REVE BLEU
Reve Bleu Yacht Charter
Step aboard Reve Bleu, a stunning luxury yacht designed to offer a seamless blend of elegance and comfort. Crafted for an unforgettable sailing experience, this exquisite vessel accommodates up to eight guests in four spacious en-suite staterooms, providing the perfect setting for relaxation and adventure on the open sea. With impeccable design and premium amenities, Reve Bleu is your gateway to an extraordinary journey.
Luxurious Accommodations
Reve Bleu offers a thoughtfully designed layout to ensure privacy and comfort for every guest. The master stateroom, featuring a queen-size bed, boasts direct deck access, allowing for a seamless indoor-outdoor experience. Two double VIP cabins provide ample space and refined finishes, creating serene retreats for unwinding after a day of exploration. Additionally, an aft port-side twin cabin, equipped with two single beds that can be converted into a queen-size bed, offers flexible sleeping arrangements to accommodate various group dynamics.
Sophisticated Onboard Experience
Every detail aboard Reve Bleu has been meticulously curated to provide an unmatched level of luxury. The yacht’s expansive deck areas invite guests to bask in the sun, enjoy alfresco dining, or simply take in breathtaking ocean views. The interior spaces exude refined elegance, with modern furnishings and a tranquil ambiance that enhances the onboard experience. Whether lounging in the stylish salon or enjoying a gourmet meal prepared by the expert crew, every moment aboard is designed for indulgence.
A World-Class Crew for an Unparalleled Voyage
To ensure a truly stress-free and enjoyable experience, Reve Bleu is crewed by a dedicated team of professionals who cater to every detail. With up to three highly trained crew members onboard, plus an additional support crew, guests can expect impeccable service, expertly curated itineraries, and a seamless luxury yachting experience.
Embark on Your Dream Getaway
Reve Bleu offers the perfect balance of relaxation and adventure, allowing guests to immerse themselves in the beauty of the sea while enjoying five-star comfort. Whether sailing through breathtaking coastal landscapes or anchoring in secluded bays, this yacht delivers an experience unlike any other. Secure your charter today and embark on a journey of sophistication, serenity, and adventure!
REVE BLEU is accommodating up to 8 guests in 4 ensuite staterooms as below:
1 MASTER cabin with direct deck access (Queen size 175x200).
2 DOUBLE VIP cabins (Queen size 160x200).
Aft board-portside, 1 TWIN cabin equipped with 2 single beds (80x200) convertible into a Queen size bed (160x200).
She is also capable of carrying up to 3+1 crew onboard to ensure a relaxed luxury yacht experience.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) | |
| Fuel Consumption: | 50 |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.11 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Lagoon |
| Engines: | ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) |
| JetSkis: | No |
| Flag: | FRENCH |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | YES |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | 80 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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
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: Cyrille GATEL
French
Divemaster PADI,
Languages Spoken: English & Italian
BIO TO COME
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.”
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.
-------------------------------------------------------------------
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:
------------------------------------------------------------
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.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.11 Feet
- : 5.1 Feet
- : 8
- : 2023
- : Lagoon
- : 10
- : ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset)
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Maxime DENOIX
- : FRENCH
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) | |
| Fuel Consumption: | 50 |
| Cruising Speed: | 10 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | YES |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | 80 HP |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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
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: Cyrille GATEL
French
Divemaster PADI,
Languages Spoken: English & Italian
BIO TO COME
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.”
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.
-------------------------------------------------------------------
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:
------------------------------------------------------------
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.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
