Food | Need To Now

Chopard makes a gift of culinary moments in time

How To Spend It readers are invited to share in a series of unique events in cuisine

Chopard makes a gift of culinary moments in time

March 16 2011
Vicki Reeve

No matter how good one’s culinary skills, if the timing is off, dinner can be ruined. And so the 151-year-old house of Chopard cooked up the idea of a series of invitation-only dinners around the world to celebrate its new range of Imperiale ladies’ watches (the white-gold 40mm Imperiale model, set with diamonds on the bezel and with an alligator strap and launched at the end of 2010, is pictured). As Chopard’s co-president Karl-Friedrich Scheufele explains, “Combining high gastronomy and fine horology makes complete sense. There are many similarities between our two worlds: the accuracy demonstrated by the great chefs in their cuisine certainly matches that of our master watchmakers.”

Creating “an exceptional moment”, each of the Imperiale dinners was precision-cooked by a different chef. Boasting an asterism of Michelin stars between them, they included: Eric Frechon of Hôtel Le Bristol in Paris (three stars); Philippe Rochat of Restaurant de l’Hôtel de Ville in Crissier (three stars), cooking in Lausanne; Marcus Wareing of The Berkeley in London (two stars); Asadaya of Restaurant Asadaya in Kanazawa, cooking in Tokyo; Osama Al-Sayed, cooking at the One & Only Royal Mirage in Dubai; Carlo Cracco of Ristorante Cracco in Milan (three stars); and sibling chefs Joan, Josep and Jordi Roca of El Celler de can Roca in Gerona (three stars).

Now a magnificently produced book, Imperiale Gastronomy: Precious Recipes (Stiletto Editions – whose publication coincides with the launch of the new Imperiale range at Baselworld next week, March 24-31) – immortalises these occasions with atmospheric photographs and the chefs’ unique recipes. So if you feel up to creating “poularde à l’impériale, queue d’écrevisse et truffe, royale de foie gras” or “précieux chocolat Nyangbo, cacao liquide, fine tuile croustillante et sorbet doré à l’or fin” (both served up by Frechon), you can try – and you might even be let into some Michelin-starred secrets. Just be careful not to drop that Chopard watch in the choc…

See also

Chopard, Books