This year's Bocuse d'Or, which will take place on 23-24 January in the context of the International Hotel Catering and Food Trade Exhibition (SIRHA) in Lyons is not a "run-of- the-mill" event like its predecessors. In fact, the World Cuisine Contest will have to blow out 20 candles on its birthday cake this year! For this particular occasion, Paul Bocuse has invited his two eminent colleagues Joël Robuchon (France) and Fredy Girardet (Switzerland), thus reuniting the illustrious triumvirate who were elected Cuisiniers du Siècle (chefs of the century) by Gault&Millau in 1989.

The 20th anniversary of The World
Cuisine Contest

Bocuse d’Or 2007, Blancpain, Official Timekeeper of the World Cuisine Contest - 23-24 January 2007

The Watch Quote™ - January 24th, 2007

Watched by rows of fervent supporters and judged by 24 reputed chefs – a jury, it must be said, that is graced by the presence of Philippe Rochat, a long-standing friend of Blancpain's, and a worthy ambassador of Switzerland's High Gastronomy – 24 budding chefs from all corners of the earth will be taking up the challenge and cooking dishes of great refinement to perfection. They will be given 51?2 hours and not a minute more, scrupulously timed by Blancpain's famous Léman Flyback Chronograph, to compete against each other on the themes of Bresse Chicken PDO, Norwegian White Halibut and Norwegian Red King Crab.

This World Contest, which is celebrating its 20th anniversary this year, was founded on 24 January 1987 at the instigation of Paul Bocuse. For two decades, it has brought together the world's best chefs and generations of cooks fired by ambition and brimming with creativity and talent. It is within the confines of the few square metres of cubicle kitchens, which are in full view of the public and the jury, that the young but experienced cooks' futures and reputations will be decided.

Assisted by a commis (apprentice), supported by his president and acclaimed by a fan club that will turn up in force to cheer him on, the Swiss candidate, Franck Giovannini, sous-chef at the Hôtel de Ville Restaurant in Crissier, will represent the know-how of Swiss gastronomy with a great deal of talent. Last year in Bern, this protégé of Philippe Rochat's won the final of the Cuisinier d'Or de Kadi, thus winning a much-coveted place at the 2007 Bocuse d'Or.

The quest for excellence, know-how, precision of movement, passion and meticulous attention to detail are values which Blancpain shares with the world of gastronomy. In its capacity as the official timekeeper of this contest, Blancpain will have the honour of awarding the winner a specially hand-engraved Léman GMT Alarm watch worth € 14,000. This timepiece testifies to the high art of watch-making and brilliantly combines the valuable know- how of our forebears and the expectations of today's travellers in that it offers two essential complications: a second time-zone indication and a mechanical alarm function. Its steel case is 40mm in diameter and fitted with sapphire back enabling one to admire its automatic movement and its winding rotor, all assembled and decorated by hand by Blancpain's master watchmakers.

From Daytona
to the Cosmograph Daytona

a lot
very much indeed
not at all

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