GRAND BLEU VINTAGE

€39,000 - €43,000 / WEEK
Undersail
At anchor
Forward cockpit
Cocktail time in the cockpit
The master cabin
The master ensuite bathroom
The master cabin with the desk
Guest middle twin cabin (starboard)
Guest middle double cabin (portside)
Guest after double cabin (portside)
The salon
The salon with dining area
Breakfast in the cockpit
Bathing plateform
Bimini
Sun Awning
Upwind
Aerial view

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.

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.

BUILT/REFIT
YEAR
2013
YACHT
LENGTH
95 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
€39,000
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Electric Heads: 4
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: 14US Gall/Hr
Details
Type: Sail
Beam: 23,00 Feet
Draft: 11,50 Feet
Pax: 8
Refit: 2013
YearBuilt: 2003
Builder: CNB Bordeaux
Engines: CUMMINGS 350 HP. 2 GENERATORS (30 KW AND 17 KW) brand new from 2019 Ballast 2*3 700L, Bow thruster Maw power
JetSkis: No
Flag: FRENCH
SatTv: No
RegNum: 907047 London
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Riviera/Cors/Sard., Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: SAT PHONE - FAX AND EMAIL - MOBILE PHONE
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: yes
Special Diets: Yes
Kosher: Yes
BBQ: No
Minimum Age: any age is welcome
Inverter: yes
Voltages: 220
Water Maker: yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: on the deck
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Surmarine ST 370 (3,7 meters)
Dinghy hp: 40
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
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: -
Captain
Pascal MINIAOU
Nation: FRENCH
Born: 1962
License: CAPTAIN CLASS 4 MCA
Languages: FRENCH - ENGLISH
Years Sailing: 20
First Mate
Guillaume DROUET
Nation: French
Born: 1994
License: Captain 200
Years Sailing: 5
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)
Training in 2021 at Paul Bocuse School (France)

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.

 

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

 

Charter June 24-July 05, 2017, Olbia-Bonifacio
« We had extremely nice days at the Grand Bleu Vintage in Sardinia and Corsica June 24th – July 5th. We really liked the boat and the sailing - and the crew was excellent. They worked very well together as a team and made us all feel welcome and at home. Caring and smiling. Always. Nothing to complain about. We have chartered boats before. This was the best crew by far until now! They seem to enjoy to work together. Pascal is experienced on board and the boss – as it should be – very friendly and caring. Hippolyte made excellent food for us several times every day – always fresh and made with dedication – and a nice person to learn to know. Clemence helped us in all possible ways – kept the boat tidy, served the food, provided whatever we needed early and late – positive and friendly. Ivan is a first class sailor and also supported the crew, kept the children busy with watersports and helped us whenever needed – always with a smile. »
June 20-26 / 2010 - Croatia
Dear Reia, Thanks for all your hard work. The week was fantastic. We all loved the boat and especially the crew. They did an amazing job of looking after us for the week. Pascal is a great captain and made all the family feel safe as well as ensuring that we had a wonderful schedule. 

Thanks again. We will be back next year. 

