Ed Hamilton & Co.

GRAND BLEU VINTAGE

  • Guests 8
  • Cabins 4
  • Model Sail
  • Year Built 2003

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.

Sample Menu

STARTERS

Mackerel tartar, savora emulsion, young herbs and pickles

Fresh tomato and peach salad, basil, burrata foam

Scallops carpaccio, Granny Smith apple, calamansi dressing, smoke cream

Poached eggs, lovage coulis, girolles, toast truffle gouda

 

MAIN COURSES

Roasted lamb rack with herb crust, potato “gratin”, lamb jus infused with thyme

Truffle risotto

Roasted sweetbread, pan fried potato, samphire, grapefruit and sage sauce

Linguine with lobster, lobster sauce

Duck breast, hispi cabbage, truffle puree, wasabi foam

Roasted monkfish, pak choï, barley, saffron sauce

Slow cook lamb lag, “ratatouille”, Anna potato

Courgettes stuffed, shellfish, “beurre blanc”

Fish soup from Mediterranean rock fish, “rouille”, croutons

Red mullet, braise fennel, red pepper, red mullet sauce

 

DESSERTS

Chocolate fondant

Seasonal fruits tart

Strawberry cake “Fraisier”

Seasonal “bavarois”

Caramelised flan

Tatin tart

Fruits carpaccio

 

Additional Rate Information

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.

Additional Rate Information

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

Location Details: Summer 2021 : Grand Bleu Vintage will be available in the South of France in June and in Italy and Croatia from July to September

Additional Rate Information

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.

Location Details

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

Location Details: Summer 2021 : Grand Bleu Vintage will be available in the South of France in June and in Italy and Croatia from July to September

CAPTAIN: Pascal MINIAOU
Nationality : French, born in 1962
Language: French – fluent English.
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. He has been part of Grand Bleu Vintage’s crew since 2018.

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)

Born in Provence, passionate by food since he discovered the cuisine of his grand mother, he went straight away to culinary school in Nice. During this period, he got the chance to work with Michelin-starred chefs as Georges Blanc and Édouard Loubet. Those chefs had a big influence on his cuisine .
At the age of 18 years old, he left the south of France to go to London where he met a new food culture.
After 2 years in London, he decided to get closer to the nature and worked for the 2-star chef Simon Rogan, owner of a farm and a gastronomic restaurant.
He is in its second summer season onboard Grand Bleu Vintage.
“With all the things that I learned in the restaurants I worked in, I wanted to propose and serve my own cuisine. That why I chose a beautiful sailing yacht to offer the best of my French cuisine with a British twist.”

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 came 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.

Title Name Nation Born Languages
Captain Pascal MINIAOU FRENCH 1962 FRENCH - ENGLISH
Crew Guillaume DROUET French

Captain

Pascal MINIAOU

Second Mate

Guillaume DROUET

Chef

Cesar CORTIAL

Hostess

Indira BELTRAN

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 95
Pax 8
Cabins 4
Refit 2013
Year Built 2003
Cruise Speed 10
Guest Smoke on the deck
Guest Pet No
Children Allowed Yes
Min Child Age any age is welcome

Leisure

Dinghy Surmarine ST 370 (12.14 ft.
Dinghy Hp 40
Adult W Skis Yes
Jet Skis No
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 1
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info RDV diving
Dive Costs On request
Other Toys Surmarine ST 370 dinghy (12.14 ft. with Yamaha 40 HP engine, stored in the transom.
Waterskis for children and adults
Monoskies
Wake board
2 paddle boards
Towing ring
Snorkeling gears
Fishing gears

Swim platform
Sun bathing cushions
Bimini and sun awning
Deck shower
Deck fridge with drinks in the cockpit - Free service for guests.

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.

STARTERS

Mackerel tartar, savora emulsion, young herbs and pickles

Fresh tomato and peach salad, basil, burrata foam

Scallops carpaccio, Granny Smith apple, calamansi dressing, smoke cream

Poached eggs, lovage coulis, girolles, toast truffle gouda

 

MAIN COURSES

Roasted lamb rack with herb crust, potato “gratin”, lamb jus infused with thyme

Truffle risotto

Roasted sweetbread, pan fried potato, samphire, grapefruit and sage sauce

Linguine with lobster, lobster sauce

Duck breast, hispi cabbage, truffle puree, wasabi foam

Roasted monkfish, pak choï, barley, saffron sauce

Slow cook lamb lag, “ratatouille”, Anna potato

Courgettes stuffed, shellfish, “beurre blanc”

Fish soup from Mediterranean rock fish, “rouille”, croutons

Red mullet, braise fennel, red pepper, red mullet sauce

 

DESSERTS

Chocolate fondant

Seasonal fruits tart

Strawberry cake “Fraisier”

Seasonal “bavarois”

Caramelised flan

Tatin tart

Fruits carpaccio

 

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.