Fusion in Spanish Haute Cuisine

Hublot welcomes one of the best chefs in the world, Eneko Atxa, who holds five Michelin stars with his various restaurants, to its «family». Born in Amorebieta (Vizcaya, Basque Country, Spain), he became one of the youngest chefs to be awarded three Michelin stars at his restaurant Azurmendi. His cuisine continues to grow and evolve, giving way to new proposals such as international projects ENEKO and BASQUE or the Eneko Shop, a delivery service through which the chef has adapted to the new ways of living and working in times of pandemic. With Eneko Atxa, who perfectly embodies the values Hublot holds most dear, namely passion, excellence and creativity, the brand further strengthens its ties with the leading visionaries of the world of gastronomy.

Conquering the world, with restaurants in Larrabetzu (Bilbao), Tokyo, Karuizawa, London, Lisbon, Seville and Brussels, his creative cuisine, inspired by his surroundings, always weaves in an unwavering commitment to sustainability and the environment. In this context of social responsibility, the Basque chef has won the Repsol Guide Sustainable Sun award, which values harmonious coexistence with nature, using proximity resources, working together with local producers and strongly advocating sustainability as part of the business approach.

The chef and his flagship restaurant, Azurmendi, lead the way in these matters, having been awarded 3 Suns by the Repsol Guide and 1 Michelin Green Star for his commitment to sustainability, at his restaurant Eneko. True to its philosophy of «First, Unique and Different», Hublot has boldly explored ground-breaking expertise while preserving classic Swiss watchmaking traditions. The Maison is constantly pushing the boundaries of watchmaking and traditional concepts to create futuristic masterpieces with unique craftsmanship and cutting-edge design.

«I use gastronomy to achieve a more sustainable, healthier and fairer society, but also to spark emotions. In this sense, as a member of the great Hublot family, I feel fortunate to be able to merge my culinary art with this manufacture in which all the talents and skills work in unison to create unique timepieces that unleash strong emotions». Eneko Atxa

At 44, the chef has already built a long career. He trained at the Catering School in Lejona (Vizcaya, Basque Country, Spain). He later worked in various restaurants in the Basque Country, such as Baserri Maitea and Martín Berasategui‘s restaurant Andra Mari in Galdácano. He is the Spanish champion of signature cuisine for young chefs. His restaurant Azurmendi, which opened its doors in 2005, has twice been considered the most sustainable restaurant in the world and has 3 Michelin stars. It was also named the “Best Restaurant in Europe” by to OAD (Opinionated About Dining) and designated the “Best Restaurant in the World” by the luxury magazine Elite Traveler. He has received the Madrid Fusión Sustainability Award, the 2015 National Gastronomy Award, the 2018 National Healthy Gastronomy Award in the Outstanding Personality category, was named 2019 European Chef of the Year by Madrid Fusión, and has been a member of the European Young Leaders Programme. Hublot welcomes Eneko Atxa, who next year will return to Bilbao in style, to the Hublot family of great international chefs. The new restaurant will be a fusion of Basque and Japanese cuisine, whose name will use the phonemes that make up Eneko’s name, with an oriental ring to it. This same concept of a Basque-Japanese fusion restaurant will also move to Madrid next year under the umbrella of the Radisson Hotel Group chain.

I will definitely go there soon as I love gastronomic experiences and will surely keep you posted.

LoL, Sandra

Photos: © Hublot

Haute Cuisine Meets Haute Perfumery

The Taste of Fragrance

Thierry Mugler continues to overstep the boundaries of traditional perfume-making with his exceptional and legendary perfumes to launch more of his extraordinary creations. By venturing into unexplored territory, he appears where he is least expected.

The idea: experimenting beyond the innovative production processes
to create breathtaking perfumes.

The challenge: alter the structure without distorting the nature
of the four iconic fragrances by Thierry Mugler.

With the 2009 introduction of ‘Liqueurs de Parfum’, he drew on the ancestral know-how of winemakers to age his fragrances in wooden casks.

This year, Thierry Mugler Parfums continues to experiment, focusing its research on one of the senses showcased with its very first creation: taste.

With the 1992 release of Angel, Thierry Mugler invented a new olfactory family of “Oriental – Gourmand” fragrances, based on a “delicious” facet featuring red berries and praline notes.

In 2010, he repeated the experience with Womanity, creating the very first “Sweet – Savory” fragrance, which utilizes an exclusive molecular extraction process to achieve the fig and caviar accords.

Wish List Mugler

An unforgettable experience… Today, Thierry Mugler invites perfume lovers on a journey of fragrances and flavors with his new collection: the Taste of Fragrance.

With the ‘Taste of Fragrance’, the precursor of Haute Gourmand Perfumery is guilty of twisting fragrances, offering the rediscovery of Angel, Alien, Womanity and A*Men through their fantasized flavors.

Thierry Mugler allowed the perfumers full freedom, challenging them to broaden their palettes of ingredients and introducing into each composition a “taste enhancer”.

An explosive collection of four gourmand fragrances,
with superbly concocted notes that will nearly make your mouth water…

AngelAngel More Gourmand Than Gourmand (CHF 99)
– spiked with cocoa powder for a sweet and angelic scent.

Alien CAlien Carnal Sensuality (CHF 85)
floral notes added with wood, amber and salted butter caramel for a sensual-sophisticated scent.

Womanity CWomanity Sweet Femininity With A Savory Kick (CHF 109)
sweet notes added with fig chutney which creates a feminine scent.

Amen CA*Men Spicy Instinct (CHF 105)
enhanced with red pepper to bring out contrasting scents making a powerful fragrance.

All four limited editions are available now.

Taking this exercise in style a step further and establishing a genuine parallel between Haute Cuisine and Haute Perfumery, Thierry Mugler Parfums called on Hélène Darroze, one of the leading Michelin-starred French Chefs, to invent four recipes inspired by the new interpretations of these four fragrances.

Four sensory dishes for a ‘Taste of Fragrance’  MUGLERIAN dinner to be published on Sandra’s Closet during the next days. Probably an inspiration for your holiday feast…

LoL, Sandra