Mark.
July 10-17, 2011 - Corsica
Hello, It's been on my mind to write you for over a month now, to let you know about the fantastic charter we had aboard Grand Bleu Vintage this summer. My wife Terry and I along with our good friends were aboard her for a week as we cruised from Antibe to Corsica. I have chartered large power and sailing yachts over 3 dozen times in locations from Tonga to Canada, all over the Caribbean and the Med. This crew and boat were in our top 5 of all time. As you probably know, the key to a really great charter is always the crew. And this was no exception. Pascal has put together a great team. The fact that this group worked together as well last summer shows as they are really a nice team. I have to say a special word about Hyppolite, the chef. The quality of the food, the presentation, the selection of the menus, the way he listened to his guests were all absolutely perfect. In fact, my wife and I felt this was consistently the finest food we had ever had on a yacht. We particularly loved how he got all that taste and variety into our meals and we didn't gain any weight. Maybe it is true that "French women don't get fat", which was the name of a popular little book here in the USA a couple years ago. Well, I know you must get lots of note of commendation, but I didn't want our wonderful experience to go without comment. I wouldn't have changed a thing (except for perhaps a bit more wind!) Please feel free to use us as a reference for anyone interested in GBV or their crew. Best Regards, Paul K
Charter 12-21 July 13- Corsica
We spent last week on the Grand Bleu Vintage for a charter in Corsica. We want to express to you how great this experience has been for all of us. This was a premiere for our girls but our husband and I had already been on 4 or 5 other charters before. This is thanks to your beautiful and comfortable boat, and particulary thanks to a very wonderful crew. Captain Pascal has been an outstanding captain, leading us through the best places of Corsica with patience and kindness, very attentive to our requests and tastes, being also particularly didactic about sailing with us and our kids. Indira's only concern has been our comfort and she has been treating us like kings and princesses with permanent attentions. Chef Hippo made all the efforts to please us and taylor to our specific tastes and food constraints. Julien has been a cheerful and kind mate, very patient also with all of us in all kinds of activities and always with a positive mind. Before coming, I was worried being 4 of us with a crew of 4 but they have been so discreet that it has been a real pleasure at all times. When we wished for company and discussion they were there and when we wished to stay as a family they disappeared. As you understand, we are very motivated to reexperience a charter with your boat and with this crew next year, because this will give us the garanty of having a very good time and a unique experience...... Lauren E.
Charter 20 - 29 December 2013
They were extremely happy with their choice of yacht and the sailing and diving worked perfectly for them. "Captain Pascal was flexible in the itinerary and Julien was unfailingly helpful and skilled at teaching the boys to wakeboard, Hypolite cooked up countless different and delicious meals, and Indira did a great job keeping everything clean and tidy. It is a good team and they all get on well".
Charter 4 -11 January 14
Dear Pascal: I am back in my office in Sao Paulo and wanted to thank you again for a wonderful week. We were very impressed by the professionalism of the whole crew (in particular Hypolite s cooking!), the quality of the boat and your enthusiasm in meeting our wishes. We wish you a successful season in the forthcoming months. Regards to all, Antonio B
Charter 15-22 Feb 2014
We have just returned from a memorable cruise on your yacht Grand Bleu Vintage. We were a party of seven. We would all like to thank you for allowing us onboard your beautiful yacht which is clearly your pride and joy. We also thank you for having such a wonderful Captain and crew which made up a perfect team. They were extremely courteous and very professional. Nothing was too much trouble for them. We had a fabulous time. Great sailing and great food ! Thank you so much for giving us this privilege. Yours truly,
Charter 23-30 August 2014 (Kotor-Split)
The feedback is that we very much enjoyed the week. The crew were excellent and so was the yacht.
Charter 12-21th of August - Palerm-Millazzo
From the guest to the broker: I would like to give 15% of gratuity to the crew as they have been amazingly professional, kind and careful for us.
Charter 16th-23rd May 2016 - Sicily
Capt. Pascal, This is the email which I just sent to Hippolyte. I forward it to you so that you know Dave and I say "Bravo" to you for making excellent choice in your selection of crew. Julien and Anne Sophie also are excellent at what they do. All 8 of us on board the Grand Bleu Vintage felt so very well taken of last week. You run a wonderful ship! Merci Beaucoup pour nos jours splendids! Cher Chef Hippolyte, Dave and I have visited Portofino and Cinque Terre. We are now en route to the Amalfi coast. We have eaten at some very fine restaurants in our long lives. But few compare to the fantastic meals which you served to us aboard Grand Bleu Vintage -- day after day after day! It was truly amazing: we never expected to eat so well aboard a sailboat with a little galley! Bravo, et Merci Beaucoup!!
Charter July 4-14, 2016 Kotor-Split
