REVE BLEU
- Year Built 2023
- Length 67 ft.
- Designer Lagoon
- Cabins 4
- Maximum Guests 8
- Starting From $45,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
The magnificient catamaran REVE BLEU LAGOON SIXTY 5 redefines comfort by increasing flexibility of use, maximum usable living space and truly high-end service. The beauty of REVE BLEU lies in the sensual lines, materials, decoration and options chosen by the owner. Timeless style, beautiful furnishings and sumptuous seating are present throughout to create an elegant and comfortable atmosphere. REVE BLEU interior layout sleeps up to 8 guests in 4 staterooms, including a master suite, 2 double cabins and 1 convertible cabin. Her dedicated and experienced crew will make sure you'll enjoy every single moment, satisfying all your needs and above to provide you the most memorable vacations. Let yourself be enchanted by the crystal clear waters, while savoring the culinary delights prepared by Chef Alexis coming from several Michelin starred restaurants like Dolce Chantilly & Samaritaine Paris. Jump on this villa on the water with almost 200 square meters of living space to enjoy the absolute luxury and comfort of REVE BLEU and the French art of living.
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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
WINTER WEEKLY RATE 2025 - 2026 for 2 - 8 guests: ------------------------------------------------------------------- DECEMBER- APRIL = USD 55 000 CHRISTMAS WEEK: USD 66 000 NEW YEAR WEEK: USD 72 000 MYBA Terms + 30% APA + VAT if applicable VAT 8,5% for Guadeloupe or Martinique SUMMER WEEKLY RATE 2026 for 2 - 8 guests: ------------------------------------------------------------ HIGH SEASON / JULY 18 to AUGUST 16 = 60 000 € MIDDLE SEASON / JULY 1 to 17 & AUGUST 17 to 31 = 50 000 € LOW SEASON / APRIL & MAY / JUNE & SEPTEMBER / OCTOBER = 45 000 € MYBA Terms + 30% APA + VAT applicable One week minimum required. SPECIAL EVENT High Season rate is applied. The CHASE BOAT MED 42' is only provided under a complimentary use and by Owner's courtesy and only in the Med over the Summer.
Summer Base Port:WEST MED
Summer Operating Area:W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Winter Base Port:CARIBBEAN
Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details:WINTER 2025 / 2026: REVE BLEU is available in the CARIBBEAN and will performe mostly in the Guadeloupe, Leewards & BVIs On request: Grenadines with 10 days minimum SUMMER 2026: REVE BLEU will be based in Corsica/Sardinia from June until July 15th and again from August 17 till the end of the season.
Check Charter Availability by Month
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Yacht layout
Specifications
Locations
Amenities
Water Sports
Other Toys
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 Lagoon
- Cabins 4
- Maximum Guests 8
- Starting From $45,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
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 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 and optimizing the boat's performance. The ship is an integral part of the team.
He prioritizes the comfort and well-being of passengers and crew. Water sports of all kinds towing, diving, snorkeling, and underwater hunting - are an integral part of his daily routine.
Maxime knows REVE BLEU very well as he’s been her Captain for two years. 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
2nd place at the Chef's Competition in his category at the Antigua Yacht Show 2025 !
Alexis is a 32-year-old chef. Parisian native, he has embarked on this 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 kinds of establishments and cuisines to gain as much expertise as possible.
He also has worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.
Alexis has been a proud crew member of REVE BLEU for three years; he knows the boat and his galley very well.
"I'm a creative person; I love discovering and finding inspiration and new horizons daily thanks to this adventure. I very much hope to surprise our guests on board."
FIRST MATE – WINTER ROTATIONAL: Thomas DUPONT
French
Languages Spoken: French & English
After various experiences at sea over the years, a transatlantic crossing, charter work in
Australia, sailing in the Mediterranean, and boat maintenance projects — Thomas decided to
make it his full-time career and become a professional first mate.
Passionate about sailing and seamanship, Thomas is always learning, but also enjoys
sharing the knowledge he has already acquired. Travel, adventure, discovering new
cultures, and collaborative projects are key motivations for him. He also enjoys exchanging
around music, cinema, and design.
