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REVE BLEU Yacht Charter

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REVE BLEU Yacht Description

Advertised by DMA Yachting, the majestic charter yacht REVE BLEU is a 67 ft sailing catamaran. The most valuable elements of REVE BLEU are her most appealing features and culinary experience. REVE BLEU spends the winter season in the Bahamas. She was completed by the well-known ship builder Lagoon in 2023. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a group of 8 guests.

REVE BLEU is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where most of the meals are served. The fascinating cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.

The sailboat features ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) engines .

Accommodation

REVE BLEU is accommodating up to 8 guests in 4 ensuite staterooms as below:

1 MASTER cabin with direct deck access
2 DOUBLE VIP cabins
1 TWIN cabin equipped with 2 single beds convertible into a double bed

She is also capable of carrying up to 3+1 crew onboard to ensure a relaxed luxury yacht experience.

Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant

What is the cabin arrangement of REVE BLEU?

  • 3 VIP cabins
  • 1 Twin cabin

REVE BLEU

  • Weekly price:
    $50,000 - $72,000

    Low Season | High Season

  • Length: 67'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 4
  • Builder: Lagoon
  • Consumption: 50 Litres/Hr
  • Cruising Speed: 10
  • Built Year: 2023
Yacht Video play icon

REVE BLEU Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2023 to 2024 $50,000 $0 $0 $50,000 $0 $0 $50,000 $0 $0 $0 $0
Summer 2024 €60,000 €0 €0 €60,000 €0 €0 €60,000 €0 €0 €0 €0
Summer 2025 €60,000 €0 €0 €0 €0 €0 €60,000 €0 €0 €0 €0

Price Details

Price from: EUR50,000

High season rate: EUR72,000

WINTER 2024-2025 - UNAVAILABLE
Dec - April: USD 50 000 / week
Xmas: USD 66 000 / week
New Year: USD 72 000 / week (10 days required)
MYBA terms + 20% APA & VAT if applicable

SUMMER 2025 - WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week

The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med - Croatia TBC

MYBA terms + 30% APA + VAT applicable / One week minimum required

TBC - The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med over the Summer. Croatia : TBCPECIAL EVENT High Season rate apply.


WINTER 2024-2025 - UNAVAILABLE
Dec - April: USD 50 000 / week
Xmas: USD 66 000 / week
New Year: USD 72 000 / week (10 days required)
MYBA terms + 20% APA & VAT if applicable

SUMMER 2025 - WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week

The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med - Croatia TBC

MYBA terms + 30% APA + VAT applicable / One week minimum required

TBC - The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med over the Summer. Croatia : TBCPECIAL EVENT High Season rate apply.

REVE BLEU Yacht Charter Locations

Summer Season

Croatia

Winter Season

French Riviera

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Nude: Inq
Crew Pets: No
Water Maker: YES
Ice Maker: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes

Specifications

Tube:
Guests: 8
Draft: 5.1
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night: No
Built: 2023
Turnaround: 48 HOURS
Cabins: 4
King:
Queen: 3
Double:
Single:
Twin: 1
Pullman:
Showers: 4
Basins:
Heads:
Electric Heads: 4
Jacuzzi: No

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 10

Layout

Layout of REVE BLEU

More Specifications

Flag: FRENCH
Homeport: CROATIA
Resort Course:
Yacht Permit: 2
Yacht License: 0
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 80 HP
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis: No
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob:
Sea Scooter: No

Other Entertainment

Movie screen-projector on the flybridge

DEVIALET speakers in each cabin
SAMSUNG TV 55'
2 Zones Sound System Inside/Outside with 2 x Yamaha PX3 300W/80hm amplifiers
Waterfall speakers and NAS server
Taylor Made Backgammon and Chess game

Crew

Crew Information

Crew of REVE BLEU|CAPTAIN CAPTAIN

Crew of REVE BLEU|CHEF CHEF

Crew of REVE BLEU|STEWARDESS STEWARDESS

Crew of REVE BLEU|FIRST MATE FIRST MATE

Captain: Laurent PRAT

CAPTAIN: Maxime DENOIX
French
Languages Spoken: French, English & Spanish

Maxime has been sailing since he was a child in Brittany.
His career has progressed from sailing instructor to professional regatta sailor on a classic yacht, Mariquita, as maneuvering coordinator. He has sailed in the Atlantic, the Mediterranean and the Pacific for convoying and charter.
He loves innovation and has even set up a kite-drawn boat business. He particularly enjoys sailing, optimizing the boat's performance. The boat is an integral part of the team.
The comfort and well-being of passengers and crew are a priority for him.
Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.
He's a friendly skipper, who enjoys sharing his passion for human values. He will make it a point of honor to help you discover the magic and authenticity of the Caribbean and the Mediterranean.


CHEF Alexis CHARRET
French
Languages Spoken: French, English (Fluent)

Alexis is a 32-year-old chef. Parisian native, he has embarked on this new adventure onboard RÊVE BLEU to put his talent to good use and transmit his passion into his dishes.
He's been in the culinary field for 16 years and has worked in many different types of establishments and cuisines to gain as much expertise as possible.
also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.
Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."


FIRST MATE: Yohan GIGOMAS
French
Languages Spoken: French, English

Yohan is 26 years old and grew up by the sea. It's an integral part of his life.
At 13, he discovered sailing through windsurfing, which marked the beginning of his new passion.
As the years went by, his practice intensified. He became a sailing instructor in cruising and light sailing, notably wing foiling. He has sailed on many different types of vessels around the world: in the English Channel, the Atlantic, the Mediterranean, and the Indian Ocean.
He also has a passion for underwater aquatic life.
He would be delighted to share his experiences with guests, whether it is sailing, snorkeling, sea-bobbing, or foiling.
He recently obtained his Captain 200 and has been sailing the catamaran Rêve Bleu and its chase boat for over a year.

