Interested in Chartering This Yacht?
Grand Bleu Vintage is an exercise in elegance, comfort and impeccable hospitality. Designed by the renowned Philippe Briand and built by CNB Bordeaux, refitted in 2013, 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. The team is assisted by a professional chef who takes great care in catering to guests’ preferences.
- GRAND BLEU VINTAGE
- Year Built:
- Year Refittted:
- Philippe Briand
- CNB Bordeaux
- Captain Pascal Miniaou, Chef & 2 crew
Dimensions, Speed, & Specifications
- 95 ft (29 m)
- Max Speed:
- 15 kts (28 kph)
- Cruise Speed:
- 10 kts (18 kph)
- Cummins 350 HP. 2 Generators (30KW and 17 KW). Ballast: 2*3 700L. Bow Thruster M
- 23 ft (7 m)
- Min. Draft:
- 11 ft 6 in (3.5 m)
- Max. Draft:
- 11 ft 6 in (3.5 m)
Sleeps 8 in 4 CabinsGRAND BLEU VINTAGE can accommodate 8 guests in 4 cabins.
The Master cabin has a double bed, shower and toilet.
1 Guest cabins have a double bed, shower and toilet.
1 Guest cabins have a double bed, shower and toilet, convertible into 2 single bed.
A Guest cabin has a twin bed, shower and toilet.
GRAND BLEU VINTAGE is fully air conditioned through out.
Crew has a separate companionway, heads and shower.
AmmenitiesCD library, Cell phone, DVD library, DVD player saloon, Fax, Indoor audio system, Local TV, Satellite phone, Satellite TV, TV saloon, 13ft / 4.00m 40hp Hard Bottom, 0ft / 0.00m 15hp Zodiac, Kayak, Kneeboard, Tube - towable, Wakeboard, Water skis - adult, Deck shower, Fishing gear - light, Kosher, Special diets, Sun cushions, Swim platform
DivingNot Insured, Snorkelling gear
Crew ProfileCaptain: Pascal Miniaou (50)
Nationality: 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.
The hostess and deckhand profiles will be announced soon.Chef: Hippolyte Achard (32)
Nationality: French & spoke English;
Training: 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.
The hostess and deckhand profiles will be announced soon.Hostess: Clémence LASSNIG (33)
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: Ivan MUNARI (29)
Ivan comes from the small coastal town of La Ciotat with its Old Port typical of south-east France.
He grew up amid the fishing boats and the naval shipyard of La Ciotat. With such close links to the maritime environment, Ivan decided to join the merchant navy to study; he has 8 years of experience sailing on the Atlantic and Pacific oceans and the seas of the Caribbean and Mediterranean.
He has made 2 Atlantic crossings on Maita’i, plus worked a charter season as captain on a 14 metre catamaran with a hostess on board, during the summer of 2015 in Polynesia. He has also carried out many deliveries, and worked as a deckhand on large yachts such as S/Y Tiara, 54m and Morning Glory, 26m in sailing races.
Ivan is sympathetic and attentive to the well-being of others.
He is passionate about water sliding sports and will be able to share these passions with you.
SY GRAND BLEU VINTAGE (Med. 2009)
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
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
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
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
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
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
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
Ricotta and caramelized onions, tart with smoked salmon with a mesclum salad and balsamic dressing
Gril led veal fillet with sauce béarnaise served with a vegetable tower
Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce
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 June 24-July 05, 2017, Olbia-Bonifacio
« 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. »
« 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 4-14 July 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 thebest.
Un grand merci pour cette semaine rempli e de bonheurculinaire, de la voile à vitesse grand V avec un équipage si sympathique. Atrès bientôt.
Charter 16-23 May 2016 (Sicily)
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 12-21 August 2015:
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 23-30 August 2014 (Kotor to Split)
“The feedback is that we very much enjoyed the week.
The crew were excellent and so was the yacht.”
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, Richard Earp
Charter 4 -11 January 14 :
I am back in my office in São 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 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".JUNE 2010. Dear (Broker) 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.
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.