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Originally designed to blast around the world non-stop and solo every fours years, the IMOCA scene and its racing calendar has exploded to the point that there is almost too much choice for teams. But this year something else was bubbling beneath. New designs for the next Vendée cycle are starting to appear and along with them, new names on the leaderboard. So, we take a look at how this race played out for the IMOCA fleet as they wrestled with the tactics and what the top dogs thought about it once they had reached the other side. here's the trailer.
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⛵ Stai ancora cercando la barca giusta per la tua estate? Ti aspettiamo Sab 13 giugno al Marina di Loano per un Open Day dedicato a chi desidera acquistare o vendere una barca. ➡️ PRENOTA LA TUA VISITA A BORDO: https://h876a8y1.forms.app/openday-loano-13-giugno-26 ✔️ Visita le 16 imbarcazioni a vela e a motore disponibili in vendita esclusiva ✔️ Sali a bordo e scopri ogni dettaglio direttamente in marina ✔️ Confrontati con i nostri esperti sui temi dell'acquisto e della vendita ✔️ Trova la barca perfetta per la tua estate 2026 🥂 E sì... ci sarà anche il prosecco! 📞 Chiamaci al +39 0112457841 💬 Manda un messaggio WhatsApp: https://wa.me/393421432715 📨 Scrivi ad info@abayachting.com 🌐 Visita il nostro sito https://www.abayachting.com 🔔 Iscriviti al canale per non perdere le prossime novità! #abayachting #openday #marinadiloano #barcheinvendita #yachtbrokerage #nautica #barcaavela #barcamotore #boatshow #openboat #yachtlife #boatexperience #brokerage #venderebarca #comprarebarca #estate2026 #reelyacht #instasail
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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?
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