Blancpain, is delighted to welcome French born Chef Claude Bosi to join the brand in its pursuit of excellence, and to celebrate the culinary world of the Art de Vivre. Blancpain has aligned itself with the finest chefs from around the world and the latest association with the chef of famous Hibiscus restaurant in the heart London’s Mayfair is evident of this.
The similarities between Blancpain and fine dining are the consequence of the brand’s conviction that there is a clear relation between the culinary world and traditional watch making. For Blancpain, the watchmaker and the Chef nurture a shared passion for craftsmanship and meticulous work, performed in a spirit of authenticity in a never-ending quest for perfection. The quality of a product of fine watch making and that of a gastronomically prepared dish both depend on precise adjustments and a harmonious balance between tradition and creativity.
As a friend of the brand Claude Bosi takes great pride in wearing his Blancpain 500 Fathoms timepiece. Eminently sporty and contemporary, the watch features a dynamic, cutting-edge appearance that befits this ever more high-tech, high-performance timepiece. Equipped with an automatic helium decompression valve, it is water-resistant to 1000 metres. “I need a timepiece that I can wear in the kitchen on a daily basis which is robust and yet reflects my own personal style, taste and demand for accuracy. Blancpain is the oldest watch brand renowned for its tradition and watch making precision. Its passion for excellence is one of the many qualities that attracted me to the brand” stated Claude Bosi.