Thanks for the one of the best week of my life ! The crew was amazing and I hope we will cross our roads again ! all the best. Un grand merci pour cette semaine remplie de bonheur culinaire, de la voile a vitesse grand V avec un equipage si sympathique. A tres bientot.
Charter June 24-July 05, 2017, Olbia-Bonifacio
Guest's comment: « We hadextremely nice days at the Grand Bleu Vintage in Sardinia and Corsica June 24th –July 5th. Wereally liked the boat and the sailing - and the crew was excellent. They workedvery well together as a team and made us all feel welcome and at home. Caringand smiling. Always. Nothing to complain about. We have chartered boats before.This was the best crew by far until now! They seem to enjoy to work together. Pascal is experiencedon board and the boss – as it should be – very friendly and caring. Hippolytemade excellent food for us several times every day – always fresh and made withdedication – and a nice person to learn to know. Clemence helped us in allpossible ways – kept the boat tidy, served the food, provided whatever weneeded early and late – positive and friendly. Ivan is a first class sailor andalso supported the crew, kept the children busy with watersports and helped uswhenever needed – always with a smile. » Broker's comment: « Thank you for taking such good care of myclients - I know they had a wonderful time and I will do all I can to get themonboard again next year. »
Charter 8th – 13th July, 2017 Antibes-Antibes:
All in all it was great. - The crew is very professional, helpful, service-minded. - The boat is "impeccable“. Clean, well-kept and maintained. - The equipment is of the highest sort and kept in good shape. - The atmosphere was very pleasing, relaxed and we were left to our privacy. - The meals were delicious and lovely presented. - The captain was very reliable and had always a good overview. He never looses his temper. - Prices are fair. It was a fantastic experience and we could think of doing it next year again.
Charter 23rd June - 7th July 2018, Palma - Palma
« Dear Pascal! Thanks for 2 wonderful weeks! We had a great time and I gained 3 kilos... We really appreciated the trip. The four of you is such a good team! Experienced crew that we always are safe with, Hippolyte’s fantastic cuisine, Clemence that looks after us to the smallest detail all day long, Guillaume that is quick and young - activates the children and supports you well. And you Pascal - Captain that overlooks everything and fixes big and small things! There are many things to mention. However; the boat is execellent - a real sailboat that is sturdy, stable and calm - with everything we need of comfort - and all technical things works well. It is like a home when we are there. And most of all the people - you - that are both calm and discrete and gives plenty of room for us feeling at home on a boat that is after all a limited area. The friendly relations we have with you and the fact that we can all be a big family without stress, made also this holiday fantastic for us. Give my regards to everyone! »
Charter 26th May-2nd June 2019, Milazzo-Milazzo
"Our family absolutely loved our experience on Grand Bleu Vintage. The boat itself is beautiful and maintained to a stunning standard by its crew: everything works, everything is spotless. The crew led by Pascal is very competent, flexible, and discreet. Hippolyte is a gourmet chef who ensured that we raved about every meal and despite the obvious space limitations, he also managed to ensure his presentation was impeccable. Clemence, our hostess, attended to us with a smile and always attentive to your needs or desires. Guillaume not only looked after the boat but went the extra mile to keep our two kids engaged and entertained with water sports, fishing and beach frolics. Overall, our stay on Grand Bleu Vintage will count among our family’s happiest memories. A big thank you to the team."
Charter 26th May to 2nd June 2019, Milazzo-Milazzo
"Our family absolutely loved our experience on Grand Bleu Vintage. The boat itself is beautiful and maintained to a stunning standard by its crew: everything works, everything is spotless. The crew led by Pascal is very competent, flexible, and discreet. Hippolyte is a gourmet chef who ensured that we raved about every meal and despite the obvious space limitations, he also managed to ensure his presentation was impeccable. Clemence, our hostess, attended to us with a smile and always attentive to your needs or desires. Guillaume not only looked after the boat but went the extra mile to keep our two kids engaged and entertained with water sports, fishing and beach frolics. Overall, our stay on Grand Bleu Vintage will count among our family’s happiest memories. A big thank you to the team."
Charter 15th to 20th July 2019, Naples-Naples
Bonjour Pascal, nous avons des très beaux souvenirs de notre première croisière en famille, avec les enfants! Nous espérons refaire une autre, peut-être l’année prochaine. Merci à toute l’équipe pour notre séjour magnifique à bord! Bon week-end.
Charter 2nd to 9th August 2020, Split-Split
"As already communicated by phone, our trip was more than perfect and pleasant. Pascal once again gave us an unforgettable time as captain with his great crew. I would particularly like to highlight Cesar as perfect chef of french cuisine. One of my guests, Norbert S., a former star chef, was very enthusiastic. All in all nice and safe too. I am looking forward to the next trip with hopefully the same line-up .. Thank you ! best regards Paul M."
Rates are Plus Expenses
Summer 2021 - 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. One-week-minimum charter rate

