0

0

0

0

12

► Cruise in Multihulls World Special Issue Power N21: https://www.multihulls-world.com/articles-catamaran-trimaran/ibiza-barcelona-300-nautical-miles-on-a-leen-56 ► Full test in Multihulls World Special issue N16: https://www.multihulls-world.com/review/motor/leen-56-welcome-aboard-an-ocean-going-vessel ► 300 nm aboard one of the very rare motor trimarans on the market NEEL Trimarans, born in 2009, can claim to be the only manufacturer to offer large production trimarans - 30 units are produced every year. This new brand of powered trimarans called LEEN (a clever reflection of Neel, being named after the owner and founder of the yard, Eric Bruneel). The first model launched (before the 72 and now the very new the 51) is therefore the LEEN 56, characterized by the two floats significantly shorter at the bows compared to the central hull, and by a platform of large surface-area, topped by an imposing flybridge. The advantage of these new ocean-going multihulls is their very low drag: consumption will be limited to 2 liters (just over ½ US gal) per mile at cruising speed (9 knots). The diesel engine in the central hull can be supported by two electric pods - one in each hull - to facilitate maneuvering in port and for leaving an anchorage with the greatest discretion. We were able to sail aboard hull #2 for 300 miles from Ibiza to Barcelona. ► TECHNICAL SPECIFICATIONS Builder: Leen Trimarans Architects: Nivelt and Frutschi Overall length: 56’1” (17.10 m) Beam: 27’1” (8.25 m) Draft: 4’3” (1.30 m) Light displacement: 48,500 lbs (22 t) Water: 215 US gal (825 l) Fuel: 1,520 US gal (6,000 l) Motor: 305 HP Cruising speed: 9/10 knots Max speed: 11.5 knots Cabins: 3 to 6 CE Certification: A ► Become a FREE SUBSCRIBER to Multihulls World's YouTube page now - https://www.youtube.com/c/MultihullsWorld ► Log on to our website to discover over 500 multihulls tests! Subscribe to our newsletter to take advantage of our promotions and boat show invitations! https://www.multihulls-world.com/ ► Follow us on Facebook! https://m.facebook.com/MultihullsWorldMag/?locale2=fr_FR ► Discover us on Instagram! https://www.instagram.com/multihulls_world/ ► Follow our multihulls news on Twitter - https://twitter.com/multihullsworld?lang=fr ► Talk about business on Linkedin - https://www.linkedin.com/company/multicoques-mag-multihulls-world/ ► Like us on TikTok! https://www.tiktok.com/@multihullsworldmag @MultihullsWorld @neeltrimarans4304 @neeltrimaranexperience4035 #leentrimarans #leen56 #emmanuelvandeth #ibiza #powertrimaran #cummins #multihullsworld #trimaran

0

0

0

287

Wenn man vom Segeln nicht genug bekommen kann. Die Mädels-Segel-Spaß am 1. Advent auf der Alster

0

0

0

227

Definitely NOT a top experience for us with a swarm of biting deer flies and a protected anchorage that wasn’t but that sunset was magical.

0

0

0

116

I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

0

0

0

110

Deux femmes à bord. Un parasailor à affaler. Pas besoin de renfort : on le gère à deux, en douceur et avec le sourire 💙👯‍♀️ [ VISITEZ NOTRE SITE WEB ] https://www.sailingatypic.com [ VISITEZ NOTRE BOUTIQUE DE VÊTEMENTS ATYPIC ] https://sailingatypic.com/collections/all [ SUIVEZ-NOUS ] 🔔 Facebook: http://www.facebook.com/SailingAtypic/ Instagram: https://www.instagram.com/sailing_atypic/?hl=fr YouTube: https://youtube.com/c/SailingAtypic Patreon: https://www.patreon.com/user?u=37205310

0

0

0

1,983