CSI 3*

Harold Boisset Back on Top in the €56,800 Grand Hôtel Barrière Grand Prix CSI 3*

Dinard, France – July 21, 2024 – Super Sunday got off to a great start at the 2024 edition of the Jumping International de Dinard CSI 5* & CSI 3* with the €56,800 Grand Hôtel Barrière Grand Prix CSI 3*, a 1.50m challenge with jump-off, the final act of the CSI 3*. In the end and to the the delight of his countrymen, Harold Boisset (FRA) and T’Obetty du Domaine triumphed.

Harold Boisset (FRA) & T’Obetty du Domaine

Forty-six out of the original 48 entries entered the grass arena to face Jean Philippe Desmaret‘s (FRA) course. Time was not a major factor in the first round since only 4 pairs exceeded the time allowed of 76 seconds while 8 pairs managed to advance to the tiebreaker. One of the fastest riders in the world, Harold Boisset (FRA) blazed on the course with the 2007 Selle Français mare (Kashmir van Schuttershof x Diams du Grasset) for a second time, setting the winning mark in 38 seconds flat.

Kevin Staut (FRA) & Vida Loca Z

A prelude to his victory in the five-star Grand Prix, Rio Olympic team champion Kevin Staut (FRA) also put on a show for the french crowd, warming up with Vida Loca Z. Staut matched the clean scorecard of the eventual winners, being just over three-tenths of a second slower (38.34s) for silver honors.

Lorenzo de Luca (ITA) & Luca on Violino il Palazetto

Lorenzo de Luca (ITA) and Luca on Violino il Palazetto were right on the heels of the previous two, conquering the third spot on the podium in 38.41 seconds.

Harold Boisset (FRA) & T’Obetty du Domaine

Final Results – €56,800 Grand Hôtel Barrière Grand Prix CSI 3*

1) Harold Boisset (FRA) & T’Obetty du Domaine – 0 / 0 – 38.00

2) Kevin Staut (FRA) & Vida Loca Z – 0 / 0 – 38.34

3) Lorenzo de Luca (ITA) & Luca on Violino il Palazetto – 0 / 0 – 38.41

Source: Press Release from Jumping International de Dinard

Photos: © Jumping International de Dinard / Sportfot




Discover more from JUMPER NEWS

Subscribe to get the latest posts sent to your email.