My mother was a great cook. She inherited a wealth of knowledge and recipes from Alsace that I loved from when I was a small child and that were a daily subject of conversation. Some of the discussions were fascinating.

How did she most often demonstrate it ?

Mostly with quite a simple meal, preferably dishes simmered as they were in days gone by, with a good bottle of wine and generous portions. My children in turn experienced this and developed a liking for this type of cooking. In fact, my two sons, who help me manage Raymond Weil, have opened two restaurants in Geneva.

What creation are you proudest of ?

To produce great dishes, you need good tools. I am very proud of the kitchen in my country house that I had custom made to suit my needs. It has a huge work surface where I can cut meat and several ovens in which I can also bake. I spend hours cooking all kinds of delicacies for our nearest and dearest.

What is your favourite memory related to cooking ?

Undoubtedly my mother’s chocolate cake. It was kind of my Proust’s madeleine, which brings back childhood feelings.

What would the ultimate dream be ?

To enjoy the taste of good things for a long time to come and be able to compare, associate or combine traditional and modern cuisine to obtain the best of both worlds and share it with my entourage.

If you managed a restaurant, which one would it be ?

My dream would be to manage a little wooden chalet lost in the mountains. Surrounded by nature, I would make country dishes and during my free time, I would be able to go for walks, ski or watch the wildlife. I love the power of simplicity.

How does this passion influence your professional life ?

Undoubtedly, this passion has influenced my taste for the beautiful, good things in life as well as my professional approach. Be it cooking or watchmaking, excellence requires time, attention and experience, as well as creativity. It is also the fruit of knowledge inherited from the past combined with new skills or techniques.