organized and unflappable, she is always on hand with a friendly smile to help the Guests throughout their stay on board.



They make a very professional, friendly and complementary team and look forward to welcoming guests aboard Barbuda Belle.

BARBUDA BELLE Specifications

BARBUDA BELLE Menu

"BARBUDA BELLE" MENUS (By Franck Lemaitre - Winter 12/13)   



STARTERS

- cured ham with fresh pear, parmesan shavings, cherry tomatoes with pesto, mixed green salad.

- Melon balls in port.

- Avocado and mozzarella salad with lime juice and olive oil, fleur de sel.

- Vegetarian spring rolls, mint and nuoc mam.

- Salad of hot goats cheese crisped in Roquefort, with sun-dried tomatoes, fresh herbs.  

- Fillets of red mullet on diced crunchy vegetables, tapenade dumplings  

- Shrimp and citrus Taboulet.

- Fish terrine with asparagus, lemony cream.

- Medallions of lobster, avocado mousse quenelles, mini Vitelotte potato salad, with mango cream.

- Shrimp flambéed in pastis, garlic and parsley, julienne peppers.

- Foie gras on toasted spiced bread, vanilla oil.



MAIN COURSES

MEAT:

- Duck breast with coriander juice, carrot puree and baby spinach.

- Pork tenderloin in a piquant sauce, fresh tagliatelle and pan-fried cherry tomatoes.

- Barbecued beef rib steak, maitre d'hotel butter, and grilled vegetables.

- Shoulder of lamb with rosemary, tomato tarte tatin and courgette flan.

- Balinese chicken kebab, turmeric rice and mini grilled aubergine.

- Marinated pork ribs, cooked on the barbecue, coleslaw,  grilled sweetcorn and crudités.

- Roast veal on lentils cooked with bacon, carrot tagliatelle.

- Boned guinea fowl leg, rubbed with truffle, on artichoke heart.



FISH:

- Casserole of scallops, buttered leeks, parsley juice.

- Cod fillet in chorizo sauce, thin slice of polenta with herbs, rocket.

- Creole style cod brandade, gratinéed chayotes and reduction of colombo spice mix.

- Grouper bouillabaisse, baked Caribbean vegetables 

- Duo of grilled Caribbean mai-mai and lobster, fennel cooked in white wine, quinoa, beurre blanc.

- Snapper steak with garlic butter, ratatouille, potato purée with garlic olive oil.



DESSERTS

- Mango tarte tatin, whipped cream with lime zest.

- Chocolate cake filled with cream of passion fruit, diced pineapple.

- Raspberry tiramisu, thinly sliced mango.

- Creme Brulee with saffron.

- Chocolate mousse with orange zest.

- Banana flambéed with rum from Guadeloupe.

- Crèpe of apples flambéed in Calvados, vanilla ice cream.

- Creme caramel with vanilla from Tahiti.

- Poached pear and spiced wine reduction.

- Exotic fruit kebabs with Champagne syrup.

- Strawberry crisp, whipped mascarpone, red fruit coulis.

- Spice cake,  coconut orange sauce.

- Tartlet with orange segments, orange blossom creme patissiere, candied peel.

- Chocolate Fondue in fresh pineapple.

BARBUDA BELLE Testimonials

December 23 2012 - January 2, 2013; Charter booked by Emily Mack, Visailing

1. Was the crew friendly and accommodating?

Honestly, the crew could not have done any better or tried any harder to make our sail perfect. They were accommodating and flexible. Extremely friendly and fun to be around. We had a great time together!.



2. Was the yacht comfortable and clean?

I cannot imagine a more comfortable boat than Barbuda Belle. The size was nice to have. We always had lotes of rooms. 5 state rooms, each having their own bathrooms was a real treat. Bigitte kept it spotless. Any down time she had, she was always scrubbing and cleaning, and the boat reflected that.



3. Was the yacht well ventilated?

Yes. The ventilation was very good.



4. Was the food good and well presented?

My wife and three kids are all gluten and dairy intolerant. For anyone with an intolerance, what they will eat is a very big deal. Frank the chef worked very hard to communicate with us beforehand about their diet so he understood it. Frank researched, tested recipes beforehand, and shopped specially for us and crafted the most delicious, tasty, and gluten & diary free meals. They were really spectacular. He enjoyed the challenge and rose to it for sure. For my family who is used to having to sacrifice on choices or quality, he made the meals a real treat for them. Well done Frank!



5. Did you like the area you sailed?

Yes we did. Xavier took us to see EVERYTHING. It was superb.



6. Could we at Virgin Island Sailing, Ltd. have helped you further in any way?

I'll contact you in a month or two to schedule another cruise next Jan/Feb on Barbuda Belle as well as another boat too for the same time.



7. May we post this review on our website?

Yes



8. Additional comments on your charter?

Barbuda Belle could not have been a better boat. Captain Xavier and his crew were friendly, flexible, and attentive. They took their jobs seriously, but made the trip fun. Our family had a wonderful time. For my 50th birthday next year, we will charter Barbuda Belle again along with another boat. We had so much fun, I did not wantr to come back home. We are definitely going back. Thanks to Xavier, Frank, and Brigitte. For us it was a trip of a lifetime and we will always remember all the things you did big and small, to make so perfect.