…it really is time to complete my on-board food. Basically, thanks to my partner Trek’n Eat, I’m well equipped with healthy, dehydrated main dishes and desserts, but I can’t do without “food for morale”, even if it’s not always organic!😶

…it really is time to complete my on-board food. Basically, thanks to my partner Trek’n Eat, I’m well equipped with healthy, dehydrated main dishes and desserts, but I can’t do without “food for morale”, even if it’s not always organic!😶


It’s 39°C below deck and not a breath of wind. Perfect conditions for sweating—but also for hoisting the mainsail. ⛵ After two hours, our T-shirts

Slowly but surely, our Open60 is coming together, and we’ll soon be making our first test runs. ⛵ This, along with the final tweaks to

With the rigg and that works really well😊just the weather is not fully on our side. We also had to lift the Open60 quickly one

The Open60AAL is now in his real home port: Port Olona, Les Sables d’Olonne! ⛵ Yesterday was a long but successful day! Everything went finally