Blancpain

Blancpain, the world's oldest watch brand, hosted a private dinner on Wednesday, February 27th at the renowned Eleven Madison Park in New York City. Alain Delamuraz, vice president of Blancpain, and Adam Bossi, brand manager of Blancpain North America, co-hosted the special evening welcoming the three Michelin starred Chef Daniel Humm as a friend of the brand.

Blancpain honors 3 Michelin Star Chef

and Blancpain enthusiast Daniel Humm

In his welcome speech, Mr. Delamuraz spoke about the many links and shared values between Blancpain and Chef Humm such as the search for excellence, respect for tradition and the nurturing of creativity. Alain Delamuraz presented Chef Humm with a Fifty Fathoms Tourbillon timepiece which was specially engraved with "Bravo Michelin/Beard Outstanding Chef" on the caseback.

Upon being presented with his watch, Chef Humm reflected on his longstanding infatuation with Blancpain watches, which started with his father's Blancpain and continued years later. While working in Zurich as a young chef he would admire Blancpain watches as he passed by the windows of the famous Bahnhofstrasse watch shops. These experiences kindled his love of the brand.

Guests were treated to a six-course menu specially created by Chef Humm for the occasion. The highlight of the evening was Humm's preparation of his signature dish, lavender and honey whole-roasted duck. In an evening which paired watches and gourmet creations, the duck was preceeded by a presentation of one of Blancpain's signature complications, the moon phase.

For the evening finale Blancpain presented, for the first time in the US prior to its debut at Baselworld 2013, its new Women's Chronograph Grande Date.

As a Blancpain enthusiast, Chef Humm takes pride in alternating wearing his Blancpain Fifty Fathoms Tourbillon and Villeret Chronograph timepieces. The Fifty Fathoms Tourbillon features a prestigious flying tourbillon, which Blancpain debuted as the world's first wristwatch flying one minute tourbillon. "My Blancpain watches truly represent who I am", said Chef Humm. "They are both classic and modern, sporty and elegant, and, of course, Swiss. The Fifty Fathoms Tourbillon truly feels bespoke, as though it was made and engraved specifically for me by people who really care about excellence and about attention to detail. My Blancpain watches are something that I know I'll have for the rest of my life and will be a part of all of the great moments and memories that are yet to come."

About Blancpain:

Over 275 years of tradition in motion

Founded in 1735 by Jehan-Jacques Blancpain, the watch brand bearing his name is the oldest in the world. Blancpain is currently engaged to the renewal of mechanical watchmaking and to passing on exceptional expertise from one generation to the next through constant investment in human resources, production facilities and research. This approach is its strength and the expression of our long-term vision, even though it goes against the tide of a certain tendency to seek immediate profit.

From the creation of components through to watch design, Blancpain is distinguished by its ability to develop exceptional movements. Over the past seven years, the Manufacture has indeed developed no less than 26 new calibres.

Through its various models, Blancpain preserves its heritage of precision and elegance, while also displaying an innovative and occasionally provocative spirit.

About Chef Daniel Humm:

Daniel Humm is now the executive chef at Eleven Madison Park and the NoMad Hotel in New York where he has created modern, sophisticated French cuisine that emphasizes purity, simplicity, and seasonal flavors and ingredients. A classicist who embraces contemporary gastronomy, Chef Daniel's delicate and precise cooking style is experienced through constantly evolving menus.

A native of Switzerland, Chef Daniel knew from an early age that his true passion was cooking. The son of an architect, Daniel took his inherited sense of structure and design and applied it to the kitchen. By the age of 14, Daniel had started his formal training with his first culinary apprenticeship. From there he went on to work at many of Switzerland's finest hotels and restaurants, including Gérard Rabaey's renowned Michelin three-star restaurant Le Pont de Brent in Montreux.

Humm moved to the United States in 2003 to assume the reigns at San Francisco's Campton Place where he was named "Rising Star Chef" by the San Francisco Chronicle in 2004. In 2006 Humm became Executive Chef at Eleven Madison Park in New York. Honors arrived soon thereafter with the award of his first Michelin star in 2009, four stars in the New York Times and the James Beard award for "Best Chef New York City" in 2010 and "Outstanding Restaurant in America"in 2011.

In 2012 Eleven Madison Park finished in the top 10 restaurants of the world on the San Pellegrino list. In the same year Humm opened his second New York restaurant, the NoMad.

Press Release