MAGIC CAT

MAGIC CAT is a 82 ft MULTIPLAST sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 1995 and refitted in 2022. Cruising areas: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard..

Number of cabins: 4

Cabin configuration: 4 Double

Number of guests: 8

Captain – Erwan Noblet - French

Sail and Work Experience

Erwan is an experienced sailor and captain with a strong background in yacht racing, offshore deliveries, and technical management. Most recently, he has captained the Gunboat 6201 TRIBE, covering the Mediterranean, Caribbean, and major regattas. Previously, he spent 16 years as captain of MOONBEAM III, overseeing refits, charters, and classic regattas. His racing career includes SFS I & II and transits on MARI-CHA IV. Earlier roles include boat technician, coast guard, and sailing instructor, building his deep expertise in the industry.

Job Description

Erwan is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages team-work, individual growth and personal attention by delegating duties and supervising all crew tasks.

Licenses and Qualifications:

• Master 200GT Yacht

• Medical Care Training Level III

• Master 200GT Certificate Sailing Yacht, Basic Safety Training Certificate

• Medical Care Training Level II

• GMDSS General Radio Operator Certificate, Chef Engineer Officer 250Kw

• Sailing Boat Skipper Certificate

• Radio and Radar Operator, French Navy

• DEUG STAPS, Sport University Nice (Option: Sailing, Skiing, Snowboarding)

• All Support Sailing Instructor

Languages:

English, French

---------------------------------------------------------------------------------------------------------

Chef - Claire Debuyser - French

Sail and Work Experience

Claire has over 25 years of experience in the yachting industry, working as a stewardess, chef, and regatta crew. Her experience spans vessels between 20 and 30 meters in the Mediterranean and Caribbean, working aboard both sailing and motor yachts, including SCORPIO, LADY EUGENIE, HH1 CATAMARAN, LELANTINA, BUSHIDO, and LOVICA. Claire has also been heavily involved in the classic regatta circuit, cooking and crewing on yachts such as LELANTINA, MOONBEAM, and MARISKA for events including the Bailli de Suffren, Voiles de Saint-Tropez, Antibes, and Cannes.

Job Description

Claire is responsible for provisioning, preparing, and serving meals aboard, with a focus on fresh and seasonal cuisine tailored to guest preferences. She also ensures the interior of the yacht is maintained to a high standard and provides hospitality services, contributing to a welcoming and comfortable guest experience. As part of the crew, she supports teamwork and smooth day-to-day operations onboard.

Licences and Qualifications

• CFBS (STCW95)

• Certificat d’Initiation Nautique

• Permis bateau hauturier

Languages:

French, English, Spanish

---------------------------------------------------------------------------------------------------------

Deckhand - France Grudet - French

Sail and Work Experience

France is an experienced deckhand with over a decade of sailing across a wide range of vessels, including classic yachts, catamarans, and superyachts. Her extensive career includes delivery and charter work on the Swan 76 SILANDRA V, the Ipanema 58 ARAOK, the Tréhard 120 VAIMITI, and JFA 84 ROSE OF JERICHO. France has been involved in numerous classic regattas on historic yachts such as MOONBEAM IV, ESTER, ROWDY, and THENDARA, often taking active roles in sail handling, deck operations, and regatta preparation. She has also undertaken shipyard periods, solo deckhand responsibilities, and multirole duties including stewardess, cook, and purser, demonstrating her adaptability and seamanship. She started working aboard MAGIC CAT in 2023, including a transatlantic crossing and a season in Greece.

Job Description

France supports the smooth operation of the vessel through deck maintenance, sail handling, and watchkeeping. She assists with guest services when needed and contributes to mooring, anchoring, and upkeep of exterior surfaces. Her experience in regattas and deliveries adds confidence to her navigation and seamanship, and she ensures all safety procedures are followed diligently. Her flexible background allows her to assist in interior duties and galley operations as needed.

Licenses and Qualifications

• Yachtmaster Offshore RYA/MCA Endorsed

• Capitaine 200 Validé

• STCW 2010

• CFBS

• GMDSS

• HELM Operator Endorsed

• Powerboat Level II Commercial Endorsed

• ENG1 (valid until May 2024)

• Diving: Level 1/Open Water

• Visite des gens de la mer

Languages:

French, English, Spanish

---------------------------------------------------------------------------------------------------------

Stewardess - Lise Martin-Wagner - French

Sail and Work Experience

Lise has experience as a stewardess and deckhand aboard luxury motor yachts. She recently worked on a 28m PERSHING 9X, where she was responsible for interior cleaning and upkeep, assisting with mooring manoeuvres, managing meals and beverages, table decoration, and laundry. She has also served as a deckhand aboard a 28m SUNSEEKER, assisting with mooring and general maintenance, and worked on a Leopard 27 OPEN during a yard period, assisting with repairs and upkeep. Her professional background also includes hospitality and working events, as well as work in restaurants and as a yoga instructor. She describes herself as motivated, versatile, detail-oriented, and kind.