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate)
For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Sail
  • : 23,00 Feet
  • : 11,50 Feet
  • : 8
  • : 2013
  • : 2003
  • : CNB Bordeaux
  • : 10
  • : 14
  • : CUMMINGS 350 HP. 2 GENERATORS (30 KW AND 17 KW) brand new from 2019 Ballast 2*3 700L, Bow thruster Maw power
  • : Yes
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Pascal MINIAOU
  • : FRENCH
  • : No
  • : 907047 London
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 4
Electric Heads: 4
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: 14US Gall/Hr
Details
Refit: 2013
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Riviera/Cors/Sard., Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


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: 1
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: -
Captain
Pascal MINIAOU
Nation: FRENCH
Born: 1962
License: CAPTAIN CLASS 4 MCA
Languages: FRENCH - ENGLISH
Years Sailing: 20
First Mate
Guillaume DROUET
Nation: French
Born: 1994
License: Captain 200
Years Sailing: 5
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)
Training in 2021 at Paul Bocuse School (France)

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.

 

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

 

Charter June 24-July 05, 2017, Olbia-Bonifacio
« We had extremely nice days at the Grand Bleu Vintage in Sardinia and Corsica June 24th – July 5th. We really liked the boat and the sailing - and the crew was excellent. They worked very well together as a team and made us all feel welcome and at home. Caring and smiling. Always. Nothing to complain about. We have chartered boats before. This was the best crew by far until now! They seem to enjoy to work together. Pascal is experienced on board and the boss – as it should be – very friendly and caring. Hippolyte made excellent food for us several times every day – always fresh and made with dedication – and a nice person to learn to know. Clemence helped us in all possible ways – kept the boat tidy, served the food, provided whatever we needed early and late – positive and friendly. Ivan is a first class sailor and also supported the crew, kept the children busy with watersports and helped us whenever needed – always with a smile. »
June 20-26 / 2010 - Croatia
Dear Reia, Thanks for all your hard work. The week was fantastic. We all loved the boat and especially the crew. They did an amazing job of looking after us for the week. Pascal is a great captain and made all the family feel safe as well as ensuring that we had a wonderful schedule. 

Thanks again. We will be back next year. 