Onboard, he is always keen to go fishing, explore the underwater world, and better
understand the environment he is sailing through — whether through snorkeling, water
sports, hiking, or canyoning.
Attentive, discreet, and friendly, Thomas will happily guide guests during their activities, ensuring their safety, comfort, and enjoyment
throughout the charter.
STEWARDESS: Livia PERINO
French
Languages spoken: French & English
Livia grew up on the French Riviera with strong Mediterranean roots, and the sea has always been part of her identity.
After sailing for pleasure with passionate and inspiring people, she decided to make the yachting world her workplace. She first joined the classic regatta circuit as a crew on TUIGA 1909. She then worked on traditional sailing yachts and on a three-masted schooner in the South of France, which gave her a true appreciation for life at sea.
She has a strong sense of service due to her several luxury restaurant’s experiences as waitress and a genuine desire to share her love for sailing life.
Professional, attentive, and naturally warm and energetic, she always strive to create a welcoming atmosphere onboard : “I hope the REVE BLEU experience will be unforgettable for our guests.”
Onboard Dining
DAY 1
LUNCH
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Ceviche of sea bream, lime and basil oil, cashew nuts
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Vittelo tonnato, anchovy cream et roasted sesame, rocket salad
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Citrus fruit nage with verbena and meringue slivers
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Octopus carpaccio with pistachio pesto, sea tomatoes and baby greens
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Genuine Cesar salad, crispy chicken marinara, egg yolk confit with wild garlic
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Coconut soup, Japan pearl, citrus zest, chia seeds
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Watermelon gazpacho, tomato and radish pickles
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Homemade gnocchi, balsamic cream, mozza di bufala and coppa cheese
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Fruit tartar, lavender sabayon and fresh mint
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Millefeuille of avocado, Espelette pepper and baby spinach
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Steamed cod, Provencal sauce vierge, grilled zucchini
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Rhubarb tartlet and Chinese green tea sorbet
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Burattina with pea cream and pistachio oil
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Salmon pavé à l'unilateral, hollandaise sauce and leek fondue
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Citrus rice pudding with salted butter caramel sauce
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Quinoa salad, cebette and pomegranate condiments, feta cheese
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veal lnvoltini, mozzarella, tomato confit, romaine salad and pine nuts
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Fig sand, honey cream
DINNER
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Thin tart with grilled eggplant, parmesan and potato tuile
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Herbed pepper cro0te beef cutlet, celery mousseline with nutmeg
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Strawberry verrine, vanilla cream, salt flower and mores coulis
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Duck tartar, hazelnut and fig oil, fresh Shizo
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Semi-smoked saithe, champagne beurre blanc and tian of sunny vegetables
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Creme brulée with dark chocolate and tonka bean
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Panko mallet egg, mushroom and pecorino cream
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Veal pavement lacquered with honey and thyme flower, carrot declension.
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Yuzu and raspberry panna cotta, homemade coulis
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Bell pepper and chorizo ravioli with tomato and scamorza sauce
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Yellow poultry medallion, mushroom saute with Whisky, Amandine truffle crush
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Praline cabbage, pecan nuts and peanut Chantilly
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Scallop crumble with paprika, sucrine and coral bisque.
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Risotto with 4 cheeses, grilled vegetables, walnut oil and Parmesan potato chips
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Half cooked white chocolate coeur coulant, saffron
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Sea shrimp and rice leaf, lemon-yellow mascarpone, beet sprouts
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Pave de than, soy and hultres sauce, blue poppy and sautéed bok choy
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Opera cacao, coffee scent and redcurrant gelee
DAY 2
DAY 3
DAY 4
DAY 5
DAY 6
DAY 7
REVE LEU PRESTINGE BRUNCH
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Mimosa egg with bottarga
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Fish accras with homemade spicy sauce Tiger-style beef tataki
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Fish gravlax, matcha and dill
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Foccacia, seasonal vegetables, Parma ham, arugula with balsamic sauce.
DESSERTS
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Chouquette with whipped cream
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Poire poche with verbena and creme cassis Red fruit salad, black tea syrup
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Strawberry tart, rose scent.
Crew Interview
Get to know this crew better with a hosted interview!


















