Traditional sailing boats in Monaco Bay
At 13:00 around forty boats set sail in a light breeze, enabling crews to demonstrate both elegance and dexterity. Century-old boats such as Madcap (1874), Viola (1908) and Barbara (1923) showed they had lost none of their youthful vigour. Their performance at sea was a reminder that these witnesses of another era still have what it takes despite their age. Ultimately, it was Chips who took the provisional lead in the gaff rig category.
Chefs' Competition: creativity on board
Organised in partnership with Moët Hennessy, who are celebrating twenty years of collaboration with the YCM, the Chefs’ Competition set the pace for the day ashore. Early in the morning, the crews discovered an exclusively organic basket containing a set list of ingredients with which to prepare a dish based on sardines for four people, accompanied by padrón peppers, Warrigal greens, onion, thyme, garlic, cream and Parmesan cheese. For dessert, they had to create a dish combining figs and Piedmont hazelnuts with cinnamon, star anise, ricotta, vanilla, lime, honey and milk. It is not just about culinary techniques but the passion that is passed down the generation. A symbol of this succession is 10-year-old Susanna on Oriole who prepared the dessert, reminding us that the art de vivre la mer lifestyle at sea is taught as much as it is shared with others.
Dishes were prepared on board under sea conditions and presented to a prestigious jury chaired by Tom Meyer, Meilleur Ouvrier de France and Executive Chef at La Chèvre d’Or in Eze. The other jury members were Julien Roucheteau (La Réserve de Beaulieu), Sébastien Tantôt (Maybourne Riviera), Laurent Smeulders (Fairmont Monte Carlo), Jérôme Lorvellec (Amazónico Monte Carlo), Renato Secchi (YCM), Wendy Van Schrick, Moet Hennessy Ambassador and Marc Lavoine and his companion Adriana Karembeu. After long deliberations, Jaime Queipo Del Lano form Oriole emerged the winner.
