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 -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
Master 500
Yacht Master Ocean
Engineer 750kw
Languages Spoken : French & English
Clément has been sailing since early childhood, having grown up aboard a large sailing yacht. He managed operations on sailing yachts, as well as motor yachts.
His career includes transatlantic crossings and seasons throughout the Caribbean, French Polynesia and Mediterranean, where he has developed a strong expertise in sail handling, passage planning, and charter-oriented operations.
Calm, safety-focused, and reliable, Clément places great importance on guest experience, crew coordination, and smooth sailing operations. Passionate about sailing and well-run vessels, he combines professional discipline with a hands-on, practical approach.
Approachable and personable with guests, Clément values genuine interaction while maintaining a high level of professionalism.
Very active and sporty, he regularly practices a wide range of water and outdoor activities, always with a strong safety mindset.
Calm, reliable, and safety-driven, he ensures smooth operations, a positive onboard atmosphere, and memorable charter experiences.
CHEF: Amandine FONSECA
French
CFBS / STCW
CAEERS
Languages Spoken : French, English, Basic Spanish
Amandine is a self-taught French chef who brings a great deal of energy and dedication to the kitchen.
Her cuisine is sophisticated and varied, drawing on Mediterranean, Caribbean, and Japanese influences.
Her most recent experience as Chef on the M/Y FASTER 88' and previous roles as Cook/Steward on vessels such as the S/Y TRADEWINDS 59', S/Y VITAMIN SEA 40', have reinforced her passion for cooking.
She always strives for excellence and more than happy to tailor her cooking to the guests’ dietary preferences and tastes to ensure they have a memorable experience.
FIRST MATE – WINTER ROTATIONAL: Thomas DUPONT
French
Languages Spoken: French & English
After various experiences at sea over the years, a transatlantic crossing, charter work in
Australia, sailing in the Mediterranean, and boat maintenance projects — Thomas decided to
make it his full-time career and become a professional first mate.
Passionate about sailing and seamanship, Thomas is always learning, but also enjoys
sharing the knowledge he has already acquired. Travel, adventure, discovering new
cultures, and collaborative projects are key motivations for him. He also enjoys exchanging
around music, cinema, and design.
Onboard, he is always keen to go fishing, explore the underwater world, and better
understand the environment he is sailing through — whether through snorkeling, water
sports, hiking, or canyoning.
Attentive, discreet, and friendly, Thomas will happily guide guests during their activities, ensuring their safety, comfort, and enjoyment
throughout the charter.
STEWARDESS: Alixia MAZZA
French
STCW Security Awareness level1
Stew/Deckhand Certificate
Medical first Aid
SUSHI Training - Sushi Prod
Languages spoken: French & English
A passionate and highly motivated yacht captain who has recently gained professional experience aboard the INOUI, a 34-meter sailboat, and previously aboard the M/Y PERSHING 72FT and the S/Y CATAMARAN BALI.
70FTRaised around sailing and the sea, she brings a strong natural understanding of life onboard and thrives in dynamic, high-standard environments. Combines solid galley skills with excellent guest service.
Very attentive to guest needs, detail-oriented, and service-driven, she is known for creating a warm, welcoming atmosphere onboard. Always smiling, approachable, and solution-focused, she adapts easily to different guest profiles and expectations.
A dedicated watersports enthusiast and lifelong sailor, she integrates seamlessly with deck and activity programs and enjoys contributing to the overall guest experience beyond her primary role.
Professional, energetic, and reliable, she is committed to delivering memorable experiences for owners and charter guests alike.
SAMPLE MENU by Amandine FONSECA
BREAKFAST
Tea, chocolate & coffee
European Breads, Fresh Bread, French toast, Pastries
Eggs: Scrambled, Poached Omelette or Fried / Crispy Bacon, jam or Smoked Salmon
Avocado Toast with Cherry Tomatoes
Fresh Seasonal Fruits, Fresh Smoothies
Porridge, Pancakes, French Crepes and bagels
DAY 1
LUNCH
Tomato carpaccio basil burata cream
Oven-smoked chicken thighs, coleslaw, roasted sweet potatoes
Mango and passion fruit tartare, coconut shavings
DINNER
Caribbean platter with cod fritters, Caribbean blood sausage, plantains, Chien sauce
Seared snapper fillet, coconut rice, mango sauce, green oil with local herbs
Caribbean coconut flan
DAY 2
LUNCH
Honey goat cheese crisp
Honey-soy-smoked paprika glazed ribs, red lentils, carrots, pomegranate, rice, lime zest
Exotic fruit salad with papaya, mango, pineapple, and passion fruit
DINNER
Vegetable pakora (red onions, potatoes, carrots, and zucchini)
Lentil dahl, naan bread, cucumber raita, Indian pineapple kachumber salad
Coconut ladoo, kulfi (Indian ice cream)
DAY 3
LUNCH
Gaspacho tomatoes strawberries basil granita
PokéBowl: quinoa, chicken, mango, tomatoes, shredded carrots, red and white cabbage, cucumber, and peanuts
Chocolate mousse
DINNER
Tomato, basilic Bruchettas
Spaghetti aglio e olio, fried garlic, and Parmesan crisps
Passion fruit panna cotta
DAY 4
LUNCH
Avocado, grapefruit and lime oil
Full Medames with tomatoes and beef, salad with cucumbers, red onion, pomegranate, and parsley, hummus
Watermelon skewers with mint and lime, lemon sorbet
DINNER
Cucumber and Mint Gazpacho
Mahi-mahi Fillet with Lemon Butter Sauce, Black Rice, Black Garlic, Beldi Lemon, Parsley, and Cherry Tomatoes
Chocolate Cake with Vanilla Ice Cream
DAY 5
LUNCH
Watermelon, feta, and red onion salad
Sweet potato purée with toasted walnuts, diced plantains, and Ouassous shrimp, garlic, lime, chili, flambéed
Plantain fritters with Nocciolata chocolate sauce
DINNER
Cream of butternut squash soup with coconut cream, toasted hazelnuts, and hazelnut oil
Chicken breast with paprika sauce, mashed potatoes, and roasted zucchini tagliatelle with oregano
Flambéed pineapple
DAY 6
LUNCH
Shrimp and Avocado Salad
Three-layer club sandwich, Grated carrot salad with lemon and cumin
Triple-chocolate cookies
DINNER
Vietnamese Goi bap cai salad with napa cabbage, carrots, and peanuts
Caramelized pork, Cantonese rice
Coconut tapioca pearls, mango
DAY 7
LUNCH
Melon and Palma ham with balsamic glaze
Jerk-spiced roast chicken, garlic-roasted potatoes, red cabbage, pomegranate, apples, and toasted walnuts
Cheese platter and fruit sorbet
DINNER
Burrata with tomatoes
Focaccia, meatballs, tomato sauce, rigatoni
Lemon mascarpone cream with amaretti
-------------------------------------------------------------------
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
- : Clément LAFFANON
- : 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 -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
Master 500
Yacht Master Ocean
Engineer 750kw
Languages Spoken : French & English
Clément has been sailing since early childhood, having grown up aboard a large sailing yacht. He managed operations on sailing yachts, as well as motor yachts.
His career includes transatlantic crossings and seasons throughout the Caribbean, French Polynesia and Mediterranean, where he has developed a strong expertise in sail handling, passage planning, and charter-oriented operations.
Calm, safety-focused, and reliable, Clément places great importance on guest experience, crew coordination, and smooth sailing operations. Passionate about sailing and well-run vessels, he combines professional discipline with a hands-on, practical approach.
Approachable and personable with guests, Clément values genuine interaction while maintaining a high level of professionalism.
Very active and sporty, he regularly practices a wide range of water and outdoor activities, always with a strong safety mindset.
Calm, reliable, and safety-driven, he ensures smooth operations, a positive onboard atmosphere, and memorable charter experiences.
CHEF: Amandine FONSECA
French
CFBS / STCW
CAEERS
Languages Spoken : French, English, Basic Spanish
Amandine is a self-taught French chef who brings a great deal of energy and dedication to the kitchen.
Her cuisine is sophisticated and varied, drawing on Mediterranean, Caribbean, and Japanese influences.
Her most recent experience as Chef on the M/Y FASTER 88' and previous roles as Cook/Steward on vessels such as the S/Y TRADEWINDS 59', S/Y VITAMIN SEA 40', have reinforced her passion for cooking.
She always strives for excellence and more than happy to tailor her cooking to the guests’ dietary preferences and tastes to ensure they have a memorable experience.
FIRST MATE – WINTER ROTATIONAL: Thomas DUPONT
French
Languages Spoken: French & English
After various experiences at sea over the years, a transatlantic crossing, charter work in
Australia, sailing in the Mediterranean, and boat maintenance projects — Thomas decided to
make it his full-time career and become a professional first mate.
Passionate about sailing and seamanship, Thomas is always learning, but also enjoys
sharing the knowledge he has already acquired. Travel, adventure, discovering new
cultures, and collaborative projects are key motivations for him. He also enjoys exchanging
around music, cinema, and design.
Onboard, he is always keen to go fishing, explore the underwater world, and better
understand the environment he is sailing through — whether through snorkeling, water
sports, hiking, or canyoning.
