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8 passengers | 4 cabins

REVE2MER

Rêve2Mer is a Lagoon 620 designed to offer the ultimate charter vacation experience.Fully air-conditioned, her interiors harmoniously combine luxury, space, and light.Rêve2Mer accommodates 8 passengers in one master and three double cabins, each equipped with king-size bed and private bathroom.Her crew of four, accustomed to sailing all the seas of the world, will help you discover the treasures and flavors of each port of call. Their professionalism and finesse will make your cruise a unique adventure.

From €23,000 / week

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About this Yacht

More Details

Water Sports and Amenities

Water Sports & Toys

- Donut
- SeaBob : 3 Sublue Mix Pro : https://www.sublue.fr/produits/77-mix-pro.
- Wing foil

Amenities & Entertainment

  • Air conditioning (Full)
  • Wi-Fi
  • Salon stereo
  • Board games
  • BBQ grill
  • Deck shower
  • Ice maker
  • Hair dryers
  • Hammock
  • Sun awning
  • Bimini
  • Watermaker
Meet the Crew
  • Ron Gonthier Ron Gonthier Captain
  • Andrew Mustache Andrew Mustache Second captain
  • Rian Baccus Rian Baccus Chef
  • Eiliza Alcindor Stew

Ron Gonthier : Captain
Ron was Rêve2mer's first captain for several years, sailing in the Caribbean, the Mediterranean and the Seychelles.
With Andrew as his iconic second captain, they combine technical and nautical expertise with perfect knowledge of the sailing areas, ensuring a successful and safe cruise.

Andrew Mustache : second captain
Born in Seychelles in 1990, Andrew has sailed from the Indian Ocean to Adriatic sea and Mediterranean sea before joining the Rêve2mer as second
Dynamic and cheerful, accustomed to clients of various nationalities, he knows perfectly the secrets of a successful cruise and predicts your desires even before you express them.
Unparalleled fisherman, he is responsible for leisure activities during the cruise: wakeboard, paddle-board, snorkeling, kayak and sea-scooter.

Chef : Rian Baccus, 34 years 
Rian began his culinary career in 2009 in various hotels in the Seychelles, such as the St Anne Beach Comber Resort, now Club Med Seychelles, the Ephilia Resort, and the Domaine de l'Orangerie Resort, as sous chef at the gourmet restaurant. In Bahrain, Rian worked as a private chef at Shaika Moniras Palace. Curious about new experiences and passionate about the sea, he continued his career on catamarans such as Rêve2Mer and the Lagoon 77 Mane et Nocte.
His passion is fusion cuisine, particularly combinations of European cuisines with traditional Creole dishes.
Rian speaks French, English, and Creole.

Eiliza Alcindor - Stew 
A dedicated and experienced professional with a background in the hospitality industry, Eiliza has spent much of her career working in major resorts in the Seychelles, such as the Raffles. She will do her utmost to fulfil your wishes and meet your expectations, always with a smile and the utmost discretion.

Chef’s Table

Special diets: On request Kosher: No

Continental or american breakfast

Tea, coffee, milk, hot chocolate, fruit juice.
Fresh bread, toast, butter, jams, honey, cereals, yogurts
Bacon, eggs, beans
Fresh seasonal fruits ... and more according to client's wishes

Day 1 – Flavours of embarkation 
Lunch: Lobster salad with citrus fruits and virgin olive oil, Homemade artisan bread, Lemon and basil sorbet.
Dinner: Bluefin tuna carpaccio with yuzu, Roasted sea bass fillet and vanilla sweet potato purée, Thin fig tart and light mascarpone cream.    Day 2 – Mediterranean stopover 
Lunch: 
Burrata cheese, heirloom tomatoes,
Linguine alla vongole, 
Mango panna cotta.
Dinner: 
Cold courgette soup with mint, 
Monkfish in a herb crust with lemon risotto,
Dark chocolate mousse.    Day 3 – Asian inspirations 
Lunch: 
Sea bream tartare with mango, 
Ginger prawn skewers, 
Tapioca pearls with coconut milk.
Dinner: 
Vegetable gyozas, 
Seared tuna tataki, 
Matcha cheesecake and red fruit coulis. 

Day 4 – French gastronomic stopover 
Lunch: 
Foie gras with port and mango chutney, 
Roasted duck breast, 
Crème brûlée with Madagascan vanilla.
Dinner: 
Warm scallop salad, 
Sole meunière, 
Grand Marnier soufflé. 

Day 5 – Seafood and grilled specialities 
Lunch: 
Revisited Niçoise salad, 
Grilled langoustines with garlic, 
Pavlova with red berries. 
Dinner: 
BBQ on deck: assortment of grilled fish and shellfish, grilled vegetables, 
Rum-roasted pineapple. 

Day 6 – Brunch and farewell dinner 
Homemade pancakes, herb omelette, cheese platter and fresh fruit.
Dinner: 
Scallop carpaccio with caviar, 
Rossini beef fillet, 
Chocolate lava cake. 

Vessel Specs
Cabins & Berths
4 King
Type
Cat
Builder
Lagoon
Year built
2016
Refit
2024 & winter 2026
Length
62.01 Ft / 18.90 m
Beam
10
Draft
1.55
Cruising speed
8 kn
Max speed
12 kn
Cabins
4 (4 King)
Heads / showers
4 / 4
Engines
Generator : Onan 19KWA
Engine : 2 x 150 HP
Generator
Generator : Onan 19KWA
Dinghy
60
Flag
English
Turnaround
48 hours
Children
Yes
Smoking
No
Pets
No
Scuba
Yacht offers Rendezvous Diving only
REVE2MER layout
Yacht layout — click to enlarge

Happy Clients

Guest Reviews

Charter location
Indian Ocean and SE Asia
Yacht chartered
REVE2MER

We would like to thank all the Rêve2Mer crew from the bottom of our heart for everything. You guys made this amazing family trip even more special. We had the most amazing food every day ! 

– August 10th - 17th 2026 / Olbia

1 / 15

Availability

Rates & Booking

What is included in an All Inclusive Charter? What is NOT included?

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
Additional Rate Details

2026 SUMMER WEEKLY RATES 

Access to STARLINK : € 500 per week, taken out of APA 

CHARTERS OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST

before June : € 23’000 

June & September : € 25’000 

July & August : € 27’000 

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. 

Rates in USD are available on request. They apply to US residents only 

Prices shown may be subject to change by the owner.

  • xAvailable
  • xBooked
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