Retractable Y-shaped foils, adjustable in three dimensions

Inspired by the appendages of the America's Cup foiling monohulls, these Y-shaped foils have a wingspan of over 5 metres. They are designed to generate powerful lift, increase power and offer a wide range of adjustments to optimise flight at every point of sail and in all conditions. Beyond their impressive size, these foils feature many unique innovations.

Revolutionary U-shaped rudders

These are probably the most visually striking innovations on the new Maxi Edmond de Rothschild. To fly high above rough seas while maintaining control, the team wanted very long rudders that would remain in contact with the water. The challenge is that longer rudders tend to flex under load, severely affecting steering and the efficiency of their lifting surfaces. A new geometry was needed to give these appendages maximum stiffness, resist cavitation and ultimately improve control of the boat and make better use of its power. The result is a set of U-shaped rudders over 4 metres long, a metre longer than those on Gitana 17. Their shape, reminiscent of a tripod or an inverted π, is only the visible part of what makes them so distinctive.

A daggerboard optimised to stabilise the boat and limit cavitation

With its wide span, the daggerboard resembles an aircraft tail assembly, with two adjustable flaps: one on the vertical section and the other on the horizontal section, the distinctive “manta-ray wing”. On Gitana 18, the innovation is to position this wing behind the vertical part of the appendage, rather than directly beneath it, to minimise flow disturbance and cavitation.

Rig: adjustable spreaders to control mainsail power while sailing

Gitana 18’s mast is 1.50 metres taller than its predecessor’s. The boom is also shorter, creating a more slender sail plan. The major innovation is a set of spreaders that can be adjusted while sailing to bend the mast fore and aft. Actuated by hydraulic rams, these spreaders can pivot through 35 degrees to adjust the bend in the middle of the mast. This unprecedented system allows the sailor to control mainsail power: adding depth in light winds to take off sooner, or flattening the sail to reduce power at high speed or in strong winds. Adjusting the depth, and therefore the power, of the mainsail can also save a solo sailor time and energy by reducing the need for risky manoeuvres or headsail changes.

Central hull:
an integrated, structural coachroof

The naval architects and Gitana design team wanted an exceptionally stiff, structurally robust platform. This applies both to the floats, which must withstand heavy loads from the foils and rudders, and to the central hull, which is subject to torsion. The enclosed coachroof is integrated into the hull and contributes to its structural strength. Inside, the cockpit brings all sail-handling controls together, with ergonomics shaped by many hours of design and development. The coachroof also stands out for the number and size of its windows. This configuration meets the visibility requirements of the Ultim class rules and gives sailors the best possible view to keep a visual watch.

01.11.2018

Excellence right through to the plate.

Sébastien Josse is lucky enough to be carrying aboard supplies created specially for him. For four years, Julien Gatillon, the two-star Michelin chef of Le 1920 restaurant in Megève*, has been working with the Gitana Team on this incredibly important element. Thanks to his talent, Julien is improving the daily life of the solo sailor, contributing…

par Gitana

Indeed, in addition to the importance of eating well to ensure you’re constantly compensating for the huge amounts of energy expended during the colossal physical effort required to manoeuvre the Maxi, the comfort of an excellent meal is, as Sébastien Josse explains: “immeasurable! During the race, we have precious little pleasure, if any. These moments can soften the harshness of our daily life a little and can be a real boon in terms of boosting your spirits and thus giving you a competitive edge.”

For this Rhum 2018, chef Julien Gatillon and his brigade have come up with a made-to-measure menu for the skipper of the Maxi Edmond de Rothschild. There are some Mediterranean touches and some niceties from Nice that will remind Sébastien of the tastes of his childhood, some Breton dishes to pay tribute to the sailor’s adoptive land and the home port of Gitana Team, not to mention the flavour of the West Indies and Guadeloupe, where the finish of the Route du Rhum will be decided. In all these dishes, the chef has also combined the iconic products of the Rothschild family and notably their 30-acre farm (Ferme des 30 arpents) located in Favières-en-Brie.

“It’s in the Rothschild family’s DNA to innovate and create: the collaboration with Sébastien and Gitana Team falls within that remit. The challenge all comes down to taste, as it’s very difficult to preserve all the flavours at sea. Technology is also a key factor as the preserving processes which come into play when concocting dishes (ref. canning) force us to review all our cooking. We are very proud to be supporting Sébastien and all the team in this adventure.” Julien Gatillon

* Le 1920restaurant is located in the high altitudes of Megève, in the Domaine du Mont d’Arbois created by baroness Noémie de Rothschild and it is managed by Ariane and Benjamin de Rothschild through the Edmond de Rothschild Heritage.

An extract from the special “Route du Rhum – Destination Guadeloupe” menu
Nice stew with ceps, soft polenta
Cabbage stuffed with veal from the 30-acre farm, gnocchi with Menton lemon
Fricassee of Breton lobster, creamy risotto in Rimapere wine
30-acre farm veal in white sauce, steamed potato
Caribbean lamb Colombo, quinoa with spices of the finish
Minestrone with basil and garlic
Velouté with our mountain ceps
Compote of banana flambéed in R(h)um
Nice-style sweetened Comté de blette

Julien Gatillon – the key dates
17 September 1985 – Born in Châtellerault (Vienne)
July 2002 – 1^st training session in cooking at the Chalet du Mont d’Arbois, with Chef Emmanuel Horclois
2005 to 2009 – Crissier town hall (Switzerland) *** 3-star, 1^st years of professional experience with Philippe Rochat, Benoît Violier & Franck Giovannini
2010 to 2012 – Le Meurice (Paris) *** 3-star, under Yannick Alleno’s orders
June 2012 – Return to Le 1920 restaurant, where he becomes the Chef
2014 – Obtains his first star in the Michelin Guide
2016 – Is awarded his second star in the Michelin Guide