It's time for a treat with Julien Dugourd. To celebrate the launch of the BR 01 Cyber Skull Bronze, the renowned pastry chef and friend of the brand has demonstrated his expertise by creating an exquisite pastry version of the Bell & Ross watch. Pure culinary vanity!
Savoring the flavor of each passing hour: this is the philosophy shared by Bell & Ross co-founders Bruno Belamich and Carlos Rosillo, along with Julien Dugourd. A watch lover, particularly Bell & Ross, the pastry chef, who works at the Prince's Palace in Monaco and is a member of the exclusive Club des Chefs des Chefs, has created a chocolate caramel cake that incorporates all the stylistic codes of the new BR 01 Cyber Skull Bronze. A timepiece full of flavor.
A watchmaking delicacy
For Julien Dugourd, imagining a creation by extrapolating its shape from that of the Cyber Skull is both a challenge and a joy. "I'm passionate about aviation. The BR 01 watch, which is directly reminiscent of a cockpit clock, particularly appeals to me," explains Julien Dugourd, whose watch collection consists mainly of Bell & Ross watches, including two Cyber Skull models, a little guilty pleasure.
It was Christophe Michalak who introduced him to the brand during his visit to the Plaza Athénée. From that day on, he became a fan of the Bell & Ross brand, with which he shares many passions such as aviation and Formula 1. Recently, the 39-year-old pastry chef, trained by Marc Veyrat, Jean-Georges Klein and Alain Ducasse, had the opportunity to work in the paddocks with the drivers of the Alpine team. The icing on the cake… between two bites, friends of the house had the opportunity to share their ties with Bell & Ross. A field of excellence with multiple intersections.
A technicality and a lifestyle
A surprise awaits fans of complicated watchmaking… a high-end automaton animation triggers the movement of the lower jaw, as if the skull at the center of the watch were about to eat a cake made by Julien Dugourd. This detail speaks volumes about the spirit of this rare piece, limited to 500 pieces.
The BR 01 Cyber Skull Bronze (45×46,7 mm, water-resistant to 50 meters) houses a very special hand-wound mechanical movement, the BR-CAL.210 caliber, in its finely faceted bronze case. Its decoration and finishes are particularly refined.
Watchmaking expertise and a knack for baking
While the design of the BR 01 Cyber Skull is very delicate, the cake created by Julien Dugourd is just as complex to make, with a multi-layered structure, like a sandwich-style watch case. "This cake is a faithful replica of the timepiece, in pastry form, which will be found in the window of my new boutique in Nice," explains the pastry chef.
The base of the cake is made from a Caribbean crisp topped with a layer of chocolate biscuit lovingly coated in caramel. They are surrounded by chocolate mousse. The whole is covered with a natural-colored cocoa butter flocking for a "bronze" effect. A small chocolate bar sprinkled with gold reproduces the skull logo placed on two shins. This insignia known as "Jolly Rogers" adopted by pirates and elite paratroopers during the D-Day landings is the style signature of the BR 01 Cyber Skull watch.
Materials and flavors
Creators of professional instruments, Bell & Ross creates its watches from noble, contemporary or technical materials, always seeking the best sources. Gold, steel, sapphire, titanium, carbon, leather or rubber… watchmaking materials allow for numerous combinations. For the BR 01 Cyber Skull Bronze, the choice fell on one of the oldest alloys in the world, a combination of copper and tin. A material that conveys emotion, particularly because its natural properties allow, thanks to oxidation, the change in appearance over time for a unique result… bronze.
In response, pastry chef Julien Dugourd chose to create his creation with a blend of chocolate and caramel. The ingredients are of impeccable origin and carefully selected. The combination of the two creates an interesting interplay of textures, reminiscent of different watchmaking finishes, and flavors. The strength of the chocolate lends a lingering aftertaste. In contrast, the caramel adds roundness and sweetness. Simply irresistible.
About Julien Dugourd
Julien Dugourd is a pastry chef originally from the Vosges. He quickly discovered a passion for gastronomy and trained with such distinguished chefs as Marc Veyrat in The Eridan Inn et La Ferme de mon Pere, first in cooking and then in pastry making. He continued his tour of France, working for Jean-Georges Klein in Alsace, under the direction of Christelle Brua, then in the Hotel de Paris in Monaco with Pierre Foucher, then at Louis XV by Alain Ducasse. Julien Dugourd then joined Christophe Michalak at Plaza Athena.
Julien Dugourd is one of the most remarkable pastry chefs of his generation. During his time at the Golden Goat or in Dior, he made a name for himself by designing elegant, modern and colorful pastries. His desserts are light and not too sweet, while combining variations of flavors and textures, with contrasts of crunchiness, softness, crispness and warmth.
In spring 2023, it will be possible to discover Julien Dugourd's creations in an accessible way, since the pastry chef has opened his first boutique in Nice.
André Tirlet
