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Luxury Charter

LUXURY CATAMARAN | LE REVE L620 ESSENCE

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Availability

Luxury catamaran LE REVE L620 ESSENCE, built in 2017 is anchored in the Caribbean Virgin Islands (US/BVI), USA - New England. It has 3 cabins, can accommodate 6 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (US/BVI), USA - New England, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina Newport & Narragansett Bay, Rhode Island
W Base Port BVI
Prefered Pickup Village Cay Newport & Narragansett Bay, Rh
Boat Type Luxury catamaran
Flag BVI
Shipyard Lagoon
Boat name LE REVE L620 ESSENCE
Year 2017
Length 18.00 m (62.00 Ft)
Width 33 m
Draft 5 m
Engine 21KW forward day generator, 14KW aft generator (runs at night behind galley for silent cabins)
Boat ID 5292
Cabins 3
Queen(s) 3
Showers 3
Wash Basins 4
Electric Heads 3

DETAILED PRICING VIEW- CLOSE


GENERAL NOTES:
MINIMUM NIGHTS: 4 
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
***72 hour turn required***
NO TANDEM CHARTERS PLEASE
LE REVE IS BVI BASED. VILLAGE CAY PORTS PREFERRED
YACHT WILL NOT ACCEPT CHARTERS WITH LESS THAN 7 NIGHT NOTICE

CHRISTMAS/NEW YEARS:
THANKSGIVING: 1-6 @ $48,000, 7 night minimum
CHRISTMAS: 1-6 @ $54,000, 7 night minimum, must end no later than 12/26
NEW YEARS: 1-6 @ $56,000, 7 night minimum, must start no earlier than 12/28

****NEW ENGLAND CHARTERS***
New England rates are plus dockage (other than pick-up and drop-off).
Summer operating area: Rhode Island, Cape Cod, Martha’s Vineyard, and Nantucket


Yacht featured in Netflix Outer Banks Season 3Chef Featured in 3 seasons of Cooking with Yacht Chef Sandy on Roku platform (EatThis.TV app)


CREW INFO VIEW- CLOSE

Dirk DeLo
Captain

Born in: 1967
Nation: US
Speaking Languages: English (both), Conversational French (Captain), Conversational Spanish (Chef/Mate), Beginning American Sign Language (Chef/Mate)

Sandy DeLo
Chef/Hostess

Born in: 1966
Nation: US

Meet Captain Dirk and First Mate Sandy DeLo and share in their passion for boating, fun and adventure!

After receiving his Ph.D. from Columbia University, Dirk started his career in education, ultimately working his way into the field of technology. His land-based career offered him the opportunity to work in locations around the globe such as Switzerland, Brazil and China. His last post before casting off the dock lines was serving as Chief Technology Officer for a New York City based global education company.

Dirk started sailing solo at 5 years old, crossed the Pacific Ocean from LA to Honolulu at 14 as part of a racing crew, and has been leading yacht charters around the world for over 25 years!

Some of his favorite destinations are French Polynesia and the British Virgin Islands which he first visited in 1981. He is an avid water sports enthusiast and will be happy to lead you on SCUBA dives in the best locations, snorkeling, tubing, wake boarding, knee boarding, kayaking, SUPing, deep sea fishing, and even provide an introduction to kite boarding.

Dirk also has a Mavic Pro drone aboard and will be happy to record breathtaking footage of your dream vacation aboard Le Rêve.

Captain Dirk is a highly experienced US Coast Guard certified 100 Ton Master Captain, PADI Divemaster and an award-winning bartender mixing up craft cocktails for the guests!

Chef/Captain Sandy loves preparing delicious meals for guests and introducing people to the seafaring lifestyle! She stars in her very own cooking show called “Cooking with Yacht Chef Sandy” and loves to showcase meals she makes aboard for her Roku TV and YouTube viewers.

Prior to taking to the ocean, she led the Corporate life, having worked Internationally in Australia, Italy, London, India and Thailand. She spent her first career on Wall Street in technology-related roles for a Fortune 100 Firm and a few extra years as a Management Consultant, also in Technology. These experiences have played in to the professionalism she brings to managing her galley and understanding the needs and desires of guests on board.

Sandy has been cooking since the age of 10 and she loves to get creative in the galley and serve up tasty snacks and beautiful meals to the guests. In addition to serving as Chef aboard, Sandy is also a PADI Divemaster and a USCG Certified 100 Ton Master Captain with blue water experience on the high seas. Some of Sandy’s favorite spots are the Virgin Islands (especially Waterlemon Cay!) and the Exuma Islands of the Bahamas.

