- Guests 8
- Cabins 4
- Model Sail
- Year Built 2003
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.
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.
|Captain||Pascal MINIAOU||FRENCH||1962||FRENCH - ENGLISH|
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.
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
Roasted lamb rack with herb crust, potato “gratin”, lamb jus infused with thyme
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
Seasonal fruits tart
Strawberry cake “Fraisier”
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.