The Blue Dream
The Alegria 67, THE BLUE DREAM, launched in 2024 is the epitome of luxury on the water, an unmatched combination of elegance and comfort. Her outdoor area with a spacious flybridge, a seawater jacuzzi on the forward deck and a rear cockpit welcoming the dining area, invites you to relax and enjoy. The Blue Dream accommodates 8 people in 4 double cabins, each offering a comfortable and elegant atmosphere, with private bathrooms and air conditioning with private control: the main cabin with king size bed, desk, bathroom, TV and two access points (one from the lounge and one from the forward deck), and 3 double cabins with queen beds. A TV screen is cleverly integrated into the living room. The professional crew of a captain, chef and stewardess is the guarantee of expertise and personalized service of high quality. A wide range of water sports including seabobs, paddles, water skis and wakeboard completes the equipment of this exceptional catamaran. An invitation to unforgettable cruises in the enchanting waters of the Mediterranean
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 and safe box
Ceiling height is 2,10 m.
All cabins have air conditioning with private controle, plugs and Rituals toiletry.
Each guest is given a foutah and a water bottle upon arrival on board.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 170HP Yanmar Onan 17kW | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.11 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | France |
| Engines: | 2 x 170HP Yanmar Onan 17kW |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| 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: | STARLINK SYSTEM guaranteed up to a maximum of 50 GB/week. Beyond this amount, additional GB will be charged at €2.0/GB. Three musical zones : salon, flybridge and master cabin. |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 340L/hour |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 340L/hour |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | under conditions and only at |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,60m |
| Dinghy hp: | 60HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Dear guests,
It is with great pleasure that my crew and I will accompany you throughout your cruise on "The Blue Dream".
As soon as you arrive, we'll take care of you so that you can enjoy your dreams and serenity in a comfortable, well-kept atmosphere.
You will most likely choose your destinations, unless you allow yourself to be guided by a very knowledgeable crew on the moorings and other typical stopovers .
There's also plenty of room for gastronomy adapted to the tastes of each guest, which our chef will sublimate in a picture-postcard setting. There will also be plenty of time for libations, of which there are many variations to choose from.
You'll be sailing on a brand new boat, equipped with several headsails to ensure that well-being and performance go hand in hand. Her night-blue hull, teak deck and Jacuzzi will convince you that you can really let go, the signature of an exceptional moment with 'The Blue Dream'.
Julien Charton
Your Captain
Captain : Julien Charton
Julien spent a year on The Blue Dream as chef/second captain in the Caribbean and Mediterranean. He will now welcome guests on board as captain. Julien knows the boat inside out, both technically and gastronomically. He will orchestrate his team to ensure that every cruise is a success.
Chef : Louis-Marie Chancerelle
Louis-Marie has worked and trained in semi-gourmet restaurants from the Atlantic coast to Corsica, including a prestigious French ski resort.
For the past two years, he has been practising his culinary art as a shipboard chef on catamarans from 59 to 72 ft. Louis-Marie will delight your taste buds and your eyes.
Stew: Corinne Kedzierski
Corinne's goal is to make an unforgettable stay to the guests. She knows how to adapt to each particular request. Captain's right hand in various maneuvers and line handling, day and night; watches, deck cleaning and maintenance, sanding, polishing, varnishing, woodwork.
CFBS - AFPS
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.
Best captain, best chef, best host !
Thank you so much for an incredible week ! We couldn't have asked for a better crew !
We have had the most amazing week on The Blue Dream !
Reflecting on a magical week spent on a beautiful boat !
Thank you for accomodating our young sailors !
Our week aboard The Blue Dream has been something like a dream. We have thoroughly relaxed and enjoyed everything
We spent an amazing week !
A beautiful itinerary – Corsica will always be an incredible stop-off
Thank you for giving un and unforgettable week aboard The Blue Dream !
Thank for you the most amazing vaccation and memories that will last a lifetime
We are all in reverie, this trip has been fabulous !
A little ... a lot ... passionately !
An incredible experience that exceeded our expectations and imagination
We feel very fortunate to have had you as captain and crew - You are the best !
Thank you for your kindness, your attention to detail and your unwavering professionalism . You brought The Blue Dream to life, and we leave with full hearts and lifelong memories
What a vacation !
