The fusion of horology and cuisine might seem like an odd one. Not for Swiss watchmaker Blancpain, however. Heeding a years-long tradition, this week the Manufacture kept time at the prestigious Bocuse d’Or Switzerland as renowned chefs rushed to create sophisticated dishes.
The 2018 installment of the competition transpired on January 22 at Palexo Geneva, only two days after the passing of the legendary French Chef Paul Bocuse, Bocuse d’Or founder and longtime Blancpain friend.
The Swiss edition featured four cooks who prepared two fish and meat fares in a bid to represent the country at the European stage of Bocuse d’Or in May. After some deliberation by the 21-chef jury, which Joël Robuchon presided, the privilege went to Mario Garcia, head of the “cre/ate” culinary school in Lucerne. He also received the Blancpain Trophy and a Bathyscaphe watch from the famed Fifty Fathoms diver’s collection.
Blancpain’s ties to the top-tier culinary world stretch back to 1986, when it awarded a specially engraved timepiece to Frédy Gitatdet upon his recognition as the “World’s Best Chef.” Since then, having recognized the shared values of excellence, precision and passion, the world’s oldest Haute Horlogerie brand has fostered blossoming relations with a slew of gastronomy visionaries, who have over 100 Michelin stars among them. Some of the most notable names include Robuchon, Martín Berasategui, Dani García and Holger Bodendorf.