Menu

Food onboard REVE BLEU # 1

Food onboard REVE BLEU # 2

Food onboard REVE BLEU # 3

Food onboard REVE BLEU # 4

Food onboard REVE BLEU # 5

Food onboard REVE BLEU # 6

Food onboard REVE BLEU # 7

Food onboard REVE BLEU # 8

Food onboard REVE BLEU # 9

Food onboard REVE BLEU # 10

SAMPLE MENU by Alexis CHARRET


"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.Homemade syrups and cocktails, and culinary variations based on our local peppers.


DAY 1


BREAKFAST
Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis’s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables


FRESH BREAK
Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit


LUNCH
Prawns with chilli and Cajun sauce
Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens
Fresh salad mix with lime zest and baked sweet potato confit
Cinnamon shortbread, vanilla cream, caramelised frécinettes


SNACK
Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine 


DINNER
Cocktail Island planteur
Chickpea hummus, crushed coriander
Tomato and red pepper gazpacho, Creole chilli oil sprouts
Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce
White chocolate mousse with chia seeds
Citronella infusion


DAY 2
GENTLE WAKE-UP CALL
Peppermint infusion, fresh mango, Banana cake, vanilla syrup


CARIBBEAN BRUNCH
Fruits “back from the market”, Papaya juice,
Crispy combava chicken, Fromage blanc, Alexis’s granola
Fresh market herb salad, creole condiment,
Fish smoked on site, fish roe,
West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables
Pure butter brioche bread
Dark chocolate and coffee spread, Banana jam, Local honey and almond butter
Egg mimosa coriander lemon juice avocado black sesame
Green chili paste 


SNACK
Fresh papaya, Pina colada smoothie, Coco “moelleux”


DINNER
Fresh Caipirinha
Tuna sashimi with carambola, homemade citrus oil
The avocado in all his forms
Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream
Lime and citrus tart ugli meringue with verbena scent
Tamarind infusion “from here”


DAY 3
BREAKFAST
Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis’s granola
Chocolate marble with tonka sauce, coco jam, local honey, arachid butter


LUNCH
Pepper caviar fish roe marinated in yuzu
Grilled gambas rum pineapple fresh herb salad
Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes
Cappucino and cocoa verrine dark chocolate and macadamia biscuit


GOURMET PAUSE
Water with maracuja syrup, Financiers with local honey


DINNER
Pina colada cocktail
Crab with pickles of vegetables
Tomato bavarois, balsamic cream, baby greens
Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander
Coconut sweetness, pistachio mousse, citrus zest
Green tea with passion fruit and island flowers


DAY 4
BREAKFAST
Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits
Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis’s granola
Roasted sesame butter and local honey, French toast “pain perdu”


LUNCH
Crab curry accras in smoked garlic sauce
Genuine fish pimentade
Rice flavoured with lemongrass and coriander, fresh herb salad
Grilled bananas in peanut oil, peppers marinated in creole spices
Desert to share: genuine “blanc manger coco”, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce 


GOURMET PAUSE
Water melon smoothie, fresh kaki


DINNER
Fresh mojito
Sweet potato mousse with anchovies and pickles
Panna cotta manio, cheddar cream, pepper and vegetable sprouts
Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage
Coconut soup with tea and Japanese pearl, crispy tuile
Infusion with lemon thyme and cane sugar


DAY 5
GENTLE WAKE-UP CALL
Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel


BRUNCH
Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs
Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart
Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive


SNACK
Peanut sorbet, Sliced banana, Water with maracuja syrup


DINNER
Aguacanina Cocktail
Panko shrimp with saffron sauce and pickles
Sweet potato cappuccino with smoked bacon and black poppy mousse
Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe
Burnt tapioka cream
Lime green tea


DAY 6
BREAKFAST
Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,
Detox juice with cucumber and spinach , Tamarind Jam
Local honey and green pistachio butter, fromage blanc with Alexis’ granola


LUNCH
Apéritif
Shrimp tartare, pomegranate and fresh sprout
Fresh sweet potato and black sesame velvet (pas sure pour le velvet)
Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles


SNACK
Fresh mango frappe, Dark chocolate cake


DINNER
Cocktail with rhum, pomegranate and lemon
Herbed chilli mousse, pitat rolls and Iberian charcuterie
Pressed tomato and avocado, goat cheese cream, pistachio pesto
Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic
Chiboust with tea and coconut emulsion, shaved white chocolate
Infusion of local flower variations


DAY 7
GENTLE WAKE-UP CALL
Pineapple sorbet, Coconut sand rose, Guava juice 


BRUNCH
Orange juice
Banana and coconut smoothie
Prawn, tomato and thyme flower curry crumble
Semi candied pineapple with vanilla
Mini charcoal burger with old rum sauce
Real roasted ham walnuts, maple and cloves
Green mango salad with fresh green beans
Tagliatelle of vegetables with baby greens


SNACK
Macadamia nut cookies, Pomegranate juice


DINNER
Homemade pineapple rum
Fresh guacamole and tacos
Crabs stuffed with le reve bleu condiments
Dish to share : genuine West Indian free-range poultry colombo, saffron rice, carrot wok with curry and pumpkin seeds
Baba with agricultural rum and candied citrus fruit
Peppermint tea

