(0)
At the watchmakers’ table
In praise of precision
From fine watchmaking to fine dining… Recently, several prestigious watchmakers have taken the leap, moving into the kitchen through several highly calculated partnerships. The team at helvet explores this new trend…
In 2022, a mutual friend introduced celebrity watchmaker François-Paul Journe to the starred chef at Chat-Botté (in Beau-Rivage), Dominique Gauthier. The first man won the Aiguille d’Or, the top prize awarded at Geneva’s Grand Prix d’Horlogerie. The second was named Chef of the Year and awarded 18/20 points by Gault&Millau. The two men immediately hit it off, setting an indisputably precise mechanism in motion. Despite their two very different careers, Journe and Gauthier quickly realised their shared a common love for art and well-crafted works. Could this shared passion and new friendship be the starting point for a new kind of dining experience?
An ode to the passing of time
A few months later, the F.P.Journe Le Restaurant
was born in a special place steeped in history: the ex-Bavaria brasserie (49 Rue du Rhône), once a gathering place for all members of the League of Nations, before it fell under Michelin-starred celebrity chef Philippe Chevrier. Its timeless interior design, which dates from 1942, seems frozen in time, with its dark oak panelling, large mirrors and sculpted rosettes, which are so iconic of an era that the Geneva authorities classified the bistro’s décor in 2012.
Here, more so than anywhere else, one can sit at the table with some of history’s greatest watchmaking artisans. Will you be seated at St. Gallen native Jost Bürgi’s table, master clockmaker for the courts in Kassel and Prague, or the table named after Christiaan Huyguens, the Dutch inventor of the pendulum (the first revolution in precision)? The dining room is also home to a Venetian astronomical clock from the 17th century, and the cutlery features handles housing watchmaking wheels, screws and hands, making time itself a central part of the dining experience here.
When it comes to the cuisine, everything is beautiful and meticulous — the same essence in horology as in cooking. Using the best Swiss ingredients, the chef elaborates his dishes with discreet hints of Mediterranean and Thai. In the spotlight: Kadaïf wrapped scampi and the tempura frog with spinach and a milky garlic mousse. It’s beyond traditional, punctuated with exoticisms. There’s also exclusive wines from Château Seguin (Pessac Leognan), Domaine Bizot (Vosne Romanee) and Château Le Rosey (old, organic Chasselas vines)! The final touch? The floating clock with pistachios and caramelised hazelnuts.
Air, earth and sea inspiring both wrists & plates
At 31 Quai des Bergues, lies another watchmaker-restaurant: Breitling Kitchen. After a first version in Seoul, the brand has now brought its lifestyle to this highly industrialized urban loft. Large half-moon windows overlook the Rhône on the second floor while the ground floor features a beautiful large terrace. The décor spans light wood and metal to vintage-style, rounded lounge chairs and benches, echoing the technical DNA of Breitling watches, and is located right next to the brand’s boutique.
Why this space? To celebrate “the artisanal, the passion, the quality, the meticulous know-how, the special detailing and the search for excellence” that transcends both the world of watchmaking and fine dining, explains the Head of Marketing Lauranne Gfeller. “Whether one is building a plate or a watch, it all begins with a story and the promise of a memorable experience. In the same way that a chef designs his menu, a watchmaker assembles his pieces: each gesture matters, every ingredient or component has an undeniable part to play in the final result. Cooking comes down to the seconds, minutes and hours; time plays an essential role in both”.
In the perpetually moving kitchen, French Colombian Chef Juan Arbeláez sets the stage with a fresh take on American street food, very popular during after-work hours, with plates of tapas and signature cocktails inspired by the same categories as the watchmaker’s collection: air, earth and sea. Dishes like the Breitling Burger and the Superocean Salad are a nod to the brand’s iconic pieces.
Excellence, rigour and respect for components
With a similarly special setting — terrace and view of the lake as a bonus — the legendary Lion d’Or in Cologny sets a new pace with a new owner: Thierry Stern, chairman of Patek Philippe. It’s a reflection of a personal fondness for the establishment, having organised several breakfasts and business lunches here for the brand’s best clients, partners and collaborators. It’s also a reflection of the brand’s excellence being reinforced by the kitchen’s excellence.
“We both require attention to detail and share the same quest for precision and desire to create emotions through our artisanal expertise”, emphasised the Lion d’Or’s Director, Ricardo Alves. “Every element must have its dedicated place. A seasoning, like a watch component, doesn’t tolerate being close enough. And time is at the heart of both of these worlds: the time cooking requires, the time it takes to understand the discipline and learn how it expresses itself. Chef Léo Besnard embodies this approach: he prioritises local and organic ingredients whenever possible, and often sources ingredients from our own gardens. His cooking comes to life in a subtle harmony of rigour, simplicity and respect for ingredients, values that we share with all great artisans, whether they are chefs or watchmakers”.
An iconoclastic chef at Watches and Wonders
His motto? “To cook, I follow my emotions”. At the other end of the city, Danny Khezzar, of Top Chef fame, scratches his head. His dreadlocks are now a thing of the past, but he still has questions… what is he going to do for Watches and Wonders attendees in April? The young Parisian chef, who leads Bayview by Michel Roth at the Hotel President, already has two watch trade fairs under his belt. A first, “light” version in 2024 around a small stand. Then, after his roaring success, an XL gourmet table featuring a host of culinary activities, demonstrations and masterclasses that all took place around his 100 m2 kitchen that was specially built for the occasion! His “Lounge by Danny Khezzar” became a favourite meeting place for many brands. “It gave me a chance to push my creativity to the max”, said the young chef, “all while taking inspiration from watchmaking”.
His assessment? “I discovered how similar the watchmaking world is to my own world. Ten years ago, when I first arrived in Switzerland, I didn’t know much about it. Then I was given the chance to become a Bvlgari Ambassador and visit the factory, where I began to understand all the work and human know-how that is hidden inside every one of those watches. What astonished me the most was how similar that work is to what I do. It’s artisanal, requiring the same precision and expertise, and it’s the same clientele too. At Bvlgari, I got to meet Fabrizio, who designs watches. I design my dishes. Despite being two different worlds, the parallels are undeniable!”
What to expect for the 2026 edition? “The masterclasses will go further and be in a new space. There will also be a pastry and tea component”, for when one needs a break. Maybe there will even be a new Danny Khezzar special… stay tuned.
