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 |
| Engines: | 2 x 170HP Yanmar Onan 17kW |
| Flag: | France |
| 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: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 340L/hour |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | yes |
| Voltages: | 220V |
| 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: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,60m |
| Dinghy hp: | 60HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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 / Second captain : Estelle Dixon
Dual nationality French & British, Estelle , 34 years old, has 12 years experience in the Maritime industry as Deck / Stew / Cook. Pacific, Caribbean, North Atlantic, she has worked on catamarans from 65 to 72 feet. An extension of the captain's arm, she also assists the chef in addition to her role as hostess, which says a lot about her involvement on board. It is his second year aboard The Blue Dream.
Qualifications : STCW, CFBS, Yachtmaster
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.
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.
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
- : 2024
- : Fountaine Pajot
- : 8
- : 10
- : 2 x 170HP Yanmar Onan 17kW
- : Yacht offers Rendezvous Diving only
- : Julien Charton
- : France
| 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: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 340L/hour |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Onan 17kW |
| Inverter: | yes |
| Voltages: | 220V |
| Water Maker: | 340L/hour |
| Water Cap: | 1050L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | No |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | under conditions and only at |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,60m |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 9 max |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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 / Second captain : Estelle Dixon
Dual nationality French & British, Estelle , 34 years old, has 12 years experience in the Maritime industry as Deck / Stew / Cook. Pacific, Caribbean, North Atlantic, she has worked on catamarans from 65 to 72 feet. An extension of the captain's arm, she also assists the chef in addition to her role as hostess, which says a lot about her involvement on board. It is his second year aboard The Blue Dream.
Qualifications : STCW, CFBS, Yachtmaster
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.
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.
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.