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molon38181
  • cyaID: 8875
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  • wpcf_year: 2023
  • wpcf_builder: Lagoon
  • wpcf_accommodation: REVE BLEU is accommodating up to 8 guests in 4 ensuite staterooms as below:<br /> <br /> 1 MASTER cabin with direct deck access<br /> 2 DOUBLE VIP cabins <br /> 1 TWIN cabin equipped with 2 single beds convertible into a double bed<br /> <br /> She is also capable of carrying up to 3+1 crew onboard to ensure a relaxed luxury yacht experience.<br /> <br /> Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant
  • currency: EUR
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  • property_price: 50000
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  • wpcf_price_details: WINTER 2024-2025 - UNAVAILABLE Dec - April: USD 50 000 / week Xmas: USD 66 000 / week New Year: USD 72 000 / week (10 days required) MYBA terms + 20% APA & VAT if applicable SUMMER 2025 - WEEKLY RATES: High season JULY & AUGUST = 60 000 € / Week Middle season JUNE & SEPTEMBER : 55 000 € / Week Low Season MAY & OCTOBER : 50 000 € / Week The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med - Croatia TBC MYBA terms + 30% APA + VAT applicable / One week minimum required TBC - The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med over the Summer. Croatia : TBCPECIAL EVENT High Season rate apply.
  • wpcf_crew: a:16:{s:4:"info";s:2687:"CAPTAIN: Maxime DENOIX<br /> French<br /> Languages Spoken: French, English & Spanish<br /> <br /> Maxime has been sailing since he was a child in Brittany. <br /> His career has progressed from sailing instructor to professional regatta sailor on a classic yacht, Mariquita, as maneuvering coordinator. He has sailed in the Atlantic, the Mediterranean and the Pacific for convoying and charter. <br /> He loves innovation and has even set up a kite-drawn boat business. He particularly enjoys sailing, optimizing the boat's performance. The boat is an integral part of the team. <br /> The comfort and well-being of passengers and crew are a priority for him.<br /> Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.<br /> He's a friendly skipper, who enjoys sharing his passion for human values. He will make it a point of honor to help you discover the magic and authenticity of the Caribbean and the Mediterranean.<br /> <br /> <br /> CHEF Alexis CHARRET<br /> French<br /> Languages Spoken: French, English (Fluent) <br /> <br /> Alexis is a 32-year-old chef. Parisian native, he has embarked on this new adventure onboard RÊVE BLEU to put his talent to good use and transmit his passion into his dishes.<br /> He's been in the culinary field for 16 years and has worked in many different types of establishments and cuisines to gain as much expertise as possible.<br /> also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.<br /> Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."<br /> <br /> <br /> FIRST MATE: Yohan GIGOMAS<br /> French<br /> Languages Spoken: French, English<br /> <br /> Yohan is 26 years old and grew up by the sea. It's an integral part of his life.<br /> At 13, he discovered sailing through windsurfing, which marked the beginning of his new passion.<br /> As the years went by, his practice intensified. He became a sailing instructor in cruising and light sailing, notably wing foiling. He has sailed on many different types of vessels around the world: in the English Channel, the Atlantic, the Mediterranean, and the Indian Ocean.<br /> He also has a passion for underwater aquatic life.<br /> He would be delighted to share his experiences with guests, whether it is sailing, snorkeling, sea-bobbing, or foiling.<br /> He recently obtained his Captain 200 and has been sailing the catamaran Rêve Bleu and its chase boat for over a year.<br /> ";s:5:"photo";s:0:"";s:4:"size";s:1:"4";s:12:"captain_name";s:12:"Laurent PRAT";s:14:"captain_nation";s:6:"FRENCH";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:33:"English, French, Italian, Spanish";s:9:"crew_name";s:14:"Alexis CHARRET";s:16:"crew_nationality";s:6:"FRENCH";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:4:{i:1;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew1.jpg";s:4:"desc";s:7:"CAPTAIN";}i:2;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew2.jpg";s:4:"desc";s:4:"CHEF";}i:3;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew3.jpg";s:4:"desc";s:10:"STEWARDESS";}i:4;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875crew4.jpg";s:4:"desc";s:10:"FIRST MATE";}}}
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  • wpcf_menu: <p style="text-align: center;"><em>SAMPLE MENU by Alexis CHARRET</em></p> <p style="text-align: center;"><em>"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.</em><em>Homemade syrups and cocktails, and culinary variations based on our local peppers.</em></p> <p style="text-align: center;"><strong>DAY 1</strong></p> <p style="text-align: center;">BREAKFAST<br />Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis&rsquo;s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables</p> <p style="text-align: center;">FRESH BREAK<br />Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit</p> <p style="text-align: center;">LUNCH<br />Prawns with chilli and Cajun sauce<br />Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens<br />Fresh salad mix with lime zest and baked sweet potato confit<br />Cinnamon shortbread, vanilla cream, caramelised fr&eacute;cinettes</p> <p style="text-align: center;">SNACK<br />Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine<strong>&nbsp;</strong></p> <p style="text-align: center;">DINNER<br />Cocktail Island planteur<br />Chickpea hummus, crushed coriander<br />Tomato and red pepper gazpacho, Creole chilli oil sprouts<br />Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce<br />White chocolate mousse with chia seeds<br />Citronella infusion</p> <p style="text-align: center;"><strong>DAY 2<br /></strong>GENTLE WAKE-UP CALL<br />Peppermint infusion, fresh mango, Banana cake, vanilla syrup</p> <p style="text-align: center;">CARIBBEAN BRUNCH<br />Fruits &ldquo;back from the market&rdquo;, Papaya juice,<br />Crispy combava chicken, Fromage blanc, Alexis&rsquo;s granola<br />Fresh market herb salad, creole condiment,<br />Fish smoked on site, fish roe,<br />West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables<br />Pure butter brioche bread<br />Dark chocolate and coffee spread, Banana jam, Local honey and almond butter<br />Egg mimosa coriander lemon juice avocado black sesame<br />Green chili paste<strong>&nbsp;</strong></p> <p style="text-align: center;">SNACK<br />Fresh papaya, Pina colada smoothie, Coco &ldquo;moelleux&rdquo;</p> <p style="text-align: center;">DINNER<br />Fresh Caipirinha<br />Tuna sashimi with carambola, homemade citrus oil<br />The avocado in all his forms<br />Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream<br />Lime and citrus tart ugli meringue with verbena scent<br />Tamarind infusion &ldquo;from here&rdquo;</p> <p style="text-align: center;"><strong>DAY 3<br /></strong>BREAKFAST<br />Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis&rsquo;s granola<br />Chocolate marble with tonka sauce, coco jam, local honey, arachid butter</p> <p style="text-align: center;">LUNCH<br />Pepper caviar fish roe marinated in yuzu<br />Grilled gambas rum pineapple fresh herb salad<br />Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes<br />Cappucino and cocoa verrine dark chocolate and macadamia biscuit</p> <p style="text-align: center;">GOURMET PAUSE<br />Water with maracuja syrup, Financiers with local honey</p> <p style="text-align: center;">DINNER<br />Pina colada cocktail<br />Crab with pickles of vegetables<br />Tomato bavarois, balsamic cream, baby greens<br />Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander<br />Coconut sweetness, pistachio mousse, citrus zest<br />Green tea with passion fruit and island flowers</p> <p style="text-align: center;"><strong>DAY 4<br /></strong>BREAKFAST<br />Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits<br />Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis&rsquo;s granola<br />Roasted sesame butter and local honey, French toast &ldquo;pain perdu&rdquo;</p> <p style="text-align: center;">LUNCH<br />Crab curry accras in smoked garlic sauce<br />Genuine fish pimentade<br />Rice flavoured with lemongrass and coriander, fresh herb salad<br />Grilled bananas in peanut oil, peppers marinated in creole spices<br />Desert to share: genuine &ldquo;blanc manger coco&rdquo;, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce<strong>&nbsp;</strong></p> <p style="text-align: center;">GOURMET PAUSE<br />Water melon smoothie<strong>, </strong>fresh kaki</p> <p style="text-align: center;">DINNER<br />Fresh mojito<br />Sweet potato mousse with anchovies and pickles<br />Panna cotta manio, cheddar cream, pepper and vegetable sprouts<br />Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage<br />Coconut soup with tea and Japanese pearl, crispy tuile<br />Infusion with lemon thyme and cane sugar</p> <p style="text-align: center;"><strong>DAY 5<br /></strong>GENTLE WAKE-UP CALL<br />Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel</p> <p style="text-align: center;">BRUNCH<br />Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs<br />Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart<br />Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive</p> <p style="text-align: center;">SNACK<br />Peanut sorbet, Sliced banana, Water with maracuja syrup</p> <p style="text-align: center;">DINNER<br />Aguacanina Cocktail<br />Panko shrimp with saffron sauce and pickles<br />Sweet potato cappuccino with smoked bacon and black poppy mousse<br />Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe<br />Burnt tapioka cream<br />Lime&nbsp;green&nbsp;tea</p> <p style="text-align: center;"><strong>DAY 6<br /></strong>BREAKFAST<br />Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,<br />Detox juice with cucumber and spinach , Tamarind Jam<br />Local honey and green pistachio butter, fromage blanc with&nbsp;Alexis&rsquo;&nbsp;granola</p> <p style="text-align: center;">LUNCH<br />Ap&eacute;ritif<br />Shrimp tartare, pomegranate and fresh sprout<br />Fresh sweet potato and black sesame velvet (pas sure pour le velvet)<br />Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles</p> <p style="text-align: center;">SNACK<br />Fresh mango frappe, Dark chocolate cake</p> <p style="text-align: center;">DINNER<br />Cocktail with rhum, pomegranate and lemon<br />Herbed chilli mousse, pitat rolls and Iberian charcuterie<br />Pressed tomato and avocado, goat cheese cream, pistachio pesto<br />Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic<br />Chiboust with tea and coconut emulsion, shaved white chocolate<br />Infusion of local flower&nbsp;variations</p> <p style="text-align: center;"><strong>DAY 7<br /></strong>GENTLE WAKE-UP CALL<br />Pineapple sorbet, Coconut sand rose, Guava juice<strong>&nbsp;</strong></p> <p style="text-align: center;">BRUNCH<br />Orange juice<br />Banana and coconut smoothie<br />Prawn, tomato and thyme flower curry crumble<br />Semi candied pineapple with vanilla<br />Mini charcoal burger with old rum sauce<br />Real roasted ham walnuts, maple and cloves<br />Green mango salad with fresh green beans<br />Tagliatelle of vegetables with baby greens</p> <p style="text-align: center;">SNACK<br />Macadamia nut cookies, Pomegranate juice</p> <p style="text-align: center;">DINNER<br />Homemade pineapple rum<br />Fresh guacamole and tacos<br />Crabs stuffed with le reve bleu condiments<br />Dish to share : genuine West Indian free-range poultry colombo, saffron rice, carrot wok with curry and pumpkin seeds<br />Baba with agricultural rum and candied citrus fruit<br />Peppermint tea</p>
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  • wpcf_other_entertainment: Movie screen-projector on the flybridge<br /> <br /> DEVIALET speakers in each cabin<br /> SAMSUNG TV 55' <br /> 2 Zones Sound System Inside/Outside with 2 x Yamaha PX3 300W/80hm amplifiers<br /> Waterfall speakers and NAS server <br /> Taylor Made Backgammon and Chess game
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  • wpcf_homecountry: Croatia
  • wpcf_fuel: 50
  • cruising_speed: 10
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80 hp<br /> <br /> 2 x Seabob x2<br /> Wakeboard (adult + child)<br /> Water skis (adult + child)<br /> Towables<br /> 3 Kites + 5 kite sails<br /> 2 x SUPs<br /> 2 x Kayaks<br /> Snorkeling gear<br /> 2 x Electric Scooters<br /> 2 x Electric bikes";s:19:"yachtOtherEntertain";s:281:"Movie screen-projector on the flybridge<br /> <br /> DEVIALET speakers in each cabin<br /> SAMSUNG TV 55' <br /> 2 Zones Sound System Inside/Outside with 2 x Yamaha PX3 300W/80hm amplifiers<br /> Waterfall speakers and NAS server <br /> Taylor Made Backgammon and Chess game ";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:7:"Croatia";s:15:"yachtWinterArea";s:26:"W. Med -Riviera/Cors/Sard.";s:12:"yachtShowers";s:1:"4";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"4";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:9789:"<p style="text-align: center;"><em>SAMPLE MENU by Alexis CHARRET</em></p> <p style="text-align: center;"><em>"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.