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Shorts Lumikha
Le Défi Azimut des Imoca c'est, depuis 2011, un rendez-vous annuel sportif et convivial, une ultime compétition de validation avant le grand rendez-vous de la Transat Jacques Vabre. Du 20 au 22 Septembre à Lorient. Le Défi Azimut, c'est deux courses : - Le Trophée Azimut : une régate de 24h, en vue d'effectuer les derniers réglages avant les grandes courses IMOCA - Le Défi AZIMUT : un record du tour de l'île de Groix en équipage. Teams présents : Macif, Maitre Coq, Initiatives Cœur, Safran, Votre Nom Autour du Monde, Bureau Vallée, Cheminées Poujoulat et Mare60. Azimut : Azimut conçoit des systèmes d’information en ligne : sites internet, extranet et intranet, web TV, affichage dynamique, création de contenus multimédia spécifiques pour les bornes tactiles, déploiement d'écrans tactiles de grande taille...
102.6 meters of absolute engineering precision. Ulysses by @feadship is a yacht created with an impossible task: to accommodate the comfort of 6,000 GT in a hull half the size. 1,100 m² of glass. 20 sliding doors. 12 glass windbreaks. A helicopter hangar under the bow deck. 8 side doors. Clean lines, a vertical bow, and the character of an explorer. This is not just a superyacht. It is a master class in space and technology. #Superyacht #YachtLife #LuxuryEngineering #spinnakermagazine #spinnakerbureau
Wagyu Omakase: Show vs. Soul This journey through A5 Wagyu showcases a range of cuts, each paired with high-quality ingredients flown directly from Japan. Every course is seasoned with world-class elements like truffles, caviar, and the finest cold-pressed olive oil - sometimes one, sometimes all at once. We chose the wine pairing for the meat, of course. There were a lot of ingredients. Almost too many. Technically, it was impressive. The craftsmanship was undeniable. Everything was executed at a very high level. But when I sit at a table like this, I’m always listening for something quieter - a spark, a story, a feeling that stays with you long after the check is paid. Can a high-end performance replace the emotion of a recipe shaped by time and care? It was professional. It was premium. But for me, the most expensive ingredient is not always the most memorable one. Have you ever had a meal that was flawless and expensive, yet somehow missed that “magic” spark? What do you value more: the perfect performance or the unforgettable flavor?