Le Reve

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	62 Ft / 18.9 m
Beam	33.0 Ft / 10.08 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2017 - No Refit Date Set

ACCOMMODATION INFORMATION

Extra Large Master Queen Stateroom and Two VIP Queen Staterooms. All staterooms have individual AC controls, private head with electric toilet and separate walk-in showers.

WATERSPORTS

Dinghy	15ft Highfield
Dinghy HP	60
Paddle Boards	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard

OTHER TOYS

Waydoo EFoil
Kiteboard with 11m, 14m, and 17m kites
Wing Foil with Learn to Ride system
WaterRower Rowing Machine
Drone on board. Captain will take photo/video during charter for guests.
Apple TV and multiple streaming services available in every cabin w/1000+ downloaded movies
Assorted board and card games

CREW PROFILE

Ready for new sport?

Meet Captain Dirk and First Mate Sandy DeLo and share in their passion for boating, fun and adventure!

After earning his Ph.D. from Columbia University, Dirk started his career in education, ultimately working his way into the field of technology. His land-based career offered him the opportunity to work in locations around the globe such as Switzerland, Brazil and China. His last post before casting off the dock lines was serving as Chief Technology Officer for a New York City based global education company.

Dirk started sailing solo at 5 years old, crossed the Pacific Ocean from LA to Honolulu at 14 as part of a racing crew, and has been leading yacht charters around the world for over 25 years!

Some of his favorite destinations are French Polynesia and the British Virgin Islands, which he first visited in 1981. He is an avid water sports enthusiast and will be happy to lead you on SCUBA dives in the best locations, snorkeling, e-foiling, wing foiling, tubing, wake boarding, knee boarding, kayaking, SUPing, deep sea fishing, and even provide an introduction to kite boarding.

Dirk also has a Mavic Pro drone aboard and will be happy to record breathtaking footage of your dream vacation aboard Le Rêve.

Captain Dirk is a highly experienced US Coast Guard certified 100 Ton Master Captain, PADI SCUBA Instructor and an award-winning bartender mixing up craft cocktails for the guests!

Chef/Captain Sandy trained at Ashburton Chefs' Academy in the United Kingdom a few years after earning her undergraduate and graduate degrees in Business. She loves preparing delicious meals for guests and introducing people to the seafaring lifestyle! She stars in her very own cooking show called “Cooking with Yacht Chef Sandy” and loves to showcase meals she makes aboard for her Roku TV and YouTube viewers.

Prior to taking to the ocean, she led the Corporate life, having worked Internationally in Australia, Italy, London, India and Thailand. She spent her first career on Wall Street in technology-related roles for a Fortune 100 Firm and a few extra years as a Management Consultant, also in Technology. These experiences have played in to the professionalism she brings to managing her galley and understanding the needs and desires of guests on board.

Sandy has been cooking since the age of 10 and she loves to get creative in the galley and serve up tasty snacks and beautiful meals to guests. In addition to serving as Chef aboard, Sandy is a PADI Divemaster and a USCG Certified 100 Ton Master Captain with blue water experience on the high seas. Some of Sandy’s favorite spots are the Virgin Islands (especially Waterlemon Cay!) and the Exuma Islands of the Bahamas.

Dirk and Sandy have been in the Virgin Islands charter industry since 2007, first as yacht owners with hired crew aboard. In 2013, they deepened their commitment to yachting, adding a 38’ day charter motor yacht based in New York to the fleet. 2015 brought a second motor yacht operating day charters in Long Island Sound and their charter operation was running in full swing.

Sandy and Dirk are now owner/operators of the amazing 2017 Lagoon 620 Essence Edition, Le Rêve, where their professional C-suite background, intimate knowledge of sailing and the islands, experience in hospitality, celebrity chef experience and history in the marine industry combine to provide the ultimate experience for their charter guests. Join them in “Sailing the Dream!"

YACHT DESCRIPTION
The beautiful Le Reve in the in the Virgin Islands, Bahamas, or New England. Experience the art of living aboard Le Reve, an owner's edition of the Essence line that is the epitome of luxury. The three spacious air-conditioned staterooms are fitted with high end materials and furniture that allow for a nearly unprecedented level of comfort. Guests can enjoy their gourmet meals in our luxurious cockpit seating area and then lounge with a cocktail on the massive sun-deck afterwards. The gull-wing bridge deck design allows for greater comfort and smoother sailing, despite heavy seas. Le Reve is equipped with an impressive array of water equipment, including but not limited to skis, paddle boards, snorkeling gear, kiteboarding gear, and SCUBA with a compressor. Despite the outstanding quality of life aboard, performance is not sacrificed. With its twin 150HP Volvo engines and 1500+ square foot mainsail, Le Reve can easily reach and maintain top speeds in a variety of conditions.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfasts

Each breakfast is served with fresh in-season fruit, coffee, tea and juice.

