Spectacular edition of the Gourmet Race in Moraira

The V Gourmet Race Moraira Teulada, organized by the Moraira Nautical Club, will be held on October 8. As for the competition, it is estimated about 35 boats, whose slogan is "cooking sailing," it is a ludic-sporting event unique in Spain and whose protagonist is gastronomy. The basic idea is that the crew of each participating ship while sailing must make a dish, the main, common and compulsory ingredient of which is fish or sea fruit, facilitated by the Organization. The 'regata' bases focus on a nautical journey in Moraira Bay, as indicated by the Organization, about two hours long, with departure and arrival to the Port of Moraira. The step-out (two ships every three minutes) and subsequent delivery of the basic / compulsory ingredient will be from 10: 00 hours and the arrival, also steps, will end at around 13: 00 hours. Participants can take part with both motor and sailing ships.

After the journey and as they arrive at the port, the crews of each ship will be responsible for moving their works to the covered area and open to the public, adjacent to the social building of the Club, to proceed to its establishment. During this part of the program, the public can follow the whole process live. After the work has been completed, the staff of the organization will be responsible for taking them to a fully restricted access area, to be shown to the jury for its qualification. The President of Honor of the Jury of the event is the renowned French chef Joël Robuchon named chef of the century for his 30 stars Michelin accredited in his chain of restaurants spread over the four continents, who has already been present in two of the four previous calls and will do so personally in this year's edition by presiding over an exceptional Jury. In past editions there has been the presence of so many outstanding chefs and personalities from the world of gastronomy as Juan Mari Arzak, Susi Díaz, Paco Torreblanca, José Carlos Capel, Kiko Moyá, Alberto Ferruz, Cuchita Lluch, Mitsugu Yasuda, and a long and so on of recognized figures from the autonomous, national and international gastronomic world.