REVE BLEU

W. Med -Riviera/Cors/Sard. ยท Caribbean Leewards

REVE BLEU

Catamaran 67 feet 8 Guests 4 Cabins 4 Crew Built 2023

From

$50,000 / week

Request This Yacht

Length

67 feet

Guests

8

Cabins

4

Crew

4

Built / Refit

2023

Type

Catamaran

Cruising Speed

10 knots

Beam

32.11

Draft

5.1

Overview

Charter REVE BLEU

The magnificient catamaran REVE BLEU LAGOON SIXTY 5 redefines comfort by increasing flexibility of use, maximum usable living space and truly high-end service.
The beauty of REVE BLEU lies in the sensual lines, materials, decoration and options chosen by the owner.
Timeless style, beautiful furnishings and sumptuous seating are present throughout to create an elegant and comfortable atmosphere.

REVE BLEU interior layout sleeps up to 8 guests in 4 staterooms, including a master suite, 2 double cabins and 1 convertible cabin.

Her dedicated and experienced crew will make sure you'll enjoy every single moment, satisfying all your needs and above to provide you the most memorable vacations.
Let yourself be enchanted by the crystal clear waters, while savoring the culinary delights prepared by Chef Alexis coming from several Michelin starred restaurants like Dolce Chantilly & Samaritaine Paris.

Jump on this villa on the water with almost 200 square meters of living space to enjoy the absolute luxury and comfort of REVE BLEU and the French art of living.

Pricing & Seasons

Charter Rates by Season

Summer 2026

High Season

May 1, 2026 - Oct 31, 2026

From $50,000 / week

Plus Expenses Charter ยท MYBA

Cruising Grounds: W. Med -Riviera/Cors/Sard.

Winter 2026 to 2027

Low Season

Dec 1, 2026 - Apr 30, 2027

From $55,000 / week

Plus Expenses Charter ยท MYBA

Cruising Grounds: Caribbean Leewards

Price by Guest Count

Guests Weekly Rate
2 guests $50,000
3 guests Inquire
4 guests Inquire
5 guests $50,000
6 guests Inquire
7 guests Inquire
8 guests $55,000

Rate Details

WINTER WEEKLY RATE 2026 - 2027 for 2 - 8 guests: 
-------------------------------------------------------------------
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 โ‚ฌ 
MIDDLE SEASON / JULY 1 to 17 & AUGUST 17 to 31 = 50 000 โ‚ฌ 
LOW SEASON / APRIL & MAY / JUNE & SEPTEMBER / OCTOBER = 45 000 โ‚ฌ

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.
 

Accommodation

4 Cabins, 8 Guests

3 Queen Cabins
1 Twin Cabins
4 Showers

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.

Specifications

Technical Details

Builder Lagoon
Year Built 2023
Length Overall 67 feet
Beam 32.11
Draft 5.1
Cruising Speed 10 knots
Fuel Consumption 50 Litres/Hr
Watermaker YES
Air Conditioning Full
Flag FRENCH
Cruising Range 60h

ENGINES: 2 x 195HP YANMAR 4LV
GENERATORS: 19 KWA (Onan Genset)

Crew

Meet Your 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.

Clรฉment LAFFANON

Clรฉment LAFFANON

CAPTAIN

FRENCH ยท English, French, Spanish

CHEF: Amandine FONSECA

CHEF: Amandine FONSECA

CHEF

Dorothรฉe HUART

Dorothรฉe HUART

CHIEF STEWARDESS

FRENCH ยท ENGLISH, FRENCH

CHIEF STEWARDESS: Dorothรฉe HUART 

STCW 

CQP Personnel de bord Yachting - CFBS 

 

Dorothรฉe Huart joins the team aboard Rรชve 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, Dorothรฉe worked in the medical field as an External Relations Officer, where she built a strong sense of service, professionalism, and attention to peopleโ€™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, Dorothรฉe 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 guestsโ€™ 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 โ€œCharlyโ€ CUBIER

FIRST MATE

ENGLISH, FRENCH

FIRST MATE REVE BLEU & SECOND CAPTAIN MED 42 โ€“ Charles-Antoine โ€œCharlyโ€ 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.

Watersports & Toys

Play On & Off the Water

Dinghy ยท 1 Fishing Gear Kayaks (2 Man) ยท 2 Sea Bobs ยท 2 Snorkel Gear ยท 1 Stand-up Paddle Boards ยท 2 Swim Platform Wakeboards ยท 2 Water Skis Adult ยท 1 Water Skis Kids ยท 1

Onboard Toys

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.

Cuisine

Menu & Dining

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

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Amenities

Everything Onboard

VCR/DVD
Salon Stereo
Sun Awning
Deck Shower
Hair Dryer
Ice Maker
Internet/WiFi

Charter Preferences

Kosher: Inq Special Diets: Inq Gay Charters: Inq Nude Charters: Inq Crew Smoke: Inq

Availability

Check Open Dates

November 2026
Available On Hold Booked
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Availability is updated in real time โ€” contact us to confirm exact dates for your travel window.

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From $50,000 / week

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