REVE BLEU Yacht Description
Introduced by DMA Yachting, the majestic charter yacht REVE BLEU is a 67 ft sailboat. The most appealing features of REVE BLEU are her elegant profile and fantastic layout. REVE BLEU spends the winter season in St Vincent & Grenadines. She was delivered by the famous yacht builder Lagoon in 2023. The ingenious yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests.
REVE BLEU is classified primarily as a sailboat.
The sailboat features ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) engines .
Accommodation
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
Captain Only
WINTER WEEKLY RATE: Dec - April: USD 50 000 / week Xmas: USD 66 000 / week New Year: USD 72 000 / week (10 days required) MYBA terms + 20% APA & VAT if applicable SUMMER WEEKLY RATE: High season JULY & AUGUST = 60 000 € / Week Middle season JUNE & SEPTEMBER : 55 000 € / Week Low Season MAY & OCTOBER : 50 000 € / Week SPECIAL EVENT High Season rate apply. MYBA terms + 30% APA + VAT applicable One week minimum requiredWhat is the cabin arrangement of REVE BLEU?
- 3 VIP cabins
- 1 Twin cabin
REVE BLEU
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Weekly price: $50,000 - $72,000
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Lagoon
- Consumption: 50 Litres/Hr
- Cruising Speed: 10
- Built Year: 2023
REVE BLEU Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $50,000 | $0 | $0 | $50,000 | $0 | $0 | $50,000 | $0 | $0 | $0 | $0 |
| Summer 2024 | $60,000 | $0 | $0 | $60,000 | $0 | $0 | $60,000 | $0 | $0 | $0 | $0 |
REVE BLEU Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 100,000$ to 144,000$ | 20,000$ to 43,200$ | 120,000$ to 187,200$ | Discounts outside the main season are common. | |
| 7 day charter | 50,000$ to 72,000$ | 10,000$ to 21,600$ | 60,000$ to 93,600$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 25,000$ to 36,000$ | 5,000$ to 10,800$ | 30,000$ to 46,800$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 50,000$ / 6 * 3 days = 25,000$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $50,000
High season rate: $72,000
Price Terms
Plus Expenses
REVE BLEU Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
CAPTAIN
CHEF
STEWARDESS
1st MATE
Captain: Brice RICHARD
CAPTAIN: Brice RICHARD
Nationality: FRENCH
Languages Spoken : French, English (Fluent)
Brice began sailing with his father at a very young age and never stop since that good old days.
His interest for the sea grew and getting experience he successfully passed his Master 500 GT and Engineer 750KW to work with passion.
Safety & Security of the vessel, along with taking care of the guests & crew are his number one priority.
Many times in the Caribbean and Mediterranean seas and years in the south hemisphere sailing across the Indian Ocean and Pacific Ocean have made him a reliable and highly professional Captain.
Brice likes to share his experiences with guests, always enthusiastic, professional, he loves the work well done.
He is passionate about water sports, especially wake boarding and scuba diving with a PADI Dive master certificate and moreover that now is owns AIDA Free diving certificate.
He knows how to drive his crew to bring to guests a successful charter with a relax and enjoyable environment on board.
ROTATIONAL CAPTAIN: Maxime DENOIX
CHEF: Alexis CHARRET
Nationality: FRENCH
Languages Spoken: French, English (Fluent)
Alexis is a 32-year-old chef. Parisian native, he has embarked on this new 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 types of establishments and cuisines to gain as much expertise as possible.
He also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.
Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."
STEWARDESS / DECKHAND: Lea MUDDIMAN
French
Languages Spoken: French, English
Motivated from an early age by the nautical professions and by the desire to travel the oceans, to discover and share all the riches the seas have to offer, but also by the desire to protect the ecosystem that surrounds us, Léa has developed her skills in this direction.
In fact, she has been able to develop her skills and know-how thanks to her very young but nevertheless intense professional experience in the world of yachting, as well as the various activities she has practiced since childhood, such as scuba diving (level 2), water sports (sailing, surfing, wake boarding, paddle, etc.) and sailing (lifeguard, catamaran club, coastal license, etc.).
In addition, as the granddaughter of a French Navy admiral, Léa was brought up with the values of respect and developed an unconditional love of sailing.
For Léa, a good sailor needs to be versatile, rigorous and autonomous. That's why she's keen to discover every aspect of life on board, and why she's starting her career as a stewardess/deckhand, so she can be at your service and develop her skills in the process.
Ambitious, strong-willed and altruistic, she will respond to your requests with a smile, and do her utmost to make your stay aboard Rêve Bleu unforgettable.
FIRST MATE: Steve ANTHONY
French
Languages Spoken: French, English ( Fluent)
Born in Toulouse, Steve is an avid traveler eager for new experiences and discoveries.
After completing his studies, he decided to settle in New Caledonia where he successfully opened and developed his own osteopathy practice for over five years. During this time, Steve was able to fully enjoy the water activities that are close to his heart, such as snorkeling, wakeboarding, kitesurfing and sailing.
His ambition to become more involved in the maritime industry expanded.
Back in France, Steve trained enthusiastically to obtain a captain 200 GT certificate and a 250kW engineer certificate.