Dirk and Sandy have been in the Virgin Islands charter industry since 2007, first as yacht owners with hired crew aboard. In 2013, they deepened their commitment to yachting, adding a 38’ day charter motor yacht based in New York to the fleet. 2015 brought a second motor yacht operating day charters in Long Island Sound and their charter operation was running in full swing.

Sandy and Dirk are now owner/operators of the amazing 2017 Lagoon 620 Essence Edition, Le Rêve, where their professional C-suite background, intimate knowledge of sailing and the islands, experience in hospitality, celebrity chef experience and history in the marine industry, combine to provide the penultimate experience for their charter guests. Join them in “Sailing the Dream!"

https://www.bebluesailing.com/ https://www.bebluesailing.com/Salon with a 360* view https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE



Breakfasts

Each breakfast is served with fresh in-season fruit, coffee, tea and juice.


 

Migas - A Southwestern-style scrambled egg dish with sautéed onions, tortilla chips, cheese and salsa. Served with sausage or bacon on the side.  This is a charter guest favorite! 


"Stuffed" French Toast - Traditional Pain Perdu served with a quenelle of cream cheese, cinnamon sugar and walnut "stuffing" perched on top.  Maple syrup and bacon or sausage on the side.


Omeletes to Order - Classic French Omelette with your choice of assorted fillings.  Served with sausage or bacon and toast with jams.


Breakfast Tacos -sausage, potato, egg salsa and cheese nestled inside soft, warm flour tortillas.
 

Traditional Eggs Benedict - Toasted English muffins, buttered and topped with Canadian Bacon, a gently poached egg, and blanketed with Hollandaise Sauce.


Smoked Salmon Platter - Smoked Salmon, Cream Cheese, Onions, Tomatoes, Cucumbers, Capers and Fresh Dill served with toasted English Muffins


Ultimate Banana Walnut Pancakes with Maple Syrup - The name says it all!  With sausage or bacon on the side.


Lighter Fare Options:  Yogurt and Home Made Granola Parfait, Cinnamon and Cheese Toast, Avocado Toast, Soft Boiled Egg.


Lunches


Stacked Seafood Salad - A delicious and nutritious hearty meal prepared salad-style.  A layer of greens dressed in boat made Green Goddess dressing, topped with layers of egg salad, bacon, seasoned heirloom tomato, ripe Haas avocado, and topped with a trio of  lump blue crab salad, seared ahi salad and lobster salad!  Served with fresh boat-made bread. Amazingly delicious!


Grilled Shrimp Caesar - Classic Caesar Salad with grilled shrimp, home made dressing and freshly toasted croutons.  Topped with Parmigiano Reggiano shavings.


Crab Cakes with Farmers Market Quinoa Salad - Lump Blue Crab Cakes topped with home made remoulade sauce served beside a Farmers' Market Quinoa Salad featuring roasted veggies and fresh herbs


Smoked Pulled Pork Quesadillas - Smoky pork with cheddar cheese and BBQ sauce inside a tortilla grilled crispy brown.  Served with Creamy Caribbean Slaw


Chimichanga Bowls - An edible bowl stuffed with Pork or Chicken Tinga, rice and beans, lettuce, avocado, salsa and sour cream 


Smoked Turkey Club Sandwiches - Smoked Turkey, Swiss or Cheddar, Bacon, Lettuce and Tomato with boat made herbed aioli.  Served with chips on the side.


Tuna Avocado Wrap - Great for lunch underway.  Delicious tuna salad with creamy avocado slices wrapped in a handy package that's easy to enjoy when the boat is moving.  Served with chips.


Chicken Salad Medley - Why choose when you can have both?  Traditional Chicken Salad and Caribbean Curried Chicken Salad served over greens with your choice of bread, crackers or lettuce wraps on the side.


Chef's Salad:  turkey, ham, hard boiled eggs, cheeses and veggies over greens with Chef's Special dressing and boat made toasty garlic crutons


Individual Rustic Spinach and Bacon Quiches - Light and creamy eggs with spinach, bacon and a mix of cheeses nestled inside a flaky crust.  Served fresh from the oven with a side salad.


New England-Style Lobster Roll - When fresh lobster is available, there's no better lunch than a Lobster Roll!  Succulent chunks of lobster mixed with mayo, celery, chive and lemon, piled high on a grilled split-top roll.  A side of potato chips complement this quintessential New England-style treat.


