With its two partners ESF Courchevel 1850 and Maison Cheval Blanc Courchevel, Hublot organised the ninth annual running of its famed Slalom event, which took place within a warm, friendly — and decidedly gourmet — atmosphere! While around a hundred participants, each accompanied by an instructor from ESF Courchevel 1850, took to their skis to deliver the perfect rhythm and precision demanded by this course, their supporters were able to enjoy a delicious 3-star "snack", prepared by Chef Yannick Alléno and Cheval Blanc Courchevel.
Coming from a family of bistro owners, Yannick Alléno's passion for cooking dates back to his early years. In 2013, he created the Cuisine Moderne movement, a revolutionary and visionary approach to the culinary arts and the base for which he outlined in several works in the Réflexions d’un cuisinier (Reflections of a Chef) collection. Now the head of sixteen restaurants across the world, two of which have been awarded three Michelin stars — Le 1947 at Cheval Blanc Courchevel and Pavillon Ledoyen in Paris — the Parisian chef brings his focus on local produce and contemporary flair to four continents.
Whilst enjoying an Alpine-themed cocktail specially created by Yannick Alléno at Le Bar, the guests watched a live cooking demonstration and tried some innovative "Alpine Sushi" prepared before their very eyes. After a dessert — shaped like a mountain, and accompanied by the stylised "H" of the Hublot brand — was flambéed in traditional Génépi liqueur, Chief Marketing Officer Philippe Tardivel presented Yannick Alléno with a Hublot watchmaker's apron embroidered with his name.
