Reve2Mer

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Description

Rêve2Mer is a Lagoon 620 designed to offer the ultimate charter vacation experience. Fully air-conditioned, her interiors harmoniously combine luxury, space, and light. Rêve2Mer accommodates 8 passengers in one master and three double cabins, each equipped with king-size bed and private bathroom. Her crew of four, accustomed to sailing all the seas of the world, will help you discover the treasures and flavors of each port of call. Their professionalism and finesse will make your cruise a unique adventure.

Specifications

Size: 61.00 Ft
Beam: 10.00
Draft: 1.55
Engine: Generator : Onan 19KWA Engine : 2 x 150 HP
AC: Full
Year Built: 2016
Builder: Lagoon

- Donut
- Tiwal
- SeaBob : 3 Sublue Mix Pro : https://www.sublue.fr/produits/77-mix-pro.
- Wing foil

SAT-COM
internet / e-mail
2 fixed VHF + portable VHF
Starlink system : high speed with no limit - € 500 / week

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Reve2Mer 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.

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.

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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