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GRAND BLEU VINTAGE

Price from € 39,000

Guests: 8
Cabins: 4
Crew: 4
Builder: CNB Bordeaux

Accommodation

8 guests can be accomodated in 4 cabins as below:

- 1 master equipped with a sofa and a desk. Large Bathroom ensuite with 2 washbowls.

- 1 cabins with a double bed

- 1 cabin a double bed convertible into twin beds

- 1 cabin with two single beds

All cabins are ensuite bathroom and head.



All cabins are with: A/C with private control, plugs, hair dryer.




Areas

Summer areas of GRAND BLEU VINTAGE yacht

W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter areas of GRAND BLEU VINTAGE yacht

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Water Maker: yes
Ice Maker: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: No
Gay Charters: Yes
Hairdryers: Yes
Smoking: on the deck
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: any age is welcome
Generator: Yes
Inverter: yes
Voltages: 220

Specifications

Tube: 1
Guests: 8
Draft: 11,50
Cruising Speed: 10
Helipad: No
Maxspeed: 14
Built: 2003
Turnaround: 72 hours
Cabins: 4
King: 1
Queen: 2
Twin: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No
BBQ: No
AC: Full
Generator: Yes
Internet: Onboard WIFI

Price Details

Summer 2019 - weekly rates:
May- June - September - October: € 39,000 + 25% APA + VAT /based on MYBA terms.
July - August: € 43,000 + 25% APA + VAT /based on MYBA terms.

For charter less than a week, please use the divide-by-6 rule.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate. Charters of less than 6 nights available depending on schedule and season, please inquire.
5 nights minimum rate.


Layout

More Specifications

License: -
Dive Info: RDV diving
Communication: SAT PHONE - FAX AND EMAIL - MOBILE PHONE
Air Compressor: Not Onboard
Dive Costs: On request
Scuba On Board: Yacht offers Rendezvous Diving only

Other Entertainment

Wireless speakers
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

Water Sports

Dinghy Size: Surmarine ST 370 (3,7 meters)
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 40
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Jet Skis: No
Beach Games: Yes
Fishing Gear: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes

Crew

Captain

Chef

Hostess

GRAND BLEU VINTAGE crew information

Captain: Pascal MINIAOU

Nationality: FRENCH

The Captain: Pascal MINIAOU, 55 yrs.
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: Hippolyte ACHARD DE LA VENTE, 31 years old
Language: French - English fluent.
Qualifications: 2001 Diploma in Hostelry - 3rd Prize in the Regional Best Apprentice in France (2001)- Training with Bocuse (Nov 2011- Jan 2013).

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 LASSNING, 33 years old
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, 24 years old
Language: French - English fluent
Qualifications: Captain 200 - Medical 2
To be announced


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


 


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GRAND BLEU VINTAGE

Price from € 39,000

  • Usually 7 days

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