Bruno is married with four children and had a long career as as journalist in French newspapers. He recently retired as CEO of the second largest French newspaper Sud Ouest. Bruno is the author of three books, one he co-authored with famous French sailor Philippe Poupon - obviously about sailing!
After spending 30 years in the world of the Press Bruno decided to go back to his first passion of yachting and sailing. Bruno had already been introduced to sailing at the tender age of eight and by the age of 10 Bruno joined the Marine Scouts in his home town of Marseille. He enjoyed nine years in the scouts and then joined local yacht clubs and participated in many sailing regattas. He has owned seven boats prior to HARMONY.
Bruno has a Captain 200 ton license, STWC 95 French qualification. He has live and sailed throughout the Leeward and Windward Islands of the Caribbean. He includes five years as CEO of the French newspaper, France Antilles, among his accomplishments. Bruno has sailed extensively throughout France, the Mediterranean Sea and the Caribbean from Grenada to Puerto Rico. He enthusiastically shares with his guests the beauty of the different islands when on charter aboard HARMONY.
Chef/1st Mate: Didier Le Guellec:
Guests aboard Harmony are very fortunate to be treated to the cuisine prepared by a wonderfully talented French Chef, Didier Le Guellec. His skill set is quite unique. In addition to his galley skills, Didier holds the French equivalent of a Yachtmaster license.
Didier hails from Brittany. He received his culinary diploma early on and launched his career which included a tour as Chef aboard the French Navy commanding vessel, chef/proprietor of his own restaurant in France, and chef for discriminating clients aboard luxury yachts in the Caribbean and Mediterranean. He is truly a seafood specialist, having fished offshore professionally in the North Atlantic. Another interesting facet to his background, Didier was a successful business owner, having managed his own international home-moving transportation company for 10 years. He speaks English, Spanish and German in addition to his native French.
Today Didier enjoys most of all delighting guests aboard Harmony with his very tasty creations that continually produce comments such as these:
"The experience has been absolutely incredible. Thank you so much. You have both been an absolute delight and the sailing and food has gone above and beyond my expectations. I can only hope to have a similar experience again in my life."
Part time Chef: Jessica Franceschi
Bio to follow
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2016
Size
38.00 Ft
Beam
20 Feet
Draft
4 Feet
Guests
6
Boat Details
Cabins:
3
Queen:
-
Single Cabins:
1
Showers:
2
Wash Basins:
2
Heads:
2
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
Martinique
Other Pick-up:
TBA
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
None
Engine Details
2 x 30 HP
Fuel Consumption:
1.3
Cruising Speed:
6
Max Speed:
14 US Gall/Hr
Locations
Winter Area:
Caribbean Leewards, Caribbean Windwards
Summer Area:
Caribbean Leewards, Caribbean Windwards
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
Yes
Bimini:
-
Water Maker:
-
Special Diets:
Inq
Kosher:
Inq
BBQ:
Yes
# Dine In:
Yes
Minimum Age:
all ages
Generator:
-
Inverter:
Yes
Voltages:
220
Water Maker:
-
Water Cap:
-
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
None-Hot Spots
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
Outside only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
10 ft.
Dinghy hp:
9.9 hp
Dinghy # pax:
6
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
Yes
Snorkel Gear:
6
Tube:
6
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
Yes
Kayaks (2 Pax):
Yes
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
-
Rods:
2
Breakfast is prepared specially for you:
Eggs, omelet, bacon, cheese, pancakes, fruits salad, toast of jam, French-style pain perdu in the coconut milk, brownies...
Day one:
Lunch:
Shredded chickens in spices and in honey
Late Afternoon Appetizer
Hawaii toast
Dinner:
Wok of vegetables in soft sour sauce
Culpapers of salmon in curry and ginger served with rice
Crumble in pears and almonds
Day two:
Lunch:
Duck confit and French beans with green pepper
Late Afternoon Appetizer
Amuse olives shorizo
Dinner:
Multilayer fish sheet and avocado with vinegar of raspberry
Shrimps sautéed in peppers and Thai sauce
West Indian tart
Day three:
Lunch:
Paella with sausages and shellfish served with saffron rice
Late Afternoon Appetizer
Sweet salty lollipops
Dinner:
Plantin banana in the bacon
Roasted ribs and French fries with salad
Red fruit tart with macaroon
Day four:
Lunch:
Tandoori of chicken with paprika sauce served with Chinese noodles
Late Afternoon Appetizer
Puff pastries of snails
Dinner:
Thai salad
Roasted lamb and sweet potatoes
Apple pie
Day five:
Lunch:
Marinated tuna and salmon in red berries with lemon and ginger
Late afternoon Appetizer
Chicken wraps with fresh parmesan
Dinner:
Smoked salmon verines and cream
Lasagnas with sauce the béchamel
Pineapple greedy surprise
Day six:
Lunch:
Quiche with goat cheese and peas served with green salad
Late Afternoon Appetizer
Cod fish cakes
Dinner:
Watermelon salad with apples and cheese
Turkey cutlets with cream of mushrooms
Didier's Far Breton
Day seven:
Lunch:
Nems in pork with menthe and salad
Late Afternoon Appetizer
Puff pastry of bacon
Dinner:
Fried shrimps
Tagliatella with strips of bacon and peppers flavored with mixed herbs
Two chocolate cakes and vanilla cream
And as liqueur I prepare you various arranged rums
