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'.

Jean-Charles ROUX
Your Captain


Captain : Jean-Charles Roux
Jean-Charles' passion for sailing puts him in the category of cultured sailor. A lover of literature, he is no less rigorous and well-versed in the elements. He has been skipper of 200 UMS since 2010. His career on multihulls of 55 feet and over, both in the Mediterranean and the West Indies, has given him a wealth of diverse experience. The apparent simplicity of his work makes him an exemplary member of a highly versatile crew.

Chef : Béatrice Colognon
Béatrice has been responsible for several restaurants in the Caribbean. Since 2017, she has held the position of chef on vessels from 50 to 80 feet, both catamarans and motor yachts. With her knowledge of both Mediterranean and Creole cuisine, she's sure to delight your taste buds.

Hostess : Claire Robillard
Corsica, Sardinia, the Côte d'Azur, the Caribbean - despite her young age of 23, Claire already has a wealth of experience under her belt. Highly eclectic, she has served on both cruising and transatlantic yachts of over 60 feet. An extension of the captain's arm, she is also able to assist the chef, which says a lot about her involvement on board.
Claire has a CFS, deckhand diploma, and a professional baccalaureate in gastronomic cuisine.

Breakfast: Coffee, Tea, Hot chocolate – Continental & American breakfast, fresh fruit platter

Cakes, pies, fresh fruits, dips & cocktails served during the day

Day 1

Diner
Welcome appetizer & Cocktail
Chicken “supreme” in a curry style – Rice & sauteed sweet potatoes
Coco flan with coco cookies

Day 2

Lunch
Italian Buffet – Water melon with delicatessen plate, fresh mozzarella & tomatoes
Italian cheesplate
Panacotta with passion fruit coulis

Diner
Mahi mahi served with creole tomato sauce, tagliatelles and grilled zucchini
Baked papaya with coconut milk
 

Day 3

Lunch
Greek buffet – Greek salad, grilled choplamb with a thyme reduction
Creamy greek yogurt mousse

Diner
Pork tenderloin with mustard seeds, ratatouille, mashed potatoes
Apple pie & Ice cream

Day 4

Lunch
Salmon & goatcheese quiche served with green salad – Baked cheesy potatoes
Fresh fruit salad

Diner
“Papillote” Salmon & Leeks compotée with quinoa
Tiramisu
 

DAY 5

Lunch
Chicken & shrimps Caesar salad with grilled eggplants
Cheese platter & French baguette

Diner
Beef lasagna served with mix salad
Flambée banana & Ice cream

DAY 6

Lunch
Marinated served with mix salad & fried sweet potatoes
Sorbet Ice cream

Diner
Jumbo shrimps in a coconut & ginger style
Upside down apple pie “Tarte tatin”

DAY 7

Lunch
Bobun salad – Thai chicken
Roasted pineapple – crumble on the top

Diner
Tuna steak served with roasted vegetables and rice
Hot chocolate cake