C'est La Vie - Power Catamaran - 2022 - Photo 1
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C'est La Vie

power catamaran • 2022 • 8 GUESTS • 4 cabins • 67 ft.

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Specifications

Length: 67 ft.

Builder: Lagoon

Year: 2022

Beam: 32 ft.

Draft: 4 ft.

From $52,900 to $57,900 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

C'est La Vie is an impressive, 2022-built 67-foot Lagoon power catamaran delivering a sleek charter experience across the British Virgin Islands. Perfectly configured for families with children or groups of friends, she accommodates up to eight guests across four ensuite staterooms including a Master King suite and three convertible Queen staterooms. Supported by a dedicated crew of three, guests enjoy bespoke culinary creations alongside an extensive adventure setup featuring onboard scuba instruction, dual e-foils, and dual Seabobs.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Crew will take forepeak cabins (if 8 guests) or port midship cabin if 6 or fewer guests

 

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: No
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: No
  • Salon Stereo: No
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Yes
  • # Dine In: No
  • BBQ: No
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 15ft
  • Dinghy Horsepower: 60
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: - 2x seabobs
    - 2x efoils
    - 1x wakeboard
    - 1x sub wing
    - Tubing
    - Diving (dive gear, compressor onboard- with dive instructor)
    -1x nauti bout leisure floating dock(with seabob docking stations)
    -2x paddle board
    -Kayak on request

    Fishing
    2 trolling rods and 1 casting rod

Diving

  • License: Master
  • Costs: Cost per dive per person: $75
  • Tanks: 12
  • BCs: 10
  • Regulators: 10
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 4

  • Location Details: BVI Ports and BVI pick up/drop off only
  • Summer Base Port: British Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Base Port: British Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola - Manuel Reef
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $52,900 $53,900 $53,900 $54,900 $54,900 $57,900 $57,900
Summer 2027 $52,900 $53,900 $53,900 $54,900 $54,900 $57,900 $57,900

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

August 4, 2026-November 7, 2026: Unavailable: Tortola - Manuel Reef to Tortola - Manuel Reef

November 8, 2026-November 13, 2026: Boat Show: Tortola - Nanny Cay to Tortola - Nanny Cay

November 14, 2026-November 21, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

November 23, 2026-November 30, 2026: Booked: Tortola - Manuel Reef to Tortola - Manuel Reef

December 19, 2026-December 26, 2026: Hold: Tortola - Manuel Reef to Tortola - Manuel Reef

December 27, 2026-January 3, 2027: Booked: Tortola - Manuel Reef to Tortola, Trellis Bay, BVI

January 14, 2027-January 18, 2027: Hold: Trellis Bay, Tortola to Trellis Bay, Tortola

February 21, 2027-February 28, 2027: Booked: Tortola - Manuel Reef to Tortola - Manuel Reef

March 28, 2027-April 3, 2027: Booked: Tortola - Manuel Reef to Tortola - Manuel Reef

May 5, 2027-May 12, 2027: Hold: Tortola - Manuel Reef to Tortola - Manuel Reef

June 29, 2027-July 6, 2027: Booked: Tortola - Manuel Reef to Tortola - Manuel Reef

the crew

Captain - Nohan Carsten



With over 100,000 nautical miles sailed and 12 trans-Atlantic crossings completed, Captain Nohan brings world-class experience, calm leadership, and a genuine passion for the sea to every voyage aboard C’est la Vie.



Born and raised in the Western Cape of South Africa, Nohan has spent his life drawn to the ocean. His extensive career spans both private vessels and luxury charter yachts, with many years operating in the Mediterranean and the Caribbean. He has built a strong reputation for delivering safe, relaxed, and truly memorable experiences for guests from around the world.



