East Corsica 
West Corsica 
Corsica Luxury Yacht Charter – 6-Day Corsica Itinerary 
Why Charter a Yacht in Corsica? 
REVE BLEU Yacht Description
Advertised by DMA Yachting, the impressive charter yacht REVE BLEU is a 67 ft sailboat. The promiment features of REVE BLEU are her most appealing features and culinary experience. REVE BLEU spends the summer season in Corsica. She was delivered by the famous yacht builder Lagoon in 2023. The well-planned yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests.
REVE BLEU is classified primarily as a sailboat.
The sailboat features ENGINES: 2 x 195HP YANMAR 4LV GENERATORS: 19 KWA (Onan Genset) engines .
Accommodation
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.
What is the cabin arrangement of REVE BLEU?
- 3 VIP cabins
- 1 Twin cabin
REVE BLEU
-
Weekly price: €50,000 - €72,000
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Lagoon
- Consumption: 50 Litres/Hr
- Cruising Speed: 10
- Built Year: 2023
- Turnaround: 48 HOURS
REVE BLEU Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $50,000 | $0 | $0 | $50,000 | $0 | $0 | $50,000 | $0 | $0 | $0 | $0 |
| Summer 2024 | €60,000 | €0 | €0 | €60,000 | €0 | €0 | €60,000 | €0 | €0 | €0 | €0 |
| Summer 2025 | €60,000 | €0 | €0 | €0 | €0 | €0 | €60,000 | €0 | €0 | €0 | €0 |
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like REVE BLEU, the expected APA is 20% to 35% of the charter price (€10,000 - €17,500), making the charter cost €60,000 to €67,500. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
REVE BLEU Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 100,000EUR to 144,000EUR | 20,000EUR to 43,200EUR | 20,000EUR to 28,800EUR | 140,000EUR to 216,000EUR | Discounts outside the main season are common. | |
| 7 day charter | 50,000EUR to 72,000EUR | 10,000EUR to 21,600EUR | 10,000EUR to 14,400EUR | 70,000EUR to 108,000EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 25,000EUR to 36,000EUR | 5,000EUR to 10,800EUR | 5,000EUR to 7,200EUR | 35,000EUR to 54,000EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 50,000EUR / 6 * 3 days = 25,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR50,000
High season rate: EUR72,000
WINTER 2024-2025 - UNAVAILABLE
Dec - April: USD 50 000 / week
Xmas: USD 66 000 / week
New Year: USD 72 000 / week (10 days required)
MYBA terms + 20% APA & VAT if applicable
SUMMER 2025 - WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week
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 - Croatia TBC
MYBA terms + 30% APA + VAT applicable / One week minimum required
TBC - 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. Croatia : TBCPECIAL EVENT High Season rate apply.
WINTER 2024-2025 - UNAVAILABLE
Dec - April: USD 50 000 / week
Xmas: USD 66 000 / week
New Year: USD 72 000 / week (10 days required)
MYBA terms + 20% APA & VAT if applicable
SUMMER 2025 - WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week
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 - Croatia TBC
MYBA terms + 30% APA + VAT applicable / One week minimum required
TBC - 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. Croatia : TBCPECIAL EVENT High Season rate apply.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
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
Crew Information
CAPTAIN
CHEF
STEWARDESS
FIRST MATE
Captain: Laurent PRAT
CAPTAIN: Maxime DENOIX
French
Languages Spoken: French, English & Spanish
Maxime has been sailing since he was a child in Brittany.
His career has progressed from sailing instructor to professional regatta sailor on a classic yacht, Mariquita, as maneuvering coordinator. He has sailed in the Atlantic, the Mediterranean and the Pacific for convoying and charter.
He loves innovation and has even set up a kite-drawn boat business. He particularly enjoys sailing, optimizing the boat's performance. The boat is an integral part of the team.
The comfort and well-being of passengers and crew are a priority for him.
Water sports of all kinds - towing, diving, snorkeling and underwater hunting - are an integral part of his daily routine.
He's a friendly skipper, who enjoys sharing his passion for human values. He will make it a point of honor to help you discover the magic and authenticity of the Caribbean and the Mediterranean.
