BLANCPAIN HOSTS LAVISH LUNCH AT FLUTES SINGAPORE TO LAUNCH THE VILLERET 8-DAY PERPETUAL CALENDAR MADE SPECIALLY FOR CORTINA WATCH SINGAPORE

KEE@FSWMAG.COM

Blancpain celebrates the launch of the exclusive Villeret 8-Day Perpetual Calendar crafted for Cortina Watch Singapore

MARC JUNOD

 SPECTACULAR DISPLAY OF FLOWERS AT FLUTES RESTAURANT

EXQUISITE

In tandem with the Jewellery Time 2014 by Cortina Watch, Blancpain hosted an exclusive luncheon with Cortina Watch VIP guests at FLUTES Restaurant, located in the iconic National Museum of Singapore on Friday, 26 September 2014.

The VIP guests who came from Malaysia, Indonesia, Thailand, Taiwan, Hong Kong and also Singapore were given the special privilege to be presented with some of Blancpain’s latest high complication collections, ahead of debut to the public.

Paramount of the highlight was the exclusive Villeret 8-Day Perpetual Calendar jewelled piece which Blancpain has specially crafted for Cortina Watch, in line with the Jewellery Time 2014. 

42 brilliant round diamonds were added to the rose gold bezel, creating a vivid sparkle totaling 3.11 carats - only 20 of these alluring pieces are available world-wide.

Another highlight was the Le Brassus Minute Repeater Carrousel with 18K red gold bezel set with one row of diamonds, conveying opulence to a whole new level. 

Guests were also introduced to other high complication timepieces from Basel World 2014, namely the Villeret Carrousel Moon Phase - the first encounter between a Carrousel and Moon Phase complication, Villeret 12-Day One-Minute Flying Tourbillon, as well as an assortment of dazzling pieces from the Women Collection.

Guests were pleasantly intrigued by the showcased collection which demonstrated Blancpain’s long-standing tradition and expertise in meticulous watch-making since 1735.

Marc Junod, Blancpain Vice President & Head of Sales, Jalil Elkouch-Bordier, Blancpain Brand Manager South East Asia and Jeremy Lim, Chief Operating Officer (COO) of Cortina Watch were present at the luncheon, engaging the guests over fine champagnes and palatable canapés. 

This was followed by a string of speeches and a gastronomical lunch.

Customised by Chef Peter Rollinson of FLUTES Restaurant, the luncheon was a three-course gourmet indulgence where guests savoured soft boiled quail eggs, grilled barramundi, Rangers Valley wagyu beef, completed beautifully with the baked lemon custard.