REVE BLEU
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REVE BLEU

Lagoon · Sailing Catamaran

Starting at $50,000 base charter rate
  • Caribbean Leewards
  • 67 ft (20.4 m) Sailing Catamaran
  • Accommodates up to 8 guests
  • 4 cabins · 3 Queen, 1 Twin
  • 4 crew
  • Rendezvous diving with a local dive operator

About REVE BLEU

REVE BLEU is a 67 ft Lagoon sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2023. Cruising areas: Caribbean Leewards.

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.

Destinations & cruising areas

  • Caribbean Leewards

Charter rates & seasons

Summer 2026

May 1, 2026 – Oct 31, 2026

$50,000Base charter rate

Area
W. Med -Riviera/Cors/Sard.
Charter terms
Plus Expenses · MYBA
Taxes & APA
VAT 8.5%
Rate by number of guests
2 guests$50,000
5 guests$50,000
8 guests$55,000
Rate details

WINTER WEEKLY RATE 2026 - 2027 for 2 - 8 guests:
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DECEMBER- APRIL = USD 55 000
CHRISTMAS WEEK: USD 66 000
NEW YEAR WEEK: USD 72 000 ( 10 DAYS MINIMUM REQUIRED)

MYBA Terms + 30% APA + VAT if applicable

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.

Winter 2026 to 2027

Dec 1, 2026 – Apr 30, 2027

$55,000Base charter rate

Area
Caribbean Leewards
Charter terms
Plus Expenses · MYBA
Taxes & APA
VAT 8.5%
Rate by number of guests
2 guests$55,000
3 guests$55,000
4 guests$55,000
5 guests$55,000
6 guests$55,000
7 guests$55,000
8 guests$55,000
Rate details

WINTER WEEKLY RATE 2026 - 2027 for 2 - 8 guests:
-------------------------------------------------------------------
DECEMBER- APRIL = USD 55 000
NEW YEAR, 10 days required = 102 857 USD

XMAS week: 70 000 USD / 24 hours turnaround accepted

MYBA Terms + 30% APA + VAT if applicable

SUMMER WEEKLY RATE 2027 for 2 - 8 guests: TBA
------------------------------------------------------------------
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.

Rates are as published by the yacht and may exclude expenses, taxes and gratuities depending on the charter terms. Final pricing is confirmed in your charter quote.

Availability

Checking the yacht calendar…

Ask about your dates

Specifications

Type
Sailing Catamaran
Builder
Lagoon
Year built
2023
Length
67 ft (20.4 m)
Beam
32 ft (9.8 m)
Draft
5 ft (1.6 m)
Flag
FRENCH
Cruising speed
10.0 knots
Cruising range
60h
Fuel consumption
50 Litres/Hr
Engines
ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset)
Watermaker
YES
Air conditioning
Full
A/C at night
No
Stabilizers
No

Accommodation & cabin layout

Cabins
4
Guests
8
Queen cabins
3
Twin cabins
1
Showers
4
Children welcome
Yes

Charter preferences

Kosher meals
On request
Special diets
On request
LGBTQ+ charters
On request
Clothing-optional charters
On request
Crew smokes
On request

Amenities & onboard facilities

  • VCR/DVD
  • Salon Stereo
  • Sun Awning
  • Deck Shower
  • Hair Dryer
  • Ice Maker
  • Internet/WiFiOnboard WIFI
Movie screen-projector on the flybridge

DEVIALET speakers in each cabin
SAMSUNG TV 55'
2 Zones Sound System Inside/Outside with 2 x Yamaha PX3 300W/80hm amplifiers
Waterfall speakers and NAS server
Taylor Made Backgammon and Chess game

Tender & water toys

  • Dinghy80 HP TENDER
  • Fishing Gear
  • Kayaks (2 Man) × 2
  • Sea Bobs × 2
  • Snorkel Gear
  • Stand-up Paddle Boards × 2
  • Swim Platform
  • Wakeboards × 2(adult + child)
  • Water Skis Adult
  • Water Skis Kids

80 HP TENDER

2 x Seabob
2 x Wakeboard (adult + child)
Water skis (adult + child)
Towables
2 x SUPs
2 x Kayaks
Snorkeling gear
1 eFoil 
2 x Electric bikes (not available in the Caribbean)


The CHASE BOAT MED 42' is solely conducted by one of the REVE BLEU's crew member and is only provided under a complimentary use and is and by Owner's courtesy, available only in the Med over the Summer.

