REVE BLEU

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Description

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.

Specifications

Size: 67.00 Ft
Beam: 32.11
Draft: 5.1
Engine: ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset)
AC: Full
Year Built: 2023
Builder: Lagoon

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

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

Accommodations

REVE BLEU is accommodating up to 8 guests in 4 ensuite staterooms as below:

1 MASTER cabin with direct deck access (Queen size 175×200).
2 DOUBLE VIP cabins (Queen size 160×200).
Aft board-portside, 1 TWIN cabin equipped with 2 single beds (80×200) convertible into a Queen size bed (160×200).

She is also capable of carrying up to 3+1 crew onboard to ensure a relaxed luxury yacht experience.

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REVE BLEU Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

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

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”

“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”

“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”

“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”

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