The Blue Dream

• Special Diets Accommodated

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.

 

 

 

 

 

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 / Second captain : Estelle Dixon
Dual nationality French & British, Estelle , 34 years old, has 12 years experience in the Maritime industry as Deck / Stew / Cook. Pacific, Caribbean, North Atlantic, she has worked on catamarans from 65 to 72 feet. An extension of the captain's arm, she also assists the chef in addition to her role as hostess, which says a lot about her involvement on board. It is his second year aboard The Blue Dream.
Qualifications : STCW, CFBS, Yachtmaster