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ARCHETYPE OF THE WATCHMAKING ART

On the threshold of the 21st century, Blancpain's philosophy remains rooted in a deep respect for tradition and contempary values. "In my mind, Blancpain has always been rather revolutionary... a little bit crazy, a bit of an adventurer. We have always tried to be different, to become more innovative, to try things that have not been tried or been achieved in the past." Marc A. Hayek, CEO of Blancpain.

BLANCPAIN - MANUFACTURE

Discover the aesthetic and technological know-how for which Blancpain has been renowned since its creation in 1735. Individuals devoted to their craft who over the centuries have refined their skills and brought their art to the peak of perfection. Their passion for watchmaking has carried them through the setbacks of their trade to finally achieve the excellence in traditional craftsmanship enjoyed by Blancpain today.

BLANCPAIN - ETHIC

Learn more about Blancpain's ethic, the principles and underlying philosophy that guides its operations since the time of its rebirth. By mastering every complication, by refusing ever to manufacture a quartz watch, and by expressing time only in the shape of a circle, Blancpain remains the standard by which the art of traditional watchmaking is measured. Shunning compromise and unreservedly committed to excellence, its convictions are as relevant as ever.

BLANCPAIN - HISTORY

Discover the most pivotal moments in the Adventure of Blancpain by taking a historical journey through the art of making time. Remaining faithful to the tradition of pure craftsmanship, thirteen generations of watchmakers have passed down their creativity and expertise for more than 250 years. This heritage is also an integral part of every Blancpain timepiece, making it a precious object to be passed down from generation to generation.

Restaurant Philippe Rochat

C’est dans l’ancien hôtel de ville de Crissier que Philippe Rochat a accroché son tablier. Le chef a deux modèles, Girardet et Bocuse, qui lui ont inspiré sa philosophie : « Nul besoin de multiplier les ingrédients pour sublimer le produit, il suffit de trois saveurs par assiette ». En suivant cette « règle de trois », il a développé une cuisine personnelle fortement imprégnée des saveurs du monde, à l’image de ses « langoustines d’Écosse en fine tempura au curry de Madras et chutney de légumes » ou de son « tronçon de sole de Vendée au jus de carotte et citron vert ». Ici, c’est mathématique, chaque assiette est un voyage.

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