Moo Shu Pork or Chicken with Veggie Fried Rice -  delicious Asian-style pork or chicken stir fried with crisp veggies and served with boat made pancakes.  Crispy Veggie Fried Rice served on the side.



Cocktail Hour Snacks


 

Crab Avocado Mango Stack - Bottom layer of mango salsa, middle layer of ripe avocado and top layer of succulent lump crab mixed with remoulade sauce.  Served with crackers and tortilla chips.

Mediteranean Charcuterie - boat made hummus, dry salami or chorizo, feta cheese, gourmet olives and crudite served with pita chips.


Mahi Mahi or Wahoo Ceviche - Tender, boat-caught  fish marinated in lime juice with tomato, onion, cilantro and seasonings.  Served with corn chips.


Spinach Artichoke Spread - A classic favorite.  Cheesy spinach and artichokes served warm with crusty bread and crackers


Artisanal Cheese Board - Assorted Cow, Goat and Sheep's Milk Cheeses, Dry Salami, Fruits, Nuts and Crackers


Ahi Tuna Poke - Boat caught Ahi tuna tossed with avocado, soy sauce, sesame oil, seasonings and green onions.


Spicy Garlic Chicken Flatbread - A unique twist on a classic.  A garlicky chicken mixture with mozzarella cheese atop a crispy crust.


Ahi Avo Nachos - Sesame wonton crisps topped with seared ahi tuna, silky avocado, a touch of wasabi mayo and a garnish of seaweed salad.  Accompanied by sweet pickled ginger.
 

Caramelized Onion, Mushroom, Apple and Gruyere Tartlets - The flavors of caramelized Onion, sweet, buttery Apple, nutty Gruyere Cheese and earthy Mushrooms combine perfectly in this gorgeous crispy, flaky tartlet.  Amazing with a glass of your favorite red or white wine!


Entreés


Crispy Mahi Mahi with Soy Ginger reduction over Wasabi Mashed Potatoes - Pan seared Mahi Mahi with a crispy potato crust served over wasabi mashed potatoes and a delicious Asian-inspired sauce.  Served with a green veggie on the side.  Suggested wine pairing:  Josh Pinot Noir


Lemon Herb Chicken and Veggie Skewers - Lemony Chicken skewered with veggies, served over brown-butter sage quinoa, orzo or wild rice in a brown butter herb sauce.  Suggested wine pairing:  White Haven Sauvignon Blanc
 

Sweet and Savory Pork Tenderloin with Creamy Garlic Polenta - Pork Tenderloin Medallions in a perfectly balanced sauce served atop creamy polenta with a veggie side.  Suggested wine pairing:  La Crema Pinot Noir


Filet Mignon with Scalloped potatoes and roast veggies - Delicious filets grilled to order and served with scalloped sweet and white potatoes and roasted seasonal vegetables.  Suggested wine pairing:  Rodney Strong Cabernet Sauvignon


Seared Tuxedo Tuna - Boat Caught Ahi Yellowfin Tuna seared rare and served with kaffir lime rice and Asian-inspired slaw or edamame salad.  Suggested wine pairing:  Flowers Pinot Noir

Caribbean Jerk Chicken - Caribbean Jerk Chicken served with pan fried plantains, traditional Rice and "Peas" and a green veg or salad.  Suggested wine pairing:  Decoy Pinot Noir


Creamy Lemon Mahi Mahi Piccata - Delicious, lemony Mahi Mahi Picatta over rice or orzo with capers with a Caprese-style salad on the side.  Suggested wine pairing:  Rombauer Chardonnay


Steamed Lobster with Garlic Lime Butter - Let's get diving!  You catch 'em and we'll cook em up!  Delicious Caribbean Spiny Lobster, delicately steamed, brushed with garlic-lime drawn butter and lightly grilled.  Served with a green vegetable or salad and a rice or pasta dish.  In New England this dish is served with New England lobster fresh from the fish monger as we don't dive in the Northeast.  Brrr!  Suggested wine pairing:  Veuve Cliquot Ponsardin French Champagne


Shrimp Etoufée - New Orleans style Shrimp Etoufeé served over a pillow of white rice with home made rosemary garlic bread on the side.  Suggested wine pairing:  Artemis Cabernet Sauvignon


Chicken Marbella - A succulent and flavor-packed chicken dish marinated in olives, dates, capers, red wine vinegar and spices. The absolute perfect balance of sweet and savory flavors served atop pearled cous cous. Suggested wine pairing:  La Crema Chardonnay

 

Desserts


Molten Chocolate Soufflé - Chocolate heaven, served with ice cream and a sprinkle of powdered sugar


Mango Nectarine Crumble - Delicious In-Season fruit  with a crispy topping.  Served warm from the oven topped with whipped cream or vanilla ice cream
 

Classic Key Lime Pie - Sweet and Tart Key Lime Custard in a Home Baked Graham Cracker Crust with Whipped Cream


Hot Buttered Rum Salted Caramel Cheesecake - Amazing cheesecake topped with boat-made salted caramel sauce.  Chef's favorite dessert!


