In celebration of the 60th Anniversary of Blancpain’s renowned Fifty Fathoms collection, Blancpain hosted a VIP dinner at the magnificent ME@OUE restaurant with presence of Mr. Marc Junod, Blancpain Vice President & Head of Sales, Mr. Jeremy Lim, Cortina Chief Operating Officer, and Mr. Jalil Elkouch-Bordier, Blancpain Brand Manager South East Asia.
Situated on the penthouse level of OUE Bayfront Building, the restaurant provided the perfect setting, in view of Singapore’s famous skyline through glass panels around the restaurant. The restaurant was transformed with glorious pictures captured from the numerous expeditions of the ocean and chronological showcase of the vintage collection of Fifty Fathoms since birth.
Guests were also delightfully treated, coming up close and personal with Blancpain’s latest exciting novelties from the Baselworld 2013. As one would expect, this is only the entrée to the main course and highlight of the event; the Bathyscaphe Collection.
Since creation in 1953, the Fifty Fathoms has always been the archetypal modern diver’s watch. Now, 60 years on, two new models, a men’s and a ladies’, have joined the royal lineage. The vintage-inspired Fifty Fathoms Bathyscaphe, presented in Basel 2013, maintains its status as the crème de la crème of divers’ watches by incorporating the silicon balance-spring to enhance its performance to a higher level.
Taking inspirations from the abyssal underwater explorations of Swiss adventurer, Jacques Piccard, Blancpain’s Bathyscaphe diver’s watches were introduced in the late 1950s as models for both men and women. Imbued with the spirit of these historical models, the new Fifty Fathoms Bathyscaphe offers a modern interpretation of these two models featuring the integration of the latest technical innovations.
Jalil Elkouch Bordier, Blancpain Vice President South East Asia, Jeremy Lim, Cortina Chief Operating Officer
& Marc Junod, Blancpain Vice President, Head of Sales
The exclusively- invited guests savored signature champagnes coupled with tantalizing canapés of Chinese, Japanese and French fusions in the evening. Guests then proceeded to a lavish four course dinner with the lovely evening ending on a sweet note with an assortment of desserts. Conversation flowed freely as they enjoyed the finest food and wine throughout the evening.