Attentive, discreet, and friendly, Thomas will happily guide guests during their activities, ensuring their safety, comfort, and enjoyment
throughout the charter.
STEWARDESS: Alixia MAZZA
French
STCW Security Awareness level1
Stew/Deckhand Certificate
Medical first Aid
SUSHI Training - Sushi Prod
Languages spoken: French & English
A passionate and highly motivated yacht captain who has recently gained professional experience aboard the INOUI, a 34-meter sailboat, and previously aboard the M/Y PERSHING 72FT and the S/Y CATAMARAN BALI.
70FTRaised around sailing and the sea, she brings a strong natural understanding of life onboard and thrives in dynamic, high-standard environments. Combines solid galley skills with excellent guest service.
Very attentive to guest needs, detail-oriented, and service-driven, she is known for creating a warm, welcoming atmosphere onboard. Always smiling, approachable, and solution-focused, she adapts easily to different guest profiles and expectations.
A dedicated watersports enthusiast and lifelong sailor, she integrates seamlessly with deck and activity programs and enjoys contributing to the overall guest experience beyond her primary role.
Professional, energetic, and reliable, she is committed to delivering memorable experiences for owners and charter guests alike.
SAMPLE MENU by Amandine FONSECA
BREAKFAST
Tea, chocolate & coffee
European Breads, Fresh Bread, French toast, Pastries
Eggs: Scrambled, Poached Omelette or Fried / Crispy Bacon, jam or Smoked Salmon
Avocado Toast with Cherry Tomatoes
Fresh Seasonal Fruits, Fresh Smoothies
Porridge, Pancakes, French Crepes and bagels
DAY 1
LUNCH
Tomato carpaccio basil burata cream
Oven-smoked chicken thighs, coleslaw, roasted sweet potatoes
Mango and passion fruit tartare, coconut shavings
DINNER
Caribbean platter with cod fritters, Caribbean blood sausage, plantains, Chien sauce
Seared snapper fillet, coconut rice, mango sauce, green oil with local herbs
Caribbean coconut flan
DAY 2
LUNCH
Honey goat cheese crisp
Honey-soy-smoked paprika glazed ribs, red lentils, carrots, pomegranate, rice, lime zest
Exotic fruit salad with papaya, mango, pineapple, and passion fruit
DINNER
Vegetable pakora (red onions, potatoes, carrots, and zucchini)
Lentil dahl, naan bread, cucumber raita, Indian pineapple kachumber salad
Coconut ladoo, kulfi (Indian ice cream)
DAY 3
LUNCH
Gaspacho tomatoes strawberries basil granita
PokéBowl: quinoa, chicken, mango, tomatoes, shredded carrots, red and white cabbage, cucumber, and peanuts
Chocolate mousse
DINNER
Tomato, basilic Bruchettas
Spaghetti aglio e olio, fried garlic, and Parmesan crisps
Passion fruit panna cotta
DAY 4
LUNCH
Avocado, grapefruit and lime oil
Full Medames with tomatoes and beef, salad with cucumbers, red onion, pomegranate, and parsley, hummus
Watermelon skewers with mint and lime, lemon sorbet
DINNER
Cucumber and Mint Gazpacho
Mahi-mahi Fillet with Lemon Butter Sauce, Black Rice, Black Garlic, Beldi Lemon, Parsley, and Cherry Tomatoes
Chocolate Cake with Vanilla Ice Cream
DAY 5
LUNCH
Watermelon, feta, and red onion salad
Sweet potato purée with toasted walnuts, diced plantains, and Ouassous shrimp, garlic, lime, chili, flambéed
Plantain fritters with Nocciolata chocolate sauce
DINNER
Cream of butternut squash soup with coconut cream, toasted hazelnuts, and hazelnut oil
Chicken breast with paprika sauce, mashed potatoes, and roasted zucchini tagliatelle with oregano
Flambéed pineapple
DAY 6
LUNCH
Shrimp and Avocado Salad
Three-layer club sandwich, Grated carrot salad with lemon and cumin
Triple-chocolate cookies
DINNER
Vietnamese Goi bap cai salad with napa cabbage, carrots, and peanuts
Caramelized pork, Cantonese rice
Coconut tapioca pearls, mango
DAY 7
LUNCH
Melon and Palma ham with balsamic glaze
Jerk-spiced roast chicken, garlic-roasted potatoes, red cabbage, pomegranate, apples, and toasted walnuts
Cheese platter and fruit sorbet
DINNER
Burrata with tomatoes
Focaccia, meatballs, tomato sauce, rigatoni
Lemon mascarpone cream with amaretti
-------------------------------------------------------------------
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.
