The days of compartmentalising, separating interests by gender and type is over. Today, more and more people are looking for (even demanding) a holistic approach to branding. It’s all about creating synergies between worlds and interests. We don’t even have to dig too deep or too far back in time to see how brands used to operate. Every single message clearly targeted the archetypes for women and men in the Western world – men were into cars and watches, women into cooking and fashion. This way of thinking and doing was the norm … until just recently.
In the past, one would never consider pairing cigars with tea for example, or in our case today watchmaking with haute cuisine.
Everything you can imagine is real’; so how do you go about teaching them something new? By mixing what they know with what they don’t know. – Picasso
The Art of Fusion
It’s about pushing boundaries, breaking barriers and making the inconceivable possible. It’s about bridging the gap between tradition and innovation in its finest and authentic way. This philosophy is what drives Hublot and three times Michelin starred Chefs Yannick Alléno and Andreas Caminada.
Hublot
Hublot is known not to shy away from innovation and uncharted territories – it thrives on combining ideas and elements in places no one would ever dare to go.
A few nights ago, in total Hublot style, I got to celebrate the Art of Fusion first hand at the Enea Tree museum park in Rapperswil where over 50 trees – some more than a hundred years old – stand alongside sculptures by renowned artists. (totally recommend checking it out).
The energy was high. Guests, the Who’s Who of Zurich was there to watch art in the making by two of the most celebrated chefs in the world.
Yannick Alléno, Andreas Caminada and Hublot CEO Ricardo Guadalupe took on the kitchen and dazzled us with their playful personalities. A live cooking event with true Masters at work!
Yannick Alléno, a Parisian Chef twice awarded three stars, created a lobster dish (with lots of butter, total French style!) . Yannick is a master of reinventing classic French cuisine through his innovative methods.
Preserving the precious original flavours of the ingredients, Andreas Caminada masterfully plays with textures and senses. He won the Sustainable Restaurant Award for his commitment to using local and organic ingredients, renewable energy and recyclable materials. What drives him? Sharing the very essence of local produce in a simple yet authentic way. It was no surprise, therefore, that the Swiss 3-star Chef opted to turn the humble cabbage into something entirely more sublime.
A symphony of excellence
Preserving the precious original flavours of the ingredients, Andreas Caminada masterfully plays with textures and senses. He won the Sustainable Restaurant Award for his commitment to using local and organic ingredients, renewable energy and recyclable materials. What drives him? Sharing the very essence of local produce in a simple yet authentic way. Personal expression is firmly anchored in the very best of each region. It was no surprise, therefore, that the Swiss 3-star Chef opted to turn the humble cabbage into something entirely more sublime.
Fine artistry unified
Meticulous expertise and a passion for fine artistry are the ingredients of both gourmet cuisine and Haute Horlogerie. Both need precision – with time, attention to detail and the materials and ingredients used.
It was an evening of art in the making.
Stay connected and don’t miss out on unique Experiences & Discoveries.
Sign up now!
