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REVE BLEU

$50,000 - $72,000 / WEEK
REVE BLEU - 20
REVE BLEU - 21
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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

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$50,000
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 Windwards
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: -
Captain
Brice RICHARD
Nation: FRENCH
Languages: English, French, Italian, Spanish
CHEF
Alexis CHARRET
Nation: FRENCH
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
French
Languages Spoken: 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 has 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, optimizing the boat's performance. The boat is an integral part of the team.
The comfort and well-being of passengers and crew are a priority for him.
Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.

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 Mediteranean.


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: Cyrille GATEL
- Bio & pic to come -

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

Rates are Plus Expenses

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
  • : Brice RICHARD
  • : 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 Windwards
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: -
Captain
Brice RICHARD
Nation: FRENCH
Languages: English, French, Italian, Spanish
CHEF
Alexis CHARRET
Nation: FRENCH
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
French
Languages Spoken: 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 has 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, optimizing the boat's performance. The boat is an integral part of the team.
The comfort and well-being of passengers and crew are a priority for him.
Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.

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 Mediteranean.


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: Cyrille GATEL
- Bio & pic to come -

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

Rates are Plus Expenses

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.

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