Ed Hamilton & Co.

REVE BLEU

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

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

1 MASTER cabin with direct deck access
2 DOUBLE VIP cabins
1 TWIN cabin equipped with 2 single beds convertible into a double bed

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

Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant

Sample 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

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week

MYBA terms + 30% APA + VAT applicable

One week minimum required

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.

WINTER 2024-2025 – WEEKLY RATE: TBC
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

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

Charter Rates Per Week

Rate Period Terms 2 Guests
July & August Plus Expenses €60,000/week
June & September Plus Expenses €55,000/week
May & October Plus Expenses €50,000/week
December to April Plus Expenses $50,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

WEEKLY RATES:
High season JULY & AUGUST = 60 000 € / Week
Middle season JUNE & SEPTEMBER : 55 000 € / Week
Low Season MAY & OCTOBER : 50 000 € / Week

MYBA terms + 30% APA + VAT applicable

One week minimum required

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.

WINTER 2024-2025 – WEEKLY RATE: TBC
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

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

SUMMER CREW

CAPTAIN – SUMMER ROTATIONAL: Laurent PRAT
STCW
French
Language Spoken: French, fluent English

Captain Laurent launched his first experiences of Maritimes navigation in 1983 doing cruises, regattas, yachts deliveries and winter training off the coast of southern Brittany. He has worked as a professional charter captain since 2001, when he began skippering charters for companies and on his own sailboat.
Having always been passionate about the ocean, as a youth Laurent was initially devoted to surfing and water sports. After traveling on his first sailboat, he became committed to a maritime career. He received an excellent maritime education in France and achieved his Captain 200 sailing and Captain 500 UMS certificates in 2001 and 2010.
He has logged some 160,000 miles, sailing new and older sailing and motor yachts, wooden, aluminium and composite monohulls and catamarans up to 70 feet.
He has crossed the Atlantic many times, both as a professional skipper for the ARC (Atlantic Rally for Cruisers) and for internationals deliveries. He has done deliveries to Germany, Britain, Belgium, Holland, Seychelles, Turkey, Greece, Croatia, Tahiti, and the Caribbean, plus inland waters deliveries on the Seine and Rhine rivers. In total to date, Laurent has crossed the Pacific twice and the Atlantic 20 times, east to west and west to east and as many seasons on the Mediterranean on chartered or private boats.

As an expert of the Mediterranean, Laurent combines comfort, security, listening and advising throughout your trip on board RÊVE BLEU.

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.”

STEWARDESS / DECKHAND: Lea MUDDIMAN
French
Languages Spoken: French, English

Motivated from an early age by the nautical professions and by the desire to travel the oceans, to discover and share all the riches the seas have to offer, but also by the desire to protect the ecosystem that surrounds us, Léa has developed her skills in this direction.
In fact, she has been able to develop her skills and know-how thanks to her very young but nevertheless intense professional experience in the world of yachting, as well as the various activities she has practiced since childhood, such as scuba diving (level 2), water sports (sailing, surfing, wake boarding, paddle, etc.) and sailing (lifeguard, catamaran club, coastal license, etc.). In addition, as the granddaughter of a French Navy admiral, Léa was brought up with the values of respect and developed an unconditional love of sailing.
For Léa, a good sailor needs to be versatile, rigorous, and autonomous. That’s why she’s keen to discover every aspect of life on board, and why she’s starting her career as a stewardess/deckhand, so she can be at your service and develop her skills in the process.
Ambitious, strong-willed and altruistic, she will respond to your requests with a smile, and do her utmost to make your stay aboard Rêve Bleu unforgettable.

CAPTAIN MED 42 – SUMMER – Patrice GUILLON
STCW
French
Languages Spoken: French, English

Patrice has been living in the southwest of France, in the Basque country, for over 25 years.
During his first professional life he has crossed the most unlikely areas of the world in extraordinary situations.
Fond of travels & of the sea, he is now concentrating on his new maritime career being a qualified captain for motor & sailing yachts.
To satisfy his passion for sailing in all its forms, Patrice is also pilot on fast boats to follow the starts and finishes of major ocean races as closely as possible.
A keen water sports enthusiast, he enjoys paddle surfing, surfing, kite surfing, wing foiling and sailing! It’s the adrenalin of the challenge that often leads him to take part in competitions.
Patrice is an easy-going person, liking to team-up with the rest of the crew. His main goal is to accompany his guests for their sailing holidays. He will be delighted to make them live onboard a real “RÊVE BLEU”.

