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Blancpain and Relais & Châteaux invited Chef Gérald Passedat to propose a unique culinary experience to Laurent Ballesta and his team after a 28-day underwater expedition


29/07/2019

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Relais & Châteaux Chef, Gérald Passedat, strong advocate for the protection of the oceans and of the Mediterranean Sea in particular, prepared for Laurent Ballesta and his Gombessa V team – an explorative mission of the Mediterranean at great depths – a flavorful menu to revive their taste after one month spent in an isolated cabin under pressure. Living together in a 5 square meters pressurized chamber for 28 days (1st to 28th July 2019), diving at 120 meters beneath the sea to rediscover the marine life of the Mediterranean, Laurent Ballesta and his team of 3 divers have experienced unprecedented conditions, never tested before.

In order to celebrate this achievement and to make their last day in an extremely confined space more enjoyable, Blancpain and Relais & Châteaux collaborated to create an exclusive culinary experience to mark the end of this extraordinary mission.

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