Broppon Blancpain Top Chef Robuchon
Joël Robuchon is the top chef with the most Michelin stars in the world. In order to search for local ingredients, he often travels to the countryside. However, this time he visited a different kind of ‘farmhouse’ in Le Brassus, Switzerland, for another reason: to meet Blancpain, a fine watch maker. Watches and cuisine are two very different fields, of course, but Blancpain and Joël Robuchon resonate.
Three generations of chefs at the Hôtel de Ville restaurant in Crissier, Switzerland: Frédy Girardet (second from left), top chef Joël Robuchon (third from right) and young chef Benoît Violier (third from left)
Long before the endless passion for food, Blancpain established a close relationship with chef Frédy Girardet of the Hôtel de Ville restaurant in Crissier, Switzerland. The meeting between Joël Robuchon and Blancpain made both sides realize deeply that there is a connection between fine cuisine and traditional watchmaking. Watchmakers and chefs are passionate about craftsmanship and precision, in the spirit of sincerity and the relentless pursuit of perfection, continue to make fine adjustments, and strive to achieve a smart balance between tradition and innovation.
Frédy Girardet, Paul Bocuse and Joël Robuchon were nominated by the French authoritative restaurant guide Gault et Millau as ‘Master of the Century’ in 1989. At that time, Blancpain presented them with a special hand-engraved watch as a tribute. Blancpain, located in Le Brassus, has a long history of cooperation with the Bogus World Culinary Competition and its Swiss trials. It has always maintained a deep friendship with Frédy Girardet and his successors Philippe Rochat and Benoît Violier, and can now strengthen with Joël Robuchon Cooperation is very proud.
Top Chef Joël Robuchon
Joël Robuchon started as an apprentice and gradually grew into a good formal chef, taking over the Concord Lafayette restaurant at the age of 29. He was selected as the restaurant’s ‘Meilleur Ouvrier de France’ in 1976. In 1981, his restaurant ‘Le Jamin’ also won a three Michelin star rating within three years of opening. After receiving the title of ‘Chef of the Year’ in 1987, he was elected ‘Master of the Century’ the following year. In 1994, the restaurant named after him was nominated as ‘the best restaurant in the world’. After that, in order to let more people appreciate the charm of cooking, he participated in multiple TV shows. At the same time, he also took inspiration from his travels and proposed a new concept of ‘Joël Robuchon Food Square’. The concept promotes cooking in high quality ingredients in a harmonious atmosphere. The Paris and Tokyo Food Courts, which opened in the same period in 2003, have both achieved great success, which not only led traditional high-end cuisine to a new direction, but also prompted Joël Robuchon to further develop the concept. Due to his unique talents in selecting and training chefs, he has become the most Michelin star chef in the world today. He has at least 28 Michelin stars in the Michelin Guide.
Perfection, professional skills, precision, passion and rigorous craftsmanship, friendliness and knowledge transfer-this pursuit is the values and principles embodied in the French chef’s cuisine, and he naturally discovered these qualities from Blancpain. Blancpain and Joël Robuchon are very happy that they share the same philosophy, and they will work together to promote their own artistic development and spread common values.
Blancpain Farm House by Le Brassus
This meeting is the result of Blancpain’s long-term support for fine cuisine. What better than Blancpain’s friendship with the three generations of chefs at Hôtel de Ville in Crissier, Switzerland, to illustrate Blancpain’s loyal support for fine cuisine? The meeting with Joël Robuchon also gave us the opportunity to taste Benoît Violier’s craftsmanship. Joël Robuchon introduced the young talent to Frédy Girardet in 1996, and Benoît Violier quickly became an indispensable and competent player in Frédy Girardet. A year later, Giradet handed over the restaurant to Philippe Rochat, and of course he returned to France himself. Fifteen years later, in 2012, Benoît Violier took over the Hôtel de Ville restaurant.
Blancpain maintains a very deep friendship with the world’s top chefs, including Joël Robuchon, Frédy Girardet, Philippe Rochat, Benoît Violier, Michel Troisgros, Marc Haeberlin, Daniel Humm and Claude Bosi, who received Michelin stars There are more than 100 scores. In addition, Blancpain’s Letters From Le Brassus magazine publishes various articles about food, wine and local specialties, which are loved by tens of thousands of readers. With these two points in mind, Blancpain has always fulfilled its commitment and is more convinced than ever that the fine watchmaking and fine cuisine share three qualities: passion, sincerity, and emotion.