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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 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. He is assisted by a professional chef who takes great care in catering to guests’ preferences.

GRAND BLEU VINTAGE Specifications

GRAND BLEU VINTAGE Accommodations

Sleeps 8 In 4 Cabins

GRAND 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.

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Cockpit

Aerial Sailing View

Side View

Side Sailing View

Double Cabin

Saloon

Saloon

Double Cabin

Master Bathroom

Master Cabin

Saloon

Cockpit

Stern View

Stern View

Cockpit

Saloon

Saloon

Cockpit

Twin Cabin

Master Cabin

Decks

GRAND BLEU VINTAGE Crew Profile

The Captain : Pascal Miniaou, 47 yrs. 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.

Mate: Guillaume Bossé, 39 years old, French – fluent English;

Training: Captain 200 Voile – Sports instructor, sailing and windsurfing instructor

Guillaume worked for several years as an instructor and then took charge of a sailing club in Brittany before embarking on a sailing yacht bound for the West Indies.  For 10 years, from 1993 to 2003, he sailed mainly in the Caribbean and the Mediterranean. He became skipper on charter boats, such as Friday Star (150’), (Scorpio 72') and Blues et Sagittario (CNB 70).  He then chose to live ashore and worked as the manager of Moorings customer service in Martinique for five years.  An offer to serve as second in command aboard a 92’ catamaran bound for long distance cruises (one year in the Indian Ocean including Thailand and Indonesia) was not to be refused!  This experience presented him with the opportunity to discover  lesser-known regions and reawakened his taste for seafaring. Back in France, after a season as skipper on a 82’ motoryacht in the Mediterranean, his love of sailing and his friendship with Pascal led him to join the Grand Bleu Vintage team as second mate in April 2010.

Cook: Hippolyte Achard de La Vente, 29 years old – Spoken English;

Training: 2001 Diploma in Hostelry - 3rd Prize in the Regional Best Apprentice in France (2001).

Since getting his diploma, Hyppolite 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.

The hostess : Indira Beltram 36 years old, Venezuelan/French, 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. 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. 

GRAND BLEU VINTAGE Menu

SAMPLE MENU

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

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

Gril led veal  fillet with sauce béarnaise served with a vegetable tower

Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce

GRAND BLEU VINTAGE Testimonials

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.

JULY 2011

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

GRAND BLEU VINTAGE Specifications

GRAND BLEU VINTAGE Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING