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Kebab’s right
This high octane session leaves the riders starving and I suggest we replenish at a small Turkish restaurant in the next village. After several days surviving on the regional speciality of Brittany – Crêpes – the choice is soon approved by the team. “You don’t know how much I love this stuff! My grandmother who is Lebanese used to make these all the time. It’s hard to find in Brazil” confesses a hungry Caio. The meal is swallowed with relish down to the last crumb and everyone seems determined get back to the water.
