REVE BLEU

Sailing Catamaran

Caribbean / Virgin Islands

REVE BLEU

LAGOON

Priced from: €45,000 / week

2023

Year Built

67'

Length

4

Cabins

8

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to REVE BLEU

REVE BLEU, a LAGOON SIXTY 5, redefines a yacht’s utility. Its architecture maximizes adaptable living space, providing an expansive environment on water. Lines are clean, materials are thoughtfully sourced, creating an atmosphere of modern elegance. This is not simply a vessel; it is a private domain, conceived for a discerning clientele. The interior accommodates up to eight guests across four staterooms, including a master suite. With nearly 200 square meters of living area, REVE BLEU functions as a refined private residence. A dedicated crew ensures discrete, attentive service. Culinary experiences are executed by a chef trained in Michelin-starred establishments, reflecting a commitment to the French art of living, wherever the compass points.

Meet the crew

Clément LAFFANON

Clément LAFFANON

CAPTAIN

CHEF: Amandine FONSECA

CHEF: Amandine FONSECA

CHEF

Thomas DUPONT

Thomas DUPONT

FIRST MATE

Clément LAFFANON

Clément LAFFANON

CAPTAIN

Yacht Master Ocean

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

CHEF: Amandine FONSECA

CHEF

CFBS / STCW 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 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.

STCW Security Awareness level1

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.

Thomas DUPONT

Thomas DUPONT

FIRST MATE

Profile pending.

Culinary & Dining

Cuisine 1
Cuisine 2
Cuisine 3
Cuisine 4
Cuisine 5
Cuisine 6
Cuisine 7
Cuisine 8
Cuisine 9
Cuisine 10

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

Cabin plan

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.

Charter rates

Winter SeasonPriced from: €45,000 / Week
Summer SeasonPriced from: €50,000 / Week

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