The Blue Dream
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.1 Ft / 9.81 m |
| Draft | 5.1 Ft / 1.56 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
The Blue Dream can accomodate up to 8 guests in 4 double ensuite cabins : 1 master with king size bed & 3 doubles with queen size beds.
The master cabin also has a TV.
Ceiling height is 2,10 m.
All cabins have air conditioning with private controle, plugs, hair dryer and toiletry.
| Dinghy | Highfield 4,60m |
| Dinghy HP | 60HP |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast: Coffee, Tea, Hot chocolate – Continental & American breakfast, fresh fruit platter
Cakes, pies, fresh fruits, dips & cocktails served during the day
Day 1
Brunch: Fresh verrine with melon, watermelon, feta cheese and mint. Ham croquettes with Espelette pepper. Guacamole spread, crab rillette and smoked salmon toast. Mini foie gras burger with onion compote and balsamic vinegar. Potato and porcini mushroom tortilla. Smoked trout toast with fresh cheese, avocado and soft-boiled eggs. Scrambled eggs, fried eggs or omelette. Seasonal fruit salad, mango espuma. Financier and passion fruit mousseline cream. Pancakes, crêpes, Liège waffles and your choice of accompaniments, chocolate sauce, sugar, jam.
Dinner:
Beetroot cappuccino and horseradish cream.
Verrine of salmon tartare with avocado and salmon.
Pluma de lomo with Iberian chorizo sauce, tagliatelle with pesto.
Lyon praline tart with cream and praline cream and blackcurrant tuile.
DAY 2
Lunch:
tomato gazpacho and basil quenelle.
Veal loin with morel mushrooms, carrot mousseline with cumin. Poached pear Belle Hélène with chocolate coulis and crunchy almond tuile.
Dinner:
Sea bream carpaccio with lime and passion fruit.
Lobster fricassee with seasonal vegetables, glazed asparagus and potato espuma.
Nantes cakes, salted butter caramel and vanilla whipped cream.
DAY 3
Lunch:
Semi-cooked foie gras with red wine and spices; homemade brioche and fresh fig compote.
Trilogy of hummus. Beetroot hummus, roasted pepper hummus, sesame hummus. Naan bread.
Pork tenderloin with cider cream and French-style peas.
Strawberry soup with verbena and whipped mascarpone cream with lime zest and pistachio nougatine chips.
Dinner:
Langoustine tartare with kaffir lime and chives.
Roasted scallops, fennel butter.
Curry leek fondue.
Pineapple carpaccio with coriander and coconut ice cream.
DAY 4
Lunch:
Goat's cheese and tome cheese toast, onion and honey compote on a bed of green salad.
Farmhouse pork chops with Neapolitan aubergines, garlic and parsley butter.
Deconstructed tarte tatin.
Dinner:
Mussels casserole with lemongrass chicken sauce.
Roasted sea bass fillet, glazed carrots, celery mousseline and shellfish jus.
Almond tart with peaches.
DAY 5
Lunch:
Quail eggs with gorgonzola, baked in a cocotte, and bacon tuile.
Beef tagliata and crispy potatoes.
Pineapple cake flambéed with rum.
Dinner:
White fish accras on a bed of lamb's lettuce.
Espelette pepper mayonnaise.
Feta, basil and sun-dried tomato toast.
Tuna ceviche with ginger and fresh herbs. Avocado, tomato and red onion salad.
Coconut and lime flan.
DAY 6
Lunch:
Baby squid casserole with parsley.
Breton galette rolls with cream cheese and parsley ham.
Piquillo peppers stuffed with mackerel.
Grilled lamb chops with honey and rosemary. Greek salad.
Breton profiteroles, cracker puffs, buckwheat ice cream, salted butter caramel and whipped cream.
Dinner: Focaccia, mortadella and stracciatella.
Fillet of John Dory, lemon crumble, cauliflower mousseline and vegetable pickles.
Chocolate mi-cuit, raspberry coulant, chocolate almond nougatine.
DAY 7
Lunch:
Goat's cheese profiteroles with tomatoes, carrot tagliatelle. Chorizo and melon skewers. Duck breast, meat jus, Menton ratatouille. Tiramisu with fresh figs, honey and bitter almonds. Dinner: plates of Bigord noir; pan con tomato. Saffron risotto and flambéed prawns, shellfish bisque. Crêpes Suzette, caramel deglazed with orange juice, flambéed with Cointreau.