Captain Nohan was previously a term-charter captain in the BVI from 2014-2017, and he is excited to have the opportunity to return to the BVI aboard C’est La Vie. Captain Nohan’s deep knowledge of Caribbean waters, combined with his global blue-water expertise, allows him to craft perfect itineraries tailored to every guest’s wishes. Whether exploring hidden coves, island-hopping through the Virgin Islands, or finding the best anchorages for swimming and snorkelling, he ensures every day is special.



An enthusiastic waterman at heart, Nohan loves diving, fishing, kitesurfing, paragliding, and sailing. He takes great pleasure in sharing these passions with guests. Above all, Captain Nohan is committed to the highest standards of seamanship, safety, and warm South African hospitality. He believes the best charters are those where guests feel completely at home, well cared for, and free to create the memories they desire.



Captain Nohan looks forward to welcoming you aboard and sharing his love for the ocean in the BVI, one of the world’s most beautiful cruising grounds!



Chef - Nicholas Van der Merwe



Through many years in the culinary industry, Chef Nicolas Van Der Merwe has built his career around adaptability, creativity, and delivering exceptional guest experiences in demanding environments. Born and raised in Namibia, Nicolas grew up surrounded by adventure, spending much of his childhood camping and travelling across Southern Africa with his family. These experiences fostered his love for travel, nature, culture, and the strong sense of hospitality and community that Namibia is known for today.



His background spans luxury lodges, private estates, and charter programs, where he has developed a strong reputation for refined cuisine, calm professionalism, and thriving under pressure. Nicolas has worked extensively with high-net-worth clients, including French owners, where he further deepened his culinary skills through French cuisine while also drawing inspiration from Mediterranean and African flavours shaped by his travels and experiences throughout Europe and Southern Africa.



Over the last two seasons, Nicolas has transitioned into the yachting industry and discovered his true calling! Passionate about the ocean, travel, and culture, he thrives in the fast-paced yacht environment and enjoys creating memorable dining experiences that elevate every journey for guests and crew alike.



Stewardess - Demi Rose



Hi, my name is Demi, and I’m so excited to welcome you onboard Yacht C’est La Vie!



My passion is creating a warm, relaxed atmosphere through attentive service that makes every guest feel comfortable, cared for, and truly at home at sea. I love helping create unforgettable experiences, whether it’s through thoughtful details, positive energy, or simply making each day onboard feel effortless and special.



I’m also a qualified lifestyle, fitness, and nutrition coach with a passion for encouraging others to become stronger, healthier, and more confident while living balanced, fulfilling lives. I genuinely enjoy connecting with people, meeting new faces, and helping others feel their best.



One of the things I love most about yachting is the opportunity to explore beautiful places, experience different cultures, and continuously learn and grow through new experiences. The ocean has always brought me a deep sense of peace — from the sound of the waves to breathtaking sunsets at sea, it’s where I feel calm, grounded, and inspired.



I would describe myself as friendly, positive, sparkling, and deeply caring, and I always aim to bring warmth and good energy to those around me. I look forward to welcoming you onboard C’est La Vie and helping create a truly memorable and unforgettable experience for you!

menu

*Inquire about customized or special menus.

SAMPLE MENU -  Nicolas Van Der Merwe

*** This is just meant to give an example of the incredible options Nicolas will prepare.  He is happy to accommodate a wide variety of dietary needs, and all menus will be personalized with the guests based on their preference sheet requests.***

Breakfast 
 
Coconut Brioche French Toast:  Thick-cut brioche soaked in coconut custard and toasted golden. Served with caramelized banana, passionfruit syrup and toasted macadamias.
 
Caribbean Sunrise Bowl: Greek yogurt layered with tropical fruits, house-made granola, coconut flakes, chia seeds and local honey.
 
Shakshuka Verde: Eggs gently poached in a green herb and roasted pepper sauce, finished with feta, avocado and grilled sourdough.
 
Smoked Salmon & Avo Tartine: Toasted artisan bread topped with whipped cream cheese, smoked salmon, avocado, pickled shallots, capers and fresh herbs.
 
Sweet Corn and Scallion Fritters: Served with crispy bacon, avocado salsa and lime crème fraîche.
 
