C'EST LA VIE

$52,900 - $54,000 / per Week

Top Overview Features Crew Rates C'EST LA VIE CHARTER GUEST REVIEWS
VIEW BROCHURE CONTACT US

OVERVIEW

C’est La Vie was designed to create unforgettable vacation experiences exploring a range of activity and relaxation, mixed with high end luxury and unrivaled adventure, all amidst a tropical backdrop. A well-appointed 2022 Lagoon Sixty7, C’est La Vie offers bespoke luxury in 4 spacious Queen cabins including a massive master cabin, each with en-suite washrooms and plenty of living space. Topside you will find multiple sun beds, loungers and wet bars aplenty. Her crew of 3 leaves no need unmet; offering decades of combined professional experience to create a seamless, customized and highly interactive encounter. No finer culinary experience can be found ashore or afloat, as chef Amy provides a rich understanding of all things epicurean while undertaking the constant search for the finest and freshest ingredients. Captain Hylton will keep you feeling at ease, with his unassuming, patient approach and his dry wit. He is an avid waterman, excelling in scuba, fishing and engaging in a keen interest for Nautical lore. First mate Candace knows all of the best snorkels and hikes, and at the end of a long day (or morning hike) will shake up a cocktail that would make Hemingway swoon. C’est La Vie’s offerings are second to none, including electric foiling surfboards, sea bobs, scuba compressor and gear, floating docks and a massive tender to get you to the finest beaches. Interested in becoming dive certified? Captain Hylton is a PADI dive Master and can indulge guests of all abilities in exploring the underwater world. Sit in the lap of luxury via a professionally designed and decorated interior. In addition to outdoor activities, the yacht boasts a powerful hi-fi system, lots of games and movies.

LAYOUT

SPECIFICATIONS

  • Length
    67.00 Ft
    20.42 m
  • Yacht Type Cat
  • Guests 8 maximum
  • Cabins 4
  • Crew 3
  • Summer Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
CONTACT A CHARTER BROKER

Holiday:

HOLIDAYS 2026:


Christmas Flat Rate $65,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $70,000 inquire about pick up. 7 night minimum.
 

Rate for 6 guests is $54,900/wk all-inclusive - across 3 guest cabins.  If there are 7 or 8 guests, or if the group is 6 or fewer guests who still want access to 4 guest cabins, then the rate increases to $57,900/wk all-inclusive. 


MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

7-night minimum over President's Day, Easter, Thanksgiving, Christmas, New Years

Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.

No captained-only charters.

No Sleep aboards

BVI charter and ports only - no USVI pick-up, drop-off or charter.

FEATURES

Learn more about C'EST LA VIE

  • Accommodations
  • Entertainment
  • Guest Amenities

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

     

  • Gear Snorkel Yes

    Tube Yes

    Wake Board Yes

    Games Beach Yes

    Fishing Gear Yes

    Stand Up Paddle 2

    Sea Bob Yes

    Dinghy 15ft

    Dinghy Hp 60

    Swim Platform Yes

  • Bimini Yes

    Ac Full

Yacht Image 1
Yacht Image 2
Yacht Image 3
Yacht Image 4
Yacht Image 5
Yacht Image 6
Yacht Image 7
Yacht Image 8
Yacht Image 9
Yacht Image 10
Yacht Image 11
Yacht Image 12
Yacht Image 13
Yacht Image 14
Yacht Image 15
Yacht Image 16
Yacht Image 17
Yacht Image 18
Yacht Image 19

Your Crew

CAPTAIN Nohan Carstens & CHEF Nicolas Van Der Merwe


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!

×

CUISINE

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. 

Rates

Season 2 Pax 4 Pax 6 Pax 8 Pax
Winter 2026 to 2027$52,900$53,900$54,900$57,900
Summer 2027$52,900$53,900$54,900$57,900

C'EST LA VIE REVIEWS

April 2026 BVI Charter

Ross and I would like to thank you for an incredible experience. The days on the boat with you all were truly unforgettable. Amy: you are truly gifted with all the meals, EVERYTHING you made was special and so good!! Thank you for taking the time to meal prep and do all things behind the scenes for the 20+ meals you put together, "incredible" BRAVO. Candace: the genuine smile every morning, the attention to detail, the incredible service, fun energy, you somehow made everything look effortless while making sure we had the time of our lives. You made Easter special with your added touches of hiding candy and the special message you wrote on the mirror. And lastly my never empty wine glass and your amazing happy hour cocktails. Hylton: You didn't just run a charter, you curated an amazing journey for us. We could listen to all your amazing stories everyday. We feel so lucky to have spent these days with you. Thank you for driving us in Anegada, loved talking with Kelly, you and I 'in the front'. <br />
Next Level Amazing Trip!<br />
<br />
-The Mercer Family

March 2026 BVI Charter

Hylton, Amy and Candace. <br />
When we booked this trip we were told "the crew make the trip". The three of you not only exemplified the statement but made this a family trip we will cherish forever. The cruising, food, diving and laughs leave an impact. Thanks for all you did to make Leos and Maxs experiences great. <br />
At the end of this its not goodbye but see you next time!

×

Write a Review

Post Charter Survey

  • Home Sweet Home!

    Now that you're back, we would love to hear your feedback on your charter vacation, especially while it's fresh in your mind.
    Vacations fade. That's why we need to have so many of them. 😊