Yacht Description

GRAND BLEU VINTAGE yacht is a 95.00 ft long sailboat monohull and spends the summer in W. Med -Riviera/Cors/Sard., Croatia. It was built by CNB Bordeaux in 2003. A refit was done in 2013. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 1 twin cabin.

The sailboat features CUMMINGS 350 HP. 2 GENERATORS (30 KW AND 17 KW) brand new from 2019 Ballast 2*3 700L, Bow thruster Maw power engines and a generator.


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.







CNB Bordeaux

Built by

€39,000 - €43,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Water Maker: yes
Ice Maker: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: No
Gay Charters: Yes
Hairdryers: Yes
Smoking: on the deck
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: any age is welcome
Generator: Yes
Inverter: yes
Voltages: 220

Price Details

Price from: €39,000

High season rate: €43,000

Summer 2019 and 2020 - 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 2020 : Grand Bleu Vintage will be available in Adriatic Sea/Croatia in July and August, and in Corsica/Sardinia/SOF in September


Tube: 1
Guests: 8
Draft: 11,50
Cruising Speed: 10
Helipad: No
Maxspeed: 14
Built: 2003
Turnaround: 72 hours
Cabins: 4
King: 1
Queen: 2
Twin: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


AC: Full
Generator: Yes
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: RDV diving
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: On request
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Surmarine ST 370 (3,7 meters)
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 40
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Wireless speakers
Hifi and DVD home cinema
TV flat screen in saloon
Hifi sound system in saloon and cockpit
Games, books, MP3
Apple TV, Ipod station
Winecooler, Ice maker and Water maker


Crew Information




Captain: Pascal MINIAOU

The 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.

Cook: Yann FRENEE
Nationality : French

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.

Hostess: Clémence LASSNIG
Nationality : French, born in 1984
Languages spoken: French - English fluent
Qualifications: CIN

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: Guillaume DROUET,
Nationality : French, born in 1994
Language: French - English fluent
Qualifications: Captain 200 - Medical 2





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




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




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




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




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




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




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

Grilled veal fillet with sauce béarnaise served with a vegetable tower

Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce


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