Martín Berasategui and Blancpain, what a great team. Martín Berasategui, the Spanish chef with the most Michelin stars (eight, that's nothing), has become part of the select group of friends of the brandBlancpain, and there is nothing better to celebrate than a meal at his Lasarte restaurant in Barcelona. This is what Lara Bartolomé, Blancpain's brand manager for Spain, must have thought, and what the invitation that came to me via MRA Agencia said. To both of you, my thanks.
The watch chosen for the occasion was thechronographAutomatic caliber F385 (high frequency: 36,000 vibrations per hour) from the Villeret collection with flyback and date functions and domed white “Grand Feu” enamel dial with heart rate monitor. All this in a rose gold case measuring just over 43mm held by an elegant alligator strap. It is not very likely that Martín will calculate cooking times with it, but certainly the similarities between Haute Cuisine and Haute Horlogerie are undeniable.
To begin with, both require, in addition to constant learning and training, an innate gift to exercise them. And both seek excellence, experience, meticulous craftsmanship and precision. Aware of this coincidence of philosophies, Blancpain has established links with the most star chefs in the world: in addition to Martín Berasategui, the Haute Horlogerie brand is related to Joël Robuchon, Claude Bosi and Dani García and, until his recent transfer, with the multi-award-winning Paul Bocuse.
Born in 1960 and today recognized as a reference in Spanish avant-garde cuisine, Martín learned the rudiments of his art at the family restaurant Bodegón Alejandro, located in the old part of San Sebastián. It was there where he obtained his first Michelin star when he was only 26 years old. In 1993 he opened the doors of his own restaurant in Lasarte-Oria (currently 3 stars). In Barcelona he runs Lasarte (another three), where we had the opportunity to taste one of his menus, in Tenerife he runs MB, which has three more... and so on up to a total of 12 establishments under his direction. Awesome.
How impressive was the menu that Blancpain gave us on the occasion of this new alliance: exquisite flavors masterfully paired with local wines and explained by a sommelier whose passion was perceived listening to him speak. A unique experience that, fortunately, can be repeated. Of course, you have to be patient or be very far-sighted because thanks to their success they are giving reservations three months ahead.
One last note: I knew him by hearsay due to his constant presence in the media, specialized or not, and I thought that - if that were the case - no one could blame him for feeling above others. The reality is that Martín could be one of the gang in any of the many Societies that exist throughout Euskadi: friendly, humble, charming, still eager to learn. As he says, “a carrier of happiness.”
¡Aúpa Blancpain!
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