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Return to the news 01 November 2018

Excellence right through to the plate

Route du Rhum Destination Guadeloupe Maxi Edmond de Rothschild Sébastien Josse

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 in this way to the adventure that Sébastien Josse is preparing to take on.

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 – 1st training session in cooking at the Chalet du Mont d'Arbois, with Chef Emmanuel Horclois
2005 to 2009 – Crissier town hall (Switzerland) *** 3-star, 1st 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

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