Culinary alchemy with Hublot

Hublot, the bold pioneer of this art in the world of fine watchmaking, celebrated this concept by organising a veritable culinary journey led by two leading lights, Yannick Alléno and Andreas Caminada, assisted by Ricardo Guadalupe, CEO of Hublot. These Chefs, fusing ingredients to constantly reinvent the art of fine dining, embarked on a quest to discover absolute perfection.

This celebration of fusion took place in the splendid grounds of the Enea Tree Museum in Rapperswil-Jona, spread over seven hectares and in which more than 50 trees, some of them centuries-old, engage in a dialogue with contemporary sculptures by renowned artists.

During this exclusive live cooking session, Yannick Alléno, a Parisian chef who has received three Michelin stars for two separate restaurants, opted to work with lobster. The Frenchman excels in the art of great French cuisine revisited by his innovative research. Techniques, a sure touch, expertise, respect for raw materials and the quest for exactly the right tastes have shaped his nature as a perfectionist cook.

Carefully preserving the precious original flavours of the ingredients, Andreas Caminada opted to juggle with textures and tease the senses. Sharing the quintessence of his terroir in a spirit of utter simplicity and authenticity, his choice that evening was a regional product, as the three Michelin-star Swiss chef offered an exquisite interpretation of cabbage.

October 24, 2019