Chef hats in place! To the stoves! This was a no-holds barred contest for the six finalists in the Swiss Selection of the Bocuse d’Or 2009 held today at the Casino Kursaal in Bern. Six contestants - one winner. Stéphane Décotterd, Chef at the Pont de Brent restaurant won this most coveted of prizes in Swiss gastronomy and earned himself a place to compete for the Bocuse d’Or in 2009.

Alain Delamuraz, Vice-President Blancpain; Laurent Arn, assistant; Stéphane Décotterd, winner of the Swiss selection of Bocuse d’Or 2009; Gérard Rabaey, Restaurant le Pont de Brent

The quest for excellence, savoir faire, fine precision and a passion for details are values which Blancpain shares with the world of gastronomy. Blancpain was honoured as well to be selected as the time keeper in this most famous contest in Swiss gastronomy.

Follow up:

Each of the six finalist chefs prepared a fish course and meat course for 12 people. The competition was set around 8 pounds of a Norwegian farmed salmon for the fish course as well as a leg and a saddle of lamb of 4 pounds each for the meat course. As official timekeeper, Blancpain recorded the time of the contest as 5 hours and 35 minutes. During this period the competitors marshalled their talents in the difficult quest for victory. Watched by 1100 invited guests, the chefs set out to impress the jury of experts composed of the most celebrated Swiss chefs, including the President of the jury Philippe Rochat, who has had a long close relationship with the Blancpain family.

The proud winner of final round of the contest Stéphane Décotterd will now have the privilege of representing Switzerland at the Bocuse d’Or 2009. Pleased to receive his prize of a Blancpain Léman Chronographe Flyback Grande Date, he plans to wear it during the international competition coming next January! (Blancpain press)

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