For the tenth year running, the International Hotel Catering & Food Trade Exposition welcomed the Bocuse d’Or on January 25th and 26th 2005.

Through their expertise, the precision of each one of their gestures, their ability to calculate the exact measure of each quantity chosen, as well as their concern for detail in each of their preparations, watchmakers and chefs pursue the same quest for excellence. By associating its name with the Bocuse d’Or, the world’s oldest watch Manufacture provides a vivid demonstration of the many facets shared by the professions of time and those of taste.





Created by the famous Lyon-based chef Paul Bocuse, this major international competition enabled 24 chefs this year from around the world to gather and to vie with each other simultaneously. In the course of two five-hour sessions on January 25th and 26th, these culinary experts threw all their energy into juggling with saucepans and other utensils to create, to within an exact schedule and at the perfect temperature, two different dishes: one with Islandic monkfish, and the other with Danish veal. None could have been better suited to supporting Haute Cuisine as the competition’s official timekeeper than Blancpain. The chefs’ constant flurry of activity around their kitchen units was thus given a steady cadence by the regular beating of Blancpain timepieces.

This top-level exercise comprised an additional difficulty, in that it took place in front of a thousand or so fans who had come to offer noisy encouragement to the contestants. The latter thus had to distinguish themselves in their mastery of the art by remaining cool, calm and collected and maintaining their concentration despite all the exterior elements liable to jeopardise the result of all their efforts.

After two days of competition, the verdict has just been announced:

The Bocuse d’Or 2005 goes to France, with Serge Vieira

The happy winner of the Bocuse d’Or was presented by the world’s oldest watchmaking Manufacture with a Flyback chronograph from the Léman collection, a one-of-a-kind creation in that it was specially engraved for this occasion.

Meanwhile, Switzerland was rewarded for the best promotion in 2005 thanks to its candidate Dominic Bucher, and was thus able to derive maximum advantage from its participation in the Bocuse d’Or through a resolutely high-impact presence at the event


Source: Blancpain

www.blancpain.com
Contact: [email protected]

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