</em><em>Homemade syrups and cocktails, and culinary variations based on our local peppers.</em></p> <p style="text-align: center;"><strong>DAY 1</strong></p> <p style="text-align: center;">BREAKFAST<br />Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis&rsquo;s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables</p> <p style="text-align: center;">FRESH BREAK<br />Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit</p> <p style="text-align: center;">LUNCH<br />Prawns with chilli and Cajun sauce<br />Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens<br />Fresh salad mix with lime zest and baked sweet potato confit<br />Cinnamon shortbread, vanilla cream, caramelised fr&eacute;cinettes</p> <p style="text-align: center;">SNACK<br />Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine<strong>&nbsp;</strong></p> <p style="text-align: center;">DINNER<br />Cocktail Island planteur<br />Chickpea hummus, crushed coriander<br />Tomato and red pepper gazpacho, Creole chilli oil sprouts<br />Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce<br />White chocolate mousse with chia seeds<br />Citronella infusion</p> <p style="text-align: center;"><strong>DAY 2<br /></strong>GENTLE WAKE-UP CALL<br />Peppermint infusion, fresh mango, Banana cake, vanilla syrup</p> <p style="text-align: center;">CARIBBEAN BRUNCH<br />Fruits &ldquo;back from the market&rdquo;, Papaya juice,<br />Crispy combava chicken, Fromage blanc, Alexis&rsquo;s granola<br />Fresh market herb salad, creole condiment,<br />Fish smoked on site, fish roe,<br />West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables<br />Pure butter brioche bread<br />Dark chocolate and coffee spread, Banana jam, Local honey and almond butter<br />Egg mimosa coriander lemon juice avocado black sesame<br />Green chili paste<strong>&nbsp;</strong></p> <p style="text-align: center;">SNACK<br />Fresh papaya, Pina colada smoothie, Coco &ldquo;moelleux&rdquo;</p> <p style="text-align: center;">DINNER<br />Fresh Caipirinha<br />Tuna sashimi with carambola, homemade citrus oil<br />The avocado in all his forms<br />Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream<br />Lime and citrus tart ugli meringue with verbena scent<br />Tamarind infusion &ldquo;from here&rdquo;</p> <p style="text-align: center;"><strong>DAY 3<br /></strong>BREAKFAST<br />Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis&rsquo;s granola<br />Chocolate marble with tonka sauce, coco jam, local honey, arachid butter</p> <p style="text-align: center;">LUNCH<br />Pepper caviar fish roe marinated in yuzu<br />Grilled gambas rum pineapple fresh herb salad<br />Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes<br />Cappucino and cocoa verrine dark chocolate and macadamia biscuit</p> <p style="text-align: center;">GOURMET PAUSE<br />Water with maracuja syrup, Financiers with local honey</p> <p style="text-align: center;">DINNER<br />Pina colada cocktail<br />Crab with pickles of vegetables<br />Tomato bavarois, balsamic cream, baby greens<br />Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander<br />Coconut sweetness, pistachio mousse, citrus zest<br />Green tea with passion fruit and island flowers</p> <p style="text-align: center;"><strong>DAY 4<br /></strong>BREAKFAST<br />Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits<br />Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis&rsquo;s granola<br />Roasted sesame butter and local honey, French toast &ldquo;pain perdu&rdquo;</p> <p style="text-align: center;">LUNCH<br />Crab curry accras in smoked garlic sauce<br />Genuine fish pimentade<br />Rice flavoured with lemongrass and coriander, fresh herb salad<br />Grilled bananas in peanut oil, peppers marinated in creole spices<br />Desert to share: genuine &ldquo;blanc manger coco&rdquo;, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce<strong>&nbsp;</strong></p> <p style="text-align: center;">GOURMET PAUSE<br />Water melon smoothie<strong>, </strong>fresh kaki</p> <p style="text-align: center;">DINNER<br />Fresh mojito<br />Sweet potato mousse with anchovies and pickles<br />Panna cotta manio, cheddar cream, pepper and vegetable sprouts<br />Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage<br />Coconut soup with tea and Japanese pearl, crispy tuile<br />Infusion with lemon thyme and cane sugar</p> <p style="text-align: center;"><strong>DAY 5<br /></strong>GENTLE WAKE-UP CALL<br />Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel</p> <p style="text-align: center;">BRUNCH<br />Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs<br />Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart<br />Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive</p> <p style="text-align: center;">SNACK<br />Peanut sorbet, Sliced banana, Water with maracuja syrup</p> <p style="text-align: center;">DINNER<br />Aguacanina Cocktail<br />Panko shrimp with saffron sauce and pickles<br />Sweet potato cappuccino with smoked bacon and black poppy mousse<br />Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe<br />Burnt tapioka cream<br />Lime&nbsp;green&nbsp;tea</p> <p style="text-align: center;"><strong>DAY 6<br /></strong>BREAKFAST<br />Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,<br />Detox juice with cucumber and spinach , Tamarind Jam<br />Local honey and green pistachio butter, fromage blanc with&nbsp;Alexis&rsquo;&nbsp;granola</p> <p style="text-align: center;">LUNCH<br />Ap&eacute;ritif<br />Shrimp tartare, pomegranate and fresh sprout<br />Fresh sweet potato and black sesame velvet (pas sure pour le velvet)<br />Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles</p> <p style="text-align: center;">SNACK<br />Fresh mango frappe, Dark chocolate cake</p> <p style="text-align: center;">DINNER<br />Cocktail with rhum, pomegranate and lemon<br />Herbed chilli mousse, pitat rolls and Iberian charcuterie<br />Pressed tomato and avocado, goat cheese cream, pistachio pesto<br />Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic<br />Chiboust with tea and coconut emulsion, shaved white chocolate<br />Infusion of local flower&nbsp;variations</p> <p style="text-align: center;"><strong>DAY 7<br /></strong>GENTLE WAKE-UP CALL<br />Pineapple sorbet, Coconut sand rose, Guava juice<strong>&nbsp;</strong></p> <p style="text-align: center;">BRUNCH<br />Orange juice<br />Banana and coconut smoothie<br />Prawn, tomato and thyme flower curry crumble<br />Semi candied pineapple with vanilla<br />Mini charcoal burger with old rum sauce<br />Real roasted ham walnuts, maple and cloves<br />Green mango salad with fresh green beans<br />Tagliatelle of vegetables with baby greens</p> <p style="text-align: center;">SNACK<br 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He has sailed in the Atlantic, the Mediterranean and the Pacific for convoying and charter. <br /> He loves innovation and has even set up a kite-drawn boat business. He particularly enjoys sailing, optimizing the boat's performance. The boat is an integral part of the team. <br /> The comfort and well-being of passengers and crew are a priority for him.