Reve2mer
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
| Type | Catamaran |
|---|---|
| Length | 18m / 61' |
| Beam | 10m / 32'10" |
| Draft | 1m / 3'3" |
| Builder | Lagoon |
| Built | 2016 / 2024 & winter 2026 (Refitted) |
| Speed | 8 Knots Cruising / 12 Knots Max |
Amenities
- Air Conditioning
- Ice Maker
- Water Maker (4 x 240 L)
- Communication (SAT-COM<br /> internet / e-mail<br /> 2 fixed VHF + portable VHF<br /> Starlink system : high speed with no limit - € 500 / week)
- Internet Access
- Generator
- Power Inverter
- Sun Awning
- Hammock
- Deck Shower
- Bimini
- BBQ
- Hair Dryer
- VCR/DVD
- Salon Stereo
- DVDs
- Board Games
Additional Amenities
- Donut
- SeaBob : 3 Sublue Mix Pro : https://www.sublue.fr/produits/77-mix-pro.
- Wing foil
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireWater Activities
Tender Semi-rigid inflatable dinghy 4.60 m
- Scuba Onboard (Request Details)
- Stand-Up Paddle Board (2)
- Adult Water Skis
- Wake Board
- 2-Man Kayak (2)
- SeaScooter
- Snorkel Gear
Menus
- Special Diets Accommodated
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
Lunch:
Dinner:
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.
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.
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireCrew
| Crew | 4 |
|---|---|
| Captain | Ron Gonthier |
| Nationality | Seychelles |
| Born | 1976 |
| License | RYA/MCA yachtmaster offshore |
| Languages Spoken | English, French, Italian |
Ron was Rêve2mer's first captain for several years, sailing in the Caribbean, the Mediterranean and the Seychelles.
With Andrew as his iconic second captain, they combine technical and nautical expertise with perfect knowledge of the sailing areas, ensuring a successful and safe cruise.
Andrew Mustache : second captain
Born in Seychelles in 1990, Andrew has sailed from the Indian Ocean to Adriatic sea and Mediterranean sea before joining the Rêve2mer as second
Dynamic and cheerful, accustomed to clients of various nationalities, he knows perfectly the secrets of a successful cruise and predicts your desires even before you express them.
Unparalleled fisherman, he is responsible for leisure activities during the cruise: wakeboard, paddle-board, snorkeling, kayak and sea-scooter.
Chef : Rian Baccus, 34 years
Rian began his culinary career in 2009 in various hotels in the Seychelles, such as the St Anne Beach Comber Resort, now Club Med Seychelles, the Ephilia Resort, and the Domaine de l'Orangerie Resort, as sous chef at the gourmet restaurant. In Bahrain, Rian worked as a private chef at Shaika Moniras Palace. Curious about new experiences and passionate about the sea, he continued his career on catamarans such as Rêve2Mer and the Lagoon 77 Mane et Nocte.
His passion is fusion cuisine, particularly combinations of European cuisines with traditional Creole dishes.
Rian speaks French, English, and Creole.
Hostess : Sarah Horace 34 years
Dedicated and experienced professional with a background in law enforcement (Marine Police) and hospitality, Sarah has worked extensively in Seychelles' inner and outer islands, including the Aldabra Group.
STCW 2010
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireYacht Availability & Rates
- Available
- Booked
- Hold/Option
- Unavailable
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax |
|---|---|---|---|---|---|---|---|---|---|---|---|
| No rate information available | |||||||||||