46°F | , Côte d'Azur, France
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Yacht Description

TATYANA yacht is a 134.00 ft long motor yacht monohull and spends the summer and winter season in France. It was built by Lurssen in 1995. A refit was done in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: .

TATYANA Yacht Details

8

Guests

4

Cabins

7

Crew

Lurssen

Built by

€95,000 - €115,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq

Price Details

Price from: €95,000

High season rate: €115,000

Specifications

Guests: 8
Pref Pickup: France / Corsica
Draft: 2.5
Cruising Speed: 16 Knots
Helipad: No
Maxspeed: 22 Knots
Built: 1995
Cabins: 4
Jacuzzi: No

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size:
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: Yes
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: 0
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Other Entertainment

TV’s:
Upper Salon: Samsung 48 Inches TV plus iPad.
Upper Salon outside: Samsung 49 Inches TV.
Main Salon: Samsung 65 Inches TV.
Owners Cabin: Samsung 32 Inches TV plus iPad.
VIP Guest Cabin: Samsung 40 Inches TV plus iPad.
Guest Cabin’s: Samsung 40 Inches TV plus iPad.
Internet: 200 GB / Expected Speed 4G depending on Land Station. Tatyana WIFI
Music Stereo & Video Systems
Sun Deck: Audio by any Phone-Apple Play.
Upper Salon: Yamaha natural Sound A 1030 by any Phone-Apple Play & Video Zappiti
Main Salon: Pioneer-to be used by the Ships Music Server & iPad Mini.
Owners Cabin: Yamaha-by any Phone-Apple Play & iPad Mini / Video Zappiti.
VIP Guest Cabin: Denon-by any Phone-Apple Play & iPad Mini / Video Zappiti.
Guest Cabin’s: Yamaha-Ships Music Server & iPad Mini / Video Zappiti.
Chris Craft Lunch 25 with authorization up to 10 Guest / Person’s up to 45 Knots.
Highfielfd: CL 360 with 20 HP outboard engine also authorized to be used as:
Fast Rescue Boat.
JET SKI Bombadier RXP – X 300 (license required, 16yr +)

Brand New:
1 X YAMAHA 220Li SEASCOOTER
2 X WhiteShark MIX SEASCOOTER: Water Scooter Double Propellers New model of 2018.
Brand New: 1 X Water Ski. On request a second pair or Water Ski or a Wakeboard can be supplied.
Seadoo EVO Pro 2 Two Person Tow Tube.
Designed for 2 people lay down position.
Ultimate fun for the whole family, a must have for family outings!
2 X Mistral Wind Glider Inflatable Windsurf.

Crew

Crew Information

Captain: Thomas Schmidt

Crew Profiles for TATYANA

Captain - Thomas Schmidt – German:
With almost 40 years in the yachting industry and an impressive number of certificates and licenses, Thomas has an exceptional wealth of knowledge in the charter industry. Having been at the helm of luxury yachts ranging from 27m to 54m cruising globally, he is extremely professional and driven. An extensive refit overseen by Thomas in 2016/2017 shows his dedication to M/Y TATYANA and her owner. An appointed crew of 5, in addition, are carefully selected by the captain based on their experience, capabilities and proficiency. Thomas in his spare time stays active and enjoy traveling, he is fluent in English, Spanish and German.

Chef – Daniel Spina Egea - Argentinian
Daniel has 15 years of culinary experience and has worked in some impressive and notable restaurants, including coveted Michelin star establishments. He has a vast and knowledgeable palate that easily adapts to any charter requests, his understanding of global cuisine is exceptional. Daniel is an organized and detail-oriented individual, he absolutely enjoys every aspect of being a chef, which is evident throughout his delectable dishes. When he isn’t cooking up a storm in the galley aboard Tatyana, Daniel enjoys researching and expanding his dishes, always remaining one step ahead of himself. Languages spoken: Spanish and English

Deckhand - Jinsop Luzuriaga - Galapagos
Jinsop joined TATYANA in July 2017, he is a dedicated and integral part of the crew, always ready to lend a hand to his colleagues. He holds an RYA/MCA Yacht master certificate and amongst numerous courses, such as STCW and Seafarer Medical to name only a few. Originally hailing from the Galapagos, Jinsop is well traveled, he embarked on his career in the luxury yacht industry in 2013 and has never looked back. Languages spoken: Spanish, English

Engineer – Alejandro Sanchez Abad – Spanish
Alejandro brings with him an excellent background with many accolades and certificates, as well as extensive experience as chief engineer, his very important role of ensuring everything runs smoothly aboard TATYANA, is something he takes great pride in. Having worked aboard luxury yachts to tankers, he is a valued part of the crew with expert knowledge. Languages spoken: Spanish, English, Portuguese

Chief Stewardess – Katrin Brandl – Austrian
In 2006 Katrin embarked on a career in the luxury yacht industry as stewardess and since then, has enjoyed working on a number of notable yachts throughout the Mediterranean, Bahamas and East Coast USA. Her excellent understanding of what it takes to ensure her guests are the most comfortable and well taken care of, are second to none. She has an enthusiastic attitude and takes the utmost pride in her duties. Yachts include but are not limited to M/Y MONA LISA 26m / M/Y SANORA 45m / MY PARIASO 45m / SY SELENE 56m. Languages spoken: German, English, Spanish.
Second stewardess – Sabrina Sharon Schmidt Gonzalez- Spanish

