Tatler+ Audemars Piguet
The acclaimed chefs embody the convention-defying principles behind the Code 11.59 by Audemars Piguet Selfwinding Chronograph
Throughout its 146-year history, Audemars Piguet has cemented its reputation; championing pioneering designs that challenge convention. It’s an ethos that’s shared by Vicky Cheng, chef patron of French-Chinese fine dining establishment VEA and the newly opened Cantonese eatery, Wing. “It’s easy to follow a trend, to be inspired by others. It’s always going to be harder to create something new,” he says.
This approach is shared by Cheng’s friend and fellow classically trained chef Olivier Elzer. Under the mentorship of the late Joel Robuchon, Elzer cultivated a unique approach to fine dining, seen now in his role as culinary director of two-Michelin-starred French restaurant, L’Envol.
The chefs, who both wear a newly imagined Code 11.59 by Audemars Piguet Selfwinding Chronograph, where black ceramic is embedded in gold, dared each other to recreate dishes from their childhood, imbuing familiar flavours with new, unexpected elements. Elzer, who grew up in northeastern France, set Cheng the task of preparing Baeckeoffe, an Alsatian stew made with marinated meats, potatoes and herbs baked in a dough-sealed ceramic pot, from his mother’s recipe.
In return, Cheng challenged Elzer to make braised yellow croaker with Chinese yellow wine, a dish that makes him nostalgic for time spent with his grandmother, encouraging Elzer to reveal skills he hadn’t previously demonstrated.
Watch the video below to learn how chefs Vicky and Olivier rose to the challenges they set for each other:
