A simple and reliable IMOCA
Built in 1998 for the English skipper Josh Hall, this 60-foot boat has a solid record of success in all the round-the-world races. She has completed three Vendée Globe races, a Boc Challenge, and a dozen transatlantic races. It is in the hands of skipper Sébastien Destremeau that this Finot design raced the 2016 edition of the Vendée Globe, finishing in last place.
As the IMOCA rules were changed in 2017, this 60-foot fixed keel yacht could no longer take part in races for this class. That's when Erwann de Kerros, an enlightened amateur and importer of spices, decided to recover it to give it a new life.
The return to sailing
In the tradition of the great explorer-sailors, Erwann de Kerros, who specializes in importing spices from all over the world, was keen to give a virtuous dimension to the transport of his goods. It was while preparing the 2016 Jacques Vabre in Class 40 that he had the idea, in consultation with his co-skipper, of converting an old IMOCA boat to transport goods.
" Rather than using the usual means of transport, we want to opt for a mode of transport in connection with our values. So we started looking for an IMOCA boat. I knew that Sébastien Destremeau's boat was available. It is a simple boat, well built and which corresponds perfectly to our program of fast transport under sail. "
How to modify a racing sailboat to carry spices?
" First, we proceeded to a "classic" check-up of the boat. We repaired the mainsail track, the autopilot and the hydrogenerators. The battery pack was changed and we installed a watermaker. Then we adapted the boat to its new program: installation of a windlass in order to have a berth, installation of a j2 to facilitate the maneuvers, change of the cap for a more protective model, then fitting out the spice tanks. "
" We are able to carry 5 tons of spices, distributed in the two holds of the boat. These are stored in hanging bags of 300 kg each. "
An exotic sailing program
Under the colors of Terre Exotique, Erwann and his 60 feet went to Crete to recover a load of wild herbs. " Then we will leave for Brazil to bring the wonderful Bahia pepper to France. Then, we will head for Cameroon, Ethiopia, Dakar, Montreal... before reaching Madagascar. "
" At the pace of a 60-foot IMOCA, we will criss-cross the oceans to find the source of peppers, berries and other wild follicles, thus favouring short supply chains. Isn't this the best way to combine civilization and gastronomy? "