<br /> Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.<br /> He's a friendly skipper, who enjoys sharing his passion for human values. He will make it a point of honor to help you discover the magic and authenticity of the Caribbean and the Mediterranean.<br /> <br /> <br /> CHEF Alexis CHARRET<br /> French<br /> Languages Spoken: French, English (Fluent) <br /> <br /> Alexis is a 32-year-old chef. Parisian native, he has embarked on this new adventure onboard RÊVE BLEU to put his talent to good use and transmit his passion into his dishes.<br /> He's been in the culinary field for 16 years and has worked in many different types of establishments and cuisines to gain as much expertise as possible.<br /> also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.<br /> Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."<br /> <br /> <br /> FIRST MATE: Yohan GIGOMAS<br /> French<br /> Languages Spoken: French, English<br /> <br /> Yohan is 26 years old and grew up by the sea. It's an integral part of his life.<br /> At 13, he discovered sailing through windsurfing, which marked the beginning of his new passion.<br /> As the years went by, his practice intensified. 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He has sailed on many different types of vessels around the world: in the English Channel, the Atlantic, the Mediterranean, and the Indian Ocean.<br /> He also has a passion for underwater aquatic life.<br /> He would be delighted to share his experiences with guests, whether it is sailing, snorkeling, sea-bobbing, or foiling.<br /> He recently obtained his Captain 200 and has been sailing the catamaran Rêve Bleu and its chase boat for over a year.<br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew1.jpg";s:13:"yachtCrew2Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew2.jpg";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew3.jpg";s:13:"yachtCrew4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875crew4.jpg";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:12:"Laurent PRAT";s:14:"yachtCrew2Name";s:14:"Alexis CHARRET";s:14:"yachtCrew3Name";s:12:"Lea MUDDIMAN";s:14:"yachtCrew4Name";s:15:"Patrice GUILLON";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"CAPTAIN";s:15:"yachtCrew2Title";s:4:"CHEF";s:15:"yachtCrew3Title";s:10:"STEWARDESS";s:15:"yachtCrew4Title";s:10:"FIRST MATE";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:6:"FRENCH";s:13:"yachtHomePort";s:7:"CROATIA";s:14:"yachtWBasePort";s:3:"SOF";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:2:"No";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:71:"WINTER 2024-2025 - UNAVAILABLE till end of April SUMMER 2025 - CROATIA";s:10:"yachtTerms";s:4:"MYBA";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"0";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:22:"Blue Latitude Yachting";s:16:"yachtManagerName";s:23:"LAURENCE PROVOST QUENET";s:17:"yachtManagerPhone";s:15:"+33 134 121 147";s:16:"yachtManagerToll";s:25:"Cell: +33 (0) 660 821 785";s:17:"yachtManagerEmail";s:32:"[email protected]";}
  • location_details: WINTER 2024-2025 - UNAVAILABLE till end of April SUMMER 2025 - CROATIA
  • helipad: No
  • sailing_instructor:
  • lengthm: 20.00 m
  • consumption: 50
  • consumption_units: Litres/Hr
  • yachtRange:
  • price_details: WINTER 2024-2025 - UNAVAILABLE Dec - April: USD 50 000 / week Xmas: USD 66 000 / week New Year: USD 72 000 / week (10 days required) MYBA terms + 20% APA & VAT if applicable SUMMER 2025 - WEEKLY RATES: High season JULY & AUGUST = 60 000 € / Week Middle season JUNE & SEPTEMBER : 55 000 € / Week Low Season MAY & OCTOBER : 50 000 € / Week The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med - Croatia TBC MYBA terms + 30% APA + VAT applicable / One week minimum required TBC - The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med over the Summer. Croatia : TBCPECIAL EVENT High Season rate apply.
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • caemail: [email protected]
  • ca: Blue Latitude Yachting
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8875/4
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  • flag: FRENCH
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  • pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>REVE BLEU Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$50,000</td> <td>$0</td> <td>$0</td> <td>$50,000</td> <td>$0</td> <td>$0</td> <td>$50,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>€60,000</td> <td>€0</td> <td>€0</td> <td>€60,000</td> <td>€0</td> <td>€0</td> <td>€60,000</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€0</td> </tr> <tr> <td>Summer 2025 </td> <td>€60,000</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€60,000</td> <td>€0</td> <td>€0</td> <td>€0</td> <td>€0</td> </tr> </table> </div> </div> </div>
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  • cya_content: a:2:{s:4:"time";i:1726512521;s:3:"cya";s:1184:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> REVE BLEU Yacht Description</h2></div><p>Advertised by DMA Yachting, the majestic charter yacht REVE BLEU is a 67 ft sailing catamaran. The most valuable elements of REVE BLEU are her most appealing features and culinary experience. REVE BLEU spends the winter season in the Bahamas. She was completed by the well-known ship builder Lagoon in 2023. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a group of 8 guests. </p><p>REVE BLEU is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where most of the meals are served. The fascinating cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.</p><p>The sailboat features ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) engines .</p>";}
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  • review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>REVE BLEU Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>REVE BLEU</span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>REVE BLEU GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/8875/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
  • parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of REVE BLEU"> <img height="770" width="1280" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of REVE BLEU" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875brochure88.jpg?ssl=1"/> </a> </div>
  • parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew1.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of REVE BLEU|CAPTAIN" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew1.jpg?ssl=1&resize=470,470'/> </a> CAPTAIN </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew2.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of REVE BLEU|CHEF" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew2.jpg?ssl=1&resize=470,470'/> </a> CHEF </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew3.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of REVE BLEU|STEWARDESS" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht8875/8875crew3.jpg?ssl=1&resize=470,470'/> </a> STEWARDESS </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875crew4.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of REVE BLEU|FIRST MATE" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8875/8875crew4.jpg?ssl=1&resize=470,470'/> </a> FIRST MATE </p> </div> </div> <div class="col-md-12"><h4>Captain: Laurent PRAT </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN: Maxime DENOIX<br /> French<br /> Languages Spoken: French, English & Spanish<br /> <br /> Maxime has been sailing since he was a child in Brittany. <br /> His career has progressed from sailing instructor to professional regatta sailor on a classic yacht, Mariquita, as maneuvering coordinator. He has sailed in the Atlantic, the Mediterranean and the Pacific for convoying and charter. <br /> He loves innovation and has even set up a kite-drawn boat business. He particularly enjoys sailing, optimizing the boat's performance. The boat is an integral part of the team. <br /> The comfort and well-being of passengers and crew are a priority for him.<br /> Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.<br /> He's a friendly skipper, who enjoys sharing his passion for human values. He will make it a point of honor to help you discover the magic and authenticity of the Caribbean and the Mediterranean.<br /> <br /> <br /> CHEF Alexis CHARRET<br /> French<br /> Languages Spoken: French, English (Fluent) <br /> <br /> Alexis is a 32-year-old chef. Parisian native, he has embarked on this new adventure onboard RÊVE BLEU to put his talent to good use and transmit his passion into his dishes.<br /> He's been in the culinary field for 16 years and has worked in many different types of establishments and cuisines to gain as much expertise as possible.<br /> also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.<br /> Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."<br /> <br /> <br /> FIRST MATE: Yohan GIGOMAS<br /> French<br /> Languages Spoken: French, English<br /> <br /> Yohan is 26 years old and grew up by the sea. It's an integral part of his life.<br /> At 13, he discovered sailing through windsurfing, which marked the beginning of his new passion.<br /> As the years went by, his practice intensified. He became a sailing instructor in cruising and light sailing, notably wing foiling. He has sailed on many different types of vessels around the world: in the English Channel, the Atlantic, the Mediterranean, and the Indian Ocean.<br /> He also has a passion for underwater aquatic life.<br /> He would be delighted to share his experiences with guests, whether it is sailing, snorkeling, sea-bobbing, or foiling.<br /> He recently obtained his Captain 200 and has been sailing the catamaran Rêve Bleu and its chase boat for over a year.<br /> </p></div> </div> </div> </div>
  • parsed_menu: <div class=""> <div class='col-md-12 whitediv mo16'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-1.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 1" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-1.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-2.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 2" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-2.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-3.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 3" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-3.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-4.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 4" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-4.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-5.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 5" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-5.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-6.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 6" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-6.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-7.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 7" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-7.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-8.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 8" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-8.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-9.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 9" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-9.jpg'/> </a> </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-large-10.jpg" data-lightbox="yacht_gallery"> <img loading="lazy" style="w-100" height="470px" width="470px" class="lazyload autoheight" alt="Food onboard REVE BLEU # 10" src='/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-food-onboard-small-10.jpg'/> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><em>SAMPLE MENU by Alexis CHARRET</em></p><br /> <p style="text-align: center;"><em>"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.</em><em>Homemade syrups and cocktails, and culinary variations based on our local peppers.</em></p><br /> <p style="text-align: center;"><strong>DAY 1</strong></p><br /> <p style="text-align: center;">BREAKFAST<br />Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis’s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables</p><br /> <p style="text-align: center;">FRESH BREAK<br />Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit</p><br /> <p style="text-align: center;">LUNCH<br />Prawns with chilli and Cajun sauce<br />Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens<br />Fresh salad mix with lime zest and baked sweet potato confit<br />Cinnamon shortbread, vanilla cream, caramelised frécinettes</p><br /> <p style="text-align: center;">SNACK<br />Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine<strong> </strong></p><br /> <p style="text-align: center;">DINNER<br />Cocktail Island planteur<br />Chickpea hummus, crushed coriander<br />Tomato and red pepper gazpacho, Creole chilli oil sprouts<br />Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce<br />White chocolate mousse with chia seeds<br />Citronella infusion</p><br /> <p style="text-align: center;"><strong>DAY 2<br /></strong>GENTLE WAKE-UP CALL<br />Peppermint infusion, fresh mango, Banana cake, vanilla syrup</p><br /> <p style="text-align: center;">CARIBBEAN BRUNCH<br />Fruits “back from the market”, Papaya juice,<br />Crispy combava chicken, Fromage blanc, Alexis’s granola<br />Fresh market herb salad, creole condiment,<br />Fish smoked on site, fish roe,<br />West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables<br />Pure butter brioche bread<br />Dark chocolate and coffee spread, Banana jam, Local honey and almond butter<br />Egg mimosa coriander lemon juice avocado black sesame<br />Green chili paste<strong> </strong></p><br /> <p style="text-align: center;">SNACK<br />Fresh papaya, Pina colada smoothie, Coco “moelleux”</p><br /> <p style="text-align: center;">DINNER<br />Fresh Caipirinha<br />Tuna sashimi with carambola, homemade citrus oil<br />The avocado in all his forms<br />Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream<br />Lime and citrus tart ugli meringue with verbena scent<br />Tamarind infusion “from here”</p><br /> <p style="text-align: center;"><strong>DAY 3<br /></strong>BREAKFAST<br />Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis’s granola<br />Chocolate marble with tonka sauce, coco jam, local honey, arachid butter</p><br /> <p style="text-align: center;">LUNCH<br />Pepper caviar fish roe marinated in yuzu<br />Grilled gambas rum pineapple fresh herb salad<br />Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes<br />Cappucino and cocoa verrine dark chocolate and macadamia biscuit</p><br /> <p style="text-align: center;">GOURMET PAUSE<br />Water with maracuja syrup, Financiers with local honey</p><br /> <p style="text-align: center;">DINNER<br />Pina colada cocktail<br />Crab with pickles of vegetables<br />Tomato bavarois, balsamic cream, baby greens<br />Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander<br />Coconut sweetness, pistachio mousse, citrus zest<br />Green tea with passion fruit and island flowers</p><br /> <p style="text-align: center;"><strong>DAY 4<br /></strong>BREAKFAST<br />Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits<br />Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis’s granola<br />Roasted sesame butter and local honey, French toast “pain perdu”</p><br /> <p style="text-align: center;">LUNCH<br />Crab curry accras in smoked garlic sauce<br />Genuine fish pimentade<br />Rice flavoured with lemongrass and coriander, fresh herb salad<br />Grilled bananas in peanut oil, peppers marinated in creole spices<br />Desert to share: genuine “blanc manger coco”, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce<strong> </strong></p><br /> <p style="text-align: center;">GOURMET PAUSE<br />Water melon smoothie<strong>, </strong>fresh kaki</p><br /> <p style="text-align: center;">DINNER<br />Fresh mojito<br />Sweet potato mousse with anchovies and pickles<br />Panna cotta manio, cheddar cream, pepper and vegetable sprouts<br />Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage<br />Coconut soup with tea and Japanese pearl, crispy tuile<br />Infusion with lemon thyme and cane sugar</p><br /> <p style="text-align: center;"><strong>DAY 5<br /></strong>GENTLE WAKE-UP CALL<br />Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel</p><br /> <p style="text-align: center;">BRUNCH<br />Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs<br />Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart<br />Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive</p><br /> <p style="text-align: center;">SNACK<br />Peanut sorbet, Sliced banana, Water with maracuja syrup</p><br /> <p style="text-align: center;">DINNER<br />Aguacanina Cocktail<br />Panko shrimp with saffron sauce and pickles<br />Sweet potato cappuccino with smoked bacon and black poppy mousse<br />Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe<br />Burnt tapioka cream<br />Lime green tea</p><br /> <p style="text-align: center;"><strong>DAY 6<br /></strong>BREAKFAST<br />Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,<br />Detox juice with cucumber and spinach , Tamarind Jam<br />Local honey and green pistachio butter, fromage blanc with Alexis’ granola</p><br /> <p style="text-align: center;">LUNCH<br />Apéritif<br />Shrimp tartare, pomegranate and fresh sprout<br />Fresh sweet potato and black sesame velvet (pas sure pour le velvet)<br />Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles</p><br /> <p style="text-align: center;">SNACK<br />Fresh mango frappe, Dark chocolate cake</p><br /> <p style="text-align: center;">DINNER<br />Cocktail with rhum, pomegranate and lemon<br />Herbed chilli mousse, pitat rolls and Iberian charcuterie<br />Pressed tomato and avocado, goat cheese cream, pistachio pesto<br />Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic<br />Chiboust with tea and coconut emulsion, shaved white chocolate<br />Infusion of local flower variations</p><br /> <p style="text-align: center;"><strong>DAY 7<br /></strong>GENTLE WAKE-UP CALL<br />Pineapple sorbet, Coconut sand rose, Guava juice<strong> </strong></p><br /> <p style="text-align: center;">BRUNCH<br />Orange juice<br />Banana and coconut smoothie<br />Prawn, tomato and thyme flower curry crumble<br />Semi candied pineapple with vanilla<br />Mini charcoal burger with old rum sauce<br />Real roasted ham walnuts, maple and cloves<br />Green mango salad with fresh green beans<br />Tagliatelle of vegetables with baby greens</p><br /> <p style="text-align: center;">SNACK<br />Macadamia nut cookies, Pomegranate juice</p><br /> <p style="text-align: center;">DINNER<br />Homemade pineapple rum<br />Fresh guacamole and tacos<br />Crabs stuffed with le reve bleu condiments<br />Dish to share : genuine West Indian free-range poultry colombo, saffron rice, carrot wok with curry and pumpkin seeds<br />Baba with agricultural rum and candied citrus fruit<br />Peppermint tea</p> </div> </div> </div> </div> </div>
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Litres/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/reve-bleu-67-ft-lagoon/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/reve-bleu/reve-bleu-main-image-uprayc-1726512715.jpg?ssl=1" data-title = "REVE BLEU" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/reve-bleu-67-ft-lagoon/" data-price = "50000">Inquire</button></p> </div> </div> </div> </div>

  • REVE BLEU

    Price Terms: Plus Expenses

    Price from $50,000/week

    High season $72,000/week

    Price excluding Taxes and APA
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    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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