REVE BLEU
VIEW PHOTOS| 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) |
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
| 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 |
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.
| 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 |