GRAND BLEU VINTAGE Yacht Charter Monohull
GRAND BLEU VINTAGE Yacht Charter Monohull
Accommodations
8 guests can be accommodated in 4 cabins as below:
- 1 Master equipped with a sofa and a desk. Large en-suite bathroom with 2 washbowls.
- 1 cabin with a double bed
- 1 cabin a double bed convertible into twin beds
- 1 cabin with two single beds
All cabins have en-suite bathroom and head.
All cabins are with: A/C with private control, plugs, hair dryer.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Hippolyte ACHARD DE LA VENTE Chef
Clémence LASSNING Hostess
The Captain: Pascal MINIAOU
Nationality : French, born in 1962
Language: French - English fluent.
Qualifications: Captain Class 4, MCA, Stcw95
Pascal worked as a sport shop manager for three years before deciding to crew on sail boats such as the 80’ Umatalu, the 75’ Serenité and the Swan 651 See Flo. During his five years of training, he sailed in the Mediterranean, the West Indies, Brazil and took part in several Atlantic crossings. He is now perfectly at home in the charter world on board large sailing yachts.
He also monitored the building of a 75’ sail boat, ‘Kermor’ and stepped on board as Captain for a round the world cruise which took him to all the seas and oceans of the world between 1993 and 2002.
Since then, he has sailed on various boats, such as the Swan 72’ Elysion Blue, the 130’ Globana M, the motor yacht Pegasus, the 82’ Falcon, and Sirius of Man, a Predateur 100, before embarking on Grand Bleu Vintage in February 2007.
In addition to his excellent seamanship and technical skills, Pascal loves water skiing and downhill skiing, he plays golf and enjoys natural history, astronomy and photography.
Quiet and cheerful, Pascal is an attentive and welcoming host. His extensive experience allows him to deal confidently with any situation.
Cook: Yann FRENEE
Nationality : French
Since getting his diploma, Hippolyte has worked as a cook and chef, mainly in Verbier (recently in the restaurant “L’Atelier”), where he was able to capitalize on and enjoy his love of mountain sports. He is now delighted to have found a way to combine his love of the sea with his work. He strives to please each guest by providing varied and sophisticated dishes. His sound experience, based on French gastronomy, enables him to manage his galley at a highly professional level. He respects both hygiene and nutritional rules without compromising his creativity and imagination. He is calm and reserved. He knows how to listen and is open to suggestions. He embarked on Grand Bleu Vintage in May 2010, and except for the summer 2015, he has been aboard.
Hostess: Clémence LASSNIG
Nationality : French, born in 1984
Languages spoken: French - English fluent
Qualifications: CIN
It was perhaps her childhood on an African peninsula that gave Clémence her love of the sea at a young age; she grew up sailing in the Gulf of Guinea, and later she served as hostess and sailor on the seas of the Caribbean, the Mediterranean, and the Atlantic Ocean.
As comfortable on sailboats as luxury motor yachts, her professionalism and good humor will make your stay aboard the Grand Bleu Vintage relaxed and pleasurable.
Deckhand: Guillaume DROUET,
Nationality : French, born in 1994
Language: French - English fluent
Qualifications: Captain 200 - Medical 2
Water Entertainment
Waterskis for children and adults
Monoskies
Wake board
2 paddle boards
Towing ring
Snorkeling gears
Fishing gears
Swim platform
Sun bathing cushions
Bimini and sun awning
Deck shower
Deck fridge with drinks in the cockpit - Free service for guests.
Scuba Diving
Onboard Entertainment
Hifi and DVD home cinema
TV flat screen in saloon
Hifi sound system in saloon and cockpit
Games, books, MP3
Apple TV, Ipod station
Winecooler, Ice maker and Water maker
Menu
DAY ONE
Lunch
Bagnetta millefeuille with vine cherry tomato petals
Slow cooked seabass with a Ceviche sauce and a sauté of shreded snow peas
Crispy apple and Ginger baby rolls served with an apple and cinamon velouté
Dinner
Tiger prawns and fresh peas in a kafir lime perfumed coconut soup
Grilled veal noisettes on a sweet potato disc with pancetta and sage jus
Raspberry crème brulée
DAY TWO
Lunch
Avocado in shape with fresh crab claw, Lenotre style
Steamed scorpion fish in papillotte with saké soy sauce served with portobello mushrooms and french beans
Strawberry meringue basket
Dinner
Grilled peach and arrugula salad with roasted pecans
Frenched chicken breast filled with roasted almonds and spinach with a light lemon and tarragon cream
Classic banofee pie with a chocolate love cherry
DAY THREE
Lunch
Classic Ceasar salad with toasted croutons and crispy Basque jabugo papers
Variation of lobster tails hot and cold
Spicy fruit salad with an iced macaron
Dinner
Scorpion fish carpaccio with green sprigs and Asian beans
Grilled beef fillet served with parmesan potato roses and roasted asparagus tips
Feuilletté of summer berries and Grand Marnier ice cream
DAY FOUR
Lunch
Artichoke hearts salad with soft poached egg and a lemon grass herby sabayon
Nobu Japanese style seafood paella
Blue berries basket with vanillia ice cream
Dinner
Baby spinach leaves with rocket and grilled goat cheese, thyme flower émulsion
Crispy skin poussin drenched with Yuzu spicy lemon sauce served with parsley potatoes
Truffled chocolate mousse and a special cherry
DAY FIVE
Lunch
Fresh fig salad with melon & Serrano
Silky beetroot risotto with zuchini flowers and wrapped prawns
Caramelised mango and pine apple, chaud-froid
Dinner
Mediterranean grilled vegetables and sautéed girolles with a rocket pesto
Herb and pistachio crusted rack of lamb served with whipped potatoes and a Rosemary, galanga jus
Pear Tatin with mignardises and butterscotch sauce
DAY SIX
Lunch
Spinach and fetta parcels served with a wall nut grainy vinaigrette
Spaghetti a la Volonge with wrapped Tiger prawns and a herby wine sauce
Newzealand style pavalova with kiwi and strawberry, topped with a lemon dressing
Dinner
Ocean gaspacho with a crispy brunoise of raw vegetables and a few roasted almonds
Grilled duck breast on a parismash blinis served with a spicy caramelised sauce
Summer fruit soufflé with Malibu ice cream
DAY SEVEN
Lunch
Deluxe pasta salad with spinach, shaved parmesan, grilled tomato and toasted pine nuts
Mediterranean sole fish meunière with spicy shiso ponzu served with a pomme château and turned vegetables
Plum wine tagliatelles with a passion fruit bavarois
Dinner
Ricotta and caramelized onions, tart with smoked salmon with a mesclum salad and balsamic dressing
Grilled veal fillet with sauce béarnaise served with a vegetable tower
Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce
Rates
| Minimun | Maximun |
| €39,000 | €43,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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