“And it was the crew of Pen Duick 2 who won the Cooking Cup for their stew of line-caught tuna, garnished with bacon, tomatoes and fried onions! » Ovation in the audience for this reckless crew who, between Belle-Île and Groix, succeeded in this maritime stew and presented it to the jury of Groisillon cooks who were waiting for them in Port Tudy, Saturday June 25th. “Out of fourteen boats at the start of the Rubi’s Cup, in front of Grands-Sables beach, only five took up this challenge. Two cooks gave up their aprons in the swell off the coast of Birvideaux (lighthouse at sea between Groix and Belle-Île)”, admits Pierre-Yves Poulain, technical adviser to the Yacht Club of the island of Groix (CNG), who officiated the prize-giving ceremony, Sunday June 26 at noon, on the terrace of the Hôtel de la Marine.
A basket filled to cook off
“After having organized five editions of the Speerbreaker, we wanted to bring a touch of originality this year by giving the volunteer crews a basket garnished to make a dish during the race”, explains Thierry Losq, the president of the club, also ringer of bombards of the Celtic circle.
No bombardment on the starting line, Saturday June 25 at noon, but a tenacious squall which swept the beach when the reckless team members rushed, swimming or paddle, towards their respective boats. The black sky of rage, the midnight blue ocean and the beach dotted with garnets made up an exceptional setting for this start, given in the tradition of tuna regattas.
Two tours of the island by trimaran
“The trimarans circled the island twice. The 30 footers turned the mark of the Poulains and the less than 30 feet turned the Birvideaux lighthouse,” explains Thomas Marmonteil, chairman of the committee for this race organized in partnership with the magazine Voile. In the evening, all the crews met in the restaurants for a memorable stopover.