It is true that in a galley area measuring a few square feet with a simple gas hob, what can be cooked up remains relatively limited. However, most of the sailors have their own little secret delights, as it is not just a matter of swallowing the necessary calories (between 4 and 6000 per day), but also a way of cheering themselves up. While these pleasures have a cost (the weight that food represents on board can vary from 70 to more than 150 kilos), some are willing to accept the sacrifice! Thus, there are some, who favour some ready-cooked meals (in general to be reheated in a bain marie), instead of the dried food. That is the case for among others Vincent Riou on PRB, Sébastien Josse (BT), Yannick Bestaven (Aquarelle.com) and Marc Guillemot (Safran), who never sets sail without a few tins of sardines.

As for Unaï Basurko, he called upon the services of the famous Basque cook, Aitor Elizegi, who has come up with some special pasta and rice dishes while Yann Eliès (Générali) and he will also be taking a few meals made by the Douarnenez chefs, Gaël Ruscart and Philippe Clauss to celebrate the great moments of his circumnavigation. Apart from his favourite banana, vanilla or chocolate-flavoured protein drink, Jean-Pierre Dick is offering himself some festive food with dried mountain meat and some foie gras. To finish, Jérémie Beyou will not be sailing without some bread from the Abers (NW Brittany)(special long-lasting bread, which can be kept for two months) that he will be eating with a piece of Beaufort cheese offered by the Olympic skier, Franck Piccard.

As for the British contingent (Mike Golding, Alex Thomson, Brian Thompson and Jonny Malbon), they have called upon the same English company, which usually works with maxi-yachts and has come up with some original dried food. Alex cannot live without his mayonnaise, and will be taking along a few tubes, while Dee Caffari will not be forgetting her Haribo sweets.