CHEF Alexis CHARRET
French
Languages Spoken: French, English (Fluent)
Alexis is a 32-year-old chef. Parisian native, he has embarked on this new adventure onboard RÊVE BLEU to put his talent to good use and transmit his passion into his dishes.
He's been in the culinary field for 16 years and has worked in many different types of establishments and cuisines to gain as much expertise as possible.
also worked for several Michelin-starred restaurants (Dolce Chantilly and Samaritaine Paris) to find his own culinary identity.
Alexis quotes "I'm a creative person, and this adventure will allow me to discover new horizons and inspiration. I very much hope to surprise my guests on board."
FIRST MATE: Yohan GIGOMAS
French
Languages Spoken: French, English
Yohan is 26 years old and grew up by the sea. It's an integral part of his life.
At 13, he discovered sailing through windsurfing, which marked the beginning of his new passion.
As the years went by, his practice intensified. He became a sailing instructor in cruising and light sailing, notably wing foiling. He has sailed on many different types of vessels around the world: in the English Channel, the Atlantic, the Mediterranean, and the Indian Ocean.
He also has a passion for underwater aquatic life.
He would be delighted to share his experiences with guests, whether it is sailing, snorkeling, sea-bobbing, or foiling.
He recently obtained his Captain 200 and has been sailing the catamaran Rêve Bleu and its chase boat for over a year.
Menu
SAMPLE MENU by Alexis CHARRET
"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.Homemade syrups and cocktails, and culinary variations based on our local peppers.
DAY 1
BREAKFAST
Hibiscus detox juice, Vienna bread rolls, Fresh pineapple, Fromage blanc with Alexis’s granola, Pineapple marmalade, cashew butter and local honey, rolls of smoked fish and salad vegetables
FRESH BREAK
Watermelon brochette, Homemade lime syrup water, Prawns with Cajun chilli sauce, tropical sea bream tartare, Lemongrass, coconut brunoise, baby greens, mix of fresh salads lime zest, baked sweet potato confit
LUNCH
Prawns with chilli and Cajun sauce
Tartare of tropical sea bream, lemongrass, coconut brunoise with baby greens
Fresh salad mix with lime zest and baked sweet potato confit
Cinnamon shortbread, vanilla cream, caramelised frécinettes
SNACK
Fresh coconut water, coconut milk sorbet, vanilla and lime madeleine
DINNER
Cocktail Island planteur
Chickpea hummus, crushed coriander
Tomato and red pepper gazpacho, Creole chilli oil sprouts
Roast snapper with Maracuja sauce, wok vegetables with peanut soy sauce
White chocolate mousse with chia seeds
Citronella infusion
DAY 2
GENTLE WAKE-UP CALL
Peppermint infusion, fresh mango, Banana cake, vanilla syrup
CARIBBEAN BRUNCH
Fruits “back from the market”, Papaya juice,
Crispy combava chicken, Fromage blanc, Alexis’s granola
Fresh market herb salad, creole condiment,
Fish smoked on site, fish roe,
West Indian vegetable tian with sweet paprika, Guacamole, fresh vegetables
Pure butter brioche bread
Dark chocolate and coffee spread, Banana jam, Local honey and almond butter
Egg mimosa coriander lemon juice avocado black sesame
Green chili paste
SNACK
Fresh papaya, Pina colada smoothie, Coco “moelleux”
DINNER
Fresh Caipirinha
Tuna sashimi with carambola, homemade citrus oil
The avocado in all his forms
Whole roasted parrot fish smoked bisque and aniseed-flavoured manioc cream
Lime and citrus tart ugli meringue with verbena scent
Tamarind infusion “from here”
DAY 3
BREAKFAST
Fresh papaya juice? scrambled eggs, fresh vegetables, bacon, Fresh Mango, Fromage blanc with Alexis’s granola
Chocolate marble with tonka sauce, coco jam, local honey, arachid butter
LUNCH
Pepper caviar fish roe marinated in yuzu
