Arkea Ultim Challenge: Two duels in the southern hemisphere, six gourmets and a pit stop
Tatjana Pokorny
· 14.01.2024
With a lead of around 50 nautical miles and an average boat speed of just under 35 knots, Tom Laperche thundered down the Brazilian east coast on Sunday evening on the "SVR Lazartigue". Closely followed by Gitana skipper Charles Caudrelier on "Maxi Edmond de Rothschild", who never let up, the duo led the fleet in the Arkea Ultim Challenge just over a week after the start on 7 January.
1,600 nautical miles separate the front-runners from the tail-enders after a week at sea
The peloton is now split into four: Laperche and Caudrelier set the pace at the front. Around 430 and 480 nautical miles behind them, "Sodebo Ultim 3" skipper Thomas Coville and Armel Le Cléac'h on "Banque Populaire XI" battled for third place on the evening of 14 January. Around 900 nautical miles behind the leader "SVR Lazartigue", Anthony Marchand on "Actual Ultim 3" was fighting for fifth place. Éric Péron lost more than 1,600 nautical miles to top contender Tom Laperche in just one week of racing.
The fact that Le Cléac'h is only in fourth place at the end of the first week of the Arkea Ultim Challenge is due to technical issues that have slowed down the man nicknamed "The Jackal". At the weekend, Armel Le Cléac'h spoke in more detail about his handicap for the first time in a recent TV programme by the organisers, saying: "I'm feeling better! Two or three days ago I was still in contact with the leading boats. I then had a problem with a sail that cost me a lot of time. I had to tinker with it and unfortunately dropped back as a result. Now I have conditions again that allow me to sail fast."
Armel Le Cléac'h continued: "I have a problem with my biggest headsail, the J0. I can't use it again yet, I have to tinker to be able to use it again. But it's not a sail you need all the time, so at the moment I can get back to the boat's normal speeds. I hope I can find a solution to get it back up as soon as I need it."
Arkea Ultim Challenge: a competition at every second
The fact that Thomas Coville is not too far ahead of him is good for him, says Armel Le Cléac'h. "I saw him not long ago. It's good to have someone close by because we can compete in terms of speed because we have the same wind conditions." Competitor Le Cléac'h, winner of the 2016/2017 Vendée Globe, never lets up in a race.
While the first week of this historic premiere of the Arkea Ultim Challenge with the six 32-metre giant foilers came to an end on Sunday, the topic of nutrition on board was once again discussed. The organisers took it up and asked the teams about it. Gitana frontman Charles Caudrelier has a simple opinion on the subject: "There's no secret to keeping going in the long term: you have to eat well and sleep well."
Caudrelier doesn't like bagged food
When planning his provisions for the Arkea Ultim Challenge in particular, nothing was left to chance. Although all the skippers took around 150 kilograms of food on board, not all of them had the same mix. It has been known since his Ocean Race victory with the Dongfeng Race Team in 2018 that Caudrelier has a problem with "bagged food". His aversion was fuelled by "unpleasant memories of the school canteen" and his experiences in the Ocean Race, which weighed heavily on his mind during the first stages.
In the Ocean Race in particular, his problems with food even affected his performance at the time. His team-mates reported this. Which is why the team changed their strategy in the middle of the race and took their own meals on board, prepared by a chef, for their skipper Charles Caudrelier, which had a surprisingly positive effect.
Tom Laperche likes tinned tuna, dried meat and soya milk
Charles Caudrelier has maintained his attitude for the Arkea Ultim Challenge. He says with a smile: "It's important to have good quality food that you can enjoy." For the past two years, Caudrelier's provisions have consisted of dishes by Lise di Giulio (Nomad's Kitchen) and dishes by Michelin-starred chef Éric Guerin (La Mare aux oiseaux).
The SVR Lazartigue team works with a nutritionist and relies primarily on the experience gained from several years of racing with François Gabart. "Tom and François' catering is similar," reveals Isabelle Magois, who is responsible for logistics. Both skippers, she says, have the same appetite for tinned tuna, dried meat and soya milk.
