Jürgen BARTH
A German driver
A multi-talented “son of”!
Considered one of the greatest specialists of the Porsche manufacturer, Jürgen Barth is the son of Edgar Barth, a great driver from the 1950s and 1960s. He was trained as a mechanical engineer. A good driver and above all an excellent developer, he has built up a more than honourable track record as a racing driver. He has had thirteen high placed finishes at the start of the Le Mans 24 Hours. His two participations in the event alongside the Belgian Jacky Ickx are among the most glorious elements of his record.
A superb victory
The 1977 race is considered by Jacky Ickx to be the greatest of his career. The Renault-Alpine prototypes were already prancing around in the lead with an hour gone, when the engine of the Porsche 936 driven by Jacky Ickx and Henri Pescarolo gave up the ghost. The second 936, the one shared by Jürgen Barth with American Hurley Haywood, was then relegated to 42nd position.
Ickx, a backup Porsche driver who was still in the race, joined the crew and made a crazy comeback, climbing one position after another. The Ickx-Haywood-Barth trio took first place two hours from the finishing line after the last Renault retired. Two laps after leaving for what he believes to be the last stint, Hurley Haywood returned to his pit engulfed in smoke. Fortunately, the lead was comfortable for the Porsche, however the regulations of the 24 Hours require crossing the finish line at the allotted time. It was normal for the driver-engineer Jürgen Barth that is entrusted with the perilous task of bringing the diminished and smoking car to its destination. Victory followed at the end!
Jürgen Barth published the book Racing & Recipes in 2020. The reader is taken on 24 of the greatest circuits around the world and benefits from anecdotes and a recipe specially developed for each of its mythical locations. When taking up the challenge of Le Mans endurance, steer clear of the rillettes, as the no.1 driver recommends a "Salmon with Apple and Garlic Baked in Foil", which is ideally served with rice from the Camargue.