Mark.
July 10-17, 2011 - Corsica
Hello, It's been on my mind to write you for over a month now, to let you know about the fantastic charter we had aboard Grand Bleu Vintage this summer. My wife Terry and I along with our good friends were aboard her for a week as we cruised from Antibe to Corsica. I have chartered large power and sailing yachts over 3 dozen times in locations from Tonga to Canada, all over the Caribbean and the Med. This crew and boat were in our top 5 of all time. As you probably know, the key to a really great charter is always the crew. And this was no exception. Pascal has put together a great team. The fact that this group worked together as well last summer shows as they are really a nice team. I have to say a special word about Hyppolite, the chef. The quality of the food, the presentation, the selection of the menus, the way he listened to his guests were all absolutely perfect. In fact, my wife and I felt this was consistently the finest food we had ever had on a yacht. We particularly loved how he got all that taste and variety into our meals and we didn't gain any weight. Maybe it is true that "French women don't get fat", which was the name of a popular little book here in the USA a couple years ago. Well, I know you must get lots of note of commendation, but I didn't want our wonderful experience to go without comment. I wouldn't have changed a thing (except for perhaps a bit more wind!) Please feel free to use us as a reference for anyone interested in GBV or their crew. Best Regards, Paul K
Charter 12-21 July 13- Corsica
We spent last week on the Grand Bleu Vintage for a charter in Corsica. We want to express to you how great this experience has been for all of us. This was a premiere for our girls but our husband and I had already been on 4 or 5 other charters before. This is thanks to your beautiful and comfortable boat, and particulary thanks to a very wonderful crew. Captain Pascal has been an outstanding captain, leading us through the best places of Corsica with patience and kindness, very attentive to our requests and tastes, being also particularly didactic about sailing with us and our kids. Indira's only concern has been our comfort and she has been treating us like kings and princesses with permanent attentions. Chef Hippo made all the efforts to please us and taylor to our specific tastes and food constraints. Julien has been a cheerful and kind mate, very patient also with all of us in all kinds of activities and always with a positive mind. Before coming, I was worried being 4 of us with a crew of 4 but they have been so discreet that it has been a real pleasure at all times. When we wished for company and discussion they were there and when we wished to stay as a family they disappeared. As you understand, we are very motivated to reexperience a charter with your boat and with this crew next year, because this will give us the garanty of having a very good time and a unique experience...... Lauren E.
Charter 20 - 29 December 2013
They were extremely happy with their choice of yacht and the sailing and diving worked perfectly for them. "Captain Pascal was flexible in the itinerary and Julien was unfailingly helpful and skilled at teaching the boys to wakeboard, Hypolite cooked up countless different and delicious meals, and Indira did a great job keeping everything clean and tidy. It is a good team and they all get on well".
Charter 4 -11 January 14
Dear Pascal: I am back in my office in Sao Paulo and wanted to thank you again for a wonderful week. We were very impressed by the professionalism of the whole crew (in particular Hypolite s cooking!), the quality of the boat and your enthusiasm in meeting our wishes. We wish you a successful season in the forthcoming months. Regards to all, Antonio B
Charter 15-22 Feb 2014
We have just returned from a memorable cruise on your yacht Grand Bleu Vintage. We were a party of seven. We would all like to thank you for allowing us onboard your beautiful yacht which is clearly your pride and joy. We also thank you for having such a wonderful Captain and crew which made up a perfect team. They were extremely courteous and very professional. Nothing was too much trouble for them. We had a fabulous time. Great sailing and great food ! Thank you so much for giving us this privilege. Yours truly,
Charter 23-30 August 2014 (Kotor-Split)
The feedback is that we very much enjoyed the week. The crew were excellent and so was the yacht.
Charter 12-21th of August - Palerm-Millazzo
From the guest to the broker: I would like to give 15% of gratuity to the crew as they have been amazingly professional, kind and careful for us.
Charter 16th-23rd May 2016 - Sicily
Capt. Pascal, This is the email which I just sent to Hippolyte. I forward it to you so that you know Dave and I say "Bravo" to you for making excellent choice in your selection of crew. Julien and Anne Sophie also are excellent at what they do. All 8 of us on board the Grand Bleu Vintage felt so very well taken of last week. You run a wonderful ship! Merci Beaucoup pour nos jours splendids! Cher Chef Hippolyte, Dave and I have visited Portofino and Cinque Terre. We are now en route to the Amalfi coast. We have eaten at some very fine restaurants in our long lives. But few compare to the fantastic meals which you served to us aboard Grand Bleu Vintage -- day after day after day! It was truly amazing: we never expected to eat so well aboard a sailboat with a little galley! Bravo, et Merci Beaucoup!!
Charter July 4-14, 2016 Kotor-Split
Thanks for the one of the best week of my life ! The crew was amazing and I hope we will cross our roads again ! all the best. Un grand merci pour cette semaine remplie de bonheur culinaire, de la voile a vitesse grand V avec un equipage si sympathique. A tres bientot.
