Reve Bleu

Crew Profile

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.

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

More Locations Details

Summer Operations
Croatia

Winter Operations
W. Med -Riviera/Cors/Sard.