Gault & Millau: How La Maison Hubert is Reinventing Culinary Luxury

Translated for you here from French is the recent article that appeared on Gault & Millau compliments of Mr. Knut Schwander to whom we are very grateful! 


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 Damien Hubert, Sébastien Ripari, and the Pourcel brothers.

Damien Hubert, Sébastien Ripari, and the Pourcel brothers.

La Maison Hubert Reinvents Culinary Luxury

The first event will take place in Geneva: eat-and-meet gathering super chefs, customers, and producers. To be continued! -- by Knut Schwader | February 22nd, 2018

Damien Hubert is the ambitious force behind an original concept: La Maison Hubert - a company dedicated to reinventing the art of the table and its culinary pleasures.

"A dish will taste differently depending on what surrounds it".

This is what occurred to this native Parisian, now living in Geneva. What he's putting together is much more than upscale dining experiences. They are culinary get-togethers. Experiential events. With a background in the Luxury Industry, Damien Hubert and his partner Sébastien Ripari - a culinary expert - take you behind the scenes of high-end Gastronomy. And they do so by "storytelling". A well-established successful formula from the world of luxury watches and leather goods. 

"I am convinced that stories and personal storytelling make a difference".
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To start with, six meals will be served between March 22nd and 24th at the Palace d'Angleterre in Geneva. Taste-and-meet events. Starring Michelin and Gault & Millau star rated chef Jacques Pourcel from Montpellier, and Meilleur Ouvrier de France Frédéric Jaunault - master fruit and vegetable sculptor from France. Small producers will also be part of the cast, like Anaïs Kerhoas, for example, who will talk about the herbs she grows near the Mont St-Michel. 

The intent is to sublimate French "Art de Vivre" and "Swissness". How? By starting with the idea that Luxury is not about material possessions, but rather about experiencing unique and exclusive fleeting moments and being able to recount them. A concept this owner will eventually apply to retail locations where bistronomy will meet fine foods traceable to their origins.