On February 13th, the restaurant Lasarte-Barcelona opened its doors exclusively for Blancpain to host more than 30 guests, who celebrated with the Swiss watchmaker the incorporation of Chef Martín Berasategui as new friend of the brand.
Among attendees, the most important lifestyle and watch sector’s publishers tasted the Chef’s best creations, awarded with 8 Michelin stars, and admired pieces from the Villeret collection, exhibited during the event.
During the presentation, Antonio Lopez, Vice President of Blancpain, offered to Martín Berasategui the Villeret Pulsometer Flyback Chronograph: “His professional career and excellent gastronomy perfectly portray Blancpain’s values. His handcrafted and thorough work, or the constant search for perfection, is the hallmark both of his restaurants and his carefully designed menus. These are also the qualities of our watchmakers’ creations”. This emblematic piece from the brand’s most classic collection will, from now on, be part of his gastronomic routines.
This Villeret model integrates the F385 manufacture calibre, perfectly adapted to the case’s 43.70mm diameter. The movement, which heart beats with a frequency of 36,000 vibrations per hour, includes a silicon balance spring. Offering a power-reserve of 50 hours, this self-winding movement is equipped with a vertical clutch, as well as a chronograph mechanism with column wheel. It boasts a flyback function, allowing zero resetting and instant restarting, simply by pressing the push button at 4; this device is highly useful when measuring successive time lapses, which is for example the case in the process of culinary creation. The watch is also adorned with a white grand feu enamel cambered dial and features a date indication at 6 o'clock.
Discover more about the Blancpain & Martín Berasategui friendship:
Blancpain proudly welcomes Spanish eight-time Michelin-starred chef Martín Berasategui as a friend of the brand, joining a roster notably featuring Joël Robuchon, Claude Bosi, and Dani García.
The links between Blancpain, the art of living and fine dining spring from the deeply held conviction that there is a close bond between these worlds and traditional watchmaking. Each of these domains is indeed based on the essential common values including the pursuit of excellence, passionate enthusiasm, expertise, sureness of touch and meticulous craftwork. It is therefore very natural for Blancpain to nurture special relationships with the greatest multi-starred chefs. For all these reasons, Blancpain is proud to welcome Spanish eight-time Michelin-starred chef Martín Berasategui as a friend of the brand. He is joining a roster that includes Joël Robuchon, Claude Bosi and Dani García. Martín Berasategui holds the national record for the most Michelin stars and now exercises his art with his Villeret Chronographe flyback watch strapped to his wrist, thus ensuring accurate and stylish measurement of the creative process culminating in his culinary masterpieces.
Martín Berasategui: from Bodegón Alejandro to his restaurant in Lasarte-Oria
Born in 1960, this standard-bearer of Spanish avant-garde cuisine learned to prepare popular traditional dishes at the family-run Basque Bodegón Alejandro restaurant in the historical centre of his native town of San Sebastián, where he went on to earn his first Michelin star in 1986. Meanwhile, between the ages of 15 and 27, he spent a considerable amount of time in France, learning the secrets of high-end pastry and bread-making. Having come into contact with the world of haute cuisine through working with Didier Oudil and Alain Ducasse, he began his rise to fame in 1993, with the inauguration of a restaurant alongside his wife in Lasarte-Oria, some 7 kilometres from San Sebastián, which has now earned three Michelin stars. It is one of 12 restaurants he currently directs, also including the three Michelin-starred Restaurante Lasarte located in the Monument Hotel in Barcelona, as well as the two Michelin-starred Restaurante MB in the Ritz-Carlton Abama Hotel on the island of Tenerife. His career has been marked by numerous major distinctions, and his extraordinarily creative cooking ranks him among the top figures of global gastronomy.