"GRAND BLEU VINTAGE"

€39,000 - €43,000

Basic Summary

Destinations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Length (ft)
95.00 Ft
Length (m)
28.00 m
1ManKayak
No
2ManKayak
No
Ac
Full
AdultWSkis
Yes
BBQ
No
Beam
23,00
Bimini
Yes
Board Games
Yes
Boarding Ladder
Yes
Builder
CNB Bordeaux
Cabins
4
Captain Name
Pascal MINIAOU
Captain Nation
FRENCH
Captain Year Sail
20
ChildrenAllowed
Yes
Compressor
Not Onboard
Crew
Pascal MINIAOU
Crew
Captain
Crew
Hippolyte ACHARD DE LA VENTE
Crew Title
Chef
Crew
Clémence LASSNING
Crew Title
Hostess
Cruise Speed
10
Deck Shower
Yes
Dinghy
Surmarine ST 370 (3,7 meters)
DinghyHp
40
DinghyPax
6
DiveCosts
On request
DiveInfo
RDV diving
Draft
11,50
ElectricHeads
4
Fishing Gear
Yes
Float Mats
Yes
Fuel
40
Games Beach
Yes
GayCharters
Yes
GearSnorkel
Yes
Generator
Yes
GuestPet
No
GuestSmoke
on the deck
HairDryer
Yes
Heads
4
Helipad
No
High Price
€43,000
Home Port
Antibes
IceMaker
Yes
InsCompany
GENERALLY
InsFlag
BRITISH
Internet
Onboard WIFI
Inverter
yes
Jacuzzi
No
JetSkis
No
KidsSkis
Yes
King
1
KneeBoard
Yes
Kosher
Yes
License Info
-
Location
Winter 2018/2019: Grand Bleu Vintage is based in Antibes during the winter. Summer 2019: Grand Bleu Vintage is available South of Italy, Sicily and Eolian islands.
Low Price
€39,000
Max Speed
14
MinChildAge
any age is welcome
Nude Charters
Inq
No of Books
Yes
No of Cds
Yes
Passengers
8
Queen
2
Refit
2013
RegNum
907047 London
SalonStereo
Yes
Sample Menu
<p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY ONE</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Bagnetta millefeuille with vine cherry tomato petals</p> <p style="text-align: center;">Slow cooked seabass with a Ceviche sauce and a saut&eacute; of shreded snow peas</p> <p style="text-align: center;">Crispy apple and Ginger baby rolls served with an apple and cinamon velout&eacute;</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Tiger prawns and fresh peas in a kafir lime perfumed coconut soup</p> <p style="text-align: center;">Grilled veal noisettes on a sweet potato disc with pancetta and sage jus</p> <p style="text-align: center;">Raspberry cr&egrave;me brul&eacute;e</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY TWO</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Avocado in shape with fresh crab claw, Lenotre style</p> <p style="text-align: center;">Steamed scorpion fish in papillotte with sak&eacute; soy sauce served with portobello mushrooms and french beans</p> <p style="text-align: center;">Strawberry meringue basket</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Grilled peach and arrugula salad with roasted pecans</p> <p style="text-align: center;">Frenched chicken breast filled with roasted almonds and spinach with a light lemon and tarragon cream</p> <p style="text-align: center;">Classic banofee pie with a chocolate love cherry</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY THREE</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Classic Ceasar salad with toasted croutons and crispy Basque jabugo papers</p> <p style="text-align: center;">Variation of lobster tails hot and cold</p> <p style="text-align: center;">Spicy fruit salad with an iced macaron</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Scorpion fish carpaccio with green sprigs and Asian beans</p> <p style="text-align: center;">Grilled beef fillet served with parmesan potato roses and roasted asparagus tips</p> <p style="text-align: center;">Feuillett&eacute; of summer berries and Grand Marnier ice cream</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY FOUR</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Artichoke hearts salad with soft poached egg and a lemon grass herby sabayon</p> <p style="text-align: center;">Nobu Japanese style seafood paella</p> <p style="text-align: center;">Blue berries basket with vanillia ice cream</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Baby spinach leaves with rocket and grilled goat cheese, thyme flower &eacute;mulsion</p> <p style="text-align: center;">Crispy skin poussin drenched with Yuzu spicy lemon sauce served with parsley potatoes</p> <p style="text-align: center;">Truffled chocolate mousse and a special cherry</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY FIVE</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Fresh fig salad with melon &amp; Serrano</p> <p style="text-align: center;">Silky beetroot risotto with zuchini flowers and wrapped prawns</p> <p style="text-align: center;">Caramelised mango and pine apple, chaud-froid</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Mediterranean grilled vegetables and saut&eacute;ed girolles with a rocket pesto</p> <p style="text-align: center;">Herb and pistachio crusted rack of lamb served with whipped potatoes and a Rosemary, galanga jus</p> <p style="text-align: center;">Pear Tatin with mignardises and butterscotch sauce</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY SIX</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Spinach and fetta parcels served with a wall nut grainy vinaigrette</p> <p style="text-align: center;">Spaghetti a la Volonge with wrapped Tiger prawns and a herby wine sauce</p> <p style="text-align: center;">Newzealand style pavalova with kiwi and strawberry, topped with a lemon dressing</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Ocean gaspacho with a crispy brunoise of raw vegetables and a few roasted almonds</p> <p style="text-align: center;">Grilled duck breast on a parismash blinis served with a spicy caramelised sauce</p> <p style="text-align: center;">Summer fruit souffl&eacute; with Malibu ice cream</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><strong>DAY SEVEN</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p> <p style="text-align: center;">Deluxe pasta salad with spinach, shaved parmesan, grilled tomato and toasted pine nuts</p> <p style="text-align: center;">Mediterranean sole fish meuni&egrave;re with spicy shiso ponzu served with a pomme ch&acirc;teau and turned vegetables</p> <p style="text-align: center;">Plum wine tagliatelles with a passion fruit bavarois</p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p> <p style="text-align: center;">Ricotta and caramelized onions, tart with smoked salmon with a mesclum salad and balsamic dressing</p> <p style="text-align: center;">Grilled veal fillet with sauce b&eacute;arnaise served with a vegetable tower</p> <p style="text-align: center;">Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce</p> <p style="text-align: center;">&nbsp;</p>
Scuba Onboard
Yacht offers Rendezvous Diving only
Showers
4
SpecialDiets
Yes
Summer Areas
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
SunAwning
Yes
Swim Platform
Yes
Terms Type
Plus Expenses
Tube
1
Turn Around
72 hours
Twin Cabins
1
Type
Sail
VcrDvd
Yes
Voltages
220
WakeBoard
Yes
WashBasins
5
Water Maker
yes
Year Built
2003

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