First of all great crew, all was wonderful, service, food and a great captain.
We loved the boat and will surely come back !
What an extraordinary week on The Blue Dream !
Captain Jean-Charles, Cindy and Sonia are the best !
MERCI MERCI MERCI MERCI
Pure joy ... awaken dream !
A crew always smiling and caring
It's not a farewell, just a goodbye !
A dream week aboard The Blue Dream
Top-class boat and fantastic crew for an unforgettable holiday
A memorable trip in the sunshine
Very happy festive time 2024
Thank you for helping us create lasting memories with ou family and friends.
Thanks for making this trip special and memorable !
Thank you for a wonderful experience. The service was exceptional and the food so delicious .
The most amazing yachting experience ! The best crew ever !
To the owner, we have impressed by the cave and attention, you have a great team !
We've had an unforgettable time, thanks to you, and will always remember this trip.
"There, all is order and beauty, luxury, calm, and pleasure."
These verses from Baudelaire perfectly illustrate the wonderful week we spent aboard The Blue Dream.
We spent the most magical week on The Blue Dream
Thank you for giving me one of the best week of my life
Our week aboard the Blue Dream was an epicurian's delights times seven
To our exceptional crew Serge, Estelle and Julien, I cannot say enough about them !
Our stay on The Blue Dream was a delight from start to finish, thanks to Julien, Estelle and Louis-Marie – a golden crew !
Captain Julien made sailing smooth and peasurable, Chef Louis prepared food riveling the best food we had in all of France and Estelle was the maestro that made it all sing in harmony.
Thank you for this dream come true
To the ultimate Dream Team
Thank you for a truly spectacular week - Every single detail was considered
Thank you for making everything beautiful & delicious
Thank you for the most incredible week ! Every single request we made was always taken into account, down to the last details and that truly spectacular !
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2026 | |||||||||||
| Winter 2026 - 2007 | $49,000 | $51,000 | $52,000 | $53,000 | |||||||
| Summer 2027 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2026 SUMMER WEEKLY RATES
Access to STARLINK is free up to 50 GB/week. Beyond this amount, additional GBs will be charged €2/GB.
CHARTER OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
April to June 12th : € 32’000
June 13th to July 17th : € 36’300
July 18th to Aug 21st : € 42’600
Aug 22nd to Sep 5th : € 36’300
Sep 6th to Oct 17th : € 33’100
APA : 25%
French VAT : 20%
Italian VAT : 22%
One week minimum required - Minimum of 5 days on request and depending on existing bookings LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.11 Feet
- : 5.1 Feet
- : 8
- : 2024
- : Fountaine Pajot
- : 8
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Julien Charton
- : France
- : 2 x 170HP Yanmar Onan 17kW
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 170HP Yanmar Onan 17kW | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| 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: | STARLINK SYSTEM guaranteed up to a maximum of 50 GB/week. Beyond this amount, additional GB will be charged at €2.0/GB. Three musical zones : salon, flybridge and master cabin. |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 340L/hour |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | Onan 17kW |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 340L/hour |
| Water Cap: | 1050 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | No |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | under conditions and only at |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,60m |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 9 max |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Dear guests,
It is with great pleasure that my crew and I will accompany you throughout your cruise on "The Blue Dream".
As soon as you arrive, we'll take care of you so that you can enjoy your dreams and serenity in a comfortable, well-kept atmosphere.
You will most likely choose your destinations, unless you allow yourself to be guided by a very knowledgeable crew on the moorings and other typical stopovers .
There's also plenty of room for gastronomy adapted to the tastes of each guest, which our chef will sublimate in a picture-postcard setting. There will also be plenty of time for libations, of which there are many variations to choose from.
You'll be sailing on a brand new boat, equipped with several headsails to ensure that well-being and performance go hand in hand. Her night-blue hull, teak deck and Jacuzzi will convince you that you can really let go, the signature of an exceptional moment with 'The Blue Dream'.
Julien Charton
Your Captain
Captain : Julien Charton
Julien spent a year on The Blue Dream as chef/second captain in the Caribbean and Mediterranean. He will now welcome guests on board as captain. Julien knows the boat inside out, both technically and gastronomically. He will orchestrate his team to ensure that every cruise is a success.
