Food fit for an Ocean Racer

[zoidberg]

I’ve now worked my way through just-published ‘The Last Sea Dog’, a rather loose translation of Jean-Luc Vanden Heede’s ‘Dernier Loup de Mer’ done by an African blues musician..... which shows.

This recollects his journey, and his celebrated winning of the Golden Globe Race 2018 in a well-prepared Rustler 36. He’s one of the most experienced ocean-crossing competitors and I hunted for insights into boat-prep and issues-handling. I noted about a score of ‘prepper’ tips, from mast reinforcement to windvane spares, and about five times as many comments about his foodie preferences and practices. I’ve hoisted in some of those, too…

For instance, he loaded about 50 litres of sparkling water, 60 litres of ordinary water and about 250 litres of good wine ( perhaps I’ve mistranslated that ) – including rather a lot of quality Pomerol. He calls to mind Raphael Dinelli’s presentation of a bottle of champagne to Pete Goss as he climbed up from his sinking liferaft and friend Julien Pipat’s stowing of one ham on the bone, one round of cheese, and a score each of flagons of good local wine and cider for his ‘Jesters’ heavy weather passage to the Azores. The French set, mostly, a very high standard of culinary excellence on their race boats, and Jean-Luc has followed in the tradition:

‘Green curry with chicken and coconut, escalope de veau in madeira, wild boar with cranberries, duck tagine, beef carbonade...’

….while Moitessier shipped 150 cans of dog food and Know-Johnson made space for 216 cans of corned beef.

I’ve today been wandering the aisles of nearby Aldi/Lidl, on the lookout for ‘good stuff’ to stow in the boat lest I find a ‘soldiers breeze’ one day. So far, it’s Digestive Biscuits and packaged Porridge Oats with Golden Syrup… and certainly NO pot noodles. I did spot many plastic cartons of Ozzie 'Jammie Red', but doubt that would be tolerable beyond the first few minutes.

I’d be intrigued to read of others’ choice of comestibles that would gladden the heart and palate of a Francophile stowaway and would-be ocean gourmet.

 

[Porthandbuoy]

M&S tinned meats are all infinitely better than other supermarket offerings.

 

[PabloPicasso]

I’ve now worked my way through just-published ‘The Last Sea Dog’, a rather loose translation of Jean-Luc Vanden Heede’s ‘Dernier Loup de Mer’ done by an African blues musician..... which shows.

This recollects his journey, and his celebrated winning of the Golden Globe Race 2018 in a well-prepared Rustler 36. He’s one of the most experienced ocean-crossing competitors and I hunted for insights into boat-prep and issues-handling. I noted about a score of ‘prepper’ tips, from mast reinforcement to windvane spares, and about five times as many comments about his foodie preferences and practices. I’ve hoisted in some of those, too…

For instance, he loaded about 50 litres of sparkling water, 60 litres of ordinary water and about 250 litres of good wine ( perhaps I’ve mistranslated that ) – including rather a lot of quality Pomerol. He calls to mind Raphael Dinelli’s presentation of a bottle of champagne to Pete Goss as he climbed up from his sinking liferaft and friend Julien Pipat’s stowing of one ham on the bone, one round of cheese, and a score each of flagons of good local wine and cider for his ‘Jesters’ heavy weather passage to the Azores. The French set, mostly, a very high standard of culinary excellence on their race boats, and Jean-Luc has followed in the tradition:

‘Green curry with chicken and coconut, escalope de veau in madeira, wild boar with cranberries, duck tagine, beef carbonade...’

….while Moitessier shipped 150 cans of dog food and Know-Johnson made space for 216 cans of corned beef.

I’ve today been wandering the aisles of nearby Aldi/Lidl, on the lookout for ‘good stuff’ to stow in the boat lest I find a ‘soldiers breeze’ one day. So far, it’s Digestive Biscuits and packaged Porridge Oats with Golden Syrup… and certainly NO pot noodles. I did spot many plastic cartons of Ozzie 'Jammie Red', but doubt that would be tolerable beyond the first few minutes.

I’d be intrigued to read of others’ choice of comestibles that would gladden the heart and palate of a Francophile stowaway and would-be ocean gourmet.

Interesting you note how good the French boats food was. I flew air france recently and they had the worst food I've ever had on a plane. That's some accolade.

 

[zoidberg]

Interesting you note how good the French boats food was. I flew air france recently and they had the worst food I've ever had on a plane. That's some accolade.

'Recollections may vary....'

Air France's main catering provider is Servair, a subsidiary of gategroup, which was originally created by Air France itself in 1971 to handle its in-flight meals, focusing on high-quality French gastronomy. Servair, along with other partners like Michelin-starred chefs, develops and prepares menus for all classes, emphasizing local French products, sustainable sourcing, and Michelin-level cuisine for premium cabins, making Air France a leader in airline dining.

ISTR that V.D. Heede and certainly Julien Pipat hand-picked their own comestibles.
We don't have street markets like France so have to make do with Aldi/Lidl/M&S/Waitrose/Morrisons etc.

 

[Stemar]

A trip to Cherbourg and a wander round the canned food aisles of Carrefour would improve the quality of food for any cruiser. Saussisses aux lentilles, cassoulet, patés - including foie gras, etc

Wine boxes too - some very drinkable reds, without the weight penalty of bottles - Roche Mazet is amazing for the price. Not a great wine, but definitely enjoyable. White and rosé in boxes are more difficult. We've found some decent cabernet d'Anjou, but the only whites we've found are OK to feed Madame's addiction to her daily kir, but not really to drink on their own.

 

[Blueboatman]

To cook and to cook well at sea is the powerhouse of the whole enterprise I’ve always thought
I was never convinced by Tristan Jones’ ( remember him?) tall tales of making endless pots of Burgoo.

But I loved Annie Hills classic ‘voyaging on a small income’.
She quipped that she would slice and fry an onion and garlic in olive oil and then decide what they were going to eat .
Worked for me! And without refrigeration. One of the very few sailing books I have kept .

 

[dansaskip]

She quipped that she would slice and fry an onion and garlic in olive oil and then decide what they were going to eat .
Worked for me! And without refrigeration.

Works for me too - isn't that the way anyone worth their salt starts off cooking a meal?

 

[PabloPicasso]

"Air France's main catering provider is Servair, a subsidiary of gategroup, which was originally created by Air France itself in 1971 to handle its in-flight meals, focusing on high-quality French gastronomy"...

Well all I can say is since 1971 they've gone awry. Now they started well enough with a welcoming glass of champagne from the flight crew. But the food in economy was truly dire, inedible. On both the outward and return long haul flights.

Stale hard bread roles, chicken pasta in a sauce that was too dry to eat, and instead of a tiny bag of peanuts we had hard bread pellets.