Benjamin guards fresh eggs on board like a treasure
It is not uncommon for Tom to put together his own dishes in his pressure cooker and add sauce, tuna, parmesan and other ingredients. The youngest skipper in the Arkea Ultim Challenge at the age of 26 has stocked up on cheese and charcuterie from a hut in Les Gets in the Haute Savoie (Marie-Louise's hut). But also some from Switzerland from the Ravussin brothers.
Finally, there is another curiosity on board the "SVR Lazartigue": Tom Laperche has three boxes of six eggs on board, which he can use to prepare omelettes. "The cartons are packed in Tupperware boxes," explains Isabelle Magois. "We tested this on the way back from the Transat Jacques Vabre and it held up." It remains to be seen whether the eggs can also withstand the rigours of the Arkea Ultim Challenge.
Thomas Coville loves sweets with his tea
On board "Sodebo Ultim 3", the topic of nutrition is an example of the cooperation between Spikker and Partner, as the brand's research and development laboratory develops freeze-dried meals for the skipper. Caroline Pommeret, who is responsible for the team's administration and logistics, explains: "We have been working together for more than 20 years. It ranges from dishes such as 'ham with mashed potatoes' to a legume dal with coral lentils. We also adapt to Thomas' tastes and wishes."
After eight circumnavigations, Coville knows his needs inside out and can adapt to the circumstances. Much of the food on board was bought in Brest: Baguettes, which are baked twice so that they can be eaten for several weeks, fruit and vegetables. Thomas Coville is also a chocolate lover, which is why there is an assortment from the chocolatier Becasso from Erdeven on board. His ultimate pleasure is almost British in nature: a cup of tea and something sweet to go with it. This can also be a portion of the fruit pastes that his sister gave him.
A talented chef, Nutella and Haribo on board
Armel Le Cléac'h is known as a very talented chef. His Banque Populaire team reveals that the slender skipper eats a lot. The culinary curiosities he has on board include scamorza, an Italian cheese made from pasta filata, chickpea crisps, dried meat from Spain and sea bass rillette with yuzu from the Albert Ménès delicatessen.
"Actual Ultim 3" skipper Anthony Marchand also favours cheese and sausage from Brittany and adapts his dishes, which often come from Nomad's Kitchen, to the weather conditions. Marchand has a weakness for Nutella and Haribo. It is understandable that Éric Péron was not prepared to cut back on provisions on "Adagio" in view of his outsider role. Péron says: "You know that you're going to give a lot, that sometimes you're going to suffer physically and mentally, so for me the real consolation is the food."
What did I like as a child, what do I like now?" Éric Péron
Péron assures that he has "treated himself" by taking on board food that he really likes. "The planning made me explore myself by asking myself, "What do you actually like to eat?". Péron's food list is a delicious mix of "what I liked as a child", "what I like now" and "lots of little comforts". Éric Péron's favourite is "pasta with olive oil" - in his opinion, an ideal meal to fortify himself before returning to the helm.
As different as the dietary preferences of the protagonists of the Arkea Ultim Challenge are, which we covered in detail this Sunday, they have also started the race and are tackling it with great skill and passion on their gigantic trimarans. What unites them all is the ultimate challenge, which they face over more than 40 days. Seven of these unique days have already been mastered. The eighth is underway!
UPDATE, 14 January, 8.45 p.m.: Later on Sunday evening there was bad news from the sea after all. "Banque Populaire XI" skipper Amel Le Cléac'h is planning a pit stop in Recife to repair the pulpit of his main hull for safety reasons and to replace the tackline fitting for the gennaker, which was damaged during a manoeuvre with the J0. Before entering the Southern Ocean, Team Banque Populaire considers these repairs to be unavoidable. Armel Le Cléac'h is expected to arrive in Recife on Monday to meet his technical team. The rules stipulate that he must interrupt the race for at least 24 hours in this case.
