Hosted Michelin-star chef Danny Garcia gourmet feast
From September 26-27, 2017, Andalusian chef Dani García, hailed as one of the most internationally-respected international chefs, delights in two Michelin-star chefs' nights. During this stay in Switzerland, the Hispanic gourmet master and Blancpain brand best friend also visited the Blancpain watchmaking workshop with pleasure.
Alain Delamuraz, Blancpain Global Vice President and Marketing Director, Michelin Star Chef Dani García,
Mr. Michael Smithuis, Managing Director of Fairmont Le Montreux Palace Hotel, attends Star Chef Night
While in Switzerland, Danny Garcia first visited Blancpain watchmaking workshop in the Vallée de Joux, accompanied by Alain Delamuraz, Blancpain Global Vice President and Marketing Director. Dani Garcia, Michelin-starred chef, has the privilege of seeing the secrets of Blancpain's genes. He said without hesitation: "I finally realized how sophisticated and complicated the craft of watchmaking was, and I often used the four or five ingredients to make a gourmet while cooking to create a watch movement It takes hundreds of parts. "
Blancpain has always been loyal to the tradition and practicing innovation. Over the years, the new, incalculable sophisticated timepiece is the best proof. The long-lasting spirit of innovation continues to drive the watchmaker to move forward. It is also this creative spirit, this family will be the art of food and the time linked together, the two bring together, totally natural. As Alain Delamuraz put it: "Today's collaboration between the watchmaking and foodservice industries is already a trend, and Blancpain has been involved in the food industry for more than 30 years." Highlights in this history of cooperation are frequent .
In 1986, Frédy Girardet won the title of "the world's top chef," Blancpain offers a beautifully engraved and exquisite watch. Three years later, Freddy Girardot, together with Paul Bocuse and Joël Robuchon, was acclaimed as the gourmet magazine Gault et Millau "Century chef"; to this end, Blancpain again in the same way to pay tribute to the three masters.
These special watches are celebrated, in fact, is the core value of the same industry between the two industries: the pursuit of excellence, passionate enthusiasm, exquisite workmanship, precise method, secure coupons, meticulous. Since then, Blancpain has become deeply acquainted with the great masters of the food industry. About 100 Michelin star chefs have become Blancpain friends, including Joel Rubles pine, and energetic Andalusian chef Danny Garcia.
Star chef night
The friendship between Blancpain and chef Danny Garcia has been testified to by people around the world for two "Star Chefs Night" events, both held by the Fairmont Le Montreux Palace, As well as the hotel's tourbillon boutiques. That night, Alain Delamuraz, Blancpain Global Vice President and Director of Marketing, Antonio Lopez, Blancpain Global Vice President and Chief Financial Officer, Personnel and Managing Director, and Michael Smithuis, Managing Director of Fairmont Le Montreux Palace, Media representative.
Works by Michelin star chef Dani García
And guests have the privilege to explore the world of food and enjoy the six-course Andalusian cuisine carefully prepared by chef Danny Garcia: caviar broccoli, dill mousse with green shoots, anchovies, black truffles and aromas Flower dew These six courses are carefully prepared by Dani Garcia in the hotel kitchen. At that time, he was wearing a Blancpain Fifty 噚 series of dive basement Bathyscaphe return chronograph.
Danny Garcia's career
Danny Garcia began her apprenticeship career at Martín Berasategui after training at the Malaga Catering School. Subsequently, in 1998, the first restaurant he ran, Tragabuches, opened in Ronda, Málaga. Just two years after its opening, the restaurant earned it the first Michelin star in its career.
Dani Garcia was considered one of the first pioneers to use liquid nitrogen for advanced cooking, following Ferrán Adriá. He joined forces with university professor Raimundo García del Moral in a collaborative study of liquid nitrogen and plant gels for cooking and was awarded the "Technology of the Year" in 2005 ( Technical Award of the Year).
In 2014 he and a partner opened two more restaurants at the Puento Romano Beach Report & Spa in Marbella. One of the first restaurants, Calima, is in a Relais & Chateaux. The restaurant not only helped keep Michelin's two-star rating but also won three "culinary sun" honors. Dani Garcia calls his second restaurant BiBo "the democratization of fine cooking." This is a concept of casual cooking, which originated in Madrid in August 2016 as a restaurant with a reputation as Bieber.
Also in 2016, he held "A4 Manos" cuisine for the third time at his restaurant in the Romano Beach Resort in Marbella. During the event, 18 of the world's most famous celebrity chefs came together to celebrate the 2016 gourmet of Joel Lubuson. In addition, in 2017 Dani Garcia opened the third restaurant in Marbella, featuring fresh seafood ingredients, Lobito De Mar.
Dani Garcia's culinary skills are based on creative contrasting mashups that blend ingenuity and modernity with the Andalusian cuisine as well as the combination of high temperature and liquid nitrogen chilliness, His broth, rich ingredients and superb cooking skills vividly demonstrate his unrivaled creativity in the field of advanced cooking.
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