The Blue Dream can accomodate up to 8 guests in 4 double ensuite cabins : 1 master with king size bed & 3 doubles with queen size beds.
The master cabin also has a TV and safe box
Ceiling height is 2,10 m.
All cabins have air conditioning with private controle, plugs and Rituals toiletry.
Each guest is given a foutah and a water bottle upon arrival on board.
#Pax:8
Draft:5.1
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:0
TP in Heads:No
A/C:Full
Cruising Speed:8
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:4
Helipad:No
Max Speed:10
Beam:32.11
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2024
Dinghy hp:60HP
Sea Scooters:6
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:3
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:9 max
Water Skis Adult:Yes
Kneeboard:No
Tube:No
Kayaks 1 Pax:No
Floating Mats:No
Beach Games:No
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Tender Highfield 4,60m - 60HP up to 9 pax
3 Paddle boards
1 Wakeboard
1 Waterski bi & mono adult
6 sea scooters
Towed buoy
Yoga mats
8 Snorkel gear with all fins size.
Hydraulic passerelle
Fishing gear
Captain: Julien Charton
Chef: Louis-Marie Chancerelle
Stew: Corinne KEDZIERSKI
Dear guests,
It is with great pleasure that my crew and I will accompany you throughout your cruise on "The Blue Dream".
As soon as you arrive, we'll take care of you so that you can enjoy your dreams and serenity in a comfortable, well-kept atmosphere.
You will most likely choose your destinations, unless you allow yourself to be guided by a very knowledgeable crew on the moorings and other typical stopovers .
There's also plenty of room for gastronomy adapted to the tastes of each guest, which our chef will sublimate in a picture-postcard setting. There will also be plenty of time for libations, of which there are many variations to choose from.
You'll be sailing on a brand new boat, equipped with several headsails to ensure that well-being and performance go hand in hand. Her night-blue hull, teak deck and Jacuzzi will convince you that you can really let go, the signature of an exceptional moment with 'The Blue Dream'.
Julien Charton
Your Captain
Captain : Julien Charton
Julien spent a year on The Blue Dream as chef/second captain in the Caribbean and Mediterranean. He will now welcome guests on board as captain. Julien knows the boat inside out, both technically and gastronomically. He will orchestrate his team to ensure that every cruise is a success.
Chef : Louis-Marie Chancerelle
Louis-Marie has worked and trained in semi-gourmet restaurants from the Atlantic coast to Corsica, including a prestigious French ski resort.
For the past two years, he has been practising his culinary art as a shipboard chef on catamarans from 59 to 72 ft. Louis-Marie will delight your taste buds and your eyes.
Stew: Corinne Kedzierski
Corinne's goal is to make an unforgettable stay to the guests. She knows how to adapt to each particular request. Captain's right hand in various maneuvers and line handling, day and night; watches, deck cleaning and maintenance, sanding, polishing, varnishing, woodwork.
CFBS - AFPS
Delicious cuisine, prepared fresh on board
Breakfast: Coffee, Tea, Hot chocolate – Continental & American breakfast, fresh fruit platter
Cakes, pies, fresh fruits, dips & cocktails served during the day
Day 1
Brunch: Fresh verrine with melon, watermelon, feta cheese and mint. Ham croquettes with Espelette pepper. Guacamole spread, crab rillette and smoked salmon toast. Mini foie gras burger with onion compote and balsamic vinegar. Potato and porcini mushroom tortilla. Smoked trout toast with fresh cheese, avocado and soft-boiled eggs. Scrambled eggs, fried eggs or omelette. Seasonal fruit salad, mango espuma. Financier and passion fruit mousseline cream. Pancakes, crêpes, Liège waffles and your choice of accompaniments, chocolate sauce, sugar, jam.
Dinner:
Beetroot cappuccino and horseradish cream.
Verrine of salmon tartare with avocado and salmon.
Pluma de lomo with Iberian chorizo sauce, tagliatelle with pesto.
Lyon praline tart with cream and praline cream and blackcurrant tuile.
DAY 2
Lunch:
tomato gazpacho and basil quenelle.
Veal loin with morel mushrooms, carrot mousseline with cumin. Poached pear Belle Hélène with chocolate coulis and crunchy almond tuile.
Dinner:
Sea bream carpaccio with lime and passion fruit.
Lobster fricassee with seasonal vegetables, glazed asparagus and potato espuma.
Nantes cakes, salted butter caramel and vanilla whipped cream.
DAY 3
Lunch:
Semi-cooked foie gras with red wine and spices; homemade brioche and fresh fig compote.
