JPs storeroom: Jean-Pierre Dick talks food ahead of the Vendée Globe

by Anne-Charlotte Meyer 29 Oct 2012 20:32 GMT 29 October 2012

Food on board is a real problem for offshore racers, particularly when preparing long ocean races such as the Vendée Globe. What do you eat to stay on top form? How do you cook when you are at sea? Jean-Pierre gives us his recipes...

Specialists involved in the provisions race
"I have worked with Eve Tiollier, a nutritionnist, for 10 years. She works out menus that correspond to my energy requirements, my tastes and the geographical area in which I sail. For example in the Great South, in a cold climate, you add a light meal of dried fruit, nuts and Grisons beef (thin slices of dried beef) in the morning and evening."

95% freeze-dried
"There is a double restriction: keeping weight to a minimum and finding the best food conservation solutions. So I favour 95% freeze-dried meals, mainly due to the weight problem and because they are easy to use. They are very practical and quick to prepare. You just need to heat water in the jetboil and incorporate the dessicated dishes. Even my muesli or my English breakfasts and the desserts are freeze-dried!"

My small pleasures on board
"You must not believe that the diet on board is completely plain. It is also important for morale to enjoy a treat, and I always have room on board for my guilty pleasures: St Michel biscuits and Bonne Maman, Grisons beef, Chinese soups, but also chocolate (from Ploemeur), good tea that will remind me of my 'tea time' ritual with Loïck during the Barcelona. For particular celebrations, such as rounding Cape Horn, I open a small bottle of Mumm champagne."

One cookery class, one chef, one skipper At 16:00 on 4 November 2012, Jean-Pierre will take part in the "one cookery class, one chef, one skipper" operation at the Vendée Globe village. This will be an opportunity to cook a recipe from Vendée, together with the Chef of the Petit St Thomas Restaurant at La Granache, David Bourmaud. JP will cook a Vendée lamb with a squid and parsley sauce served with Dompierre black turtle beans and vinaigrette.

Food supplies in figures:

• Nearly 80 to 100 daily bags taken on board
• 5,000 calories per day on average
• Roughly 100-150 kg: weight of the food taken on board

In one daily bag: 5 freeze-dried meal (breakfast, lunch, dinner, dessert included) and for mid-afternoon: an energy drink, a chocolate bar, St Michel biscuits, dry fruit and nuts.

More information on www.jpdick.com