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Bugatti favoring Veyron replacement over Galibier sedan

Following up on the Bugatti Veyron must be no easy feat. After all, how is anything supposed to go on stage after a groundbreaking supercar with sixteen cylinders, four turbochargers and as much as 1,200 horsepower?
Evidently, settling on a successor to the Veyron has been a daunting endeavor even for Bugatti, which has, over the past few years, been reported to be considering either a new hypercar to fill the Veyron's shoes, a super-sedan to chart a different course, or possibly both. But now the storied Alsatian marque is said to have finally taken the Galibier off the table.
This according to our old friend Jonny Lieberman over at Motor Trend, who spoke with Wolfgang Schreiber - the engineer behind the Veyron and Bugatti's current chief executive. Apparently, MT reports, there just isn't a market for a super-luxe performance sedan above the Rolls-Royce Phantom or the Mulsanne offered by Bugatti's sister brand Bentley. Which is a bit of a shame, but where does that leave Bugatti as production winds down on the Veyron in all its many iterations?

Bugatti Galibier to be "faster than anything on the market"

Before Wolfgang Dürheimer moves to Audi, he's still got a few jobs to finish as head of Bentley and Bugatti, one of them being to oversee the development of the 16C Galibier. It was back in 2009 that the two-tone concept had audiences agog, and rumors and leaks since then have had everyone wondering if the four-seat fastback will ever become reality. To hit 'rewind' on the rumormill, the Galibier was initially greenlit in early 2011 and tipped to go into production this year, a timeframe that was later revised to next year. The model was earmarked to have less than 1,000 horsepower and optional hybrid power, and at the same time, the design was meant to be finalized, but it was instead reportedly scrapped for not being outrageous enough. The Galibier then went back to the design bureau and the horsepower was subsequently announced as surpassing the four-digit mark.
Production is now planned for somewhere around 2015, and according to Dürheimer's chat with Car and Driver, the Galibier on the way will be original and blindingly fast. The executive would only commit to the "over 1,000 hp" line, but C/D believes the ouput will be around 1,400 non-hybridized ponies. Whatever the final number is, it is said to get the Galibier beyond 235 mph and, Durheimer said, be "faster than anything on the market" - and that includes wares from the aftermarket sector. Dürheimer also says the Galibier will have technologies that are automotive firsts.
What remains to be decided is the candy coating that will envelop all that sweetness, since "the final design still is in flux." We'd heard before that the hatchback's entire rear end is being redesigned, but it appears that if nothing else, the eight tailpipes will remain.

Here's how to cook a Christmas dinner like Ettore Bugatti

Ettore Bugatti is primarily known for building championship-winning race cars, such as the Type 35, but his interests extended far beyond the automotive industry. He developed airplanes, he sketched boats, and he experimented with various gadgets, including a pasta machine he designed himself. He was also an excellent cook, and Bugatti has cracked open its archives department to share some of its founder's favorite recipes. When he wasn't in his workshop, or selling electric runabouts to the world's elite, Bugatti liked to spend time in his kitchen fine-tuning recipes. He tested different ingredients, and he also mapped out the exact way each meal's table needed to be set; he notably replaced flowers with baskets of exotic fruits, and he created his own cutlery set. Highly accurate sketches (pictured) were handed out to members of his staff to convey his instructions. He served the folks he invited for Christmas the same dinner each year: minestrone as a starter, blazed duck breast with truffle puree and cassis sauce as a main course, and strawberry gratin for dessert. Bugatti listed the ingredients and the instructions in a post published on its media site. It's certainly not a quick and easy meal to make for novice cooks, but it's a lot faster and simpler than building a Chiron, which takes several weeks. Enthusiasts who want to dive deeper into Bugatti's ties to food need to travel to the Alsace region of France, the company's historic home. Although he never operated his own restaurant, he convinced three of his friends to create an establishment called Clos Saint Odile in Obernai, a picturesque town about 15 minutes away from Molsheim and surrounded by vineyards, so that his customers would have a suitably upmarket place to dine in. It still exists today, though it's called La Fourchette des Ducs, and it was awarded two stars in the Michelin Guide. Keep your ears peeled. You may hear a W16 engine roaring to life in the nearby Atelier. Related Video: