Reve2Mer

Reve2Mer is a 62 ft Lagoon sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2016. Cruising areas: W. Med -Riviera/Cors/Sard..

Rendez-vous with local clubs

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.

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.