


















€45,000 - €50,000 / per Week
Price: €45,000 - €50,000 / Per Week
Length: 67.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2023
Refit year: N/A
Crew: 4
King Cabin: 0
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 1
Single Cabin: 0
Pullman Cabin: 0
Rates are : Plus Expenses
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
WINTER WEEKLY RATE 2025 - 2026 for 2 - 8 guests:
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DECEMBER- APRIL = USD 55 000
CHRISTMAS WEEK: USD 66 000
NEW YEAR WEEK: USD 72 000
MYBA Terms + 30% APA + VAT if applicable
VAT 8,5% for Guadeloupe or Martinique
SUMMER WEEKLY RATE 2026 for 2 - 8 guests:
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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 2025 / 2026:
REVE BLEU is available in the CARIBBEAN and will performe mostly in the Guadeloupe, Leewards & BVIs
On request: Grenadines with 10 days minimum
SUMMER 2026:
REVE BLEU will be based in Corsica/Sardinia from June until July 15th and again from August 17 till the end of the season.
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Crew Profiles
CAPTAIN: Clément LAFFANON
Clément LAFFANON
CAPTAIN

CHEF: Amandine FONSECA
CHEF

Thomas DUPONT
FIRST MATE
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
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.
#Pax:8
Draft:5.1
Cabin Configuration:3Queen(s), 1Twin(s)
Wash Basins:0
TP in Heads:Yes
A/C:Full
Cruising Speed:10
Length:67 Feet
Make:Lagoon
Showers:4
Heads:0
Helipad:No
Max Speed:
Beam:32.11
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2023
Dinghy hp:80 HP
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:Yes
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):Yes
Swim Platform:yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:1
Tender 80 hp
2 x Seabob x2
Wakeboard (adult + child)
Water skis (adult + child)
Towables
2 x SUPs
2 x Kayaks
Snorkeling gear
2 x Electric Scooters
2 x Electric bikes