Guests
8Cabins
4Crew
4Size / Year Built / Builder
95.0 Ft / 2003 / CNB Bordeaux
About
Grand Bleu Vintage is an exercise in elegance, comfort and impeccable hospitality. Designed by the renowned Philippe Briand and built by CNB Bordeaux, she exudes quality and performance in every situation. Whether under sail or at anchor guests will find Grand Bleu Vintage comfortable and luxurious. The deck salon offers guests the opportunity to relax and unwind in the warm breezes of the Mediterranean while sipping an aperitif before dinner or simply reading a great book. Guests have the choice to dine on deck or below in the light and airy salon. The crew of 4 members is gracious and dedicated to the enjoyment of their guests. Captain Pascal has an incredible knowledge of the Mediterranean and can guide you to the best sailing and beautiful anchorages where you can enjoy a swim in crystal waters or star-gazing unimpeded by artificial light. Furthermore, in the team, there is a professional chef who takes great care in catering to guests preferences.
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.
Charter Types
Green Initiatives
Technical Details
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
Rates
| Minimum | Maximum |
| €39,000 | €43,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Crew Profile
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.
FISRT MATE: Guillaume DROUET,
Nationality : French, born in 1994
Language: French - English fluent
Qualifications: Captain 200 - Medical 2
Guillaume comes from the French Riviera where he discovered his passion for the marine environment at a very young age.
He studied in different military establishments, which taught him discipline and determination.
Passionate about sliding sports, he has followed the waves from the East Coast to the West. During his travels, he extended his passion to fishing, underwater hunting, deep sea apnea diving and yachting.
Guillaume is recognized for his dedication to excellence and his eagerness to learn new techniques and get new skills.
CHEF : Cesar CORTIAL
Nationality : French, born in 1996
Languages : French, Fluent English
Qualifications : BTEC National Diploma (Hotel)
BTEC Higher National Diploma (Hotel & Catering)
HOSTESS: Indira BELTRAN
Nationality : French and Venezuelian, born in 1974
Languages : Fluent in Spanish, French, English
Indira worked for a few years as a housekeeper and in child care on a private estate. In 2006, her enthusiasm for sailing led her to embark on Dear Friends (Cat 65’) in Ft Lauderdale, the Keys and Sarasota, Florida. The following two years, she was hostess on Exit Strategy, a Cheoy Lee Expe yacht 90’, operating between Ft Lauderdale, the Keys and the Bahamas.
Her taste for the sea and travel prepared her for coming to the Mediterranean where she was hostess on Xaroco, a Ferretti 95', in Spain and from May 2010 to 2016 on Grand Bleu Vintage.
After 4 years on several other yachts to improve her skills, she comes back on GBV in June 2020. She has a sunny hardworking dispostion and is always ready to respond to the needs and preferences of her guests, who are always touched by her kindness.
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
Guests
8Cabins
4Crew
4Size / Year Built / Builder
95.0 Ft / 2003 / CNB Bordeaux
Monohull specifications
Beam
23,00 FeetDraft
11,50 FeetType
MonohullRefit
2013Speed
Cruising Speed 10, Max Speed 14Cabin beds
1 King(s), 2 Queen(s), 1 Twin(s)Layout
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Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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