Trilogy of hummus. Beetroot hummus, roasted pepper hummus, sesame hummus. Naan bread.
Pork tenderloin with cider cream and French-style peas.
Strawberry soup with verbena and whipped mascarpone cream with lime zest and pistachio nougatine chips.
Dinner:
Langoustine tartare with kaffir lime and chives.
Roasted scallops, fennel butter.
Curry leek fondue.
Pineapple carpaccio with coriander and coconut ice cream.
DAY 4
Lunch:
Goat's cheese and tome cheese toast, onion and honey compote on a bed of green salad.
Farmhouse pork chops with Neapolitan aubergines, garlic and parsley butter.
Deconstructed tarte tatin.
Dinner:
Mussels casserole with lemongrass chicken sauce.
Roasted sea bass fillet, glazed carrots, celery mousseline and shellfish jus.
Almond tart with peaches.
DAY 5
Lunch:
Quail eggs with gorgonzola, baked in a cocotte, and bacon tuile.
Beef tagliata and crispy potatoes.
Pineapple cake flambéed with rum.
Dinner:
White fish accras on a bed of lamb's lettuce.
Espelette pepper mayonnaise.
Feta, basil and sun-dried tomato toast.
Tuna ceviche with ginger and fresh herbs. Avocado, tomato and red onion salad.
Coconut and lime flan.
DAY 6
Lunch:
Baby squid casserole with parsley.
Breton galette rolls with cream cheese and parsley ham.
Piquillo peppers stuffed with mackerel.
Grilled lamb chops with honey and rosemary. Greek salad.
Breton profiteroles, cracker puffs, buckwheat ice cream, salted butter caramel and whipped cream.
Dinner: Focaccia, mortadella and stracciatella.
Fillet of John Dory, lemon crumble, cauliflower mousseline and vegetable pickles.
Chocolate mi-cuit, raspberry coulant, chocolate almond nougatine.
DAY 7
Lunch:
Goat's cheese profiteroles with tomatoes, carrot tagliatelle. Chorizo and melon skewers. Duck breast, meat jus, Menton ratatouille. Tiramisu with fresh figs, honey and bitter almonds. Dinner: plates of Bigord noir; pan con tomato. Saffron risotto and flambéed prawns, shellfish bisque. Crêpes Suzette, caramel deglazed with orange juice, flambéed with Cointreau.
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Rates are : Plus Expenses
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
2026 SUMMER WEEKLY RATES
Access to STARLINK is free up to 50 GB/week. Beyond this amount, additional GBs will be charged €2/GB.
CHARTER OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
April to June 12th : € 32’000
June 13th to July 17th : € 36’300
July 18th to Aug 21st : € 42’600
Aug 22nd to Sep 5th : € 36’300
Sep 6th to Oct 17th : € 33’100
APA : 25%
French VAT : 20%
Italian VAT : 22%
One week minimum required - Minimum of 5 days on request and depending on existing bookings LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
2027 SUMMER WEEKLY RATES
Access to STARLINK is free up to 50 GB/week. Beyond this amount, additional GBs will be charged €2/GB.
CHARTER OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
June 1st to 11th : € 33’000
June 12th to July 16th : € 37’300
July 17th to Aug 20th : € 43’800
Aug 21st to Sep 4th : € 37’300
From Sep 5th : € 34’000
APA : 25%
French VAT : 20%
Italian VAT : 22%
One week minimum required - Minimum of 5 days on request and depending on existing bookings
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
N/A
2026 SUMMER WEEKLY RATES
Access to STARLINK is free up to 50 GB/week. Beyond this amount, additional GBs will be charged €2/GB.
CHARTER OR DAY CHARTER POSSIBLE IN EARLY SEASON IN SOUTH OF FRANCE FOR EVENTS/SHOWS/INCENTIVES. PRICE AND CONDITIONS UPON REQUEST
April to June 12th : € 32’000
June 13th to July 17th : € 36’300
July 18th to Aug 21st : € 42’600
Aug 22nd to Sep 5th : € 36’300
Sep 6th to Oct 17th : € 33’100
APA : 25%
French VAT : 20%
Italian VAT : 22%
One week minimum required - Minimum of 5 days on request and depending on existing bookings LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
N/A
Plus Expenses
The charter rate covers your professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20-30% on top of the base rate for sailing yachts, or 30-40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Yacht Type
Catamaran
Length
67.00 Ft
Crew
3
Cabins
4
Do you have questions about this yacht?
Get in TouchFrom packing tips to provisioning advice, here's everything you need to know before your charter begins.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
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