WINTER CREW

CAPTAIN – WINTER ROTATIONAL: 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.”

STEWARDESS / DECKHAND: Lea MUDDIMAN
French
Languages Spoken: French, English

Motivated from an early age by the nautical professions and by the desire to travel the oceans, to discover and share all the riches the seas have to offer, but also by the desire to protect the ecosystem that surrounds us, Léa has developed her skills in this direction.
In fact, she has been able to develop her skills and know-how thanks to her very young but nevertheless intense professional experience in the world of yachting, as well as the various activities she has practiced since childhood, such as scuba diving (level 2), water sports (sailing, surfing, wake boarding, paddle, etc.) and sailing (lifeguard, catamaran club, coastal license, etc.). In addition, as the granddaughter of a French Navy admiral, Léa was brought up with the values of respect and developed an unconditional love of sailing.
For Léa, a good sailor needs to be versatile, rigorous, and autonomous. That’s why she’s keen to discover every aspect of life on board, and why she’s starting her career as a stewardess/deckhand, so she can be at your service and develop her skills in the process.
Ambitious, strong-willed and altruistic, she will respond to your requests with a smile, and do her utmost to make your stay aboard Rêve Bleu unforgettable.

FIRST MATE – WINTER ROTATIONAL: Steve ANTHONY
French
Languages Spoken: French, English (Fluent)

Born in Toulouse, Steve is an avid traveler eager for new experiences and discoveries.
After completing his studies, he decided to settle in New Caledonia where he successfully opened and developed his own osteopathy practice for over five years.
During this time, Steve was able to fully enjoy the water activities that are close to his heart, such as snorkeling, wakeboarding, kitesurfing and sailing.
His ambition to become more involved in the maritime industry expanded.
Back in France, Steve trained enthusiastically to obtain a captain 200 GT certificate and a 250kW engineer certificate.
After five years of sailing in the Mediterranean, Steve became a passionate, versatile and dedicated sailor with solid know how on how to keep REVE BLEU and all her toys in top shape so guests can maximize their enjoyment while onboard. Whether you want to try your luck at skiing or wake boarding, take the sea bobs out for a cruise, or just relax at the back of REVE BLEU with the tender lift in “sunset mode”, Steve will be there to ensure everything is set up and ready to go.

FIRST MATE – WINTER ROTATIONAL: Cyrille GATEL
French
Divemaster PADI,
Languages Spoken: English & Italian

Title Name Nation Born Languages
Captain Laurent PRAT FRENCH 0 English, French, Italian, Spanish
Crew Alexis CHARRET FRENCH

CAPTAIN

Laurent PRAT

CHEF

Alexis CHARRET

STEWARDESS

Lea MUDDIMAN

FIRST MATE

Patrice GUILLON

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2023
Cruise Speed 10
Children Allowed Yes

Leisure

Dinghy Hp 80 HP
Adult W Skis Yes
Jet Skis No
Stand Up Paddle Yes
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak Yes
Fishing Gear Yes

Other Specs

size Feet 67.00 Ft
Beam 32.11
Draft 5.1
Queen 3
Twin Cabins 1
Jacuzzi No
Pref Pickup AMALFI COAST
Other Pickup Caribbean
Turn Around 48 HOURS
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Engines ENGINES: 2 x 195HP YANMAR 4LVGENERATORS: 19 KWA (Onan Genset)
Kids Skis Yes
Sea Scooter No
Kite Boarding Yes
Swim Platform yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Other Toys Tender 80 hp

2 x Seabob x2
Wakeboard (adult + child)
Water skis (adult + child)
Towables
3 Kites + 5 kite sails
2 x SUPs
2 x Kayaks
Snorkeling gear
2 x Electric Scooters
2 x Electric bikes

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

1 MASTER cabin with direct deck access
2 DOUBLE VIP cabins
1 TWIN cabin equipped with 2 single beds convertible into a double bed

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

Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant

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

Request Info

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.