Scuba diving

Scuba diving
Yacht offers Rendezvous Diving only
Air compressor
Not Onboard

Meet the crew

CAPTAIN: Clément LAFFANON

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 French self-taught chef whose journey into yachting is driven by a genuine, long-standing passion for both the sea and culinary arts. Originally trained as a French literature teacher and working as a sailing instructor during her studies, she chose to leave the traditional path behind in pursuit of a more hands-on, dynamic lifestyle.

She entered the yachting industry as a deck/stew/cook, gaining a solid understanding of life on board before progressively specializing as a chef.

Entirely self-taught, her cuisine reflects curiosity, discipline, and a constant desire to evolve. She has a particular passion for spices, fermentation techniques, and Asian cuisines (especially Japanese) while remaining deeply rooted in Mediterranean influences shaped by her French and Portuguese heritage.

Today, Amandine lives fully through her two greatest passions : the ocean and cooking. Whether in the galley or under sail, she brings energy, adaptability, and a strong work ethic, thriving in fast-paced environments and consistently striving for excellence. She has no intention of returning to teaching, having found her true calling at sea. And when she’s not in the galley, there’s a good chance she’s somewhere behind a kite, chasing the wind with the same passion she brings to her cooking.

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.

Clément LAFFANON, CAPTAIN

Clément LAFFANON

CAPTAIN

French · Speaks English, French, Spanish

CHEF: Amandine FONSECA, CHEF

CHEF: Amandine FONSECA

CHEF

Dorothée HUART, CHIEF STEWARDESS

Dorothée HUART

CHIEF STEWARDESS

French · Speaks English, French

CHIEF STEWARDESS: Dorothée HUART

STCW

CQP Personnel de bord Yachting - CFBS

Dorothée Huart joins the team aboard Rêve Bleu, bringing with her several successful seasons of experience in the yachting industry.

Having worked her way from Stewardess to Chief Stewardess, on board private and charter yachts as M/Y LAFAYETTE - 37m, M/Y LAFAYETTE - 37m, she has developed excellent organizational and guest service skills while maintaining the highest standards of luxury hospitality.

Before joining the yachting industry, Dorothée worked in the medical field as an External Relations Officer, where she built a strong sense of service, professionalism, and attention to people’s well-being. This background continues to shape her approach to guest care and crew collaboration.

Known for her attention to detail, discretion, and positive attitude, Dorothée is committed to creating a warm, elegant, and seamless experience for every guest on board. She believes that exceptional service is found in the smallest details and takes pride in anticipating guests’ needs before they arise.

Among her most memorable moments at sea are sailing alongside pods of dolphins, discovering breathtaking anchorages, and sharing unforgettable experiences with guests and crew. She looks forward to another exciting season, ensuring every charter is both enjoyable and truly memorable.

Charles-Antoine “Charly” CUBIER

FIRST MATE

Speaks English, French

FIRST MATE REVE BLEU & SECOND CAPTAIN MED 42 – Charles-Antoine “Charly” CUBIER

Captain 200 with Sailing Endorsement / STCW

French

Languages Spoken: French, English

Charles-Antoine is a French captain currently serving aboard the Med Yacht 42. Although new to the luxury yachting industry, he brings a strong and genuine maritime background shaped by extensive sailing experience and a lifelong connection to the sea.

Holding a C200 certificate with sailing endorsement, he is also the owner of his own sailing yacht and is currently preparing for a future round-the-world voyage. Through both personal and professional navigation, he has developed a solid sense of seamanship, safety, planning, and life onboard.

Professional, calm, and safety-focused, he's committed to delivering smooth operations and a reassuring presence onboard. He combines practical discipline with a service-minded attitude, ensuring guests enjoy a safe, comfortable, and enjoyable experience at sea.

Cuisine & sample menus

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

Ready to sail aboard REVE BLEU?

Tell us your dates and group size and a charter specialist will confirm availability and send a tailored quote.

Request yacht details

Yacht information is supplied by the yacht’s central agent and may change. We verify every detail with the yacht before you book. Listing last updated October 21, 2026.

Yacht data provided by Central Yacht Agent.