Reve Bleu

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	67 Ft / 20.5 m
Beam	32.1 Ft / 9.81 m
Draft	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2023 - No Refit Date Set
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

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

WATERSPORTS

Dinghy HP	80 HP
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

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

CREW PROFILE

Maxime DENOIX

Alexis CHARRET

Thomas DUPONT

Livia PERINO

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.”

YACHT DESCRIPTION
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.

ADDITIONAL INFORMATION

SAMPLE MENU

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

LUNCH

Ceviche of sea bream, lime and basil oil, cashew nuts

Vittelo tonnato, anchovy cream et roasted sesame, rocket salad

Citrus fruit nage with verbena and meringue slivers

DINNER

Thin tart with grilled eggplant, parmesan and potato tuile

Herbed pepper cro0te beef cutlet, celery mousseline with nutmeg

Strawberry verrine, vanilla cream, salt flower and mores coulis

DAY 2

LUNCH

Octopus carpaccio with pistachio pesto, sea tomatoes and baby greens

Genuine Cesar salad, crispy chicken marinara, egg yolk confit with wild garlic

Coconut soup, Japan pearl, citrus zest, chia seeds

DINNER

Duck tartar, hazelnut and fig oil, fresh Shizo

Semi-smoked saithe, champagne beurre blanc and tian of sunny vegetables

Creme brulée with dark chocolate and tonka bean

DAY 3

LUNCH

Watermelon gazpacho, tomato and radish pickles

Homemade gnocchi, balsamic cream, mozza di bufala and coppa cheese

Fruit tartar, lavender sabayon and fresh mint

DINNER

Panko mallet egg, mushroom and pecorino cream

Veal pavement lacquered with honey and thyme flower, carrot declension.

Yuzu and raspberry panna cotta, homemade coulis

DAY 4

LUNCH

Millefeuille of avocado, Espelette pepper and baby spinach

Steamed cod, Provencal sauce vierge, grilled zucchini

Rhubarb tartlet and Chinese green tea sorbet

DINNER

Bell pepper and chorizo ravioli with tomato and scamorza sauce

Yellow poultry medallion, mushroom saute with Whisky, Amandine truffle crush

Praline cabbage, pecan nuts and peanut Chantilly

DAY 5

LUNCH

Burattina with pea cream and pistachio oil

Salmon pavé à l'unilateral, hollandaise sauce and leek fondue

Citrus rice pudding with salted butter caramel sauce

DINNER

Scallop crumble with paprika, sucrine and coral bisque.

Risotto with 4 cheeses, grilled vegetables, walnut oil and Parmesan potato chips

Half cooked white chocolate coeur coulant, saffron

DAY 6

LUNCH

Quinoa salad, cebette and pomegranate condiments, feta cheese

veal lnvoltini, mozzarella, tomato confit, romaine salad and pine nuts

Fig sand, honey cream

DINNER

Sea shrimp and rice leaf, lemon-yellow mascarpone, beet sprouts

Pave de than, soy and hultres sauce, blue poppy and sautéed bok choy

Opera cacao, coffee scent and redcurrant gelee

DAY 7

REVE LEU PRESTINGE BRUNCH

Mimosa egg with bottarga

Fish accras with homemade spicy sauce Tiger-style beef tataki

Fish gravlax, matcha and dill

Foccacia, seasonal vegetables, Parma ham, arugula with balsamic sauce.

DESSERTS

Chouquette with whipped cream

Poire poche with verbena and creme cassis Red fruit salad, black tea syrup

Strawberry tart, rose scent.

PRICING DETAILS
Reve Bleu INQUIRE

Pricing

From: 45,000 per week
To: 72,000 per week
Winter 2025 to 2026

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

Summer 2026

2 Guests	50,000
3 Guests	0
4 Guests	0
5 Guests	50,000
6 Guests	0
7 Guests	0
8 Guests	55,000

Pricing Details

WINTER WEEKLY RATE 2025 - 2026 for 2 - 8 guests:
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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:
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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.

Reve Bleu

Pricing

Pricing Details

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