Migas - A Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese and salsa. Served with sausage or bacon on the side. This is a charter guest favorite!

'Stuffed' French Toast - Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar and walnut 'stuffing' perched on top. Maple syrup and bacon or sausage on the side.

Omeletes to Order - Classic French Omelette with your choice of assorted fillings. Served with sausage or bacon and toast with jams.

Breakfast Tacos -sausage, potato, egg salsa and cheese nestled inside soft, warm flour tortillas.

Traditional Eggs Benedict - Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.

Smoked Salmon Platter - Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers and Fresh Dill served with toasted English Muffins

Ultimate Banana Walnut Pancakes with Maple Syrup - The name says it all! With sausage or bacon on the side.

Lighter Fare Options: Yogurt and Home Made Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, Soft Boiled Egg.

Lunches

Stacked Seafood Salad - A delicious and nutritious hearty meal prepared salad-style. A layer of greens dressed in boat made Green Goddess dressing, topped with layers of egg salad, bacon, seasoned heirloom tomato, ripe Haas avocado, and topped with a trio of lump blue crab salad, seared ahi salad and lobster salad! Served with fresh boat-made bread. Amazingly delicious!

Grilled Shrimp Caesar - Classic Caesar Salad with grilled shrimp, home made dressing and freshly toasted croutons. Topped with Parmigiano Reggiano shavings.

Crab Cakes with Farmers Market Quinoa Salad - Lump Blue Crab Cakes topped with home made remoulade sauce served beside a Farmers' Market Quinoa Salad featuring roasted veggies and fresh herbs

Smoked Pulled Pork Quesadillas - Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown. Served with Creamy Caribbean Slaw

Chimichanga Bowls - An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa and sour cream

Smoked Turkey Club Sandwiches - Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce and Tomato with boat made herbed aioli. Served with chips on the side.

Tuna Avocado Wrap - Great for lunch underway. Delicious tuna salad with creamy avocado slices wrapped in a handy package that's easy to enjoy when the boat is moving. Served with chips.

Chicken Salad Medley - Why choose when you can have both? Traditional Chicken Salad and Caribbean Curried Chicken Salad served over greens with your choice of bread, crackers or lettuce wraps on the side.

Chef's Salad: turkey, ham, hard boiled eggs, cheeses and veggies over greens with Chef's Special dressing and boat made toasty garlic crutons

Individual Rustic Spinach and Bacon Quiches - Light and creamy eggs with spinach, bacon and a mix of cheeses nestled inside a flaky crust. Served fresh from the oven with a side salad.

New England-Style Lobster Roll - When fresh lobster is available, there's no better lunch than a Lobster Roll! Succulent chunks of lobster mixed with mayo, celery, chive and lemon, piled high on a grilled split-top roll. A side of potato chips complement this quintessential New England-style treat.

Moo Shu Pork or Chicken with Veggie Fried Rice - delicious Asian-style pork or chicken stir fried with crisp veggies and served with boat made pancakes. Crispy Veggie Fried Rice served on the side.

Cocktail Hour Snacks

Crab Avocado Mango Stack - Bottom layer of mango salsa, middle layer of ripe avocado and top layer of succulent lump crab mixed with remoulade sauce. Served with crackers and tortilla chips.

Mediteranean Charcuterie - boat made hummus, dry salami or chorizo, feta cheese, gourmet olives and crudite served with pita chips.

Mahi Mahi or Wahoo Ceviche - Tender, boat-caught fish marinated in lime juice with tomato, onion, cilantro and seasonings. Served with corn chips.

Spinach Artichoke Spread - A classic favorite. Cheesy spinach and artichokes served warm with crusty bread and crackers

Artisanal Cheese Board - Assorted Cow, Goat and Sheep's Milk Cheeses, Dry Salami, Fruits, Nuts and Crackers

Ahi Tuna Poke - Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings and green onions.

Spicy Garlic Chicken Flatbread - A unique twist on a classic. A garlicky chicken mixture with mozzarella cheese atop a crispy crust.

Ahi Avo Nachos - Sesame wonton crisps topped with seared ahi tuna, silky avocado, a touch of wasabi mayo and a garnish of seaweed salad. Accompanied by sweet pickled ginger.

Caramelized Onion, Mushroom, Apple and Gruyere Tartlets - The flavors of caramelized Onion, sweet, buttery Apple, nutty Gruyere Cheese and earthy Mushrooms combine perfectly in this gorgeous crispy, flaky tartlet. Amazing with a glass of your favorite red or white wine!