Sabrina joins TATYANA as second stewardess, she is an exceptionally motivated individual. Since 2014, Sabrina has been employed within the hospitality and yachting industry, learning the ropes from the best and gaining the required certificates, to ensure she has all that it takes to deliver a professional and unrivaled service to her guests. Sabrina works incredibly well within a team environment or on her own, making her the ideal addition to the crew aboard TATYANA. Languages spoken: English, Spanish, German, Italian

Third stewardess – Beatriz Martinez Borras – Spanish
Beatriz comes to TATYANA with over 18 years in the service industry, a career that she enjoys very much. From top end restaurants to large ships, she has a wealth of knowledge and understanding. In addition to this, she has experience working in very detailed operational and production line companies, requiring an exacting eye for detail. Beatriz is a motivated and keen individual, she has an extremely positive demeanour and great work ethic. Languages spoken: Spanish & English

Menu

Scrambled, poached, or fried eggs, Spanish or French omelet.


Prepared with free-range eggs


    Home-made bread.


Toasts of wholegrain bread, rye, raisins and nuts.


Garnish of avocado, sliced tomato, spinach and mushrooms.


.Smoked salmon, Spanish ham and cooked ham.


A variety of cheeses.


Pancakes, maple syrup, vanilla foam.


 Natural yogurt, organic muesli, honey, seeds, marmalade and a variety of dried fruits.


Seasonal fruits.


Juice of the day


(orange, grapefruit, carrot, ginger, apple, celery, beetroot, watermelon)


Home-made smoothie


(banana, spinach, avocado, red fruit, kiwi, coconut milk, mango)


The juices and smoothies are freshly prepared on the same day, depending on the vegetables and fruits available and on the wishes of the client.


Day 1


Lunch 


Organic tomato, basil dressing, rocket and sprout salad,


burrata cheese and olives.


Homemade pasta with saffron and prawns.


Lemon tarte with blueberry sorbet.


Dinner


Gillardeau oysters and garnish.


Grilled octopus, “Romesco sauce”, wheat-bulgur-tabouleh salad.


Mediterranean sea bass with pak choy, mussels and green curry.


Mascarpone cheesecake and mango.


Day 2


Lunch


Cogollo salad, cherry tomatoes, anchovies tapenade dressing, parmesan cheese, croutons and pine nuts.


Seafood rice with lemon aioli.


Roasted apricots with almond flakes and vanilla ice cream.


Dinner


Lamb kefta with hummus, tzatziki and pita bread.


Coca pastry with caramelized onion, goat cheese, vinaigrette of raisins and pistachio nuts.


Slow cook cheek, grilled vegetables with pure celery and coconut milk.


Dark chocolate and hazelnut in different textures.


Day 3


Lunch


Watermelon gazpacho, Spanish ham and artichoke chips.


Seabream cooked in salt crust, grilled vegetables and


Hollandaise sauce.


Fruit salad with granite of lemongrass


Dinner


Scallop tartar with Ajoblanco of Almonds.


Prawn and mint parchments with a salad of sprouts, mango


and ginger dip.


Confit of suckling pig with crackling skin and spicy sauerkraut.


Light cream of goat cheese with strawberries, basil and red wine


sorbet.


Day 4


                                       Lunch                                       


Marinated salmon salad with beetroot, fennel, quinoa and orange soy sauce dressing.


Green gnocchetti, sundried tomatoes, broccoli, smoked mozzarella and rocket.


Pomegranate, lime “gato”, hibiscus and coco triffle.


Dinner


Wild mushroom risotto, black truffle Parmentier with egg yolk.


Wagyu beef, roasted leek, shallots, red wine and “chimichurri” dip.


Brioche of “Torrija” and Bailey´s ice cream.


Day 5


Lunch


Salmorejo (Tomato Spanish cold soup).


Black rice (squid inked paella) and saffron aioli.


Pineapple and rum cannelloni with “crema catalana”.


Dinner


Panko shrimp with remoulade mango sauce.


Home-made sushi.


Tuna tataki, sauce vierge and tempura vegetables.


Rubarb crumble and ginger.


Day 6


Lunch


Fresh fish prepared in “ceviche style” with avocado, red onion, tomatoes, cilantro salad and lime dressing.


Tomato “Caserecci” pasta, basil pesto and clams.


Pana cotta of passion fruit, granite of tangerine.


Dinner


Cheese sablé, tomato chutney, mustard leaves and smoked sardines.


Grilled scallop roll with bacon, mashed green apple and cauliflower.


Black Angus sirloin, foie grilled, flavored red wine sauce and parsnip.


Toffee fondant, chocolate ganache and lemon sorbet.


Day 7


Lunch


“Greek salad” with cherry tomatoes, feta cheese, red onion, kalamata olives and oregano.


“Fish and chips” with tartar sauce.


Tasting of sorbets and seasonal fruits.


Dinner


Roasted endives with balsamic vinegar, orange, blue cheese, walnuts


and anchovies.


Lightly smoked cured beef “Bresaola”, rocket and creamed Mahón cheese.


Butterfish with chlorophyll leaves, brioche crust and “caponata” eggplant.


Confit of lamb shoulder with Raz el Hanout, pesto and couscous. Deconstructed tiramisu.


This menu is composed on the basis of a Mediterranean, well-balanced and varied diet. The menu can be customized, depending on the clients’ wishes.  

    • TATYANA

      Price from €95,000

      High season €115,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in France for Summer 2020 are 35% reserved. If you are considering a charter in this time period, inquire now!

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