Chef : Louis-Marie Chancerelle
Louis-Marie has worked and trained in semi-gourmet restaurants from the Atlantic coast to Corsica, including a prestigious French ski resort.
For the past two years, he has been practising his culinary art as a shipboard chef on catamarans from 59 to 72 ft. Louis-Marie will delight your taste buds and your eyes.
Stew: Corinne Kedzierski
Corinne's goal is to make an unforgettable stay to the guests. She knows how to adapt to each particular request. Captain's right hand in various maneuvers and line handling, day and night; watches, deck cleaning and maintenance, sanding, polishing, varnishing, woodwork.
CFBS - AFPS
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.
Best captain, best chef, best host !
Thank you so much for an incredible week ! We couldn't have asked for a better crew !
We have had the most amazing week on The Blue Dream !
Reflecting on a magical week spent on a beautiful boat !
Thank you for accomodating our young sailors !
Our week aboard The Blue Dream has been something like a dream. We have thoroughly relaxed and enjoyed everything
We spent an amazing week !
A beautiful itinerary – Corsica will always be an incredible stop-off
Thank you for giving un and unforgettable week aboard The Blue Dream !
Thank for you the most amazing vaccation and memories that will last a lifetime
We are all in reverie, this trip has been fabulous !
A little ... a lot ... passionately !
An incredible experience that exceeded our expectations and imagination
We feel very fortunate to have had you as captain and crew - You are the best !
Thank you for your kindness, your attention to detail and your unwavering professionalism . You brought The Blue Dream to life, and we leave with full hearts and lifelong memories
What a vacation !
First of all great crew, all was wonderful, service, food and a great captain.
We loved the boat and will surely come back !
What an extraordinary week on The Blue Dream !
Captain Jean-Charles, Cindy and Sonia are the best !
MERCI MERCI MERCI MERCI
Pure joy ... awaken dream !
A crew always smiling and caring
It's not a farewell, just a goodbye !
A dream week aboard The Blue Dream
Top-class boat and fantastic crew for an unforgettable holiday
A memorable trip in the sunshine
Very happy festive time 2024
Thank you for helping us create lasting memories with ou family and friends.
Thanks for making this trip special and memorable !
Thank you for a wonderful experience. The service was exceptional and the food so delicious .
The most amazing yachting experience ! The best crew ever !
To the owner, we have impressed by the cave and attention, you have a great team !
We've had an unforgettable time, thanks to you, and will always remember this trip.
"There, all is order and beauty, luxury, calm, and pleasure."
These verses from Baudelaire perfectly illustrate the wonderful week we spent aboard The Blue Dream.
We spent the most magical week on The Blue Dream
Thank you for giving me one of the best week of my life
Our week aboard the Blue Dream was an epicurian's delights times seven
To our exceptional crew Serge, Estelle and Julien, I cannot say enough about them !
Our stay on The Blue Dream was a delight from start to finish, thanks to Julien, Estelle and Louis-Marie – a golden crew !
Captain Julien made sailing smooth and peasurable, Chef Louis prepared food riveling the best food we had in all of France and Estelle was the maestro that made it all sing in harmony.
Thank you for this dream come true
To the ultimate Dream Team
Thank you for a truly spectacular week - Every single detail was considered
Thank you for making everything beautiful & delicious
Thank you for the most incredible week ! Every single request we made was always taken into account, down to the last details and that truly spectacular !
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2026 | |||||||
| Winter 2026 - 2007 | $49,000 | $51,000 | $52,000 | $53,000 | |||
| Summer 2027 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2026 SUMMER WEEKLY RATES
Access to STARLINK is free up to 50 GB/week. Beyond this amount, additional GBs will be charged €2/GB.
CHARTER OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
April to June 12th : € 32’000
June 13th to July 17th : € 36’300
July 18th to Aug 21st : € 42’600
Aug 22nd to Sep 5th : € 36’300
Sep 6th to Oct 17th : € 33’100
APA : 25%
French VAT : 20%
Italian VAT : 22%
One week minimum required - Minimum of 5 days on request and depending on existing bookings LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