Charter June 24-July 05, 2017, Olbia-Bonifacio
Guest's comment: « We hadextremely nice days at the Grand Bleu Vintage in Sardinia and Corsica June 24th –July 5th. Wereally liked the boat and the sailing - and the crew was excellent. They workedvery well together as a team and made us all feel welcome and at home. Caringand smiling. Always. Nothing to complain about. We have chartered boats before.This was the best crew by far until now! They seem to enjoy to work together. Pascal is experiencedon board and the boss – as it should be – very friendly and caring. Hippolytemade excellent food for us several times every day – always fresh and made withdedication – and a nice person to learn to know. Clemence helped us in allpossible ways – kept the boat tidy, served the food, provided whatever weneeded early and late – positive and friendly. Ivan is a first class sailor andalso supported the crew, kept the children busy with watersports and helped uswhenever needed – always with a smile. » Broker's comment: « Thank you for taking such good care of myclients - I know they had a wonderful time and I will do all I can to get themonboard again next year. »
Charter 8th – 13th July, 2017 Antibes-Antibes:
All in all it was great. - The crew is very professional, helpful, service-minded. - The boat is "impeccable“. Clean, well-kept and maintained. - The equipment is of the highest sort and kept in good shape. - The atmosphere was very pleasing, relaxed and we were left to our privacy. - The meals were delicious and lovely presented. - The captain was very reliable and had always a good overview. He never looses his temper. - Prices are fair. It was a fantastic experience and we could think of doing it next year again.
Charter 23rd June - 7th July 2018, Palma - Palma
« Dear Pascal! Thanks for 2 wonderful weeks! We had a great time and I gained 3 kilos... We really appreciated the trip. The four of you is such a good team! Experienced crew that we always are safe with, Hippolyte’s fantastic cuisine, Clemence that looks after us to the smallest detail all day long, Guillaume that is quick and young - activates the children and supports you well. And you Pascal - Captain that overlooks everything and fixes big and small things! There are many things to mention. However; the boat is execellent - a real sailboat that is sturdy, stable and calm - with everything we need of comfort - and all technical things works well. It is like a home when we are there. And most of all the people - you - that are both calm and discrete and gives plenty of room for us feeling at home on a boat that is after all a limited area. The friendly relations we have with you and the fact that we can all be a big family without stress, made also this holiday fantastic for us. Give my regards to everyone! »
Charter 26th May-2nd June 2019, Milazzo-Milazzo
"Our family absolutely loved our experience on Grand Bleu Vintage. The boat itself is beautiful and maintained to a stunning standard by its crew: everything works, everything is spotless. The crew led by Pascal is very competent, flexible, and discreet. Hippolyte is a gourmet chef who ensured that we raved about every meal and despite the obvious space limitations, he also managed to ensure his presentation was impeccable. Clemence, our hostess, attended to us with a smile and always attentive to your needs or desires. Guillaume not only looked after the boat but went the extra mile to keep our two kids engaged and entertained with water sports, fishing and beach frolics. Overall, our stay on Grand Bleu Vintage will count among our family’s happiest memories. A big thank you to the team."
Charter 26th May to 2nd June 2019, Milazzo-Milazzo
"Our family absolutely loved our experience on Grand Bleu Vintage. The boat itself is beautiful and maintained to a stunning standard by its crew: everything works, everything is spotless. The crew led by Pascal is very competent, flexible, and discreet. Hippolyte is a gourmet chef who ensured that we raved about every meal and despite the obvious space limitations, he also managed to ensure his presentation was impeccable. Clemence, our hostess, attended to us with a smile and always attentive to your needs or desires. Guillaume not only looked after the boat but went the extra mile to keep our two kids engaged and entertained with water sports, fishing and beach frolics. Overall, our stay on Grand Bleu Vintage will count among our family’s happiest memories. A big thank you to the team."
Charter 15th to 20th July 2019, Naples-Naples
Bonjour Pascal, nous avons des très beaux souvenirs de notre première croisière en famille, avec les enfants! Nous espérons refaire une autre, peut-être l’année prochaine. Merci à toute l’équipe pour notre séjour magnifique à bord! Bon week-end.
Charter 2nd to 9th August 2020, Split-Split
"As already communicated by phone, our trip was more than perfect and pleasant. Pascal once again gave us an unforgettable time as captain with his great crew. I would particularly like to highlight Cesar as perfect chef of french cuisine. One of my guests, Norbert S., a former star chef, was very enthusiastic. All in all nice and safe too. I am looking forward to the next trip with hopefully the same line-up .. Thank you ! best regards Paul M."
Rates are Plus Expenses
Summer 2021 - 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. One-week-minimum charter rate

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate)
For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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