HUBLOT ON THE FAST TRACK TO THE STARS WITH CHEVAL BLANC COURCHEVEL AND ESF COURCHEVEL 1850
“Hublot is proud to welcome chef Yannick Alléno into the Hublot Family. As a chef, as a celebrity, and as a man, he perfectly embodies the values so dear to Hublot: passion, excellence and commitment, the desire to define new codes and to elevate a country’s heritage to new heights.” Ricardo Guadalupe, CEO of Hublot
Courchevel, 1st March 2018 – Yesterday in Courchevel, as the Hublot & Cheval Blanc Courchevel Slalom took place, Hublot representatives Philippe Tardivel, Chief Marketing Officer, and Benoit Lecigne, General Manager France, Belux, UK, Ireland, Eastern Europe and Scandinavia, welcomed Yannick Alléno, the French chef with a brace of three-Michelin-starred restaurants to his name, as the Swiss watch brand’s new ambassador.
Coming from a family of bistro owners, Yannick Alléno’s passion for cooking dates back to his early years. In 2013, the Parisian chef created the Cuisine Moderne movement, a revolutionary and visionary approach to the culinary arts and the base for which he outlined in several works in the Réflexions d’un cuisinier (Reflections of a Chef) collection. Now the head of sixteen restaurants across the world, two of which have been awarded three Michelin stars — Le 1947 at Cheval Blanc Courchevel and Pavillon Ledoyen in Paris — Yannick Alléno brings his focus on local produce and contemporary flair to four continents. He perfectly embodies the values so dear to Hublot: passion, excellence and commitment.
“I am truly honoured to have joined the Hublot Family and to represent the culinary arts within this pool of excellence. Our profession often relies on precision timing, and we share with watchmaking the fundamental values of tradition and innovation.”
Yannick Alléno, three Michelin star chef
And where better to announce this exceptional partnership than Courchevel 1850? Last season, the watch brand reopened its boutique in the resort’s Rue du Rocher, redesigning it as an Alpine chalet combining tradition and modernity in the purest respect of Hublot’s guiding principles. Within this resort, Hublot has built solid partnerships with ESF Courchevel 1850 and Maison Cheval Blanc Courchevel.
With these two partners, Hublot organised the ninth annual running of its famed Slalom event yesterday, which took place within a warm, friendly — and decidedly gourmet — atmosphere! While around a hundred participants, each accompanied by an instructor from ESF Courchevel 1850, took to their skis to deliver the perfect rhythm and precision demanded by this course, their fervent supporters were able to enjoy a delicious 3-star “snack”, prepared by Chef Yannick Alléno and Cheval Blanc Courchevel, all within a stunning fire-and-ice setting. Popcorn, crêpes with tasty regional fillings, Hublot-themed biscuits and waffles, home-made marshmallows in Cheval Blanc Courchevel colours… young and old alike were spoiled with sweet treats accompanied by Cheval Blanc Courchevel’s signature hot chocolate and mulled wine.
To round off this most enjoyable day, the participants were invited to Cheval Blanc Courchevel, the resort’s crowning jewel where Yannick Alléno has been in charge of the culinary offering for the last eight years, with the Le Triptyque restaurant and, famously, the Le 1947 restaurant. It is within this intimate refuge – with just 22 covers – that the chef explores the range of his talent, and his palate, striving to bring a contemporary edge to the culinary heritage of Haute-Savoie. From his minutely detailed preparation to his immaculately presented plates, the unexpected — sometimes unique — pairings are all infused with the purest emotion.
Whilst enjoying an Alpine-themed cocktail specially created by Yannick Alléno at Le Bar, the guests watched a live cooking demonstration and tried some innovative “Alpine Sushi” prepared before their very eyes. Live music and fire dancing added to the rhythm of this evening, all on the theme of fusion between tradition and modernity. The Art of Fusion, Hublot’s motto, is what unites the Swiss watch brand and the Chef, who yesterday sealed their partnership. After a dessert — shaped like a mountain, and accompanied by the stylised “H” of the Hublot brand — was flambéed in traditional Génépi liqueur, Chief Marketing Officer Philippe Tardivel presented Yannick Alléno, the twice-awarded three-star chef, with a Hublot watchmaker’s apron embroidered with his name, in a symbolic gesture.
The perfect welcome for Yannick Alléno as he joins the Hublot Family!
About Hublot
“Hublot – A different way to progress”. So say those in the know about this unique Swiss watch company, where each and every moment moves forward to create the future at breathtaking speed. A dream, a meteoric rise initiated and developed by Jean-Claude Biver, Hublot’s Chairman, along with Ricardo Guadalupe, CEO, who are responsible for turning this brand into a genuine success story in which the Classic Fusion, Big Bang, Spirit of Big Bang and Manufacture Pieces represent the symbols of a constantly developing tradition. From watch complications to the research and manufacture of new materials, to worldwide collaborations such as the FIFA World Cup™ and Ferrari, Hublot represents the “Art of Fusion” between watchmaking culture and cutting-edge technical developments, and between the past and future. On a commercial level, the network currently stands at more than 80 exclusive boutiques around the world (Geneva, Cannes, Saint-Tropez, Paris, London, Berlin, Moscow, New York, Miami, Beverly Hills, Las Vegas, Singapore, Shanghai, Beijing, Hong Kong, Dubai, Abu Dhabi, Kuala Lumpur, Ginza, Frankfurt, Zermatt…). For more information on Hublot, please visit www.hublot.com
About Yannick Alléno
Yannick Alléno is widely regarded as one of the world’s top chefs, part of a very select circle. Following his calling, he has dedicated his life to his passion, creating a cuisine which is eminently French: steeped in heritage, yet ambitiously creative. His visionary approach to the culinary arts, in which expertise meets excellence, all with a dash of daring, has led him into constant experimentation, seeking the very essence of taste itself. Curious and rigorous, he plays with established boundaries and has built the foundations of a new cuisine, one with an unmistakable identity: Cuisine Moderne. Today, the multiple-starred chef has several establishments in five locations across the world, including two restaurants which have been awarded three Michelin stars: Alléno Paris at the Pavillon Ledoyen and Le 1947 at Cheval Blanc, Courchevel.
About Cheval Blanc Courchevel
At the heart of the French Alps, within the prestigious Jardin Alpin, Cheval Blanc Courchevel was designed as an exceptional high-altitude retreat. The epitome of ski-in ski-out, the Maison’s thirty six rooms and suites offer direct access to Trois Vallées, the largest ski area in the world. With a relaxed, resolutely modern atmosphere, Cheval Blanc Courchevel is taking a bold, contemporary approach to Alpine living. This inviting and intimate Maison is the perfect setting for socialising and relaxation. Guests to the Maison can also enjoy the Spa Cheval Blanc, which offers exclusive Guerlain treatments and massages. The culinary offering orchestrated by Yannick Alléno can be sampled at several locations, notably Le 1947 at Cheval Blanc, the illustrious restaurant which has been awarded three Michelin stars, and Le Triptyque, which offers a delicious traditional menu at any time of the day. The warm and friendly atmosphere of Le Bar and its cigar yurt provides the perfect setting for relaxation, while younger guests can enjoy Le Carrousel and Le Paddock, two realms of fun and games designed exclusively for them.
Cheval Blanc Courchevel, Le Jardin Alpin, 73120 Courchevel 1850, France
+33 4 79 00 50 50, [email protected] , www.chevalblanc.com