Reve2mer

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	61 Ft / 18.6 m
Beam	32.7 Ft / 9.99 m
Draft	6.5 Ft / 1.99 m
Builder	Lagoon
Built - Refit:	2016 - 2024
Cruising Speed	12 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	Semi-rigid inflatable dinghy 3m \| Semi-rigid inflatable dinghy 4.60 m
Dinghy HP	60
Paddle Boards	2
Double Kayaks	1
Wakeboards	1
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
- Donut
- Tiwal
- SeaBob : 3 Sublue Mix Pro : https://www.sublue.fr/produits/77-mix-pro.
- Wing foil

CREW PROFILE

Ron Gonthier

Andrew Mustache

Rian Baccus

Ron Gonthier : Captain
Ron was Rêve2mer's first captain for several years, sailing in the Caribbean, the Mediterranean and the Seychelles.
With Andrew as his iconic second captain, they combine technical and nautical expertise with perfect knowledge of the sailing areas, ensuring a successful and safe cruise.

Andrew Mustache : second captain
Born in Seychelles in 1990, Andrew has sailed from the Indian Ocean to Adriatic sea and Mediterranean sea before joining the Rêve2mer as second
Dynamic and cheerful, accustomed to clients of various nationalities, he knows perfectly the secrets of a successful cruise and predicts your desires even before you express them.
Unparalleled fisherman, he is responsible for leisure activities during the cruise: wakeboard, paddle-board, snorkeling, kayak and sea-scooter.

Chef : Rian Baccus, 34 years
Rian began his culinary career in 2009 in various hotels in the Seychelles, such as the St Anne Beach Comber Resort, now Club Med Seychelles, the Ephilia Resort, and the Domaine de l'Orangerie Resort, as sous chef at the gourmet restaurant. In Bahrain, Rian worked as a private chef at Shaika Moniras Palace. Curious about new experiences and passionate about the sea, he continued his career on catamarans such as Rêve2Mer and the Lagoon 77 Mane et Nocte.
His passion is fusion cuisine, particularly combinations of European cuisines with traditional Creole dishes.
Rian speaks French, English, and Creole.

Hostess : TBC

YACHT DESCRIPTION
Rêve2Mer is a Lagoon 620 designed to offer the ultimate charter vacation experience. Fully air-conditioned, her interiors harmoniously combine luxury, space, and light. Rêve2Mer accommodates 8 passengers in one master and three double cabins, each equipped with king-size bed and private bathroom. Her crew of four, accustomed to sailing all the seas of the world, will help you discover the treasures and flavors of each port of call. Their professionalism and finesse will make your cruise a unique adventure.

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

Continental or american breakfast

Tea, coffee, milk, hot chocolate, fruit juice.
Fresh bread, toast, butter, jams, honey, cereals, yogurts
Bacon, eggs, beans
Fresh seasonal fruits ... and more according to client's wishes

Day 1 – Flavours of embarkation
Lunch:

Lobster salad with citrus fruits and virgin olive oil,

Homemade artisan bread,

Lemon and basil sorbet.
Dinner:

Bluefin tuna carpaccio with yuzu,

Roasted sea bass fillet and vanilla sweet potato purée,

Thin fig tart and light mascarpone cream.

Day 2 – Mediterranean stopover
Lunch:
Burrata cheese, heirloom tomatoes,
Linguine alla vongole,
Mango panna cotta.
Dinner:
Cold courgette soup with mint,
Monkfish in a herb crust with lemon risotto,
Dark chocolate mousse.

Day 3 – Asian inspirations
Lunch:
Sea bream tartare with mango,
Ginger prawn skewers,
Tapioca pearls with coconut milk.
Dinner:
Vegetable gyozas,
Seared tuna tataki,
Matcha cheesecake and red fruit coulis.

Day 4 – French gastronomic stopover
Lunch:
Foie gras with port and mango chutney,
Roasted duck breast,
Crème brûlée with Madagascan vanilla.
Dinner:
Warm scallop salad,
Sole meunière,
Grand Marnier soufflé.

Day 5 – Seafood and grilled specialities
Lunch:
Revisited Niçoise salad,
Grilled langoustines with garlic,
Pavlova with red berries.
Dinner:
BBQ on deck: assortment of grilled fish and shellfish, grilled vegetables,
Rum-roasted pineapple.

Day 6 – Brunch and farewell dinner
Homemade pancakes, herb omelette, cheese platter and fresh fruit.
Dinner:
Scallop carpaccio with caviar,
Rossini beef fillet,
Chocolate lava cake.

PRICING DETAILS
Reve2mer INQUIRE

Pricing

From: 23,000 per week
To: 27,000 per week

Pricing Details

2026 SUMMER WEEKLY RATES
Access to STARLINK : € 500 per week, taken out of APA

CHARTERS OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST

before June : € 23’000
June & September : € 25’000
July & August : € 27’000

APA : 25%
French VAT : 20%
Italian VAT : 22%

One week minimum required - Minimum of 5 days on request and depending on existing bookings
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

Rates in USD are available on request. They apply to US residents only

Prices shown may be subject to change by the owner.

Reve2mer

Continental or american breakfast

Pricing

Pricing Details

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