Grilled gambas rum pineapple fresh herb salad
Swordfish oil with ginger and black garlic plantain mousse with marinated tomatoes
Cappucino and cocoa verrine dark chocolate and macadamia biscuit
GOURMET PAUSE
Water with maracuja syrup, Financiers with local honey
DINNER
Pina colada cocktail
Crab with pickles of vegetables
Tomato bavarois, balsamic cream, baby greens
Coconut arepas, citrus octopus and avocado pakchoi mousse with coriander
Coconut sweetness, pistachio mousse, citrus zest
Green tea with passion fruit and island flowers
DAY 4
BREAKFAST
Homemade guava juice, brioche crown with citrus fruit and homemade lime syrup, Guava jam, Fresh passion fruits
Cream fresh coco minute, fish tortilla, herb salad, fresh chilli paste with tomato, Fromage blanc with Alexis’s granola
Roasted sesame butter and local honey, French toast “pain perdu”
LUNCH
Crab curry accras in smoked garlic sauce
Genuine fish pimentade
Rice flavoured with lemongrass and coriander, fresh herb salad
Grilled bananas in peanut oil, peppers marinated in creole spices
Desert to share: genuine “blanc manger coco”, coconut chips, caramelised dried fruit, vanilla agricultural rum sauce
GOURMET PAUSE
Water melon smoothie, fresh kaki
DINNER
Fresh mojito
Sweet potato mousse with anchovies and pickles
Panna cotta manio, cheddar cream, pepper and vegetable sprouts
Unilateral tuna with soya, fresh ginger, lime juice, braised cabbage
Coconut soup with tea and Japanese pearl, crispy tuile
Infusion with lemon thyme and cane sugar
DAY 5
GENTLE WAKE-UP CALL
Ginger and turmeric infusion, Pineapple cake, Pitaya au naturel
BRUNCH
Lime juice, Green papaya and peanut salad, Banana jam, Avocado tartar, cashew slivers, fresh herbs
Lemongrass carangue ceviche, Poached eggs with lemon and peppermint mousse, Lime meringue tart
Smoked barracuda with coconut and lemon basil cream, Cucumber salad with fine herbs and sive
SNACK
Peanut sorbet, Sliced banana, Water with maracuja syrup
DINNER
Aguacanina Cocktail
Panko shrimp with saffron sauce and pickles
Sweet potato cappuccino with smoked bacon and black poppy mousse
Homemade gnocchi with spicy red pesto, baby greens and smoked fish roe
Burnt tapioka cream
Lime green tea
DAY 6
BREAKFAST
Fresh Pomelo, Caribbean Apple cinnamon brioche , Omelettes with local herbs, avocado oil and marinated fish ,
Detox juice with cucumber and spinach , Tamarind Jam
Local honey and green pistachio butter, fromage blanc with Alexis’ granola
LUNCH
Apéritif
Shrimp tartare, pomegranate and fresh sprout
Fresh sweet potato and black sesame velvet (pas sure pour le velvet)
Tataki Beef marinated with coriander, ginger cashew oil, snacked cabbage and pickles
SNACK
Fresh mango frappe, Dark chocolate cake
DINNER
Cocktail with rhum, pomegranate and lemon
Herbed chilli mousse, pitat rolls and Iberian charcuterie
Pressed tomato and avocado, goat cheese cream, pistachio pesto
Marlin fillet poached with Caribbean thyme and cebette with spinach sauce, baked apple with smoked garlic
Chiboust with tea and coconut emulsion, shaved white chocolate
Infusion of local flower variations
DAY 7
GENTLE WAKE-UP CALL
Pineapple sorbet, Coconut sand rose, Guava juice
BRUNCH
Orange juice
Banana and coconut smoothie
Prawn, tomato and thyme flower curry crumble
Semi candied pineapple with vanilla
Mini charcoal burger with old rum sauce
Real roasted ham walnuts, maple and cloves
Green mango salad with fresh green beans
Tagliatelle of vegetables with baby greens
SNACK
Macadamia nut cookies, Pomegranate juice
DINNER
Homemade pineapple rum
Fresh guacamole and tacos
Crabs stuffed with le reve bleu condiments
Dish to share : genuine West Indian free-range poultry colombo, saffron rice, carrot wok with curry and pumpkin seeds
Baba with agricultural rum and candied citrus fruit
Peppermint tea
Gallery