Cookies and "Milk" - The Captain's favorite: Classic fresh baked Chocolate Chip Cookies, warm from the oven, served with a chilled shooter of Bailey's and Banana Rum


Chocolate dipped Coconut Macaroons - Light and tender coconut cookies dipped in a silky dark chocolate ganache


Mini Banana Splits - Individual Banana Splits featuring vanilla ice cream, chocolate or caramel syrup, whipped cream, nuts and sprinkles


Coconut Caribbean Blondie - Coconutty and nutty, this delicious twist on a "blondie" is fantastic served right from the oven with a scoop of Vanilla!


Profiteroles - Light, fresh baked  pastry stuffed with boat made Chocolate and Vanilla ice cream, then topped with whipped cream and boat made small batch chocolate and salted hot-buttered-rum caramel sauces.


Hazelnut Cheesecake Bars - gorgeous cheesecake squares on a graham cracker or shortbread crust with a gorgeous hazelnut swirl.  Finished with Maldon Sea Salt.



 



LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE LE REVE L620 ESSENCE

DETAILS VIEW- CLOSE

Location Details: Summer base port: Newport & Narragansett Bay, Rhode Island
Summer operating area: Rhode Island, Cape Cod, Martha’s Vineyard, and Nantucket
BVI pick-up & drop-off required for BVI based charters (Village Cay)

Accommodation: Extra Large Master Queen Stateroom and Two VIP Queen Staterooms. All staterooms have individual AC controls, private head with electric toilet and separate walk-in showers.



Berth dimensions:

80” x 64” x 12” with Mattermoll Luxury Dream mattresses



Other Entertainment: 500+ bottle fine wine collection

Clear Ice maker (best for cocktails)

Custom Floating Bar

Outdoor Rain Shower

AED and advanced first aid equipment aboard

Vibration and sound insulated primary generator

Full power port aft generator for quiet night operations

1700 watt solar array with custom extended flybridge bimini

Lithium Battery Bank

Custom Victron Quattro Power System

Custom Mattermoll Luxury Dream mattresses

Hot tub available for sleep aboard guests (not available away from the marina)

Hull Shield Anti-Fouling System

Other Toys: Waydoo EFoil

Kiteboard with 11m, 14m, and 17m kites

Wing Foil with Learn to Ride system

WaterRower Rowing Machine

Drone on board. Captain will take photo/video during charter for guests.

Apple TV and multiple streaming services available in every cabin w/1000+ downloaded movies

Assorted board and card games

Communicate: Starlink Global Mobile Maritime Satellite 🛜

Sirius XM Satellite Radio

Dive Info: See Special Conditions

Generator: 20 KW

Inverter: Yes

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: 15ft Highfield

Dinghy Pax: 9

Dinghy HP: 60

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: None

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: No

BBQ: Yes

Gay Charters: Yes

Nude Charters: No

Hair Dryer: Yes

Guest Smoke: Scoop Steps Only

Guest Pet: No

Children Allowed: No

Min Child Age: 14

Adult Water Skis: Yes

Kids Water Skis: Yes

Jet Skis: No

Wave Run: No

Knee Board: No

Stand Up Paddle: 2

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Scurfer: No

Wake Board: 1

1 Man Kayak: No

2 Man Kayak: No

Sea Bob: No

Sea Scooter: No

Kite Boarding: Yes

Kite Boarding Details: Training kite and 11, 14 and 17 metre kites on board, basic instruction provided by Captain

Fish Permit: USVI Only

Fishing Gear: Yes

Fishing Gear Type: Trolling

Num Fish Rods: 2

Float Mats: No

Swim Platform: Yes

Boarding Ladder: Yes

Dinghy Sailing: No

Scuba Onboard: Onboard

Under Water Cam: Yes

Under Water Video: Yes

Green Make Water: Yes

Compressor: Onboard

Num Dive Tanks: 8

Num BCS: 8

Num Regs: 8

Num Weights: 8

Num Divers: 6

Num Dives: Up to 5/di

Num Night Dives: 1

Num Dive Lights: 6

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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