Entreés

Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes - Pan seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce. Served with a green veggie on the side. Suggested wine pairing: Josh Pinot Noir

Lemon Herb Chicken and Veggie Skewers - Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo or wild rice in a brown butter herb sauce. Suggested wine pairing: White Haven Sauvignon Blanc

Sweet and Savory Pork Tenderloin with Creamy Garlic Polenta - Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side. Suggested wine pairing: La Crema Pinot Noir

Filet Mignon with Scalloped potatoes and roast veggies - Delicious filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables. Suggested wine pairing: Rodney Strong Cabernet Sauvignon

Seared Tuxedo Tuna - Boat Caught Ahi Yellowfin Tuna seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad. Suggested wine pairing: Flowers Pinot Noir

Caribbean Jerk Chicken - Caribbean Jerk Chicken served with pan fried plantains, traditional Rice and 'Peas' and a green veg or salad. Suggested wine pairing: Decoy Pinot Noir

Creamy Lemon Mahi Mahi Piccata - Delicious, lemony Mahi Mahi Picatta over rice or orzo with capers with a Caprese-style salad on the side. Suggested wine pairing: Rombauer Chardonnay

Steamed Lobster with Garlic Lime Butter - Let's get diving! You catch 'em and we'll cook em up! Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime drawn butter and lightly grilled. Served with a green vegetable or salad and a rice or pasta dish. In New England this dish is served with New England lobster fresh from the fish monger as we don't dive in the Northeast. Brrr! Suggested wine pairing: Veuve Cliquot Ponsardin French Champagne

Shrimp Etoufée - New Orleans style Shrimp Etoufeé served over a pillow of white rice with home made rosemary garlic bread on the side. Suggested wine pairing: Artemis Cabernet Sauvignon

Chicken Marbella - A succulent and flavor-packed chicken dish marinated in olives, dates, capers, red wine vinegar and spices. The absolute perfect balance of sweet and savory flavors served atop pearled cous cous. Suggested wine pairing: La Crema Chardonnay

Desserts

Molten Chocolate Soufflé - Chocolate heaven, served with ice cream and a sprinkle of powdered sugar

Mango Nectarine Crumble - Delicious In-Season fruit with a crispy topping. Served warm from the oven topped with whipped cream or vanilla ice cream

Classic Key Lime Pie - Sweet and Tart Key Lime Custard in a Home Baked Graham Cracker Crust with Whipped Cream

Hot Buttered Rum Salted Caramel Cheesecake - Amazing cheesecake topped with boat-made salted caramel sauce. Chef's favorite dessert!

Cookies and 'Milk' - The Captain's favorite: Classic fresh baked Chocolate Chip Cookies, warm from the oven, served with a chilled shooter of Bailey's and Banana Rum

Chocolate dipped Coconut Macaroons - Light and tender coconut cookies dipped in a silky dark chocolate ganache

Mini Banana Splits - Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts and sprinkles

Coconut Caribbean Blondie - Coconutty and nutty, this delicious twist on a 'blondie' is fantastic served right from the oven with a scoop of Vanilla!

Profiteroles - Light, fresh baked pastry stuffed with boat made Chocolate and Vanilla ice cream, then topped with whipped cream and boat made small batch chocolate and salted hot-buttered-rum caramel sauces.

Hazelnut Cheesecake Bars - gorgeous cheesecake squares on a graham cracker or shortbread crust with a gorgeous hazelnut swirl. Finished with Maldon Sea Salt.

PRICING DETAILS
Le Reve INQUIRE

Pricing

From: 42,000 per week
To: 56,000 per week
Summer 2026

2 Guests	42,000
3 Guests	43,000
4 Guests	44,000
5 Guests	45,000
6 Guests	46,000

Winter 2026 to 2027

2 Guests	42,000
3 Guests	43,000
4 Guests	44,000
5 Guests	45,000
6 Guests	46,000

Summer 2027

2 Guests	42,000
3 Guests	43,000
4 Guests	44,000
5 Guests	45,000
6 Guests	46,000

Pricing Details

GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
***72 hour turn required***
NO TANDEM CHARTERS PLEASE
LE REVE IS BVI BASED. VILLAGE CAY PORTS PREFERRED
YACHT WILL NOT ACCEPT CHARTERS WITH LESS THAN 7 NIGHT NOTICE

CHRISTMAS/NEW YEARS:
THANKSGIVING: 1-6 @ $48,000, 7 night minimum
CHRISTMAS: 1-6 @ $54,000, 7 night minimum, must end no later than 12/26
NEW YEARS: 1-6 @ $56,000, 7 night minimum, must start no earlier than 12/28

****NEW ENGLAND CHARTERS***
New England rates are plus dockage (other than pick-up and drop-off).
Summer operating area: Rhode Island, Cape Cod, Martha’s Vineyard, and Nantucket