GRAND BLEU VINTAGE

GRAND BLEU VINTAGE

BUILT/REFITYEAR 2013
YACHTLENGTH 95.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 4
RATESFROM €39,000

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.








Specifications

Type Sailing Yachts
BuilderCNB Bordeaux
Year Built2003
Size95.00 Ft
Beam23,00 Feet
Draft11,50 Feet
Guests8

Boat Details

Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: 2013
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

CUMMINGS 350 HP. 2 GENERATORS (30 KW AND 17 KW) brand new from 2019 Ballast 2*3 700L, Bow thruster Maw power
Fuel Consumption: 40
Cruising Speed: 10
Max Speed: 14 US Gall/Hr

Locations

Winter Area: -
Summer Area: W. Med -Riviera/Cors/Sard., Croatia

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: SAT PHONE - FAX AND EMAIL - MOBILE PHONE
# of Videos: -
# DVDs/Movies: -
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Yes
Kosher: Yes
BBQ: No
# Dine In: -
Minimum Age: any age is welcome
Generator: Yes
Inverter: yes
Voltages: 220
Water Maker: yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: on the deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Surmarine ST 370 (3,7 meters)
Dinghy hp: 40
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

 

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

 

No rates details available.


(15 December -30 April)
(1 May - 14 December)
W. Med -Riviera/Cors/Sard., Croatia


Available:
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