After five years of sailing in the Mediterranean, Steve became a passionate, versatile and dedicated sailor with solid know how on how to keep REVE BLEU and all her toys in top shape so guests can maximize their enjoyment while onboard. Whether you want to try your luck at skiing or wake boarding, take the sea bobs out for a cruise, or just relax at the back of REVE BLEU with the tender lift in "sunset mode", Steve will be there to ensure everything is set up and ready to go.
ROTATIONAL FIRST MATE: Marianne LEBLEU
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
BREAKFAST
Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis’s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables
FRESH BREAK
Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit
LUNCH
Prawns with chilli and Cajun sauce
Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens
Fresh salad mix with lime zest and baked sweet potato confit
Cinnamon shortbread, vanilla cream, caramelised frécinettes
SNACK
Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine
DINNER
Cocktail Island planteur
Chickpea hummus, crushed coriander
Tomato and red pepper gazpacho, Creole chilli oil sprouts
Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce
White chocolate mousse with chia seeds
Citronella infusion
DAY 2
GENTLE WAKE-UP CALL
Peppermint infusion, fresh mango, Banana cake, vanilla syrup
CARIBBEAN BRUNCH
Fruits “back from the market”, Papaya juice,
Crispy combava chicken, Fromage blanc, Alexis’s granola
Fresh market herb salad, creole condiment,
Fish smoked on site, fish roe,
West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables
Pure butter brioche bread
Dark chocolate and coffee spread, Banana jam, Local honey and almond butter
Egg mimosa coriander lemon juice avocado black sesame
Green chili paste
SNACK
Fresh papaya, Pina colada smoothie, Coco “moelleux”
DINNER
Fresh Caipirinha
Tuna sashimi with carambola, homemade citrus oil
The avocado in all his forms
Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream
Lime and citrus tart ugli meringue with verbena scent
Tamarind infusion “from here”
DAY 3
BREAKFAST
Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis’s granola
Chocolate marble with tonka sauce, coco jam, local honey, arachid butter
LUNCH
Pepper caviar fish roe marinated in yuzu
Grilled gambas rum pineapple fresh herb salad
Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes
Cappucino and cocoa verrine dark chocolate and macadamia biscuit
GOURMET PAUSE
Water with maracuja syrup, Financiers with local honey
DINNER
Pina colada cocktail
Crab with pickles of vegetables
Tomato bavarois, balsamic cream, baby greens
Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander
Coconut sweetness, pistachio mousse, citrus zest
Green tea with passion fruit and island flowers
DAY 4
BREAKFAST
Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits
Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis’s granola
Roasted sesame butter and local honey, French toast “pain perdu”
LUNCH
Crab curry accras in smoked garlic sauce
Genuine fish pimentade
Rice flavoured with lemongrass and coriander, fresh herb salad
Grilled bananas in peanut oil, peppers marinated in creole spices
Desert to share: genuine “blanc manger coco”, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce
GOURMET PAUSE
Water melon smoothie, fresh kaki
DINNER
Fresh mojito
Sweet potato mousse with anchovies and pickles
Panna cotta manio, cheddar cream, pepper and vegetable sprouts
Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage
Coconut soup with tea and Japanese pearl, crispy tuile
Infusion with lemon thyme and cane sugar
DAY 5
GENTLE WAKE-UP CALL
Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel
BRUNCH
Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs
Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart
Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive
SNACK
Peanut sorbet, Sliced banana, Water with maracuja syrup
DINNER
Aguacanina Cocktail
Panko shrimp with saffron sauce and pickles
Sweet potato cappuccino with smoked bacon and black poppy mousse
Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe
Burnt tapioka cream
Lime green tea
DAY 6
BREAKFAST
Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,
Detox juice with cucumber and spinach , Tamarind Jam
Local honey and green pistachio butter, fromage blanc with Alexis’ granola
LUNCH
Apéritif
Shrimp tartare, pomegranate and fresh sprout
Fresh sweet potato and black sesame velvet (pas sure pour le velvet)
Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles
SNACK
Fresh mango frappe, Dark chocolate cake
DINNER
Cocktail with rhum, pomegranate and lemon
Herbed chilli mousse, pitat rolls and Iberian charcuterie
Pressed tomato and avocado, goat cheese cream, pistachio pesto
Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic
Chiboust with tea and coconut emulsion, shaved white chocolate
Infusion of local flower variations
DAY 7
GENTLE WAKE-UP CALL
Pineapple sorbet, Coconut sand rose, Guava juice
BRUNCH
Orange juice
Banana and coconut smoothie
Prawn, tomato and thyme flower curry crumble
Semi candied pineapple with vanilla
Mini charcoal burger with old rum sauce
Real roasted ham walnuts, maple and cloves
Green mango salad with fresh green beans
Tagliatelle of vegetables with baby greens
SNACK
Macadamia nut cookies, Pomegranate juice
DINNER
Homemade pineapple rum
Fresh guacamole and tacos
Crabs stuffed with le reve bleu condiments
Dish to share : genuine West Indian free-range poultry colombo, saffron rice, carrot wok with curry and pumpkin seeds
Baba with agricultural rum and candied citrus fruit
Peppermint tea
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