Job Description

Lise is responsible for ensuring the cleanliness, comfort, and organization of the interior spaces aboard. She provides exceptional service to guests, manages housekeeping and laundry, supports interior decoration, and assists with provisioning, table service, and beverages.

Licences and Qualifications

• CFBS

• Medical 1

• CMP + CSS

• CRR

• BACPN

• Coastal License

Languages

French, English, German

Day 1:

Lunch:

Freshly shucked oysters on arrival with champagne

Crab salad with avocado, radish, chives, ruby grapefruit and endive sallad with crunch croutons

Linguine with clams, chilli, garlic, white wine, parsley, cherry tomatoes and extra virgin olive oil

Dinner:

Soller prawns served with a roasted tomato stuffed with ratatouille and crispy squid ink bread crumbs

Crispy skin fillet of local seabream on a bed of wilted kale and radicchio with dill pickled ribbons of cucumber and a beurre-blanc sauce

Deconstructed lemon meringue pie with fresh raspberries

Day 2:

Lunch:

Steamed mussels with chilli, garlic, white wine and tomato, served with warm focaccia

Homemade pizzas – Prosciutto, buffalo mozzarella & rocket with a garlic tomato base (anchovy, olive, caper, cherry tomato & basil)

Served with an avocado, tomato, and mint leaf salad

Dinner:

La corvina carpaccio with capers, radish, snow pea tendrils and micro cress salad

Moroccan spiced Mallorcan lamb cutlets, cauliflower cous cous with pine nuts, sultanas and a minted lemon yogurt

A light and fluffy raspberry soufflé served with a raspberry and lime sauce

Day 3:

Lunch:

Fig, jamon, burrata and rocket salad with grissini and balsamic reduction

Slices of Kobe beef with soba noodles, chilli and Asian greens

Dinner:

Sundried tomato, brie and basil stuffed mushrooms

Prawn and coconut curry with seasonal vegetables, cilantro, black sesame and crispy fried shallots, served with steamed jasmine rice

Trio of desserts: chocolate mousse, mini cheesecake, and vanilla bean ice-cream

Day 4:

Lunch:

Fish tacos – crispy tempura battered halibut in a soft shelled taco with red cabbage, carrot and coriander served with a chilli lime mayo and Valentina hot sauce

Dinner:

Red snapper ceviche with white peach and fresh baby fennel

Roasted duck breast cooked medium rare served with roasted new potatoes, baby beets, broccolini and honey sesame glazed baby carrots

Poached pears in a cinnamon and anise syrup, wrapped in puff pastry and served with vanilla bean ice-cream

Day 5:

Lunch:

Steamed edamame beans with sea salt

Langoustine and salmon, with brown rice, asparagus and fresh herbs

Dinner:

Beetroot cured salmon with an endive, crème fraiche and chive sweet potato salad

A seared fillet of seabass, green beans, courgette and charred baby fennel puree with a white wine sauce

Ice drop vanilla bean panna cotta with pineapple and mango

Day 6:

Lunch:

Seafood paella with prawns, mussels, clams and squid with saffron rice and red pepper

Dinner:

Pork and chicken terrine with dates and pistachio nuts, served with toasted sourdough, pickled fennel, seeded mustard and cornichons

Oven baked barramundi fillet, served on a bed of wilted spinach and a buttery fava bean puree, with a rich tomato, basil and garlic sauce

Hazelnut, sultana and brandy pudding served with a honey zabaglione

Day 7:

Lunch:

A Japanese inspired assortment of sushi, sashimi and dumplings served with wasabi, pickled ginger, and a chilli soy sauce

Dinner:

Galician style octopus with kipfler potatoes, smoked paprika, sea salt flakes and olive oil

Mallorcan lamb rump cooked medium rare, served on a bed of French Puy green lentils with autumn vegetables and a red wine and rosemary jus

Bittersweet Chocolate Tart with roasted fig and clotted cream