On the skippers' plates

All the sailors in the Vendée Globe could make their own a slogan for a brand of cheese that has stuck in the collective memory: "Eating well is the beginning of happiness"! A statement that takes on even more meaning in the open sea. There's the importance of nutritional intake throughout the race, but also the comfort and pleasure aspect of food, which is even more important for sailors. Memories of the previous edition of the race remind us of this.  

After the first strong low-pressure area, Damien Seguin (APICIL group) said he was enjoying a piece of Beaufort cheese, while Boris Herrman (Malizia - Seaexplorer) explained that he had concocted himself a “little aperitif”. A little later, Clarisse Crémer (currently L'Occitanie en Provence) treated herself to a good grapefruit and Alexis Barrier (TSE-4MyPlanet) detailed the pleasure of having found some melted chocolate. One night, Romain Attanasio (currently Fortinet - Best Western) sat at the table... in his dreams. During a vacation, he recounted: "I dreamt I was eating steak-frites. I put my fork to my mouth, but there was nothing there. So I woke up with a start!"

freeze-dried, appertised, a matter of taste

Skippers carry around 150 kilos of food to last between 70 and 100 days at sea. This provisioning is the focus of much attention, and with good reason. Everyone still remembers Armel Le Cléac'h, winner of the 2016 Vendée Globe, who lost 8 kilos after drawing too heavily on his reserves in the South seas. After all, you have to eat to keep going, resist fatigue and stay motivated after spending weeks in the chaos of the Indian and Pacific Oceans. 

For all of them, the base is identical, with freeze-dried preparations (dehydrated) and others appertized (vacuum-packed). "I mix the two," explains Manuel Cousin, who admits "I had trouble finishing the freeze-dried ones at the end of the Vendée Globe". "I don't think my body accepts freeze-dried food anymore, it just won't do" concedes Alan Roura (Hublot). He prefers appertized dishes, and nevermind if "it's heavier". "It's a choice I have to make: I'd rather take on board 10 kilos more but be in shape and perform at my best than not feel good with a few kilos less on board" says the Swiss sailor.  

when weariness takes hold of the stomach

Jérémie Beyou (Charal), who is taking part for the 5th time, likes to "prepare his own meals". "I open several bags: one for the vegetables, another for the meat, and then I add condiments" he explains. "It takes me a bit longer, but I find it more enjoyable, a bit like preparing food on land". Through his sponsor, Jérémie has also developed a range of freeze-dried products (Charal Sport). 

From one boat to the next, we often find the same meal compositions: parmentier, meatballs, chicken tikka massala, coral lentil dahl, Thai salad, spiced monkfish and then recipes based on rice, pasta, semolina... Even if progress has been made in recent years, like the involvement of Michelin-starred chef Éric Guérin, who supplies several skippers, the sailors concede that "the dishes come back often", says Manu Cousin. "After more than ten years and four Vendée Globe races, you end up getting tired of certain recipes" agrees Jérémie Beyou. 

a pleasure dimension that counts 

Above all, tastes at sea are sometimes different from those on land. "There are dishes that I really like at home, but which I don't like at sea" confides Manu Cousin. "Tastes evolve over the years, even more so at sea than ashore" agrees Jérémie Beyou. Between meals, the skippers have snacks at their disposal, invaluable especially during exertions (maneuvers, matossage). Charal's sailor is particularly fond of dried meat and oilseeds (hazelnuts, walnuts, cashew nuts).

As the competitors are not robots, the pleasure dimension is not forgotten with food. "I always keep a bit of chocolate and sweets, which can cheer you up" smiles Alan Roura. And then you know that after several weeks at sea, with a small piece of cheese on canned bread, you can take a monstrous pleasure!” 

Manu Cousin also describes himself as a "gourmand". One of his partners and friends, Patrick Galleser, is a master chocolatier. During the last Vendée Globe, he made him cookies and chocolate cakes, as well as small bars that Manu could enjoy every day. And what better way to enjoy them than with a good cup of coffee! The Coup de Pouce skipper has a manual coffee machine on board that works "with a small pump". "You don't have to be in a hurry, but it works very well" he says with amusement. Sometimes, sailors have to wait several days for the weather to calm down before they can make themselves a cup of coffee. But the wait makes it even better! Alan Roura concludes: "You have to know how to keep your 'pleasure' foods throughout the Vendée Globe, and even more so towards the end, to keep your spirits up and your energy all the way to the end!" 

A Sodebo gift for the festive season

Sodebo, major partner of the Vendée Globe, is distributing a gourmet festive meal with a personalized message to all sailors taking part. On the menu: guinea fowl with foie gras, sauternes and asparagus risotto, a muffin, chocolate and a maxi cookie!