Breakfast Arepas: Warm corn arepas stuffed with scrambled eggs, aged cheddar, avocado and chorizo.
 
Mango Coconut, overnight Oats:  With toasted almonds, passionfruit and cinnamon. 

 

Lunch

Blackened Mahi Tacos:   Fresh mahi-mahi with pineapple salsa, avocado crema, pickled red onion and shredded cabbage
 
Caribbean Poke  Bowl: Ahi tuna, coconut rice, mango, cucumber, avocado, edamame, sesame and ginger dressing.
 
Grilled Jerk Chicken Flat Bread: Topped with charred pineapple, mozzarella, fresh herbs and chili honey.
 
Watermelon & Seared Tuna Salad : Watermelon, cucumber, feta, mint and sesame-seared tuna with citrus dressing.
 
Lobster & Mango Rolls: Butter-poached lobster with fresh mango and herb aioli served in toasted rolls.
 
Chimichurri Steak Bowls: Grilled flank steak, roasted sweet potato, avocado, pickled vegetables and green herb sauce.
 
Coconut Shrimp Boa Buns: Crispy shrimp with spicy pineapple slaw and lime aioli.
 

Canapé (sunset snacks/ afternoon) 

Tuna Tataki: Sesame-crusted tuna with ponzu, avocado and crispy shallots.

Coconut Ceviche Cups: Fresh fish cured in lime, coconut milk and herbs served in cucumber cups.

Whipped Feta & roasted Tomato Crostini: Finished with basil oil and toasted pine nuts.

Caribbean Crab Toast: Blue crab, citrus aioli and microgreens on grilled sourdough.

Charred Octopus Skewers: With smoked paprika, lemon and herb oil.

Rum Glazed Pork Belly Bites: Finished with pineapple relish and crispy shallots.

Tropical Mezze Board: Hummus, marinated olives, grilled vegetables, tropical fruits and warm flatbreads.

 

Dinner: 

Rum & Lime Glazed Snapper: Served with coconut sweet potato purée, charred broccolini and mango salsa.

Caribbean Seafood Risotto: Creamy saffron risotto with shrimp, scallops, mussels and fresh herbs.

Coffee Rubbed Beef Tenderloin: Served with truffle potato purée, roasted vegetables and red wine reduction.

Coconut Braised Short Ribs: Slow cooked short ribs served with creamy polenta and roasted carrots.

Jerk Lamb Racks: With sweet potato fondant, grilled asparagus and mint chimichurri.

Lobster & Prawn Linguine: White wine garlic butter sauce, fresh herbs and parmesan.

Island Surf & Turf: Grilled beef filet with garlic butter prawns, charred corn purée and seasonal vegetables

Mojo Chicken:  Cuban-inspired citrus marinated chicken served with black bean rice and grilled pineapple. 

 

Desserts: 

Passion fruit Cheesecake: Coconut biscuit crust with passionfruit glaze, cinnamon Tuile. 

Dark Chcoolate & Sea salt tart: Served with whipped mascarpone & Fresh berries, berry Couli, Toasted Almond Slices. 

Coconut panna Cotta: Fresh mango and lime salsa, pineapple pearls.

Rum Roasted Pineapple: Vanilla bean ice cream and toasted coconut crumble.

Banaoffee Parfaits: Layers of caramel, banana and whipped cream.

Guava Bread Pudding: Warm vanilla bean custard and caramel sauce, Charred guava slices, almond crumble.  

Stone Fruit Pavlova: Crisp meringue topped with Peach & Nectarine slices, Stone Fruit curd, Bavarian Cream, chili dark chocolate sauce. 

EXCEPTIONAL EXPERIENCES

"The boat - wow! Exceeded our expectations. The pictures really don’t do it justice. This vacation was simply PERFECT and we are tremendously grateful for you and the crew making it so special. We look forward to the next time aboard C’est La Vie!"

Ken L - Texas

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