REVE BLEU
- Year Built 2023
- Length 67 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
REVE BLEU is accommodating up to 8 guests in 4 ensuite staterooms as below:
1 MASTER cabin with direct deck access (Queen size 175x200).
2 DOUBLE VIP cabins (Queen size 160x200).
Aft board-portside, 1 TWIN cabin equipped with 2 single beds (80x200) convertible into a Queen size bed (160x200).
She is also capable of carrying up to 3+1 crew onboard to ensure a relaxed luxury yacht experience.
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Tender 80 hp
2 x Seabob x2
Wakeboard (adult + child)
Water skis (adult + child)
Towables
2 x SUPs
2 x Kayaks
Snorkeling gear
2 x Electric Scooters
2 x Electric bikes -
Offered via rendezvous only
- 2 Guests: $55,000
- 3 Guests: $55,000
- 4 Guests: $55,000
- 5 Guests: $55,000
- 6 Guests: $55,000
- 7 Guests: $55,000
- 8 Guests: $55,000
- 2 Guests: $50,000
- 3 Guests: $0
- 4 Guests: $0
- 5 Guests: $50,000
- 6 Guests: $0
- 7 Guests: $0
- 8 Guests: $55,000
Check Charter Availability by Month
July 2026
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June 2028
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Yacht layout
Specifications
Amenities
Water Sports
Tender 80 hp
2 x Seabob x2
Wakeboard (adult + child)
Water skis (adult + child)
Towables
2 x SUPs
2 x Kayaks
Snorkeling gear
2 x Electric Scooters
2 x Electric bikes
- Year Built 2023
- Length 67 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
CHIEF STEWARDESS: Dorothée HUART
STCW
CQP Personnel de bord Yachting - CFBS
Dorothée Huart joins the team aboard Rêve Bleu, bringing with her several successful seasons of experience in the yachting industry.
Having worked her way from Stewardess to Chief Stewardess, on board private and charter yachts as M/Y LAFAYETTE - 37m, M/Y LAFAYETTE - 37m, she has developed excellent organizational and guest service skills while maintaining the highest standards of luxury hospitality.
Before joining the yachting industry, Dorothée worked in the medical field as an External Relations Officer, where she built a strong sense of service, professionalism, and attention to people’s well-being. This background continues to shape her approach to guest care and crew collaboration.
Known for her attention to detail, discretion, and positive attitude, Dorothée is committed to creating a warm, elegant, and seamless experience for every guest on board. She believes that exceptional service is found in the smallest details and takes pride in anticipating guests’ needs before they arise.
Among her most memorable moments at sea are sailing alongside pods of dolphins, discovering breathtaking anchorages, and sharing unforgettable experiences with guests and crew. She looks forward to another exciting season, ensuring every charter is both enjoyable and truly memorable.
FIRST MATE REVE BLEU & SECOND CAPTAIN MED 42 – Charles-Antoine “Charly” CUBIER
Captain 200 with Sailing Endorsement / STCW
French
Languages Spoken: French, English
Charles-Antoine is a French captain currently serving aboard the Med Yacht 42. Although new to the luxury yachting industry, he brings a strong and genuine maritime background shaped by extensive sailing experience and a lifelong connection to the sea.
Holding a C200 certificate with sailing endorsement, he is also the owner of his own sailing yacht and is currently preparing for a future round-the-world voyage. Through both personal and professional navigation, he has developed a solid sense of seamanship, safety, planning, and life onboard.
Professional, calm, and safety-focused, he's committed to delivering smooth operations and a reassuring presence onboard. He combines practical discipline with a service-minded attitude, ensuring guests enjoy a safe, comfortable, and enjoyable experience at sea.
Onboard Dining
Sample Menu By Amandine Fonseca
Breakfast
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Tea, chocolate & coffeeEuropean Breads, Fresh Bread, French toast, Pastries Eggs: Scrambled, Poached Omelette or Fried / Crispy Bacon, jam or Smoked Salmon Avocado Toast with Cherry Tomatoes Fresh Seasonal Fruits, Fresh Smoothies Porridge, Pancakes, French Crepes and bagels
Day 1
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LUNCHTomato carpaccio basil burata cream Oven-smoked chicken thighs, coleslaw, roasted sweet potatoes Mango and passion fruit tartare, coconut shavings
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DINNERCaribbean platter with cod fritters, Caribbean blood sausage, plantains, Chien sauce Seared snapper fillet, coconut rice, mango sauce, green oil with local herbs Caribbean coconut flan
Day 2
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LUNCHHoney goat cheese crisp Honey-soy-smoked paprika glazed ribs, red lentils, carrots, pomegranate, rice, lime zest Exotic fruit salad with papaya, mango, pineapple, and passion fruit
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DINNERVegetable pakora (red onions, potatoes, carrots, and zucchini) Lentil dahl, naan bread, cucumber raita, Indian pineapple kachumber salad Coconut ladoo, kulfi (Indian ice cream)
Day 3
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LUNCHGaspacho tomatoes strawberries basil granita PokéBowl: quinoa, chicken, mango, tomatoes, shredded carrots, red and white cabbage, cucumber, and peanuts Chocolate mousse
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DINNERTomato, basilic Bruchettas Spaghetti aglio e olio, fried garlic, and Parmesan crisps Passion fruit panna cotta
Day 4
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LUNCHAvocado, grapefruit and lime oil Full Medames with tomatoes and beef, salad with cucumbers, red onion, pomegranate, and parsley, hummus Watermelon skewers with mint and lime, lemon sorbet
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DINNERCucumber and Mint Gazpacho Mahi-mahi Fillet with Lemon Butter Sauce, Black Rice, Black Garlic, Beldi Lemon, Parsley, and Cherry Tomatoes Chocolate Cake with Vanilla Ice Cream
Day 5
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LUNCHWatermelon, feta, and red onion salad Sweet potato purée with toasted walnuts, diced plantains, and Ouassous shrimp, garlic, lime, chili, flambéed Plantain fritters with Nocciolata chocolate sauce
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DINNERCream of butternut squash soup with coconut cream, toasted hazelnuts, and hazelnut oil Chicken breast with paprika sauce, mashed potatoes, and roasted zucchini tagliatelle with oregano Flambéed pineapple
Day 6
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LUNCHShrimp and Avocado Salad Three-layer club sandwich, Grated carrot salad with lemon and cumin Triple-chocolate cookies
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DINNERVietnamese Goi bap cai salad with napa cabbage, carrots, and peanuts Caramelized pork, Cantonese rice Coconut tapioca pearls, mango
Day 7
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LUNCHMelon and Palma ham with balsamic glaze Jerk-spiced roast chicken, garlic-roasted potatoes, red cabbage, pomegranate, apples, and toasted walnuts Cheese platter and fruit sorbet
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DINNERBurrata with tomatoes Focaccia, meatballs, tomato sauce, rigatoni Lemon mascarpone cream with amaretti
Crew Interview
Get to know this crew better with a hosted interview!


















