Blancpain Celebrates 40 Years of Gastronomy with a Video Series Starring its Partner Chefs

Blancpain continues to cultivate its unique relationship with Haute Gastronomie through its long-standing Art of Living universe. For already 40 years, the Maison has shared enduring relationships with the greatest names in international gastronomy, united by a common pursuit of excellence, precision, craftsmanship and emotion. More than mere partners, the Chefs have become true friends, shaping the way Blancpain approaches hospitality.

The connection between fine watchmaking and gastronomy is both natural and profound. Both worlds are governed by respect for heritage and terroir, an uncompromising attention to quality, and dedication to mastery of gesture. Whether in the creation of a timepiece or a Michelin-starred dish, perfection emerges from patience, precision and passion. Blancpain’s long-standing relationship with the culinary world began in 1986, when the Maison honoured its friend Frédy Girardet with a specially engraved watch to celebrate his title of World’s Best Chef. In 1989, Blancpain once again marked a milestone in culinary history when Frédy Girardet, Paul Bocuse and Joël Robuchon were named Chefs of the Century. Since then, the Brand's circle of friends has grown steadily, with great new names in international gastronomy, interested in its world and values, and wishing to wear a Blancpain on their wrist, going from the adventurous Fifty Fathoms and Bathyscaphe to the classic Villeret. This passion for gastronomy has evolved into a community of more than 100 Michelin stars among Blancpain's friends and partners, past and present, alongside collaborations with culinary competition Bocuse d’Or and prestigious hotel establishments Relais & Châteaux.
 

To celebrate 40 years of close ties with the world of gastronomy, Blancpain unveils a new video series dedicated to its Art of Living universe, offering intimate portraits of the Chefs who embody its shared values. Through personal anecdotes, cherished memories, inspirations and culinary philosophies, the series shines a light on some of the world's most celebrated gastronomic talents. Conceived as a collection of emotional and authentic encounters, the series celebrates Blancpain's unique relationship with the gastronomic world while highlighting the values shared by Haute Horlogerie and Haute Gastronomie. The series kicks off with a throwback video retracing four decades of Blancpain's relationship with gastronomy. Through archival footage and historical milestones, the video highlights the origins and development of this unique story, which remains a part of Blancpain's DNA today.

Watch the episodes

Blancpain’s Art of Living universe has been enriched over the years by a constellation of internationally renowned chefs, which currently includes:

Discover all the chefs & friends

Blancpain welcomes new Switzerland-based talents to its Art of Living universe, further strengthening its ties with the country’s exceptional gastronomic scene.

Olivier Jean is the Executive Chef at The Woodward Hotel and L’Atelier Robuchon two-star restaurant in Geneva. His culinary philosophy is rooted in simplicity, seasonality and respect for exceptional ingredients, allowing each element to express its full potential. Trained under Alain Ducasse and Joël Robuchon, the French Chef moved from Monte-Carlo to Paris and Taipei, and became the youngest Executive Chef in the Robuchon group at just 27. Today, he continues to deliver refined gastronomic experiences where French savoir-faire meets precision and creativity. His guiding philosophy reflects both discipline and joy in execution, inspired by his grandfather's saying: 'La joie est dans l’action et dans l’effort.' (Joy lies in action and effort.)

Titouan Claudet leads the pastry programme at The Woodward Hotel in Geneva, which includes two-star restaurant L’Atelier Robuchon. Originally from Besançon, France, he combines artistic vision with technical mastery. Drawing inspiration from nature, art, and the intricate world of watchmaking, the Chef creates desserts that are as visually striking as they are technically accomplished. His aim is to convey, through each of his creations, a sense of childhood nostalgia. Formerly part of prestigious French culinary houses, he has been awarded Gault & Millau Switzerland Pastry Chef of the Year 2025 and La Liste Pastry Talent of the Year 2025. His creations are defined by elegance, geometry and emotional depth, offering a refined conclusion to the gastronomic experience.

Born in Bavaria, Peter Knogl is a German and Swiss Chef who has been running the kitchen of Cheval Blanc by Peter Knogl at the Grand Hôtel Les Trois Rois in Basel since 2007. He has been awarded three Michelin stars, 19 Gault & Millau points, and ranked No. 1 on La Liste 2025 and 2026. His approach blends French cuisine with Mediterranean and Asian influences. His long-standing admiration for watchmaking reflects a shared philosophy: 'I have been fascinated for years by the technical finesse of watchmaking. When I had the opportunity to visit the Blancpain manufacture in the Vallée de Joux, I was impressed by the tranquility and serenity I found there. I appreciate Blancpain's timeless design, the family-oriented, warm and trusting environment, as well as the precise craftsmanship. In the end, it's just like in our Michelin-star kitchen: perfection only happens when all the pieces fit together precisely.'