THE HISTORY OF BLANCPAIN
THE HISTORY OF BLANCPAIN THE HISTORY OF BLANCPAIN
ART DE VIVRE Philippe Chevrier, The Food Architect TWO STAR MICHELIN CHEF PHILIPPE CHEVRIER LIKENS HIMSELF TO AN ARCHITECT CONCEIVING EACH DISH DOWN TO ITS MOST MINUTE DETAIL. There is a narrative, well entrenched, that fine cooking is accomplished by feel. A splash of this, a pinch of that, perhaps a glug of something else, all accompanied by vigorous tossing of ingredients in a pan, are staked out as the signs of a professional at work. Fuelling this myth, celebrity chefs, often on BY JEFFREY S. KINGSTON television, proclaim that they have “kicked it up a notch” and, clearly pleased with their own creations, declare their triumph with an “oh, yeah baby!”. There is a place for cooking in this style, provided one jettisons the “oh, yeah baby!” dialogue that accompanies the poseurs play- ing at their televised stoves, and that is at home. Simple, straightforward preparations admit of a casual approach. But to gain admittance to the top rung of Swiss restaurant cooking, put aside these notions of slapdash. The one word that Swiss two star Michelin chef Philippe Chevrier
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- Page 5 and 6: CONTENT IN TIME ART DE VIVRE IN TIM
- Page 7 and 8: OF BLANCPAIN BY JEFFREY S. KINGSTON
- Page 9 and 10: JEHAN-JACQUES BLANCPAIN’S ORIGINA
- Page 11 and 12: pocket watches feature the crown at
- Page 13 and 14: THE RAYVILLE WORKSHOP IN VILLERET C
- Page 15 and 16: 1953 The original Fifty Fathoms. TH
- Page 17 and 18: BY DIDIER SCHMUTZ PHOTOGRAPHS ANNE-
- Page 19 and 20: Nothing. Only a faint rustle of bra
- Page 21 and 22: est, and have lost all respect for
- Page 23 and 24: We followed Lorenzo so he could tak
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- Page 27 and 28: ney because Le Brassus is the last
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- Page 31 and 32: and asks ‘How much?’; the barte
- Page 33 and 34: equired before Blancpain in 2003 co
- Page 35 and 36: Blancpain developed a shape which w
- Page 37 and 38: BY JEFFREY S. KINGSTON 34 THE BLANC
- Page 39 and 40: CHAMPAGNE QUALITY AND CHARACTER IS
- Page 41 and 42: oker from Alsace, came to the Champ
- Page 43 and 44: Dr. George Derbalian in one of the
- Page 45 and 46: L ES AVENTURES: This is a blend fro
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- Page 49 and 50: Only the cream of the crop work at
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- Page 53 and 54: Art without Concessions In addition
- Page 55: JOURNEY TO JAPAN The Tobu World Wat
- Page 59 and 60: Satigny vineyards and “Domaine de
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- Page 63 and 64: Right: Les framboises de Machilly f
- Page 65 and 66: An outrageous introduction, perhaps
- Page 67 and 68: The Leman Flyback Grand Date. The L
- Page 69 and 70: At midnight this comfortable relati
- Page 71 and 72: Fig. 6 The system for rapid date co
- Page 73 and 74: THE SECRET ART OF SWISS CHOCOLATE O
- Page 75 and 76: Urs Liechti is in charge of a small
- Page 77 and 78: SUCCESS STORY The Sprüngli & fils
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- Page 81 and 82: FARMERS IN ACTION Let us now turn o
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- Page 85 and 86: The ”Over The Rainbow“. Right,
- Page 88: Fifty Fathoms Tourbillon (ref. 5025
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